what's the recipe for the PERFECT cheescake?

Question

thanks folks!
for the best answer i'll look for 2 things
<1> """plain flavor""" (ie:white yellow cake color.... no "shocking chocolate" or "pumpkin quake" like what there is in some o those restaraunts) (toping should be fruit.. or nuts..or.. ok, anything goes for the topping... but i'm liking red and/or blue fruit even green...hmm.. green would be intresting... ) anyway next:

<2>as all natural as possible..(pretend I have a field with all the fruit trees, eggs, milk ect ect ect... thats how i would want to make this cake, to be able to go pick the ingreidients right off the trees ect ect... cant pick splenda or other chemical manufactured stuff off trees so avoid those.. if possible ofcourse :) about the only manufactured thing that i would 'let off' "might" be a little sugar.

Of course, only a 'true' chef will meet those two criteria with no effort at all, but such chefs are few and seldom online.
so any ol recipe is fine, but only if you think so too! thanks again!

Answer 1

Old-Fashioned New York-Style Cheesecake
Recipe courtesy Emeril Lagasse, 2001
Show: The Essence of Emeril
Episode: Cheesecake Show

1 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter
1 1/2 tablespoons sugar, plus 1 1/2 cups
2 1/2 pounds cream cheese, softened
1 lemon, zested
1 orange, zested
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream
1 vanilla bean, seeds scraped from inside of pod and reserved
1 teaspoon bourbon

Preheat oven to 375 degrees F. Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.
Lower oven temperature to 350 degrees F.

In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream, vanilla bean seeds, and bourbon and mix until smooth. Pour mixture into prepared pan. Wrap the pan in foil and place in a roasting pan. Fill the roasting with enough hot water to come half way up the sides of the pan. Bake for 1 1/2 hours.

Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.
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New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple Recipe courtesy Emeril Lagasse, 2003
Show: Emeril Live
Episode: All on a Platter

1 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter
1 1/2 tablespoons sugar
2 1/2 pounds cream cheese, softened
1 1/2 cups sugar
1 lemon, zested
1 orange, zested
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream
Strawberry Sauce, optional, recipe follows
Blueberry Sauce, optional, recipe follows
Pineapple Sauce, optional, recipe follows


Preheat oven to 375 degrees F.
Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.

Increase oven temperature to 500 degrees F.

In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200 degrees F and bake for 1 hour more. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.

To serve, top with sauce of choice. Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.



Strawberry Sauce:
2 pints fresh strawberries
1/2 cup sugar
1 cup water
1 teaspoon finely grated lemon zest
2 tablespoons kirsch or brandy


Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.
Remove from the heat and let cool. Spoon on top of the cheesecake and serve.



Blueberry Sauce:
1 1/2 cups sugar
3 tablespoons cornstarch
1 1/2 cups water
1/2 cup fresh-squeezed orange juice
2 tablespoons Grand Marnier liqueur
1 1/2 teaspoons orange zest
1 1/2 cups blueberries, picked over and rinsed
1 1/2 tablespoons unsalted butter


In a small saucepan over medium-high heat stir together the sugar, cornstarch, water, orange juice, and orange zest. Cook, stirring occasionally, until thickened, about 5 minutes. Stir in the blueberries and simmer the mixture, stirring occasionally, until the berries have burst, about 5 minutes. Add the butter and stir until melted. Remove from heat and let cool before pouring over the cheesecake.
Yield: 3 cups



Pineapple Sauce:
3 cups fresh 1/2-inch diced pineapple chunks
1/4 cup sugar, plus more to taste
1 cup water
1 teaspoon finely grated orange zest
2 tablespoons light rum


Combine pineapple, sugar, water and zest, and cook until pineapple is tender and the liquid is thick, about 15 minutes. Stir in the rum, and cook for 1 more minute. Remove from the heat and let cool. Spoon on top of the cheesecake and serve.
Yield: about 3 cups

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PHILADELPHIA® Classic Cheesecake

Prep Time: 20 min
Total Time: 5 hr 15 min
Makes: 16 servings

1-1/2 cups HONEY MAID Graham Cracker Crumbs

3 Tbsp. sugar

1/3 cup butter or margarine, melted

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

1 cup sugar

1 tsp. vanilla

4 eggs


PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan.

BEAT cream cheese, 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 55 minutes or until center is almost set. Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
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i have tried all of these recipes and they are all very good!
i like to use butterscotch ice cream topping and put it in the middle of two layers of the filling...

yummy!

susan

Answer 2

allrecipes.com, Deluxe cheesecake, submitted by Muffy. Follow the directions, until you get to the baking time at 200 degrees, and increase that time to 3 1/2 hours. [you still do the 400 degree bake for ten minutes].
This stuff is sinful, I get rave reviews every time a fix it, and it has never failed on me, have made it many, many times.
It has 5 eight ounce packages of cream cheese, 5 whole eggs and 2 yolks, sugar, flour, and a little cream. I think it tastes as good as Cheesecake Factory, and is way cheaper.
A couple hints: freeze the cake before you cut it [do the 24 hour in the refrig as the recipe says] it cuts way better, and when you are mixing the ingredients, keep the mixing time to just what you need to blend the ingredients together, you do not need it to be fluffy. And I substituted the neufatchel cheese for real cream cheese once, I could taste the difference, but if you have to cut the calories, go ahead. To me cheese cake is a splurge, and taking the 1/3 of the cheese calories off is a criminal act, LOL.
All the ingredients are natural, you can use range eggs if you want.
PS, put whatever sauce you want on it, I like my cheesecake plain.

