Anyone have a great cheesecake recipe?

Question

I don't really want any no sugar or low calorie versions...just a great, thick New York style cake that is totally decadent!! Thanks in advance!

Answer 1

2 cups finely crushed graham cracker crumbs
1/2 cup butter or margarine, melted
5 (8 ounce) packages cream cheese, softened
1 3/4 cups sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons vanilla
5 eggs
2 egg yolks
1/3 cup whipping cream
1 teaspoon finely shredded lemons, rind of

For crust, combine graham cracker crumbs and melted butter.
Stir until well combined.
Press onto bottom and about 2-1/2 inches up the sides of a 9x3-inch springform pan.
Mix cream cheese, sugar, flour, and vanilla.
Beat with an electric mixer until fluffy.
Add eggs and egg yolks, beating on low speed just until combined.
Stir in whipping cream and lemon peel.
Pour into pan.
Place pan in a shallow baking pan in the oven. (Does not mention anything about a water bath)
Bake in a 325 degree F oven about 1-1/2 hours or until center appears nearly set when shaken.
Cool 15 minutes.
Loosen crust from sides of pan.
Cool 30 minutes more; remove sides of pan.
Cool completely.
Chill 4 to 24 hours.
If desired, garnish with fresh berries.

Answer 2

STRAWBERRY AND BANANA CHEESECAKE

1 1/2 c. graham cracker crumbs
1/3 c. melted butter
2 eggs
1 tsp. vanilla
2 bananas, firm
1/4 c. powdered sugar
2 (8 oz.) cream cheese (softened)
2/3 c. sugar
1 pt. strawberries

Combine crumbs, powdered sugar and butter. Press in bottom of 9 inch spring form pan, pushing some up the side to form a rim 3/4 inch high. In bowl, beat cream cheese, eggs, sugar and vanilla until fluffy. Pour onto crumb layer. Bake in preheated 350 degree F. oven 25-30 minutes or until center is set. Cool.

STRAWBERRY GLAZE:

This makes a lovely to look at, delicious to eat topping for cheesecake and tarts or a filling for layer cake. Place 1 cup sliced berries in a saucepan with 1/2 cup sugar, a dash of salt and 1/4 cup water. Bring to a boil. Cook 3 minutes. Mix 1 1/2 tablespoons cornstarch and 1/4 cup cold water, stir in berries and cook, stirring until thick. Add 1 tablespoon lemon juice. Cool. Slice bananas over top of cheesecake and pour cooled glaze over top. Refrigerate until set. About 2 hours.

Answer 3

this is my families

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 4

you will love this ny cheese cake
1 crumb-crust recipe, made with finely ground graham crackers
5 (8-oz) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla



Make crumb crust as directed in separate recipe. Preheat oven to 550°F.
Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.

Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.