i need an easy recipe for cheesecake?

Question

can be baked or nonbake. just plain not fruity, nutty, or swirly

Answer 1

2 medium cans condensed sweetened milk
2 Philadelphia cream cheese
1 pie crust (Store bought)

Mix well, put on shell, bake 30 min at 350°. Let it cool completely before serving. TRUST ME!!!!!

Answer 2

Cheesecake factory cheesecake:

1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter
Filling
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice


Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
Cheesecake: All above ingredients should be at room temperature before your begin.
Start by beating the cream cheese until light and fluffy.
Keep the mixer on a low setting throughout the beating and mixing process.
Add the sugar a little at a time and continue beating until creamy.
Add one egg at a time and beat after each egg.
When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
Add the sour cream last and beat well.
Pour cream cheese into the spring pan.
Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
When time is up, prop open oven door and leave in oven for one hour.
After one hour, remove from oven.
Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
A cheesecake should season.
The wait is worth it.
The flavor ripens and becomes enriched.

Answer 3

incredibly undemanding strawberry cheesecake ( can use any fruit) 9 oz..graham crackers 4 oz..melted butter vanilla powder/extract 22 oz..cream cheese ( a one million lb packet)4 oz..powdered sugar one million vast cup thick heavy cream- 0.5 a pint. Use a tin with srpingform- which you will loosen the backside of. one million, mixture the graham carackers floor up, and the melted butter to make the crust. Pour them right into a greased, parchment paper coated around tin, and press right down to make the crust. kick back in refrigerator or freezer for 20 minutes 2. mixture the cream cheese, one million ts vanilla, and the powdered sugar mutually in a bowl, or blender. Make it very gentle and fluffy, you may whip for a on an identical time as, do not skimp this area. Then upload the thick cream, be particular this is thick cream, not in simple terms 0.5 and 0.5 or skinny cream. unfold this cream over the chilled crumb base, and be particular there at the instant are not any bubbles, unfold it with a knife. delicate the exterior with a spoon back, kick back the cake in one day, or in the freezer as long as a probability. in any different case that is going to pass floppy- in simple terms use the freezer and do some thing else for hours. 3. deliver the cheesecake to room temp ( be particular it did not freeze), and take the backside off. Slide the cake onto a plate and take off the parchment paper. Take an 8 oz..punnet of strawberries ( or blueberries and so on) and take 0.5 of them, puree in a blender with 2 TB powdered sugar. take the different 0.5 of the strawberries and slice in hlaf, place on right of the cake in a very good trend in the midst of the cake, and pour the puree berries over. Voila! incredibly undemanding and extremely very sturdy. can use chocolate curls on right of the cake too. shave a bar of darkish chocolate that's slightly heat and right the cake with strawberries and the chocolate curls., drip melted chocolate over , drizzling it in a trend,.

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

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

1 (8 oz.) cream cheese
1/3 c. sugar
1 (8 - 12 oz) Container of Cool whip
1 Graham cracker crust

soften cream cheese and mix in sugar. Then fold in thawed cool whip. Spread into crust. Set in fridge for 5 minutes to set and you are ready to go.

Answer 7

A friend of mine made a cheesecake...I was suprised to find out that she found Philidelphia brand cheesecake filling in a tub at the grocery store....she even bought the premade graham cracker crust. all she had to do was spread the filling. It was yummy!

Answer 8

My wife makes the BEST Cheesecake. Here are two. Pumpkin cheesecake and New York Cheesecake.

Pumkin Cheesecake

This recipe is originally from Gourmet magazine, November, 1990. I’ve made it for every Thanksgiving since, no matter what country I’m in at the time! Over time, I have made several changes. For example, I never use canned pumpkin (gross!!) I always use fresh- it’s so much better. For the crust, I use less butter & sometimes add ginger snaps for extra flavor. Another trick is to freeze and then prebake the crust to keep it crispy. I increase the bourbon, etc. I think candied pecans to decorate top look prettier than plain (although it really doesn’t need the extra sugar).

(Note: most pumpkin cheesecake recipes published since this one are either exactly the original one or with very slight adaptations without giving original credit!)

Clair Kelley’s Pumpkin Cheesecake
(adapted from Gourmet Magazine, Nov. 1990)

Do ahead suggestions: I make the cheesecake the day before; that way, it’s done ahead, has plenty of time to chill and let the flavors meld. I arrange the pecans on top the day I serve it, so they’re crispy. For the fresh pumpkin, I buy and bake this way ahead and store the pulp in the freezer until I need it for a recipe. ( Thaw in refrigerator or in microwave if you forgot, drain excess liquid then puree for use in recipe.)

Preparing Fresh Pumpkin:
Use the small baking, or “pie pumpkins” you get at the grocery or farmers market in the fall. Remove stem, cut in half horizontally, remove seeds. Place skin side down in a baking dish, cover top with foil. Bake 45-60‚ at 350°, until pumpkin is soft when poked with a fork. Let cool. Scoop pumpkin out of skin. Puree in blender or food processor and measure to use in cheesecake.