Answer 3

PERFECT CHEESECAKE

Graham cracker crumbs, about 1/4 c.
1 lb. sm. curd cream style cottage cheese
2 (8 oz.) pkgs. cream cheese, softened
1 1/2 c. sugar
4 eggs, slightly beaten
1/4 c. cornstarch
2 tbsp. lemon juice
1 tsp. vanilla
1/2 c. butter, melted
1 pt. sour cream

Spread the bottom and sides of a 9" springform pan with butter. Dust the sides with graham cracker crumbs. Whip the cottage cheese thoroughly in a blender or food processor, place in large bowl. Add cream cheese and beat with high speed of electric mixer until well blended and creamy.
Beating at high speed, gradually blend in sugar, then eggs. Reduce speed to low. Add cornstarch, lemon juice and vanilla. Beat until blended. Add melted butter and sour cream. Blend at low speed. Pour onto the prepared pan. Bake in a slow oven at 325 degrees until firm around the edges, about 1 hour and 10 minutes.

Turn off the oven and let the cake stand inside with the door closed for 2 hours. Remove from oven and cool completely on a wire rack. Chill. Remove sides of pan. Makes 12 servings.

Answer 4

New York Cheesecake

Crust:

1 cup graham cracker crumbs

1 tablespoon sugar

6 tablespoons unsalted butter, melted (divided)

Filling:

2 1/2 pounds cream cheese

1/8 teaspoon salt

1 1/2 cups sugar

1/3 cup sour cream

2 teaspoons pure vanilla

1/2 teaspoon grated lemon zest

2 teaspoons fresh lemon juice

2 large egg yolks plus 6 whole eggs, lightly beaten

Have ingredients at room temperature. Position an oven rack in center; heat to 325 degrees.

Crust: Stir together crumbs, sugar and 5 tablespoons of the butter. Brush bottom of a 9-inch springform pan with some of the remaining butter. Press crumb mixture evenly onto the bottom of the pan. Bake 10 minutes, until firm and lightly browned. Set aside on cooling rack.

Filling: Beat cream cheese on medium-low with an electric mixer until smooth. Scrape down beater and bowl sides with a rubber spatula. Add salt and about half the sugar; beat on medium-low about 1 minute. Scrape again, add remaining sugar and beat 1 minute. Scrape again, add sour cream, vanilla, lemon zest, and lemon juice and beat at low speed just until combined, about 1 minute. Scrape again, add yolks and eggs and beat just until combined, about 1 minute.

Brush sides of pan with remaining butter. Scrape filling onto the cooled crust. Gently tap pan on work surface to eliminate air bubbles. Bake 1 hour, until edges are set but center still moves slightly when you gently shake pan. Turn off heat, leave oven door ajar and let cake cool in oven 30 minutes. Transfer to a rack. Run a thin metal spatula around edges of pan to loosen. When cooled to room temperature, cover pan with foil and refrigerate until cake is thoroughly chilled, at least 4 hours, preferably overnight.

Answer 5

Use a concentrated fruit juice, (1) honey, maple syrup, sorghum molasses, date sugar, etc.
Recipe @ http://www.recipesource.com/baked-goods/desserts/cheesecakes/raspberry-cheesecake.html
Date: Thu, 19 Aug 93 09:47:56 EDT
From: [e-mail] (Steve Anich, Eaton Corporation, Milwaukee)

From _Cooking Without Fat_ by George Mateljan

Raspberry Cheesecake

32 ounce carton of plain nonfat yogurt
1 1/2 cups fat free cookies, ground into fine crumbs
1/2 cup honey
3/4 teaspoon vanilla
2 tablespoons and 1 teaspoon arrowroot
3 egg whites
1/4 cup + 1/4 cup fruit juice sweetened raspberry preserves

* Day before: Drain yogurt to make yogurt cheese.

1. Preheat oven to 325 F.
2. Moisten fingers with water and press cookie crumbs over bottom of 8
inch springform pan. Chill while preparing remaining ingredients.
3. Beat together yogurt cheese, honey, vanilla, and arrowroot.
4. Beat egg whites to soft peak stage. Fold egg whites into cheese
mixture and beat until well blended.
5. Pour half of filling into prepared pan. Spread 1/4 cup of jam on top;
pour remaining filling on top. With knife, cut through cheesecake to
form a swirl. Smooth top with spatula.
6. Bake at 325 F for 50 minutes, or until center is set and surface is
lightly browned. Remove cake from oven, cool to room temperature.
7. Spread remaining 1/4 cup of preserves over top of cheesecake,
refrigerate until thoroughly chilled.

Of course other jams can replace the raspberry flavor. Also I have found it
good to put fresh fruit on top instead of the jam.

Nutritional information:
Calories: 213
Fat: .2 gram
% of calories from fat: 1%
Cholesterol: 2 milligrams
Sodium: 151 milligrams
Dietary Fiber: 2 grams

This recipe makes 8 servings.

[P.S. Send me a slice!]

Answer 6

Cheesecake is by far my favorite dessert, and this recipe is outstanding! You have to give it a try!

White Chocolate Raspberry Cheesecake

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended. Press mixture onto the bottom of a 9 inch springform pan.

To make raspberry sauce: In a medium saucepan, combine raspberries, 2 tablespoons sugar, cornstarch and water. Bring to boil. Continue boiling until sauce is thick and clear. Strain sauce through a mesh strainer to remove seeds. Set aside. In the top of a double boiler, heat white chocolate chips and half-and-half, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.

In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in eggs, one at a time. Blend in vanilla and melted white chocolate chips. Pour half of batter over crust. Spoon 3 tablespoons of raspberry sauce over batter. Pour remaining batter into pan. Spoon another 3 tablespoons of raspberry sauce over the top of the batter. Swirl batter with the tip of a knife to create a marbled effect.

Bake in the preheated oven for 55 to 60 minutes, or until filling is set. Allow to cool, cover with plastic, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce

Answer 7

Easy; Sara Lee