I'm from Brazil and I'm looking for an American Cheese Cake recipe, do you know some very typical recipe?

Question

Thank you!

Answer 1

PHILADELPHIA® 3-STEP® Cheesecake


Prep Time: 10 min
Total Time: 3 hr 50 min
Makes: 8 servings

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

1 HONEY MAID Graham Pie Crust (6 oz.)


PREHEAT oven to 325°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.

POUR into crust.

BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

Answer 2

INGREDIENTS


10 digestive biscuits (McVite's taste best IMHO)
2 oz butter
2 oz caster sugar

8 oz "Philadelphia" cream cheese
3.5 oz caster sugar
2 large eggs
1 teaspoon vanilla essence

5 to 6 oz soured cream (ie. by weight not volume)
2 tablespoons caster sugar
1 teaspoon vanilla essence

METHOD


Break the digestive biscuits into crumbs (I use a liquidizer, but you can put them into a sealed plastic bag and bash them with a rolling pin if you like!)
Mix the 2 oz caster sugar in with the biscuits.
Melt the butter and mix it in with the biscuits.
Press the mixture into the base and about 1 inch up the sides of an 8 inch loose based cake tin.

Beat the cream cheese until it is smooth.
Mix the 3.5 oz sugar into the cheese until it is smooth.
Slowly beat in the eggs (not too much at once - or it will curdle!)
Add 1 teaspoon vanilla essence.
Pour the mixture into the cake tin.
Bake for 20 minutes in a pre-heated oven ... gas mark 5 (190 C, 375 F)
Remove from oven and allow to cool for 15 minutes.

Mix together the soured cream, 2 tablespoons caster sugar, and 1 teaspoon vanilla essence.
Pour the mixture carefully onto the baked filling.
Back in the (hotter) oven for 10 minutes ... gas mark 7, (220 C, 425 F)
Remove from oven, cool, then chill overnight before serving.

Serves 8-12 people ("it's a rich pie" as the original american recipe says)
If you have any left over (!) it does freeze well.

Answer 3

Pumpkin Cheescake


1 1/2 cups crushed zwieback
3 tablespoons sugar
1/4 cup butter, melted
2 8-ounce packages cream cheese, softened
1 cup canned pumpkin
3/4 cup sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspon ground nutmeg
1/4 teaspoon salt
4 eggs
1 cup light cream
1 cup dairy sour cream
2 tablespoons sugar
1/2 teaspoon vanilla

For crust, combine crushed zwieback, 3 tablespoons sugar, and melted
butter. Press into bottom and 2 inches up sides of 9-inch springform
pan. Bake in a 325 oven for 5 minutes.

For filling, in a large mixer bowl combine the softened cream cheese,
pumpkin, the 3/4 cup sugar, the 1 teaspoon vanilla, cinnamon, ginger,
nutmeg, and salt. Beat till blended.

Add eggs, beating with electric mixer on low speed just till blended.
DO NOT OVERBEAT. Stir in the light cream. Turn into crust-lined pan.

Bake in a 325 oven for 50 minutes. Combine the sour cream, the 2
tablespoons sugar and the 1/2 teaspoon vanilla; spread over cheesecake.
Bake 5 minutes more. Chill. Serves 12.

Answer 4

New York Style Cheesecake

1 cup graham cracker crumbs
3 Tbsp. butter (softened)
3 Tbsp. sugar

Combine these three ingredients and press into the bottom of a 9" springform pan. Bake in a preheated 325°F oven for 10 minutes.

4-8 oz. bars cream cheese (softened)
1 cup sugar
3 Tbsp. flour
4 eggs
1 cup sour cream
1 Tbsp. vanilla

With mixer on lowest speed, beat cream cheese VERY gently so as not to incorporate any air into it. Gradually add sugar; then flour. Add eggs one at a time, beating gently still. Fold in sour cream and vanilla. Pour into springform pan. Place springform pan in a shallow dish. Fill with water about 1/3-1/2 way up side of springform pan. Bake in a preheated 450°F oven for 10 minutes. Then reduce heat to 250°F and bake 1 hour or until cheesecake is set. Allow cake to stand at room temperature until it is FULLY cooled. Do NOT refrigerate it until it is completely cooled to avoid cracking.

I've served this with a topping of frozen raspberries mixed with frozen peaches. I add 1/2 cup-1 cup of sugar and a couple tablespoons cornstarch. Then let it sit overnight in the refrigerator. Top the cheesecake with the fruit and fresh whipped cream. I've also drizzled it with caramel and chocolate ice cream topping and sprinkled it with miniature chocolate chips and a dollop of whipped cream.