Crust

3/4 cup graham cracker crumbs
3/4 cup ginger snap crumbs
3/4 cup finely chopped toasted pecans
1/2 cup firmly packed light brown sugar
1/2cup granulated sugar
3/4 stick unsalted butter, melted
Press crust into bottom and a little up the sides of a 9 or 10 inch springform pan. Put in freezer at least 20 minutes. While preparing filling, pre-bake crust 10 minutes‚ at 400° and let cool.

For the filling:

1 1/2 cups solid pack pumpkin
3 large eggs
1 1/2 t. cinnamon
1/2 t. freshly grated nutmeg
1/2 t. ground ginger
1/2 t. salt
1/2 c. packed brown sugar
three 8-ounce packages softened cream cheese
1/2 c. granulated sugar
2 T. heavy cream
1 T. cornstarch
1 t. vanilla
2 T. bourbon liqueur or bourbon
In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.

Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes. (my oven takes longer!)

For the topping:

2 c. sour cream
2 T. granulated sugar
2 T. bourbon liqueur or bourbon, or to taste
16 toasted pecan halves for garnish
In a bowl, whisk together the sour cream, sugar, and bourbon. Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for an additional 5 minutes. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans. (arrange the pecans along the outside edge of the cake, facing in.)

Alternatively, finely chop candied pecan crunch (your own recipe or available from Delta Pecan Orchard available at Memphis Farmers Market or 1-800-281-2582) and strew it over the whole top. You can also drizzle top or plate with homemade caramel sauce; however, this dessert is already rich and really doesn’t need any extra sugar! Since it’s so rich, serve small slices. This recipe easily serves at least 12-16 people. For a small group, the recipe can be cut in half and made in a 6-inch springform.

New York Cheesecake

This New York Cheesecake is another essential for holiday entertaining. It’s a little bit more fiddly than the no-bake church-potluck cheesecake recipe we all have, but SOOOOOO worth it!

This one comes from one of my favorite and most-used cookbooks: Make-Ahead Cooking, by Better Homes and Gardens. It is an absolutely incredible cheesecake, smooth, creamy, light-yet-rich tasting. It is the ultimate cheesecake. And ironically, after making this the first time, I broke my decades-long addiction to all cheesecake everywhere. After tasting this, I was no longer tempted by the inferior versions found in restaurants and freezer-sections.

Ingredients:

1/2 c. butter, softened
1/4 c. packed brown sugar
4 eggs
1 1/4 c. flour
4 8 oz. packages cream cheese, softened
1 1/4 c. sugar
1/4 c. flour
4 tsp. vanilla
2 8 oz. cartons dairy sour cream
1/4 c. sugar
Crust: In a large bowl, beat butter on medium speed for 30 seconds. Add brown sugar, and beat until fluffy. Beat in 1 of the eggs. Slowly beat in the 1 1/4 c. flour until mixed. Divide dough in half. Cover and refrigerate one half. Spread the other half on the bottom of an ungreased 10 inch springform pan with the side removed. Place on a baking sheet, and bake in a 350ºF oven for 10 minutes. Take out of the oven and let cool. When bottom crust is completely cooled, attach the ring/sides of pan. Press the chilled dough onto side to a height of about 1 3/4 inches. Set aside. Turn oven up to 450ºF.

Filling: In a large bowl beat the cream cheese and the 1 1/4 c. sugar until fluffy. Beat in the 1/4 c. flour on low speed until smooth. Add the other 3 eggs and 1 tsp. of the vanilla, beating on low until just combined. Add 1/2 c. sour cream and mix in. Pour the batter into the crust-lined pan. Put it on a cookie sheet or shallow baking pan and put it in the 450ºF oven for 10 minutes. Turn the oven down to 300ºF. Bake another 30 minutes or so, until the center looks almost set when you jiggle the pan. Remove from oven.

Top: Mix the rest of the sour cream, 1/4 c. sugar and the remaining 3 tsp. of vanilla. Spread evenly over the top of the cheesecake. Bake for another 15 minutes, then remove from oven.

Cool on a wire rack for 15 minutes or more. Loosen crust from side of pan, but don’t remove side yet. Let cool for another 30 minutes. Remove side. Cool for 1 1/4 hours. Cover and chill in fridge for at least 4 hours. Let it stand at room temp. for 15 minutes before slicing. You can get 16 slices out of this very rich cheesecake.

Notes:

I have made this with great success in a lower-fat version. I use half regular and half lower-fat cream cheese. And I use light or reduced-fat sour cream. (Don’t use the fat-free versions of cream cheese or sour cream–they don’t bake up right.) And if my calculations are correct, the lighter options make it not impossible if you are on WeightWatchers. Don’t get me wrong–it’s not light, or low-cal–but at 9 points a slice, you can afford a few of your FlexPoints for it.

I like to serve this with a drizzling of fruit syrup or maybe just a few berries thrown on top. I’ll be posting my recipes for Framboise (raspberry liqueur) and Raspberry Wizbang Syrup in the next few days–I served the Wizbang Syrup over the cheesecake last year for Thanksgiving, and certain individuals in my family who are normally possessed of incredible self-control could NOT leave the cheesecake alone!

Enjoy!!

Answer 9

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