can anyone give me the recipe for cheesecake?

Answer 1

Orange Cheesecake
Ingredients
1-3/4 cups finely crushed graham crackers (about 22 crackers)
3 tablespoons sugar
6 tablespoons butter, melted
3 8-ounce packages cream cheese, softened
1-1/3 cups sugar
3 tablespoons frozen orange juice concentrate, thawed
1 teaspoon vanilla
3 eggs, slightly beaten
1-1/2 teaspoons finely shredded orange peel
1 8-ounce carton dairy sour cream
1 tablespoon sugar
1/2 teaspoon vanilla
Orange peel strips and sliced and/or whole kumquats (optional)

Directions
1. Preheat oven to 350 degrees F. For the crust: In a medium bowl, combine graham crackers and the 3 tablespoons sugar. Stir in melted butter. Press crumb mixture onto the bottom and 1 to 2 inches up the side of a 9-inch springform pan. Bake for 5 minutes. Cool on a wire rack while preparing filling.

2. For the filling: In a large bowl, combine cream cheese, the 1-1/3 cups sugar, the orange juice concentrate, and the 1 teaspoon vanilla. Beat with an electric mixer on medium speed until smooth. Stir in eggs and orange peel just until combined.

3. Pour filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake for 40 to 45 minutes or until a 2-1/2-inch-wide area around the outside edge appears set when gently shaken. Remove springform pan from oven and set on a wire rack.

4. Meanwhile, stir together sour cream, the 1 tablespoon sugar, and the 1/2 teaspoon vanilla. Carefully spread sour cream mixture over the hot cheesecake.

5. Cool in springform pan on wire rack for 15 minutes. Using a small thin knife, loosen crust from side of pan. Cool for 30 minutes more. Remove side of the pan. Cool for 2 hours. Cover and chill for at least 4 hours or up to 24 hours.

6. If desired, garnish cheesecake with orange peel strips and kumquats.

7. Makes 12 to 16 servings

8. To bake ahead: Transfer cooled cheesecake (whole or pieces) to a freezer bag; seal. Freeze whole cheesecake for up to 1 month or pieces for up to 2 weeks. Thaw whole ccheeseake in the refrigerator overnight or pieces at room temperature for 30 minutes.

Apricot Cheesecake
Ingredients
• 2 cups finely crushed butter cookies (about 30 cookies)
• 1/3 cup butter, melted
• 1 15-1/4-ounce can unpeeled apricot halves
• 3 8-ounce packages cream cheese, softened
• 1 cup sugar
• 1-1/2 teaspoon vanilla
• 3 eggs
• 1 10-ounce jar low-calorie apricot spread
• 1/4 cup apricot nectar

Directions
1. Preheat oven to 325 degree F. For crust, in a medium bowl combine crushed butter cookies and melted butter. Press mixture evenly onto bottom and 2 inches up the sides of a 9-inch springform pan. Bake for 8 to 10 minutes or until golden. Set aside.
2. For filling, drain apricot halves, reserving 3 tablespoons syrup. Coarsely chop apricots; set aside. In a large mixing bowl beat cream cheese, sugar, the reserved syrup, and vanilla with an electric mixer until combined. Add eggs all at once, beating on low speed just until combined. Stir in chopped apricots. Pour filling into crust-lined pan. Place on a shallow baking pan in oven. Bake about 50 minutes or until center appears nearly set when cheesecake is gently shaken. Cool in pan on a wire rack for 15 minutes. Loosen crust from sides of pan and cool cheesecake 30 minutes more. Remove the sides of the pan; cool cheesecake completely.
3. For glaze, in a small saucepan melt apricot spread over low heat. Remove from heat; stir in the apricot nectar. Spread over cheesecake. Cover and chill in the refrigerator at least 4 hours before serving. Makes 16 servings.


Cheesecake
Ingredients
• 1 cup sugar
• 4 8-ounce packages cream cheese, softened
• 3 eggs

Directions
1. Preheat oven to 275 degree F. Line the outside of an 8-inch springform pan with heavy foil. Grease the bottom and sides inside the pan; set aside.
2. In a large mixing bowl beat sugar and cream cheese with a sturdy handheld or a freestanding electric mixer on medium to high speed for 8 to 10 minutes, scraping twice, until mixture is smooth and sugar is dissolved.
3. Stir in eggs just until combined. Pour batter into prepared pan. Place in a shallow roasting pan. Place pan on the oven rack. Add 1 inch of very hot water to the roasting pan.
4. Bake, uncovered, for 70 to 75 minutes or until center appears nearly set when gently shaken.
5. Carefully remove springform pan from water bath and let cool on a wire rack for 15 minutes. Run a thin metal spatula around the edge of the cheesecake to loosen sides of pan. Cool for 45 minutes more. Cover and chill overnight.
6. To serve, remove sides of the pan. Makes 10 servings.
Test Kitchen Tip: For added flavor, add 1 teaspoon finely shredded lemon peel or 1 teaspoon vanilla to cheesecake batter with eggs.

