How do I cook cheesecake?

Answer 1

OLGA's CHEESECAKE:
Graham cracker crumbs
1 lb. small curd cream-style cottage cheese
(use as dry a cream-style variety as possible)
2 (8 ounces) packages cream cheese, softened
1 1/2 cups sugar
4 eggs, slightly beaten
1/3 cup Argo cornstarch
2 Tablespoons lemon juice
1/2 cup margarine, melted
1 (16 ounces) pint sour cream
Grease 1 (9-inch) spring form pan; dust with graham cracker crumbs. Preheat oven to 325 degrees. Sieve cottage cheese into large mixing bowl. Add cream cheese. Beat with high speed of electric mixer until well blended and creamy. Beating at high speed, blend in sugar, then eggs. Reduce speed to low. Add cornstarch, lemon juice and vanilla. Beat until blended. Add melted margarine and sour cream. Blend with low speed. Pour into prepared pan. Bake in 325 degrees (slow) oven about 1 hour and 10 minutes or until firm around edges. Turn off oven. Let cake stand in oven 2 hours. Remove and cool completely on wire rack. Chill. Remove sides of pan.Makes about 12 servings.

Answer 2

THIS is the best cheesecake I ever tried because of the sweet sour cream layer on top!!!! And it's easy!

McCall's Best Cheesecake

Ingredients:

Crust:
3/4 cup graham cracker crumbs
1 tbs. butter or margarine

Combine these, mix well, and press onto bottom of 9" springform pan, spreading evenly. Set to firm in refrigerator.

Main body of cheesecake:
24 oz. (680 g) plain cream cheese at room temperature
4 eggs
1 tsp. vanilla extract
1 cup (8 oz.) granulated sugar

Topping:
2 cups (500g tub) sour cream
1 tbsp. sugar
1 tsp. vanilla

Instructions:

Preheat oven to 375 F. In a large bowl beat cream cheese until light and workable. Add eggs one at a time, mixing until blended. Add vanilla and sugar, beating until light and smooth. Pour over crust in tin, and bake about 45 minutes until beginning to set.

Topping: while cheesecake is cooking, mix sugar and vanilla evenly into the sour cream (can be done in the tub). When cheesecake is ready, remove it from the oven and spread topping over it. Return to oven for 10 minutes more. Allow to cool in tin, then refrigerate overnight before serving. Excellent with strawberries or strawberry sauce.

Chocolate cheesecake: Add 1/2 cup of cocoa powder to the cream cheese while mixing, and proceed as above.

Answer 3

Cheesecake is one of my favorite desserts to make. The secret of the best cheesecake is the way it is baked. It has to be done in a water bath as suggested by another person. That was the perfect answer to a perfect cheesecake

Answer 4

Best Cheesecake I've ever had!
crush 24 Graham crackers and 4 TBS of melted butter and 4 TBS of sugar, mix together and spread into a 13 x pan.
mix together 2 pkgs of philly cream cheese (8 oz) 1 cup of sugar, 1 tsp of vanilla, 2 eggs and then spread over Graham crackers. bake at 350* for 20 to 30 minutes ( should be nice and golden). Spread on your favorite pie filling!

Answer 5

Try going online to www.foodtv.com. I make a no bake cheesecake and it's just as good as the baked version.

No Bake Cheesecake

One graham cracker pie crust
One tub of Cool Whip
One pack of Philadelphia Cream Cheese
One spoonful of vanilla extract
One-fourth cup of Sugar (Add more or less, depending on how sweet you like your cheesecake)

Melt the cream cheese in the microwave.
Mix in sugar and vanilla extract.
Mix in whipped cream.
Pour in a graham cracker crust.
Place in the refrigerator for 2 hours.

Enjoy!!!!!!!!

Answer 6

at a low temp (usually 300 degrees farenheit) and in a water bath to keep it from drying out. A water bath (in case you're not familiar) is putting the cheesecake in side another pan that has about an inch of water in it. So the cake doesn't crack it is VERY important to let it cool s l o w l y. When it's done, take it out of the bath, then: Turn the oven off and let it cool in there until the oven is room temp, then take it out and let it cool on top of the oven. Only when it is room temperature, cover it and put it in the refrigerator.
Cheesecake...Yum.....

Answer 7

This is a quick, easy recipe for cheesecake. 1 Graham Cracker Pie Crust, one 8 ounce package cream cheese softened, one 14 ounce can sweetened condensed milk (not evaporated milk) 1/3 cup lemon juice, fresh or bottled. 1 teaspoon vanilla, one 21 ounce can cherry pie filling. Let cream cheese stand at room temperatire until softened. In a medium bowl, beat cream cheese until light and fluffy. Slowly add milk, beating until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hrs. until firm and then top with cherry pie filling. Makes 1 pie.
This recipe is easy and very good.

