Is this a good cheesecake recipe,or is it lacking something major?

Question

2(8-oz)pks.cream cheese,softened
half cup sugar
half tsp.vailla extract
2eggs beaten
1(9-in.)graham cracker pie crust.

Basically combine everthing and bake for 50 minutes,thats what it says on book.Real simple.

So would this turn out good?

Answer 1

It probably won't be very dense or thick, but it might turn out ok. I've never had luck with small recipes like that- I always make the big dense ones because I prefer the texture.

Answer 2

This is very close to the recipe I use and it always comes out very good. Couple of tips. Unless you like your cake very mild, increase the sugar to 2/3 Cup and vanilla to 1tsp. If you add 1tsp of flour the consistency will be smoother.
About mixing, beat the cream cheese alone until it is lump free first. Then add your sugar, flour and vanilla, continue until combined.
Turn down to the lowest speed, and eggs one at a time and mix until they have just disappeared. The secret to a dense cheesecake is to not beat air into the batter.
Pour into your crust, and bake in a water bath at 350deg for 60 minutes. Or until the tip of a knife poked halfway between the rim and center comes out cleanly
A water bath is a pan larger than the cheesecake pan that you set the cheesecake pan into. Move the two into the oven, THEN add enough boiling water to the larger pan so the level comes half way up the cheesecake pan. This allows the cake to bake more gently.
When its done let it completely cool. You can eat it plain or top it with pie filling, I use cherry. But use your imagination.
With a little luck you'll have a cheesecake people will be asking you to make for them. Good Luck

Answer 3

This is doesn't seem like your traditional cheesecake recipe.

It might turn out OK.

It looks like a "kitchen tested" recipe.


You might try the Philadelphia Cream Cheesecake recipes at their website. They have more of the "traditional" recipes and there are lots of variations and tips on how to make a cheesecake.

There are so many yummy types of cheesecakes now from the New York Traditional to all the variations the great chefs have been coming up with.
Chocolate. Raspberry, Pistachio, Coffee Lemon... Just to name a few!
They are basically made similar main ingredients with the different things added defining each type of cake.

A lot of research has also gone into developing the perfect spring form or cheesecake pan. This might also be worth a Go ogle search as well the techniques to removing a cheesecake from the spring form pan.

Cheesecake is easy to make, whether it is simple or elaborate, it can be dressed up for presentation easily and you can be creative with the basic recipe. The yummy dessert will make any chef look like a pro!

Happy Holidays!

Answer 4

Im not sure about that recipe, i bet it would but i also have another simple one...

1 - 8oz. cream cheese, softened
1C Powdered Sugar
1 container of regular Cool-Whip
1 Graham Cracker crust

Combine ingredients and mix until smooth and mixture starts to firm up. Put in the crust and store in refrigerator for a couple of hours.

Answer 5

2 8oz containers sour cream. I have a recipe that calls for 6 eggs instead of 2. People tell me it is the best cheesecake ever. Good luck.

Answer 6

I would add 3/4 cup sugar as I do not think that is enough sugar but aside from that it sounds okay.