White Chocolate Berry Cheesecake
Ingredients
• 1-1/2 cups crushed chocolate wafers (about 25)
• 3 tablespoons butter, melted
• 1 12-ounce package frozen lightly sweetened red raspberries, thawed, pureed, and strained
• 1 tablespoon raspberry liqueur or sugar
• 1 teaspoon cornstarch
• 1 6-ounce package white chocolate baking squares, chopped
• 3 8-ounce packages cream cheese, softened
• 1/2 cup sugar
• 3 eggs

Directions
Mix crushed wafers and butter. Press into the bottom of a 9-inch springform pan. Set aside.
Meanwhile, in a small saucepan combine pureed raspberries, liqueur or sugar, and cornstarch, stirring well. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Set aside to cool. Meanwhile, melt chocolate over low heat, stirring frequently. Set aside to cool.
In a large bowl beat cream cheese and 1/2 cup sugar with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until combined after each addition. Gradually beat in melted white chocolate until blended. Spread over crumb crust. Spoon 1/2 cup of raspberry mixture over filling; swirl with a knife to marbleize. Cover and chill remaining raspberry sauce; return to room temperature before serving.
Bake in a 350 degree F oven for 35 to 40 minutes or until center appears set when shaken. (Do not overbake.) Cool 15 minutes on a wire rack. Loosen crust from sides of pan. Cool 30 minutes more; remove sides of pan. Cool completely. Chill at least 4 hours before slicing. Serve with remaining raspberry mixture. Makes 12 to 16 servings.
Make-Ahead Tip: Prepare, bake, and thoroughly cool the cheesecake. Cover tightly with plastic wrap. Store in the refrigerator up to 24 hours ahead.

Merry X'mas

Answer 2

Pumpkin Cheesecake in a Gingersnap Crust

INGREDIENTS
1 1/2 cups gingersnap cookie crumbs
3/4 cup ground hazelnuts
3 tablespoons brown sugar
6 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup brown sugar
1 1/2 cups canned solid pack pumpkin
1/2 cup heavy cream
1/3 cup maple syrup
1 tablespoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
4 eggs
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight

Answer 3

This is the BEST receipe:

use a 10 inch spring form pan, 2.5 inches deep.

cream together:
2 cups sugar
7 eggs

now add:
1 tablespoon of lemon juice
3 tablespoons of all-purpose flour
1 tsp of vanilla (more if you like)
2/3 cup of heavy cream

(mix with hand blender)

now add:
20 ounces of cream cheese (at room temperature)

Bake in a spring form pan. I use a graham cracker crust by taking crushing 10 crackers, a bit of sugar and some butter and pressing it into the bottom of the pan. bake this crust by itself for about 10 mins.

Make sure you've mixed the cream chees batter until all the bumps are gone. This takes a while.

Pour batter ontop of crust.
Bake at 400 degree for 15 mins.

then bake at 200 degrees for 3-4 hours (until the batter is firm...like your forearm). Put a cookie sheet under the spring form pan.

Cool overnight.

This will be perfect!! I think this receipe is so good because it takes so long for the cake to cook....all the other receipes cook in an hour and they aren't anywhere near as good.

hint: use a clean, taunt wire to cut the cake. The slices will be neater then a knife.

Answer 4

1 package oreo's (save 10 out of package) 1/2 stick of butter soft 4 packages cream cheese 1 cup of sugar 1 tsp. vanilla 1 cup sour cream 4 egg's preheat oven 325 place 30 cookie's in blender food processer or smash with something in a bag until ground add butter mix well press in bottem of 9/ 13 pan beat cream cheese sugar and vanilla in large bowl blend with mixer on medium add sour cream mix then egg's 1 at a time until blended take 8 cookie' s chop up put in batter mix with spoon pour over crust take the last 2 cookies chop up sprinkle overtop bake about 45 minute's or until center is almost set refrigerate 4 hour's or over night (also good with pecan sandie's)

Answer 5

Try the following
10-Minute Raspberry Cheesecake
Well actually it does take 30 minutes to cook but all you have to do is throw it together in lightning fashion.

Ingredients
2 oz (50 g) butter
8 digestive biscuits
12 oz (350 g) cream cheese, such as Philadelphia
2 tablespoons caster sugar, plus one extra teaspoon
2 large eggs
3 drops vanilla extract
1 x 142 ml tub soured cream
5oz (150 g) raspberries
1 x 200 g jar English Provender Co. Raspberry Coulis

Pre-heat the oven to gas mark 4, 350°F (180°C).

First melt the butter, then crush the biscuits to fine crumbs using a rolling pin and combine them with the melted butter. Now press the biscuit mixture evenly over the base of a lightly oiled, 8 inch (20 cm) springform tin.

Then in a mixing bowl, beat the cream cheese and 2 tablespoons of caster sugar together until smooth and free from lumps. Next beat in the eggs and vanilla extract. Then spoon the mixture into the tin, spreading it out evenly, and bake on the centre shelf for 25-30 minutes or until the mixtures feels firm in the middle. The cheesecake will shrink slightly from the sides of the tin but this is normal.

Now turn the heat up to gas mark 8, 450°F (230°C). Spoon the soured cream over the cheesecake, sprinkle on the teaspoon of sugar and bake for 5 more minutes. Remove from the oven and leave to cool.

