How Do you make a Cheesecake?

Question

How do you make a cheesecake beacause I would like to do one for a party.

Answer 1

You should check out this website. They should have the answer there.

Answer 2

this is a very nice cheesecake recipe and is fairly easy to prpeare


350g OREO* Original Cookies
80g butter, melted
375g block PHILADELPHIA* Cream Cheese, cubed and softened
½ cup caster sugar
1 teaspoon vanilla essence
1 cup thickened cream
3 teaspoons gelatine, dissolved in ¼ cup boiling water, cooled
200g white chocolate, melted, cooled





1. PLACE 250g of the OREO* cookies in a food processor and process into fine crumbs. Add the butter and process to combine. Press the mixture into an 18cm × 28cm lamington tin lined with cling wrap and refrigerate for 10 minutes.
2. BEAT the Philly*, sugar and vanilla with an electric mixer until smooth, then beat in the cream. Stir through the gelatine mixture and white chocolate.

3. ROUGHLY chop the remaining cookies and stir through the Philly* mixture then pour over the OREO* base. Cover and refrigerate until set. Cut into slices or squares to serve.

Answer 3

Take two bars of cream cheese(softened), 1 square of cream cheese(softened), and 3 eggs. Mix in a large bowl with an electric whip. Pour into a pie crust and bake 325 degrees for an hour, then let cool. Refrigerate for at least 3 hours and top with your favorite topping (strawberry, cherry, blueberry, etc.). If you want to make your own crust, crumble 2 cups of short bread or graham crackers and add 3 table spoons of softened butter or margarine then mix in bowl. Mold mixture in an aluminum pie pan and bake 350 degrees for 5 minutes prior to baking with cheese cake.

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

Who in this world want to make anything when a trip to the store can save you time and energy and cleaning a mess and also have an outcome you don't expected? Anything that you could think of is already made.

Answer 6

Just use the one in Joy of Cooking.
It's wonderful.

Answer 7

cheese........cake..............
.....cheese ...and .....cake.....
together............are you mad!!