Cheese Cake Recipe - but simplified?

Question

I like cooking during my pass time , and manage to do wonders, but hmmmmmmmmmm I have tried a cheese cake with no success, as it is not a tradition at this end of the globe.
Please help me as holiday season is just next door.
Thank you

Answer 1

No-Bake Cheese-Cake


1 graham cracker pie crust
8 ounces cream cheese softened
1/3 cup sugar
1 cup sour cream
1 teaspoon vanilla extract
8 ounces cool whip topping thawed
fresh fruit for garnish

Beat cheese until smooth. Gradually add sugar, beat well. Blend in sour cream and vanilla. Fold in whipped topping. Blend well. Spoon into crust. Chill at least four hours. Garnish with fruit. For a really attractive dessert, decorate with peeled and thinly sliced kiwi fruit and halved strawberries

Answer 2

This is the easiest Cheesecake recipe I know of thaat is always perfect:
PHILADELPHIA® Classic Cheesecake
Ingredients
1-1/2 cups HONEY MAID Graham Cracker Crumbs

3 Tbsp. sugar

1/3 cup butter or margarine, melted

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

1 cup sugar

1 tsp. vanilla

4 eggs


Preparation
MIX crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan.

BEAT cream cheese, 1 cup 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 crust.

BAKE at 325°F for 55 minutes or until center is almost set if using a silver springform pan. (Or, bake at 300°F if using a dark nonstick springform pan.) Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Answer 3

Filling:
Two 8 oz. packages of cream cheese
1 tsp vanilla
1/2 cup of sugar
Mix together and beat until smooth.

Crust: there are some ready made,
but can mix

graham cracker crumbs
4 tbsp of sugar
melted butter
press into a pan add the filling and is ready to eat

Can top with cherries, pineapple, or strawberries, whatever suits your fancy.

Answer 4

1 1/2 cups crushed NILLA Wafers
1 cup chopped PLANTERS Pecans, divided
1/4 cup butter, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 tablespoons flour
1 tablespoon vanilla
4 eggs
1/4 cup KRAFT Caramel Topping
Nutrition InfoServing size: 32 servings

Calories: 200 kcal
Carbohydrates: 14 g
Dietary Fiber: 0 g
Fat: 14 g
Protein: 3 g
Sugars: 9 g

2. Cooking Directions
Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan to form handles . Mix wafer crumbs, 1/2 cup of the pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until needed.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 45 min. or until center is almost set. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board, using foil handles. Drizzle with topping and remaining 1/2 cup pecans. Cut into 32 bars. Store leftover bars in refrigerator.
Yield: 32 servings (Serving size: 32 servings)

Answer 5

My favorite cake... okay, I have many, but I'll pick one. I make this chocolate cake sometimes that has a rich chocolate base, vanilla pudding with sliced strawberries as a filling, with cream cheese frosting and chopped almonds pressed into the side. I love that one. So good. But if you include cheesecake as a cake, my favorite ever would definately be my mother's chocolate-mint cheesecake that has a chocolate cookie crust, swirls of chocolate-favored and mint-flavored cheesecake filling with chopped Andes Mints mixed in. Sooo yummy.

Answer 6

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.

Answer 7

easy
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no bake
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INGREDIENTS
3/4 cup finely ground graham cracker crumbs
3/4 cup pecan sandies cookies
3 tablespoons butter
3 tablespoons white sugar
8 ounces cream cheese
1/3 cup white sugar
2 tablespoons lemon juice
1/2 cup heavy whipping cream, whipped
1/2 cup sliced fresh strawberries (optional)
DIRECTIONS
In a bowl, mix together crushed cookies and graham crackers with melted butter and the 3 tablespoons sugar.
Press into a 7 inch springform pan. Place in refrigerator until ready for use.
In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice.
Whip cream, and fold into cream cheese mixture.
Spread into pan.
Top with sliced strawberries (optional). Freeze for 1 hour, covered with foil.
Place in refrigerator 30 minutes before serving.
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Not as easy
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RUM RAISIN CHEESECAKE