Answer 8

The traditional German cheesecake recipe "Käserküchen" is baked very gently. Here's a recipe for baked Cheesecake from the "Good Housekeeping Cookbook" - I've not tried it myself, but they're generally pretty reliable tried-and-tested recipes in that book:

50g (2oz) self-raising flour
2.5 ml (1/2 level teaspoon) baking powder
50g (2oz) butter, softened
275g (10 oz) caster sugar
5 medium/large eggs
450g (1 lb) full-fat soft or curd cheese
40g (1 1/2 oz) plain flour
grated rind and juice of 1 lemon
150 ml (5 fluid oz) soured cream
******************************************************************
1. Grease & base line a 20 cm (8") round spring-release cake tin.
2. Sift self-raising flour and baking powder into a bowl. Add butter, 2oz (50g) of sugar and 1 egg. Mix well, and beat for 2-3 minutes. Spread the mixture evenly over the bottom of the prepared tin.
3. Separate the remaining eggs. Whisk the yolks with the remaining sugar, until thick and creamy.
4. Beat the cheese lightly, add the egg yolk mixture, and beat until smooth. Sift in the plain flour, and fold it in, then add lemon rind and juice and soured cream. Stir until evenly mixed.
5. Whisk the egg whites until stiff, fold into the mixture, and pour the mixture into the tin.
6. Bake at 170 C (325F, gas mark 3) for 1 hour until firm but still spongy to the touch. Turn off the heat and leave in the oven for 1 hour, with the door ajar.
7. Remove from the oven, and leave to cool completely for 2-3 hours. Carefully remove from the tin, and transfer to a plate to serve.

* For a variation, you can stir in 3 oz of fruit or choc chips with the lemon juice & soured cream.

Hope this helps.

Answer 9

easy recipe, buy an already graham cracker crust. 8oz. of cream cheese,1 cup of sour cream, 1/2 cup of sugar, 1 tsp. vanilla extract, 1 tsp. of lime juice. mix ingredients together, pour on crust. pre heat oven to 350 degrees. after put in cheesecake in oven for 20 min. cover, refrigerate for 6 to 8 hours or freeze for 4 hours. ENJOY!!!!!

Answer 10

Here are a few ideas:

8-Minute Cheesecake

1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
1 cup non-dairy whipped topping
1 (9-inch) graham cracker pie crust
1/2 pint strawberries, hulled and sliced
In a large mixing bowl beat cream cheese until softened; gradually add sugar. Blend in sour cream and vanilla until well mixed. Gently fold in non-dairy whipped topping, blending well.
Spoon into prepared graham cracker crust and chill. Garnish with sliced strawberries.
Makes 8 servings.

Creamy Cheesecake

1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
2 tablespoons all-purpose flour
3 tablespoons lemon juice
3 large eggs
1 cup plain yogurt
In a small bowl, combine graham cracker crumbs, 3 tablespoons sugar, and melted butter. Mix well and pat onto the bottom of a 9-inch springform pan.
Preheat the oven to 350°F (175°C).
In a medium bowl, beat together softened cream cheese, 3/4 cups sugar, and flour until fluffy. Add lemon juice, and eggs; beat well. Stir in yogurt and mix thoroughly. Pour over the prepared crust and bake for 60 to 70 minutes, or until the center is set. Run a knife around the edge of the pan, but cool completely before removing the rim. Chill.
Makes 12 servings.

New York Cheesecake

2 vanilla beans
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon grated lemon peel
1 large egg yolk
1/2 cup butter
1/4 teaspoon salt
5 (8-ounce) packages cream cheese
1 3/4 cups granulated sugar
3 tablespoons all-purpose flour
1 1/2 teaspoons grated orange peel
1 1/2 teaspoons grated lemon peel
1/2 teaspoon vanilla extract
5 large eggs
2 large egg yolks
1/4 cup heavy cream
Split 2 vanilla beans lengthwise, scrape the seeds into a medium bowl, and stir in 1 cup flour, 1/4 cup sugar, and 1 teaspoon grated lemon peel. Add in one egg yolk, diced butter, and salt. Knead the mixture until it just forms a dough. Flatten the dough into a round and chill, wrapped in wax paper, for 1 hour.
Remove the sides of a 9-inch springform pan, and lightly oil the bottom of the pan. Press two-thirds of the dough, about 1/8-inch thick, onto the bottom of the pan. Bake in a 400°F (205°C) oven for 10 to 12 minutes, or until golden brown; remove from oven and chill.
Meanwhile butter the sides of the pan, attach to the bottom, and press the remaining dough, 1/8-inch thick, to the side, sealing to the bottom crust. Set aside.
In a large bowl, cream together cream cheese with 1 3/4 cup sugar, slowly add in 3 tablespoons flour, grated orange peel. 1 1/2 teaspoon grated lemon peel, and vanilla until the mixture is smooth. Gradually add in eggs and 2 additional egg yolks, one at a time, beating lightly after each addition. Stir in cream. Pour the filling into the prepared crust and bake in a 500°F (260°C) oven for 12 minutes. Reduce temperature to 200°F (95°C) and bake for 60 minutes more. Cool in the pan on a rack. Chill, and then remove the sides.
Makes 12 servings.

I hope these help!