any homemade recipes for cheese cake please?

Answer 1

A couple of different ones for you...

"Noel Salmon Cheesecake" - 16 servings

1/2 cup pumpernickel bread crumbs
4 (8 oz.) pkgs. cream cheese; softened
1/2 cup heavy whipping cream
1/8 tsp. pepper
4 eggs; lightly beaten
8 oz. smoked salmon; chopped
1/3 cup chopped green onions (scallions)
Assorted crackers

Grease bottom and sides of a 9" springform pan. Sprinkle bread crumbs into pan, coating bottom and sides; set aside.
In mixing bowl, beat cream cheese until fluffy; beat in the cream and pepper. Add eggs; beat on low speed just until combined; fold in salmon and onions.
Wrap a double thickness of heavy-duty foil around bottom of prepared pan; pour in salmon mixture. Place in a large baking pan; fill larger pan with hot water to a depth of 1 1/2". Bake at 325* for 45-55 minutes or until center is almost set. Cool on wire rack 1 hour (cheesecake may crack while cooling). Refrigerate overnight. Remove foil and sides of pan. Serve cheesecake with crackers.


"Santa Fe Cheesecake" - 16 to 20 servings

1 cup crushed tortilla chips
3 tbsp. butter; melted
2 (8 oz.) pkgs. cream cheese; softened
2 eggs; lightly beaten
2 cups (8 oz.) shredded Monterey Jack cheese
1 (4 oz.) can chopped green chiles; drained
1 cup (8 oz.) sour cream
1 cup chopped sweet yellow pepper
1/2 cup chopped green onions (scallions)
1/3 cup chopped tomato

Combine tortilla chips and butter; press onto bottom of a greased 9" springform pan. Place on baking sheet. Bake at 325* - 15 minutes.
In large mixing bowl, beat cream cheese and eggs on low speed just until combined. Stir in Jack cheese and chilies; pour over crust. Bake 30-35 minutes or until center is almost set.
Place pan on wire rack. Spread sour cream over cheesecake. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight. Remove sides of pan just before serving. Garnish with yellow pepper, onions and tomato. Refrigerate leftovers.


"Chocolate Berry Cheesecake" - 12 to 14 servings

1 cup crushed chocolate wafers (about 20 wafers)
2 tbsp. butter; melted
3 (8 oz.) pkgs. cream cheese; softened
1/2 cup sugar
1 tbsp cornstarch
2 cups (12 oz.) semisweet chocolate chips; melted and cooled
1/2 cup heavy whipping cream
1 tsp. vanilla extract
4 eggs; lightly beaten
RASPBERRY SAUCE:
2 tbsp. sugar
2 tsp. cornstarch
1/2 cup cranberry juice
1 (12 oz.) pkg. frozen unsweetened raspberries; thawed

Combine wafer crumbs and butter; press onto bottom of a greased 9" springform pan and set aside.
In large mixing bowl, beat cream cheese on low speed until smooth. Combine sugar and cornstarch; beat into cream cheese. Stir in chocolate, cream and vanilla. Add eggs; beat on low just until combined.
Pour into prepared pan. Place on double thickness of heavy-duty foil (about 16" square). Securely wrap foil around pan. Place in large baking pan; add 1" hot water to larger pan.
Bake at 325* for 55-60 minutes or until center is just set. Cool on wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate 4 hours or overnight.
In saucepan, combine sugar, cornstarch and cranberry juice until smooth. Bring to boil over medium heat; cook and stir 1 minute. Remove from heat; stir in raspberries. Cool completely. Remove sides of pan. Serve cheesecake with raspberry sauce. Refrigerate leftovers.


"No-Bake Cheesecake Pie" - 8 servings

2 tbsp. graham cracker crumbs; divided
1 (.3 oz.) pkg. lemon gelatin
2/3 cup boiling water
1 (8 oz.) pkg. cream cheese; cubed
1 cup cottage cheese
2 cups whipped topping

Coat bottom and sides of a 9" pie plate with nonstick cooking spray. Sprinkle with 1 tbsp. of the crumbs; set aside.
In small bowl, dissolve gelatin in boiling water; cool slightly. Pour into blender container; add cream cheese and cottage cheese. Cover and process until smooth; transfer to large bowl. Fold in whipped topping. Pour into prepared pie plate; sprinkle with remaining crumbs. Cover and refrigerate until set.

