How do you make a nice cheesecake?

Question

I would like to make a good cheescake for christmas. I would like to know some good recipes . Either tell me, or list a website!

Answer 1

I have found some good christmas cheesecakes for you:

Cranberry Cheesecake:
http://www.cooksrecipes.com/dessert/christmas_cheesecake_recipe.html

Christmas pudding & chocolate cheesecake:
http://www.uktvfood.co.uk/index.cfm?uktv=recipes.recipe&iID=516987

Exotic fruit cheesecake:
http://www.waitrose.com/christmas/food/recipe/course/03xmasr26.asp

I hope that it is a huge succcess!!

Answer 2

I have a friend who makes a AWESOME homemade cheesecake but it takes forever and is difficult, but I would be glad to get you the recipe (you need a springform pan - which you would need with most homemade cheesecake recipes). For an easy and quick one, there is a new product out made by Jello I think, near the butter and margarine section, that is the filling for the cheesecake. So all you have to do is pick your shell/crust. I am sure you could personalize it with some extra ingredients if you wanted. I have tasted it and it is really good. Let me know if you try it or if you would like the recipe. Good luck and Happy holidays! Much Metta, L

Answer 3

Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar, plus
1 tablespoon sugar
3 (8 ounce) packages cream cheese
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

Preheat oven to 350 degrees F.
Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
Keep it crumbly.
Put foil partway up the outside part of an 8-inch springform pan.
Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
You don't want the crust to form all of the way up the back of each slice of cheesecake.
Bake the crust for 5 minutes, then set aside until you are ready to fill it.
In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
Mix with an electric mixer until smooth.
Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
Pour the filling into the pan.
Bake for 60-70 minutes.
The top will turn a bit darker at this point.
Remove from the oven and allow the cheesecake to cool.
When the cheesecake has come to room temperature, put it into the refrigerator.
When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
Serve with a generous portion of whipped cream on top.

Caramel Apple Cheesecake

2 cups finely crushed graham cracker crumbs
1/2 cup butter or margarine, melted
5 (8 ounce) packages cream cheese, softened
1 3/4 cups sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons vanilla
5 eggs
2 egg yolks
1/3 cup whipping cream
1 teaspoon finely shredded lemons, rind of
1 can Apple Pie filling
jar Caramel topping

Preheat oven to 350.
For crust, combine graham cracker crumbs and melted butter.
Stir until well combined.
Press onto bottom and about 2-1/2 inches up the sides of a 9x3-inch springform pan.
Spoon the pie filling into the crust. (using enough to make a single layer on the crust)
For the cheesecake, mix cream cheese, sugar, flour, and vanilla.
Beat with an electric mixer until fluffy.
Add eggs and egg yolks, beating on low speed just until combined.
Stir in whipping cream and lemon peel.
Pour into the springform pan over the apples. (You might not use all of it.)
Bake for 35 min. or until center is set.
When cooled, drizzle the top with the caramel topping.

Hope these help. They are the only two holiday-sounding cheesecake recipes I've got.

Answer 4

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.

NOTE: Cheesecake may be frozen.
If desired, cheesecake may be topped with fruit glaze made with either fresh or frozen fruit such as strawberries, peaches or blueberries.

Answer 5

Any box cheesecake that you buy at your local grocery is perfectly fine. If you want to make a bigger one, buy 2 mixes and follow the directions on the boxes. It'll turn out just fine honey, trust me. Also you can add a little peanut butter to the mix to give it a different flavor. And you can add any topping you want on a regular cheesecake. Myself ... i like mine plain, no topping, with a big cup of coffee. Good luck hon!! Oh yes, one more thing, if you do serve it plain, to fancy it up get a squeeze bottle of chocolate syrup and squeeze some on your dessert plate, place the cheesecake on that and drizzle chocolate syrup on the cake. This makes it look really nice and tempting to eat.

