how can i make a good cheesecake?

Answer 1

Here are a few tips.

The type of cheese not only affects texture and taste but the ability to incorporate certain types of ingredients. When cheesecake batter is too thin many cheesecakes will not be structurally sound and will fall apart at the table. One way to get around this is to use unflavored gelatin or a little cornstarch beaten with the eggs.

Some types of cheesecake are custard pie, rather than a true cake, which leads many novice bakers to cheesecake failure.

A sour cream-style cheesecake uses close to a 1:1 volume ratio of cream cheese to sour cream to make the traditional texture that crumbles like a good roquefort cheese with a distinctive sunken center and a golden-colored top from the Maillard reaction. An extra egg white brushed on the top can achieve the same effect in less time if you desire the cheesecake to be "gooey" when set.

Uncooked fruits that contain live protein eating enzymes such as papaya, pineapple or mango should be avoided as cheesecakes containing them will not set.

Here is a recipe of a "will not fail "cheese cake.

2 cups graham crackers, crushed into crumbs
1/4 cup sugar
1/2 cup butter, melted
2-8 oz. packages of cream cheese, softened
1-14 oz. can sweetened condensed milk
3 eggs, room temperature
4 oz bittersweet/semisweet chocolate



Preheat oven to 350F.
Mix together graham cracker crumbs, sugar and melted butter until mixture is wet (or pulse in a food processor until crumbs clump together) and begins to stick together. Spread mixture evenly in a 9 inch springform pan and press down firmly. Bake for 10 minutes. Set aside.
Reduce oven temperature to 300F.
Melt chocolate into a medium sized bowl.
In a large bowl, beat cream cheese until smooth. Add condensed milk and beat until smooth. Add eggs, one by one, beating each until fully incorporated. Pour 1/2 of the batter into the bowl with the melted chocolate and stir well. Pour chocolate and plain batters into the prepared pan, evenly distributing and alternating batters. Swirl with a clean knife.
Bake cheesecake for 50-55 minutes. It will not look totally firm when done; it will jiggle. The whole cake should jiggle evenly, though the center might be a bit looser.
Cool cheesecake at room temperature for at least 1 hour before refrigerating. Refrigerate overnight or at least 4 hours.
Store in refrigerator until ready to serve.

Answer 2

This is my Recipe of cheesecake... the measurements are estimates to the best of my ability since it's my recipe i dont really use measurements but i did write this down for a co worker and she sd it turned out great.... Everyone loves my Cheesecake, i am in the process of getting the stuff together to sell them esp during the holiday season

Crust
1 pack of grahm crackers (crushed in crumbs)
1 stick of unsalteed butter
1 tblsp sugar

mix all the ingredients till moist and well combined in a well greased spring form pan form crust in bottom.. can smooth down with a bottom of a flat cup (shot glass works great)

Filling:
2 packs of Cream cheese
1 cup suagr
2 eggs
1 tbls sp vanilla extract

combing all ingredients using mixer cream together till well blened place into pan bake a 350 degrees for about 45 mins... when toothpick is inserted will come out clean.... top with any fruit topping..... or u could add some melted choc and swirl into filling for a choc swirl cheesecake.... also for a different crust u could try choc grahm crackers or nilla wafers.....

I am bout to start selling them, depending where u live could maybe see about shipping lemme know/// email me
[e-mail]

Also make a great pumpkin creamcheese loaf

Answer 3

Try rare cheesecake. This is my favorite recipe.

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Non-baked cheesecakes are called "rare cheese cake" in Japan. These types of cold cheesecakes are served with fresh fruits or fruit sauces. You don't have to use oven to make a rare cheesecake.

INGREDIENTS:

* 3/4 cup cream cheese, softened
* 3/4 cup and 2 tbsps plain yogurt
* 1/3 cup sugar
* 2 tbsps lemon juice
* 1 tbsp powder gelatine
* 1/4 cup water
* For Crust: 1 cup crushed graham crackers & 3 tbsps butter & 1 tbsp sugar

PREPARATION:
Mix powder gelatine and water in a small cup and set aside. Combine crushed graham crackers, melted butter, and sugar in a bowl. Press the crumbs into the bottom of a round cake pan (8 inch). Stir cream cheese in a bowl until soften. Put water and gelatine mixture into microwave and heat for a min. Add yogurt, sugar, lemon juice, and gelatine into softened cream cheese and mix well. Pour the filling into the crust and spread evenly. Refrigerate for 3 hours. Serve with your favorite fruit or jam.
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For the crust, you can add crushed nuts or different types of cookie.

For the citrus flavor, you can use key lime juice or calamansi.

You can also add tapioca pearls.

Answer 4

Cappuccino Cheesecake with Fudge Sauce:

1 1/2 cups reduced-fat chocolate wafer crumbs (about 50 cookies)
3 tablespoons butter or stick margarine, melted
2 tablespoons sugar
Cooking spray
1 cup sugar
3 tablespoons all-purpose flour
2 (8-ounce) blocks fat-free cream cheese
2 (8-ounce) blocks 1/3-less-fat cream cheese
2 large eggs
2 large egg whites
2 tablespoons instant espresso or 1/4 cup instant coffee granules
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 cups fat-free hot fudge topping, divided

Preheat oven to 325°.

Combine first 3 ingredients in a small bowl; firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 325° for 10 minutes; cool on a wire rack.

Preheat oven to 450°.

Place 1 cup sugar, flour, and cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add eggs and egg whites, 1 at a time, beating well after each addition. Add espresso, vanilla, and cinnamon; beat well. Pour cheese mixture into prepared crust; spoon 4 mounds of fudge topping (2 tablespoons each) onto cheese mixture; swirl mixtures together using a knife. Bake at 450° for 10 minutes. Reduce oven temperature to 250° (do not remove cheesecake from oven); bake an additional 1 hour or until almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill at least 8 hours.

Drizzle 1 tablespoon fudge topping onto each of 16 plates; top each with 1 cheesecake wedge.

Yield: 16 servings

Answer 5

heres a easy easy recipe made from scratch

2 bars of philadelphia cream cheese
1 cool whip container( depending if u want strawberry cheese cake or extra creamy cheese cake take the specified conatainer or use regular)
2 cups sugar
blend them together in a bowl with a electric mixer wait till very creamy and well com bined then take a graham cracker crust already done for u and put it in nice and smoothly and fridgerate for four hours and ur good to go serve with canned of compote cherries on top or alone so creamy and good my aunt got hooked and started to make it every week for her family

Answer 6

By asking someone for a recipe who has made the one you enjoyed the most

Answer 7

Go to the Kraft website. They have a ton of recipes and they are all easy and very impressive.

Answer 8

use the 4 or 5 star recipes at allrecipes.com!

Answer 9

Plenty of cheese and a thin base?

Answer 10

I buy them at my local grocer. They are better than anything I have ever made. And no mess!