Answer 2

CHEESE CAKE

ingredients:

4 eggs, separated
5 1/2 oz fresh goat cheese
3 tablespoons sugar
1/2 cup creme fraiche
1/2 cup fresh raspberries
1/2 cup fresh blackberries


RECIPE METHOD:
Preheat an oven to 375 degrees F Butter a cake pan 8 inches in diameter. Line the bottom with a circle of parchment paper cut to fit precisely; butter and flour the paper and the pan sides.


Place the egg whites in a bowl. Using an electric mixer set on high speed, beat the whites until they form stiff but moist peaks.


In another bowl, combine the goat cheese and sugar and, using a whisk, beat until well blended. Add the egg yolks, one at a time, beating well after each addition until smooth and creamy.


Using a rubber spatula and working in several batches, carefully fold the beaten whites into the egg yolk mixture. (Do not overmix.) Pour the mixture into the prepared cake pan.


Bake until the cake is golden, puffed and firm to the touch, about 25 minutes. Transfer to a rack to cool in the pan for 10 minutes, then invert onto the rack, lift off the pan and carefully peel off the paper. Transfer the cake to a serving plate, turn right side up and let cool completely.


To serve, spread the creme fraiche evenly over the surface of the cake and then top with the berries. Alternatively, cut into wedges and serve warm, topping each piece with a swirl of creme fraiche and some berries just before serving.

Answer 3

Glazed Key Lime Cheesecake

Easy to make, and a great dessert!

28 oz pkgs. cream cheese (sorry, do not use lowfat, it doesn't work)
1.5cup sugar
3eggs
1tsp. grated lime peel
1tsp. vanilla extract
3Tbsp. corn starch
3/4cup cold water
2Tbsp. margarine
3Tbsp. key lime juice
1/4tsp. salt
19-inch graham cracker crust (pie shell)
green food coloring

Allow the cream cheese to soften by leaving packages out of the refrigerator for about 45 minutes (or) place cream cheese into a large (microwave safe) mixing bowl and microwave for about 30 seconds or until you can easily push your finger into the cheese. It should still be able to stand up, you don't want the cheese to melt to a liquid. With a wire whisk, beat 3/4 cup of the sugar into the cheese and set the rest of the sugar aside. Beat in the lime peel, vanilla extract, and the eggs until the mixture becomes smooth. Pour the mixture into the 9-inch graham cracker crust. Bake in a preheated 350-degree oven for 35 minutes. Allow to cool on a wire rack.

In a saucepan, mix the remaining sugar, salt, and corn starch. Pour in the cold water and stir until the cornstarch dissolves and is not lumpy. Heat on the stove and continue stirring until the mixture begins to boil. Allow to boil while stirring for about 1 minute. Be careful as this mixture becomes very hot and bubbles up like lava in the pan! Add the margarine, food coloring, and key lime juice. Remove from heat immediately. Allow the glaze to cool and spread evenly on top of the cooled cheesecake. Refrigerate at least 1-2 hours before serving.

Answer 4

The Ultimate Cheesecake

Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted

Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract

Warm Lemon Blueberry Topping, recipe follows


For the Crust:
Preheat the oven to 325 degrees F.
In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Warm Lemon Blueberries:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Yield: 6 servings
Cook Time: 5 minutes

Answer 5

Chocolate Mousse Cheesecake 1 Box Nestle Dark Chocolate Mousse Mix 1/3 C. Milk 1/3 C. Sour Cream 8 oz. Cream Cheese, softened 1/4 C. Sugar 1/2 tsp. vanilla extract 1 Graham cracker or Oreo pie crust (I prefer oreo) Use hand mixer to combine cream cheese and sour cream. When smooth, beat in vanilla and sugar. Beat mousse mix and milk for 2 minutes. Fold into cream cheese mixture, put in pie crust, and refrigerate 1 hour.

Answer 6

This one is quick, easy, and requires no baking!

1 package 8 ounce cream cheese
1 cup powdered sugar
1 container of cool whip (original size)

9 inch graham cracker crust

Blend with mixer first three ingredients. Put filling into pie crust and you're done. If you want to you can put it in the refridgerator for a little while. Serve with your favorite topping. It's good for those last minute occasions.

It's very versatile, if you wish for a different flavor you can add a package of flavored gelatin to 1/3 cup of warm water in a bowl until dissolved and then blend together with the original filling.

Answer 7

This is the recipe I use....

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.

Answer 8

I was going to post the same recipe as the first person... Tylers Ultimate Cheesecake... I made it for Thanksgiving and it was divine! If you use the water bath it does seem to some out silkier.

Answer 9

Goto allrecipes.com and click on cheesecakes!!!