Answer 6

White Chocolate Candy Cane Cheesecake

1 cup graham cracker crumbs
3/4 cup sugar, plus
3 tablespoons sugar, divided
3 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
3 eggs
4 white chocolate baking squares, melted
1/4 teaspoon peppermint extract
1 (8 ounce) container whipped topping, thawed
1/2 cup chopped candy canes

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan).
Mix crumbs, 3 tablespoons of the sugar and the butter; press firmly onto bottom of pan. Bake 10 minute
BEAT cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended.
Add eggs, one at a time, mixing on low speed after each addition just until blended.
Stir in melted chocolate and the extract; pour over crust.
BAKE 45 to 50 minute or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Top with the whipped topping and chopped candy canes just before serving. Store leftover cheesecake in refrigerator.

http://www.recipezaar.com/197593

Answer 7

ordinary No-Bake Cheesecake Recipe #1092 Submitted via: judi Serves: 6-8 training time: 15 to 30 minutes score: no longer rated yet Serves: 6-8 training time: 15 to 30 minutes delicious and lightweight. factors Base 2 cups Granita biscuits, overwhelmed ninety g butter 2 teaspoons warm water Filling one million tablespoon gelatin ¼ cup warm water 250 g cream cheese, softened one million teaspoon vanilla essence Rind and juice of one million/2 a lemon one million x 310 g tin mandarins 2 egg whites ½ cup caster sugar technique Base: combine biscuit crumbs with warm water and butter. Press combination into pie plate or spring type pan. Filling: Dissolve gelatine in warm water. Beat softened cream cheese till gentle. gradually upload sugar, gelatine, vanilla essence and lemon rind. Make lemon juice as much as ½ cup with juice from the mandarins. upload liquid to cream cheese combination and combine nicely. Beat egg whites till stiff and fold into cheese. upload mandarins. Pour into crumb-crust and chill till company. decorate as wanted. Recipe notes i purchase 2 cans of mandarins and use one million can (drained) to decorate the precise of the cheesecake. different fruit can be used.

Answer 8

Order from Poconos Cheesecake Factory in PA

Answer 9

Here's a video about Cheesecake Basics:

http://www.kraftfoods.com/main.aspx?s=cookingschool&m=cookingschool/video_display&vid=131

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PHILADELPHIA Classic Cheesecake:

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=52544

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PHILADELPHIA New York-Style Strawberry Swirl Cheesecake:


http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=90794


Video:

http://www.kraftfoods.com/main.aspx?s=cookingschool&m=cookingschool/video_display&vid=334


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Here's Cranberry Cheesecake Squares
By Tracey Seaman
From Every Day with Rachael Ray

http://www.rachaelraymag.com/recipe/30997/


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241 recipes of cheescakes:

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe%2Fknet_recipe_grid&u1=keyword&u2=cheesecake



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Answer 10

Easy Blueberry (or Cherry) Cheesecake Recipe
by LeAnn R. Ralph
A Country Life Recipe


More Country Life Recipes by LeAnn

This recipe is so easy that even my husband can do it. (His specialities are boxed mac-n-cheese, Ramen noodles and frozen pizza!)

Prep time: 20 minutes

Baking time: 55 minutes

Crust:


2 packages of graham crackers (18 "cracker sheets")


1/2 cup (1 stick) butter or margarine

Crush the graham crackers (I put 4 or 5 "cracker sheets" at a time into a sturdy plastic freezer bag and crush them with a rolling pin). Put cracker crumbs into a medium-sized bowl and pour melted butter/margarine over the crumbs. Mix thoroughly. Press into a 9x13 ungreased pan.

Batter:


8 ounces of cream cheese (softened)


1 egg


1 can (14 ounces) sweetened, condensed milk


3 tablespoons lemon juice


1 can (21 ounces) of blueberry or cherry pie filling

Use an electric mixer to beat the cream cheese and sweetened condensed milk until smooth (a minute or two). Add the lemon juice and egg and beat on high speed for another minute.

Pour the batter over the graham cracker crust. Drop the canned pie filling into the batter by spoonfuls at evenly-placed intervals.

Bake at 300 degrees for 55 minutes.

Allow to cool completely before cutting. Store in the refrigerator.