how to bake a delicious cheese cake?

Question

i tried baking a few time but it doesn't taste nice

Answer 1

The Cheesecake Factory Pumpkin Cheesecake:

1¾ hours 40 min prep
8 servings

1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar, plus
1 tablespoon sugar
3 (8 ounce) packages cream cheese
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream



1. Preheat oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
3. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
4. Keep it crumbly.
5. Put foil partway up the outside part of an 8-inch springform pan.
6. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
7. You don't want the crust to form all of the way up the back of each slice of cheesecake.
8. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
9. In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
10. Mix with an electric mixer until smooth.
11. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
12. Pour the filling into the pan.
13. Bake for 60-70 minutes.
14. The top will turn a bit darker at this point.
15. Remove from the oven and allow the cheesecake to cool.
16. When the cheesecake has come to room temperature, put it into the refrigerator.
17. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
18. Serve with a generous portion of whipped cream on top.

Answer 2

This is a sinfully delicious cheesecake that's also amazingly easy to make, especially if you have a food processor. But beware! Even if you use the substitutions I've mentioned, this is NOT a dietetic dessert!

Crust:
1 3/4 cups crushed chocolate cookies (the least expensive kind, without the frosting)
2 tablespoons melted butter (or more, as needed to make the crushed cookies packable)*
Mix the crushed cookies and melted butter, then tamp the mixture down firmly in the bottom of a springform pan. Refrigerate this while you make the filling. If you have a food processor, the easiest way to mix the cookies and butter thoroughly is to first crush the cookies with it, then add the melted butter and let the food processor mix it for a few seconds.

Filling:
2 packages (8 ounces each) of cream cheese (Philadelphia brand makes a good lower-calorie imitation cream cheese that works well in this recipe; use the foil- wrapped bars rather than the tubs)
3 eggs (or equivalent egg substitute)
1/2 cup sugar
8 ounces (1 cup) whipping cream
12 ounces white chocolate chips (these can be found in the baking section of the supermarket, near the semi-sweet chocolate chips, butterscotch chips, cocoanut, etc.)
2 tablespoons butter*
*"I Can't Believe It's Not Butter" makes an imitation margarine that's a little lower in calories and does well in this recipe.

Melt the chocolate chips with butter in a microwave or double boiler. (In the microwave, melt the mixture for one minute at half power, stir, then melt for 30 seconds more, stir, and keep repeating if necessary.) IMPORTANT: White chocolate melts quickly and burns quickly.

Mix all the other ingredients in a food processor or blender until smooth. Add the white chocolate/butter mixture and mix until smooth. Pour the batter onto the cookie crust in the springform pan. Bake at 325 degrees for 55 to 65 minutes (with another pan, with water in it, on the rack beneath the rack you put the cake on).

When the cheesecake is done (it will still look wet in the center), turn the oven off and crack the oven door open four inches or so, and leave the cheesecake in the oven for another half an hour. Then cool the cake on a rack and refrigerate overnight. Serve with raspberry sauce if you wish.

Raspberry Sauce (optional, but tastes divine!):
1 package (box) frozen raspberries in syrup
1/3 cup currant jelly
1 tablespoon cornstarch
Drain raspberries and add enough water to the liquid to make 3/4 cup of liquid. Put this liquid and the jelly and the cornstarch in a saucepan and heat until the jelly is melted and the sauce is thickened. Take off heat. Add the raspberries, stir, and refrigerate sauce (it will be about 2 to 2 1/2 cups) until everything is ready to serve.

Answer 3

this is the best recipe for cheese cake and it always comes out good

Sour Cream Cheesecake

Crust:
33 graham cracker squares, crumbled
4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
1 tablespoon sugar

Filling:
20 ounces cream cheese
1 1/4 cups sour cream
1 cup sugar
1 tablespoon vanilla extract
2 eggs
3 yolks
1/3 cup heavy cream


Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.
In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.

In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.

In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.

Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.

When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.

for more cheesecake recipes go to
http://web.foodnetwork.com/food/web/cachedSearchResults/0,7822,cheesecake_Recipe,00.html?searchType=Recipe&searchString=cheesecake&site=food

Answer 4

I've made this cheese cake, it's very easy and the results are wonderful

http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=1656

The world's best cheese cake

Crust:
2 cups crushed graham crackers
1/2 cup (1 stick) melted butter
1/4 cup crushed walnuts
Filling:
3 packages (8 ounces each) cream cheese, at room temperature
1-1/2 cups sugar
5 eggs
3 tablespoons lemon juice
Topping:

1 pint sour cream
1/2 cup sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. For crust: Combine ingredients and press evenly across bottom and sides of a 10-inch springform pan. For filling: Combine cream cheese and sugar. Add eggs one at a time, beating thoroughly after each one. Beat in the lemon juice. Pour filling over crust, and bake for 45 minutes without opening the oven door. Remove cheesecake and reduce heat to 300 degrees F.

For topping: Mix ingredients and spread over cheesecake. Return to oven and bake for 15 minutes longer. Cool on rack for several hours, then refrigerate overnight. Serve plain or topped with fresh fruit.

Answer 5

Here's one that doesn't need baked.
Get a box of graham cracker crust
2 8 oz blocks of cream cheese
2 15 1/4 oz of sweetened condensed milk
1/2 cup lemon juice
2 tsp of vanilla extract

Prepare the crust according to box.
Let cream cheese come to room temp as you prep the crust.
Put cream cheese into bowl and put in the sweetened condensed milk, mix until smooth, pour in the 2 tsp of vanilla extract and the lemon juice and mix again well. You will notice the mixture thickening as you mix.
Pour into the pan with the crust.
Refridgerate for about an hour until firm, add favorite fruit toppings of eat without toppings.
Hope you enjoy this!

Answer 6

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 7

go to allrecipes.com!