Anyone have a good cheesecake recipe?

Question

i am having a dinner party in february, and i want to make some good cheesecake for dinner. The problem is, no one likes my recipe. so do any of you have a good recipe that you dont mind sharing?

Answer 1

I answered someone else's question about cheesecake and they picked mine as the best answer...so here was my response.



well if you have little baking tins (muffin tins) here is an easy recipe.

2 packages cream cheese (8 ounces each)
1/2 cup of sugar
1 teaspoon of vanilla
2 eggs
vanilla wafers
can of cherries


Make sure the cream cheese is really soft if you dont have an electric mixer (from experience, takes forever to mix). Mix the cream cheese, eggs, vanilla, and sugar into a bowl. Next, take the vanilla wafers and put one wafer in the bottom of each muffin tin (cupcake tin, whatever you call them). Next pour the batter over the wafers. Put in oven on 350 for about 12-15 minutes or until you can cut them and they are not mushy or watery. After taking them out of the oven let them cool for about 10 minutes and then put the cherries on top. Then enjoy! :)


These are the best things I have ever eaten!

Answer 2

For full directions on making a cheesecake, check The Joy of Cheesecake out from the library or buy it from Amazon.com.

My personal favorite is the dark chocolate cheesecake, which is like fudge in a cookie crumb crust.

CRUST
6 tbs. butter, melted
1/4 cup sugar
1 1/2 cup chocolate cookie crumbs
Butter the inside of a 9" springform pan. Mix these ingredients together and press into the pan. Place in the freezer to chill while you prepare the filling.

FILLING
1 1/2 lb. cream cheese, softened
3/4 cup sugar
3 eggs
1 tsp. vanilla
5 oz. semi sweet baking chocolate, melted
1 cup sour cream

Preheat oven to 275F. Beat together cream cheese and sugar until light and creamy. Beat in eggs and vanilla, then stir in the chocolate and sour cream. Pour into prepared chilled crust and bake for 75 minutes. When the time is up, turn the oven off and put a wooden spoon in the oven door to hold it open a crack. Let the cheesecake cool in the oven for several hours, then refrigerate. Serves 12-16 people.

Answer 3

My favorite is Jay's Cheese Pie. Very tasty but not the overly sweet, heavy, brick-type monstrosity that some cheesecakes are.

JAY'S CHEESE PIE

1 1/3 c. fine graham cracker crumbs
1/4 c. melted butter

Mix very well and press into a 9-inch pie pan. Bake at 350 degrees for 5 minutes.

FILLING:

9 oz. cream cheese, at room temperature
2 eggs, beaten
1/2 c. sugar
1/2 tsp. vanilla

Cream the cheese very well and beat in the sugar. Add the eggs and vanilla and beat until very smooth. Pour into crust and bake at 325 degrees for 20 minutes, or until just set.

TOPPING:

1 c. sour cream
2 tbsp. sugar
1 tsp. vanilla

Mix together and spread carefully on the cream cheese filling. Return to 325 degree oven and bake 5 minutes.
Cool, then chill for several hours. Best if refrigerated at least 12 hours to develop flavor.

Answer 4

The Ultimate Cheesecake (Recipe courtesy Tyler Florence)





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

This is from a recipe collection using Girl Scout cookies- you can use any shortbread cookie, though. It sounds great!

LEMON CHEESECAKE WITH SHORTBREAD COOKIE CRUST

For shortbread crust
1/2 cup unsalted butter (room temperature)
1/4 cup granulated sugar
1/2 cup flour
1/2 cup finely ground Trefoil (shortbread) cookies
For cheesecake
2 pounds cream cheese
1 cup mascarpone cheese
1 1/2 cups sugar
2 eggs
2 1/2 teaspooons lemon zest
2 tablespoon fresh squeezed lemon juice

Make crust:
Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes. Add flour and ground Trefoils to the mixture and blend for 3-4 seconds until fully incorporated. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust at 350° F for 20-25 minutes, or until golden brown. Allow the crust to cool completely.
Make cheesecake:
Using an electric mixer, beat the cream cheese until light and smooth. Add the mascarpone cheese and sugar and continue to beat on medium speed. Add the eggs one at a time. Blend in the lemon zest and juice. Pour mixture into the cooled crust.

