can i have your favourite cheesecake recipe please?thanks?

Question

mines blackcurrant

Answer 1

Ingredients
200g (7oz) Cream Cheese
200g (7oz) Digestive Biscuits
400g Tin of Condensed Milk
400g Tin of Blackcurrant Pie Filling
150ml (¼pt) Single Cream
50g (2oz) Butter

Method
(1) Finely crush the digestive biscuits, melt the butter, then mix together. Press the mix evenly over the base of a 23cm (9 inch) loose bottomed flan or cake tin. Chill until firm.

(2) Mix together the cream, milk, cream cheese and pie filling until really smooth. Pour into the tin and chill for 3 to 4 hours until set, or preferably overnight.

Answer 2

Drumstick Cheesecake Recipe #170077
I know it's silly, but I don't feel as guilty eating this as I would eating cheesecake. This recipe is easy and quick to make and is always a big hit! I use light Cool Whip and cream cheese but if you want a richer taste, go with the regular.
by WildCook
12-16 servings
1¼ hours 15 min prep
Crust
1/2 cup margarine
1 1/2 cups graham wafer crumbs
2 tablespoons peanut butter
1/2 cup crushed nuts
Filling
8 ounces cream cheese
1 cup white sugar
1/2 cup peanut butter
4 eggs
1 teaspoon vanilla
1 liter Cool Whip
Topping
1/4 cup peanuts
chocolate syrup

1. Mix margerine, graham wafer crumbs, peanut butter and peanuts together.
2. Press into a 9x13 inch pan.
3. Beat cream cheese and sugar until smooth.
4. Add peanut butter and eggs.
5. Add vanilla and Cool Whip and mix until blended.
6. Pour mixture over wafer crumbs and freeze for one hour.
7. Sprinkle with peanuts and drizzle with chocolate syrup.
8. Keep frozen and serve chilled. Place in fridge 30 minutes before serving.
TIP: Before preparing crust, you can cut the cream cheese into 8 cubes and put in the bowl. Put in the sugar and let it sit while you prepare the crust. This allows the cream cheese to soften faster.
© 1999-2006 Recipezaar. All Rights Reserved. http://www.recipezaar.co

Answer 3

COOKIES AND CREAM CHEESECAKE SQUARES

Ingredients :

50 OREO Chocolate Sandwich Cookies, divided

1/4 cup (1/2 stick) butter or margarine, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

4 eggs


Preparation
PLACE 30 of the cookies in food processor container; cover. Process 30 to 45 seconds or until finely ground. Add butter; mix well. Press onto bottom of 13x9-inch baking pan.

MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Chop remaining 20 cookies. Gently stir 1-1/2 cups of the chopped cookies into cream cheese batter. Pour over crust; sprinkle with remaining chopped cookies.

BAKE at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into squares.


Absolutely delicious! But don't eat too many or you'll get a bit... well... fat.

Answer 4

Baked cheesecake

I have made this recipe twice, it is delicious! I tried varying the ingredients so I used chopped dried apricots instead of dried peel and raisins, and added a spoonful of apricot brandy. That went down well!

175g/ 6oz self raising flour
50g/ 2oz cornflour
175g/ 6oz butter, softened
50g / 2oz icing sugar
grated nutmeg
3 eggs, separated
225g/ 8oz full fat soft cheese
50g/ 2oz caster sugar
grated rind of 1 lemon
142 ml/ 5fl oz soured cream
25g/ 1oz chopped peel
50g/ 2oz seedless raisins

1 Butter and line a 20.5 cm / 8 inch cake tin

2 Sift the flour and cornflour together into a bowl. Lightly rub in the butter then sift in the icing sugar and add a generous pinch of nutmeg. Mix well, then bind mixture together with one egg yolk using a knife. Knead lightly.

3 Use half of the pastry to base-line tin. Bake blind in the oven at 200°C / 400°F mark 6 for10mins.

4 Soften the cheese, add the caster sugar and lemon rind. Fold in remaining egg yolks, soured cream and grated nutmeg.

5 Whisk the whites until stiff and fold into the cheese mixture. Sprinkle on peel and raisins. Pour the mixyure into the pastry base; roll out remaining pastry to fit the tin and place on top of filling, do not press down.

6 Bake in the oven at 180°C / 350°F / mark 4 for 40-45 mins until firm. Cool in the tin, turn out, cut into nine squares, dust with icing sugar.
Serves 9


Enjoy!

Answer 5

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 6

he res my one and it healthy too,
take about 6 digestive biscuits and 3 ginger nuts and crush together, mix with a little melted lemon curd them press down into the bottom of a deep loose bottom tin

1/3 cup lemon juice
1/4 cup sugar
3 large eggs separated
1/2 cup sugar
1 sachet of gelatin
lemon peel (optional)
1/3 cup water
16 oz quark (fat free cream cheese) i got this from Tesco

soften the gelatin in the water of a low heat, when melted add the lemon juice, egg yolks, 1/4 cup sugar and peel.
gradually add to the softened cream cheese a little at a time on a medium speed of a hand mixer.
put aside and in another bowl or deep jug beat egg whites till frothy, add remaining sugar and beat till very very stiff i beat for at least 5 Min's. fold it in to the cheese mix then pour on to base and place in the fridge for at least 2 hours. carefully remove cake from the tin and place on a plate and decorate with fresh strawberries. it,s so tasty and not cooked. lovely this is so much of a favourite in my house hold and family........ good luck

Answer 7

my favorite no bake is simple a store boughten grahm cracker crust then
1 pkg 8oz softened creams cheese
1 cup powered sugar
1 tsp of vanilla
grated lemon zest optional
1 container softend cool-whip

mix cheese and powered sugar with mixer then add vanilla
add cool whip I use mixer just to slightly incorporate and then take a spatula and fold or mix in not too much.

pour in shell chill for 2-3 hrs and there you go.

Answer 8

caramel praline cheesecake

2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. butter or margarine, melted
35 KRAFT Caramels
1/4 cup milk
1 cup chopped PLANTERS Pecans
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
1 square BAKER'S Semi-Sweet Baking Chocolate

MIX crumbs and butter; press firmly onto bottom and 2 inches up side of 9-inch springform pan.
PLACE caramels and milk in small microwavable bowl. Microwave on HIGH 2 to 2-1/2 minutes or until caramels are completely melted when stirred, stirring after each minute. Stir in pecans. Reserve 1/2 cup of the caramel mixture for topping. Drizzle remaining caramel mixture evenly onto bottom of crust. Refrigerate 10 minutes.
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.
BAKE at 325°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.
TOP with reserved caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator

Answer 9

allrecipes.com

This is the best website. It has everything and all the recipies are from real people and theres a great recipe for a chocolate cheesecake in there

thats my fav

Answer 10

for the fall season, my favorite is to stir in a half cup of pumpkin pie mix into a basic cheesecake recipe and bake as directed.