how do you make a cheesecake?

Question

it is for a homework assingment.

Answer 1

Dark Chocolate Cream Cheese Cake

"A rich chocolate cake with a nutty cream cheese frosting. It's a nice recipe and you will love it!"

Original recipe yield:
1 - 9x13 inch pan

INGREDIENTS
3 cups all-purpose flour
2 cups white sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
2 cups hot water
1 tablespoon instant coffee powder
2/3 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
2 eggs
1/4 cup white sugar

1 (8 ounce) package cream cheese
1/4 cup white sugar
1/2 teaspoon vanilla extract
1 egg
1 cup semisweet chocolate chips

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 9x13 inch pan.
In a large bowl, stir together the flour, sugar, cocoa, baking soda and salt. combine the hot water and instant coffee, then add to the dry ingredients along with the oil, vinegar, vanilla and eggs. Mix until smooth and well blended. Spread batter evenly into the prepared pan. sprinkle with the 1/4 cup of sugar.
Bake for 45 to 60 minutes in the preheated oven, until a toothpick inserted comes out clean.
Make the topping while the cake is cooling. In a medium-size mixing bowl, beat together the cream cheese, sugar, vanilla and egg until smooth. Stir in the chocolate chips and walnuts. Spread over cooled cake.


Pumpkin Cheesecake

Original recipe yield:
2 - 8 inch cakes

INGREDIENTS
2 (8 ounce) packages cream cheese
3/4 cup white sugar
1 (15 ounce) can pumpkin puree
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 eggs
1/4 teaspoon salt
2 prepared 8 inch pastry shells

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two crusts.
Bake at 350 degrees F (175 degrees C) for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping, if desired.

Answer 2

Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract

Warm Lemon Blueberry Topping, recipe follows


For the Crust:
Preheat the oven to 325 degrees F.
In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.


Warm Lemon Blueberries:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Answer 3

---------- Recipe via Meal-Master v8.02

Title: PRALINE CHEESECAKE
Categories: Cakes, Desserts
Yield: 10

1 c Graham Cracker Crumbs
3 T Sugar
3 T Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Dark Brown Sugar, Packed
2 T Flour, All-purpose, Unbleached
3 lg Eggs
2 t Vanilla
1/2 c Pecans, Finely Chopped
Granishes

* Garnish include Maple Syrup & Pecan halves.

Combine crumbs, granulated sugar & margarine; press onto bottom of 9"
springform pan. Bake @ 350°F, 10 mins. Combine cream cheese, brown
sugar & flour, mixing at md speed on electric mixer until well
blended. Add eggs, 1 at a time, mixing well after each addition.
Blend in vanilla; stir in chopped pecans. Pour over crust. Bake @
450°F, 10 mins. Reduce oven temperature to 250°F & continute baking
an additional 30 mins. Loosen cake from rim of pan; cool before
removing rim of pan. Chill. Brush with maple syrup; top with pecan
halves.

Charlene Wilson; Bienvenue! La Cuisine de la Maison Destrehan
The River Road Historical Society Destreha, LA
America's Best Recipes; A 1988 Hometown Collection; Oxmoor House

Answer 4

We find that different generations have different ideas about what a typical New York cheesecake is. To us, a New York cheesecake is high, firm, and dense, with a slightly lemony flavor. The Lindy's cheesecake in our January 1991 issue, adapted here for a simpler crust, is all of that. It's also a cake that keeps for up to two weeks and lends itself easily to flavor variations.


Active time: 45 min Start to finish:10 hr

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.

Cooks' note:
@èeesecake keeps, covered and chilled, 2 weeks.

Makes 8 to 10 servings.



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Answer 5

you have to make a cheesecake for school? okay thats easy, go to walmart, and in the refrigerater isle, like by the sour cream and stuff, there will be these tubs of cheesecake filling. then get an already made pie crust, and get some topping, most people prefer strawberry. then all you do is get the tub of filling, stir it up, and gently smooth it into the pie crust, then pour the topping on top of that, and voila! you have yourself a cheep, and very easy cheesecake.

