How do you make real homeade cheesecake?

Question

I have topping and crust . . . I need to make the white part.

Answer 1

CHEESECAKE!!!!


INGREDIENTS
3 (8 ounce) packages cream cheese
1 cup white sugar
1/4 teaspoon almond extract
1/4 teaspoon salt
5 eggs
1 cup sour cream
2 tablespoons white sugar
1/4 teaspoon vanilla extract


DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine cream cheese, 1 cup sugar, almond extract, eggs and salt. Beat until smooth. Pour into a greased deep dish pie plate.
Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes. Remove from oven and let cool for 20 minutes.
To Make Topping: combine sour cream, 2 tablespoons sugar and 1/4 teaspoon vanilla extract and stir until smooth. Spread evenly on top of the baked cheesecake, then bake 10 minutes at 325 degrees F (165 degrees C) to set the top.
Let cool, refrigerate several hours before serving.

Answer 2

Cheesecake With Fruit Topping

INGREDIENTS:
Crust Ingredients:
1/4 cup confectioners' sugar
1 1/2 cups graham cracker crumbs
4 ounces butter, melted
.
Filling:
1 cup granulated sugar
3 packages (8 ounces each) cream cheese
1 teaspoon vanilla extract
4 eggs
.
Topping:
1 to 2 cups sour cream
1 can (21 ounces) cherry pie filling
Combine crust ingredients; pack firmly in the bottom of a spring form pan, 8 or 9-inch.
Combine filling ingredients and mix thoroughly. Pour into the graham cracker crust; bake at 350° for 50 minutes. Remove cheesecake from the oven and top with sour cream. Return to the oven for 5 minutes longer. Top with pie filling.

Answer 3

Okay...There is a problem with your question.
Want to help, but have no idea what you mean by "real" cheesecake, and do not know what size this cheesecake is, so I cannot provide proportions. There are several styles of Cheesecake, also. NO JOKE: Do you know any Jewish people who bake or cook? Cheesecake is a Jewish food. They might have a traditional kind of recipe you like.

All I can tell you, based on the way you asked is:
Cream Cheese (softened)
Heavy cream, Half-and Half, or milk based on preference and density desired
Confectioner's sugar
Lemon Juice (not much)
Egg White (optional)
Vanilla Extract (not much)

(If you can figure out how much of what you have already used, you can try to combine the ingredients to match the one you are making. The eggs are used in New York style, which is baked for a short time until slightly brown on top.
I get the feeling you are not baking yours.

Answer 4

INGREDIENTS

5 (8 ounce) packages cream cheese, softened
5 eggs
2 egg yolks
1 3/4 cups white sugar
1/8 cup all-purpose flour
1/4 cup heavy whipping cream
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan.
In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.
Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.

Thats the recipe i use but i scale it down by half.

Answer 5

I made this one for Christmas and I was told it was better than what you can get at The Cheesecake Factory. This is a very basic, plain cheesecake but you can dress it up with whatever you want. I pureed raspberries and drizzled the sauce over the plates and on top of the individual slices but you could also top with canned cherries, fold in chocolate chips, whatever.

3 (8 ounce) packages cream cheese
1 cup white sugar
1 cup sour cream
1 cup heavy cream
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
3 eggs

Preheat oven to 350 degrees F. In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust. Be careful not to "bang" the batter off the beaters or scrape the bottom in case there is unmixed cream cheese...this will cause lumps in your batter. Also, do not overbeat...this could cause it to sink in the middle when baking it. Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). I also bake it in a water bath which means I put aluminum foil around the pan and set that in another pan with water in it. After the hour of baking, turn the oven off, open the oven door a bit and let it sit in there for one hour. Take it out and set it on the counter for another couple of hours until completely cool. Refrigerate at least 6 hours or overnight before removing from pan.

I hope you enjoy it as much as my family and guests did!

Answer 6

DOUGH:

1 3/4 cups all-purpose flour
1/2 cup confectioners sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
3 egg yolks
3 tablespoons dairy sour cream

FILLING:

4 eggs
1 egg white
3/4 cup sugar
1 1/2 pounds of farmers or ricotta cheese
1/2 cup sour cream
2 tablespoons grated orange or lemon peel
1 teaspoon vanilla extract

To make the dough, combine flour, sugar, baking powder, and salt in a bowl. Using a pastry blender or two knives cut the butter into the flour mixture leaving a coarse and crumbly texture (mixture will contain some lumps).
In a separate bowl, beat egg yolks into the sour cream. Stir the beaten egg yolks into the dough mixture. Knead in the bowl until mixture begins to form a dough and is well mixed. Wrap dough in plastic wrap and refrigerate one to two hours.

Roll dough out on a lightly floured surface to fit a 13 x 9 x 2" pan in approximately I 15 x 11" rectangle.

Line the bottom of the pan with the dough, stretching to fit so that it comes up to about two thirds of the way up the sides of the pan.

For the filling, beat the eggs and egg white at high speed of electric mixer until thick. Add the sugar gradually, continuing to beat at high speed until egg whites are stiff, but not dry, and peaks form.

Press the cheese through a sieve or potato ricer or pulse in food processor. Fold gently into beaten egg white mixture.

Add the remaining ingredients. Mix thoroughly, but gently so as not to deflate the egg whites.

Turn the cheese filling into the dough lined pan.

Bake at 350F for 40 minutes or until set.

Cool and cut into squares.

Answer 7

Homemade Cheese Cake

8 eggs, separated
1 3/4 cups sugar
4 tablespoons lemon juice
2 teaspoons vanilla extract
32 ounces cream cheese


Instructions:
1. Preheat oven to 375F.
2. In a medium bowl mix graham cracker crumbs, butter or margarine and suger.
3. Press mixture into bottom and sides of 9 x 13 pan and let chill in refrigerator.
4. In a large bowl, mix egg yolks and sugar to blend. Add lemon juice, vanilla and cream cheese.and beat until smooth and velvety.
5. In a large bowl, beat egg whites until stiff and fold in to the cream cheese mixture.
5. Turn out into chilled, crusted pan and bake for 30 minutes.
6. Let cool, and refrigerate. Serve cold with whipped cream and strawberries.

Answer 8

Mix 2 (8oz.) packages cream cheese, 1 can condensed milk, & 2 eggs. Once well mixed, pour into crust (this'll be enough for 2 pies). Bake in 325 degree oven for 15 - 20 minutes. Let cool then place your topping. Really yummy!!!

Answer 9

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 10

Filling:

2 (3 oz.) pkg. cream cheese, softened
18 oz. container fresh ricotta cheese
1 (16 oz.) can solid pack plain pumpkin
2 large eggs
1/2 cup light brown sugar, firmly packed
2 tablespoons grated orange peel
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg

In food processor or blender, process cream cheese and ricotta until well blended and smooth.

Add pumpkin, eggs, brown sugar, 2 tablespoons grated orange peel, salt, cinnamon and nutmeg; process until thoroughly blended.

Pour mixture into prepared crust. Bake 15 minutes. Reduce oven temperature to 350°F. Bake pie 35 minutes longer until filling is firm in center and knife inserted comes out clean.