Ingredients:
1 pound cream cheese at room temperature
1 cup sugar
2 tsp. grated lemon zest
2 tbsp. flour
1/2 tsp. salt
1/2 cup raisins, reconstituted
1 cup dark rum
2 tsp. vanilla extract
6 eggs, separated
1 cup sour cream
2 tbsp. lemon juice

Graham-Cracker crust:
1 1/2 cups graham-cracker crumbs
1/4 cup sugar
6 tbsp. butter
1/2 tsp. cinnamon

Instructions:

Pre-heat oven to 325 degrees. Reconstitute the raisins in the rum by heating the rum and steeping the raisins for 20 minutes. Let cool to room temperature. Pat the crumb mixture over the bottom and about one inch up the sides of a 9-inch spring form pan. Refrigerate while you prepare the batter. In a large mixing bowl, beat the cream cheese until it is soft and fluffy. Add 3/4 cup of the sugar, the lemon zest, flour, salt, rum and raisins, and vanilla and beat until well blended. Beat in the egg yolks, then stir in the sour cream and lemon juice. Combine egg whites and the remaining 1/4 cup sugar, and beat until the whites stand in soft peaks. Fold the beaten egg whites into the cream cheese mixture. Pour the batter into the prepare crust and bake 1 hour, or until the cake has puffed and trembles just sightly when shaken. Do not over bake. Remove from oven and cool on a rack to room temperature, then chill for several hours.
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Graham-Cracker crust:
Combine the cracker crumbs and sugar in a bowl, then add the butter and cinnamon. Stir with a fork until crumbs are moistened
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Answer 8

OK this is even easier...Philadelphia Cream Cheese has a new thing...it is a container full of cheesecake stuff you pour into a graham cracker shell with whatever you want to add(or nothing) and chill and serve...I was thinking of buying it and just having it for lunch in the car...al fresco cheesecake....YES!

Answer 9

Here's a simple cheesecake recipe:

1 Tbs. softened butter
3 Tbs. crumbs from graham crackers or Famous Chocolate Wafers
3 8-ounce packages cream cheese, room temp.
1 cup sugar
3 large eggs, room temp.
2 tsp. vanilla extract
1/4 cup heavy cream
1/4 cup sour cream

Preheat your oven to 325 degrees. Brush the inside of your 9" springform pan with butter. Add crumbs of choice and tilt pan in all directions to coat bottom of pan. Take 2 long strips of heavy duty foil and overlap in a cross pattern, and set your pan in the middle. Bring up sides to create a tight seal around the exterior of your pan, then set it in a roasting pan large enough to hold it.
Beat cream cheese with an electric mixture until smooth. Gradually add sugar and beat. Scrape down sides of bowl, and add eggs, one at a time. Slowly beat in vanilla, then cream and sour cream. Make sure to keep scraping down the sides of your bowl,so you get a creamy batter.
Pour batter into your prepared pan. Set your pan in the oven and pour in enough hot water to come halfway up the sides of your springform pan. Bake until cake is set but center still jiggles, about 40 minutes.Turn off heat and leave oven door ajar, leaving cake in oven for another 30 minutes.
Remove pan from water, and cool on wire rack. Refrigerate until well chilled.

You can be creative and make your own variations using that recipe:
Reeses Cheesecake:
Use chocolate crumbs and fold in 8 regular size peanut butter cups, cut into sixths. Garnish with quartered peanut butter cups.

Snickers Cheesecake:
Use basic reccipe and fold in 9 funsized snickers, cut into 8 pieces each. When cake cools, sprinke perimeter of cheesecake with chopped peanuts.

Answer 10

Hi! I am going to give you this site, bhg.com it is a wonderful site where you can find lots of recipes. You can sign up for newsletters, I did. You will also find cheesecake there. Have fun cooking!