To serve, loosen the base from the side of the tin, and decorate the top of the cheesecake with the fresh raspberries and drizzle over a little of the raspberry coulis. Pour the rest of the coulis into a small jug and serve separately

OR Maple and Walnut Cheesecake
Maple and Walnut Cheesecake

There is a distinct affinity between walnuts and maple syrup, and this light cheesecake marries the flavours beautifully. In order to increase the maple flavour the syrup here is reduced and thickened. The same process is used to make a lovely maple walnut sauce to pour over before serving. Don't forget to make this well ahead to leave time for the cheesecake to cool completely in the oven.

Ingredients
For the filling:

1 x 330 g bottle pure maple syrup
2 oz (50 g) walnut pieces
12 oz (350 g) medium-fat curd cheese
12 oz (350 g) fromage frais (8 per cent fat)
3 large eggs

For the base:
2 oz (50 g) walnut pieces, finely chopped
5 oz (150 g) rustic biscuits

For the sauce:
2 oz (50 g) walnut pieces
1 x 330 g bottle pure maple syrup
5 fl oz (150 ml) double cream
Pre-heat the oven to gas mark 6, 400°F (200°C).
You will also need an 8 inch (20 cm) diameter spring-form cake tin.
Begin making the base by crushing the biscuits in a food processor or with a rolling pin into a bowl then add the walnuts and combine with slightly less than 1 tablespoon of cold water. Now press the mixture firmly into the tin, making sure you have an even layer, then bake it for 15 minutes.

While that's happening, make the filling. Put the 2 oz (50 g) walnuts on a baking sheet and toast them for 8 minutes in the same oven. When the base is cooked remove it and reduce the oven temperature to gas mark 2, 300°F (150°C). Next, pour the maple syrup into a saucepan and bring it to a fast simmer, letting it reduce to half its original volume. This should take about 8-10 minutes – be very careful not to let the syrup boil over. When it has reduced, pour it into a glass measuring jug and allow it to cool. Now place the curd cheese, fromage frais and eggs into a large bowl and whisk them together until absolutely smooth, then either grind the toasted walnuts to a coarse texture or chop them very small. Add these, together with the cooled maple syrup, to the curd cheese mixture and whisk everything together. Now, pour it over the base and bake the cheesecake on the middle shelf of the oven for 30 minutes. After that, turn off the oven and leave the cheesecake inside to finish cooking and cooling for several hours or overnight.

To make the sauce, reduce the second bottle of maple syrup as before, then take it off the heat and allow it to cool completely before whisking in the double cream. Finally, roughly chop the remaining nuts and add them to the sauce just before serving.

OR Fromage Frais Cheesecake with Strawberry Sauce
Ingredients
For the filling:
12 oz (350 g) fromage frais (8 per cent)
12 oz (350 g) full-fat curd cheese
3 large eggs
6 oz (175 g) caster sugar
1 teaspoon pure vanilla extract
For the topping:
1½ lb (700 g) strawberries, hulled
2 level tablespoons caster sugar

For the base:
6 oz (175 g) sweet oat biscuits
2 oz (50 g) butter, melted
2 oz (50 g) coarsely chopped toasted hazelnuts
Pre-heat the oven to gas mark 2, 300°F (150°C).
You will also need a 9 inch (23 cm) springform cake tin.
Begin by crushing the biscuits in a food processor, or by putting them in a plastic bag and rolling them with a rolling pin, then mix them with the melted butter and stir in the hazelnuts. Now press the mixture into the base of the tin and pop it into the fridge to firm up while the filling is made.

For this combine, in a large bowl, the curd cheese, fromage frais, eggs, sugar and vanilla, using an electric hand whisk to beat everything together until silky smooth. Now pour this mixture over the biscuit base and place on the centre shelf of the oven to cook for 30 minutes. At the end of the cooking time, turn off the oven, but leave the cheesecake in the cooling oven to set until it's completely cold (I find that this is the best method as it prevents cracking). Remove the cheesecake from the oven and from the tin, transfer it to a plate, cover and chill till needed.

For the topping, weigh out 8 oz (225 g) of the strawberries into a bowl, sprinkle them with the caster sugar and leave to soak for 30 minutes. After that, pile these strawberries and the sugar into a food processor and purée, then pass the purée through a nylon sieve to remove the seeds.

To serve the cheesecake, arrange the remaining strawberries all over the surface, then spoon some of the purée over them and hand the rest of the purée separately.

Answer 6

easy easy easy

digestive biscuits...crushed, in pan wiv a blob of butter...
spread evenly in dish for biscuit base

2 tubs of philadelphia (cream cheese) mixed with 200grams icing sugar

add either melted chocolate to taste, lemon flavouring or even fruit...what ever you wish....splodge onto biscuit base avoila.....you can find this recipe on philli tubs!!!

Answer 7

1- get on the bus to Asda
2- Purchase Lemon Cheesecake
3- Get the bus home
4- serve and eat

Answer 8

SLICE CHEESE,,

PLACE ONTOP OF CAKE,,

HEY PRESTO CHEESCAKE