Set the cheesecake pan into a roasting pan, and add enough water to the roasting pan to reach halfway up sides of the cheesecake pan. Place in a 350° F oven for approximately one hour or until the cake is set and the top is golden brown. Remove the cake from the roasting pan and place on a wire rack. Allow cake to cool slightly, then place the cake in the refrigerator for 6 hours or overnight.

Makes one 9-inch cheesecake.

Answer 6

normal cheesecake

INGREDIENTS
1/2 cup graham cracker crumbs
2 cups cottage cheese
2 (8 ounce) packages cream cheese, softened
1 cup sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 cup all-purpose flour
2 cups sour cream


DIRECTIONS
Sprinkle the crumbs over the bottom and up the sides of a greased 10-in. springform pan. In a blender or food processor, puree cottage cheese; set aside. In a mixing bowl, beat cream cheese and sugar.
Add eggs, one at a time, beating well after each addition. Beat in lemon juice, vanilla, flour, sour cream and pureed cottage cheese. Pour into pan. Bake at 325 degrees F for 60-70 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer. Refrigerate overnight. Slice with a wet knife.

Answer 7

you will never eat another kind of cheesecake after eating this, you will love this recipe

cheesecake dreams

INGREDIENTS
1 cup all-purpose flour
1/3 cup packed brown sugar
1/2 cup chopped pecans
1/3 cup butter or margarine, melted
FILLING:
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 egg
2 tablespoons milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
DIRECTIONS
In a bowl, combine the flour, brown sugar and pecans. Stir in butter; mix well. Set aside 1/3 cup for topping. Press remaining mixture into a greased 8-in. square baking pan. Bake at 350 degrees F for 12-15 minutes or until lightly browned.
Meanwhile, in a mixing bowl, beat cream cheese and sugar. Beat in the egg, milk, lemon juice and vanilla. Pour over crust; sprinkle with reserved pecan mixture. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into 16 squares, then cut each square in half diagonally. Store in the refrigerator.

Answer 8

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 9

This recipe is the best cheesecake that I ever had.
It's call Chines cheesecake and without the crust.

250g. cream cheese
30g. none-salt butter
30g. cream/half and half
30g. corn powder
2 yolk, 2 egg-white
100g. sugar
1/4 tbsp salt

Methods

1. Stir egg-white into white, add 60g. sugar for several times. stir it until half-solid.
2. Stir cream cheese and none salt butter into white, add 40g. sugar, salt, then mix with corn powder, yolk, cream, put into
3. Put paper on the baking pan, put 1/3 fancy cake in thebakingmodel, pour paste into, paint smoothly.
4. Add water in the baking pan to keep it wet for the cake.
5. Pre-heat the oven, set the temperature to 130"C, bake for 1 and half hour.

Answer 10

Chocolate-Raspberry Truffle Cheesecake

2 1/2 c. chocolate wafer crumbs
1/3 c. butter, melted
1/2 cup sugar
8 oz. pkg. semisweet chocolate squares, cut into 1/2" cubes
1/4 c. hot strong coffee
3 (8 oz) pkg. cream cheese, cut into 1" cubes
8 oz. carton sour cream
1 c. sugar, divided
2 eggs
2 T. whipping cream
1 tsp. vanilla extract
1/4 cup Chambord or other raspberry-flavored liqueur

Garnish:
Whipped cream
Fresh mint sprigs

Raspberry Sauce:
10 oz. pkg. frozen raspberries, thawed
2 tsp. cornstarch

Cheesecake: Combine wafer crumbs, butter, and 1/2 c. sugar; blend well. Press on bottom and 1 1/2" up sides of a 9" springform pan. Set aside.

Position knife blade in food processor bowl; add chocolate cubes, and process until finely ground. With food processor running, pour hot coffee through food chute. Process until chocolate is melted and smooth. Add cream cheese cubes and next 6 ingredients, and process until mixture is smooth, stopping once to scrape down sides of processor bowl. Pour mixture into prepared crust, and bake at 350F for 55 minutes. (Center will still be soft.) Let cheesecake cool to room temperature on a wire rack. Cover and chill at least 8 hours. Carefully remove sides of pan. Place each serving on a pool of Raspberry Sauce. Garnish, if desired, with whipped cream and mint.

Raspberry Sauce: Drain raspberries, reserving juice. Put raspberries through a food mill, and discard seeds. Combine raspberry juice, puree, and cornstarch, stirring until smooth. Cook over medium heat, stirring until smooth and thickened. Let cool. Yield: 3/4 c.