What is a good recipe for a Cheescake?

Question

i bought a 9 inch plate for a cheesecake with the crust

Answer 1

New York Cheesecake

Ingredients:
1 crumb-crust recipe, made with finely ground graham crackers
5 (8-oz) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla


Make crumb crust as directed in separate recipe. Preheat oven to 550°F.
Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

Answer 2

SUNSHINE CHEESECAKE

A delicious cheesecake served with a rich sauce..


Cooking Time : 10 min.
Preparation Time : 20 min.

Serves 8 to 10.

For the crust

8 tablespoons crushed Marie biscuits
6 tablespoons melted butter
25 grams (1 oz.) powdered sugar

For the filling

1 packet (100 grams) pineapple jelly
1 family pack (1/2 litre) vanila ice-cream
2 tablespoons fresh curds
2 tablespoons powdered sugar
juice of 1/2 lemon

For serving

Cheery Sauce or Peach Sauce

How to proceed


1. Dissolve the jelly in 2 teacups of boiling water. Pour the boiling jelly liquid over the ice-cream. Beat well.


2. Add the sugar, curds and lemon juice. Place on ice and stir for 10 minutes.


3. When thick, pour over the crust. Put to set in the refrigerator.


4. When set, remove and serve with cherry sauce or peach sauce.


5. If you like, decorate with cream.


For the crust


1. Mix the butter, biscuits and sugar and press into a 200 or 225 mm. (8" or 9") diameter loose bottom cake or flan tin.


2. Chill until firm or bake in a moderate oven at 180 degree C (350 degree F) for 10 to 15 minutes.

Answer 3

I have been given this recipe from a buddy. that's scrumptious!!! long island Cheesecake 2 Lbs. (32 oz..) Cream Cheese 6 Eggs 2 Heaping Tablespoons Corn Starch 2 Cups Sugar a million Tablespoon Vanilla Extract a million Pint (sixteen oz..) bitter Cream All components must be at room temperature. In medium-sized bowl, beat eggs, sugar, corn starch & vanilla extract at the same time. set aside. In super bowl, beat cream cheese till gentle. gradually upload the egg combination till gentle. Fold in bitter cream slowly. Batter must be gentle. Bake in greased spring-form pan at 325 stages for a million hour and quarter-hour. turn oven off, open oven door, and allow cool half-hour on oven rack. eliminate and funky thoroughly in the previous removing components of pan. (This cake seems wobbly on an identical time as warm yet companies up while cool.)

Answer 4

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 5

Check out my question "What is the Very best cheesecake recipe." I got a lot of great answers.

Answer 6

get on kraft foods recipes and they have tons of cheesecake recipes