Answer 5

Easiest Cheesecake Ever!!!

1 Small can frozen lemonade
1 Tub Cool Whip
1 Can Eagle Brand Condensed Milk
1 Graham Cracker Crust

Mix first three ingredients thoroughly. Spread into crust. Sprinkle a few graham cracker crumbs on top. Serve immediately or refrigerate.

Answer 6

Simplest Cheesecake Recipe-8 minutes

1-package (8oz.) cream cheese, softened
1/3-cup sugar
1-cup (1/2 pint) sour cream
2-teaspoons vanilla
1-8oz. container whipped topping, thawed
1 graham cracker pie crust

Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well.
Spoon into crust. Chill until set.

Garnish with fresh strawberries or other fruit, if desired.

ENJOY!

Answer 7

Strawberry Cheesecake: a million/3 cup margarine a million/3 cup sugar a million egg a million a million/4 cups flour (undeniable) 3 (8 ounce) applications cream cheese 3/4 cup sugar 2 tablespoons flour a million teaspoon vanilla 3 eggs 2 tablespoons milk a million (10 ounce) jar strawberry jelly 2 cups strawberries Cream a million/3 margarine and a million/3 cup sugar till gentle and fluffy. blend in a unmarried egg. upload a million a million/4 cups flour; blend nicely. spread dough with spatula on bottom and a million a million/2 inches extreme round aspects of a 9 inch spring variety pan. Bake at 450 ranges for 5 minutes. integrate softened cream cheese, sugar, flour and vanilla, blending at medium speed on electric powered mixer till nicely blended. upload eggs, one after the different, blending nicely after each addition. Stir in milk. Pour into pastry coated pan. Bake at 450 ranges for 10 minutes. cut back warmth to 250 ranges; proceed baking for 0.5-hour. Loosen cake from rim of pan; cool in the previous eliminating rim. relax. numerous hours in the previous serving, soften jelly over low warmth; cool somewhat. organize strawberries on accurate of cake; spoon jelly over strawberries and relax.

Answer 8

New York Cheesecake
16 Graham crackers
1/2 Stick butter, softened
1 tb Sugar
-----FILLING-----
5 pk 8oz cream cheese, softened
1 3/4 c Sugar
3 tb All-purpose flour
1 t Grated lemon peel
1/4 ts Salt
1/4 ts Vanilla
5 lg Eggs
2 lg Egg yolks
1/4 c Sour cream
-----STRAWBERRY GLAZE-----
2 pt Strawberries
1 c Water
1/2 c Sugar
1 1/2 tb Cornstarch
3 dr Red food coloring

Crust: Add all ingredients into food processor. Blend
well. Put in 10" springform pan. Press evenly on
bottom and 1/2 up the sides.

Filling: Beat cream cheese in large mixing bowl with
electric mixer on medium speed until smooth and
fluffy, stopping to scrape down sides of bowl
occasionally. Gradually add sugar, flour, lemon peel,
salt and vanilla, beating constantly. Add eggs and
yolks one at a time, beating well after each addition.
Scrape down sides once or twice. Mix in sour cream;
the mixture will be thin. Pour into crust lined pan.

Place on baking sheet. Bake at 500 degree oven for 8
minutes or until top is golden. Reduce temperature to
200 degrees and continue to bake for 1 hour or until
center jiggles slightly. Remove to wire rack and cool
in draft-free place at room temperature for 3 hours or
overnight.

Remove sides of springform. Make desired glaze and
spread evenly over top of cheescake as directed.
Refrigerate until serving.

Strawberry Glaze: Slice 1 cup of the berries and place
in a medium sized saucepan with the water. Bring to a
boil over moderate heat and cook for 2 minutes. Push
berries with spoon through a strainer placed over
small bowl; scrape bottom of strainer to remove all
pulp. Return berries to saucepan and stir sugar and
cornstarch. Bring to a boil over moderate heat,
stirring constantly, until mixture thickens. Stir in
food coloring. Cool to lukewarm.

Slice remaining berries in half and arrange in
concentric circles over top of cake. Spoon warm glaze
over berries, letting some of the glaze drip down the
sides of the cake. Refrigerate until set, about 1
hour.

Answer 9

Easiest way - get the Jello brand cheesecake in a box mix. You can get plain or with fruit topping. Easy and delicious.

Answer 10

I have the Philadelphia brand creamcheese, cheescake cookbook.....will get you a recipe, hold on.