Answer 6

this is a very easy, fool proof recipe
6 eggs well beaten, 4 pkgs cream cheese, 2 &1/2 cups sugar
1 T. vanilla, 2 T corn starch and 8 oz sour cream mix well and
put into buttered springform pan. bake 350 for 1 hour. it's wonderful New York style cheesecake

Answer 7

Here's a different recipe you won't likely see often!

2 packages cream cheese
1 can condensed milk (eagle brand)
1/4 cup lemon juice

Beat cream cheese until smooth. Pour in condensed milk, then lemon juice while beating. Beat for about 1 minute. Pour over prepared graham crust (I personally like an orea crust myself) and top with your favorite fruit - I like strawberries. Chill for about 4 hours before serving! Soooo easy and yummy. You can make just the filling too and use it as a dip for fruit. Enjoy!!

Answer 8

Rich and Creamy Cheesecake

1 tablespoon butter, melted
3 tablespoons graham cracker crumbs
4 (8-ounce) packages cream cheese
1 1/4 cups granulated sugar
4 large eggs
1 teaspoon zest from 1 small lemon
2 teaspoons vanilla extract
1/4 cup heavy cream
1/4 cup sour cream
Adjust oven rack to middle position and preheat oven to 325*F (160*C). Place foil over bottom disk of a 9-inch springform pan, tucking excess underneath disk; assemble pan. Pull up foil around pan sides. Brush interior of pan with butter. Sprinkle graham cracker crumbs into pan, tilting it in all directions to coat evenly with crumbs. Cover exterior of pan with a sheet of heavy-duty foil and set in a large roasting pan. Bring a kettle of water to a boil for water bath.
Meanwhile, beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until it is fully incorporated, about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl after each addition. (If you don't scrape down bowl after the addition of each egg, any cream cheese sticking to the sides will make the batter lumpy.) Add zest and vanilla and beat until just incorporated. Stir in cream and sour cream by hand.
Pour batter into springform pan. Set roasting pan on oven rack, set springform pan in it, and pour in enough boiling water to come about halfway up the side of springform pan. Bake until perimeter of cake is set but center jiggles when pan is tapped, 55 to 60 minutes. Turn off heat and leave oven door ajar using a long-handled wooden spoon if necessary to hold it open for 1 hour. Remove springform pan from water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. Cheesecake can be refrigerated for up to 4 days.
Makes 12 servings.

Variations:

Light and Airy Cheesecake: Follow steps 1 and 2 but separate eggs and add egg yolks, rather than whole eggs, in step 2. Continue with step 2 as directed, stirring cream and sour cream into batter. Beat egg whites to soft peaks. Fold whites into batter, pour batter into prepared pan and bake, reducing cooking time to 45 to 50 minutes. Continue as directed.

Dense and Firm Cheesecake: Follow steps 1 and 2 but preheat oven to 500*F (260*C). In step 3, omit water bath. Bake cake for 10 minutes. Reduce temperature to 200*F (95*C), open oven door and leave open until temperature reduces to 200*F (95*C). Close door and bake until perimeter is set, but center jiggles when pan is tapped, about 1 hour more. Turn off heat and leave oven door ajar, as directed. Cool on a wire rack to room temperature and then chill as directed.

OR

Rich Chocolate Cheesecake recipe
38% calorie reduction from traditional recipe

1 cup chocolate wafer crumbs
3 tablespoons Equal Spoonful*
3 tablespoons stick butter or margarine, melted
3 packages (8 ounces each) reduced-fat cream cheese, softened
1 1/4 cups Equal Spoonful**
2 eggs
2 egg whites
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup reduced-fat sour cream
2 teaspoons vanilla
4 ounces (4 squares) semi-sweet chocolate, melted and slightly cooled

*May substitute 4 ½ packets Equal sweetener

**May substitute 30 packets Equal sweetener

Mix chocolate crumbs, 3 tablespoons Equal and melted butter in bottom of 9-inch springform pan. Pat mixture evenly onto bottom of pan. Bake in preheated 325 degree F oven 8 minutes. Cool on wire rack.

Beat cream cheese and 1 1/4 cups Equal in large bowl until fluffy; beat in eggs, egg whites, cornstarch and salt. Beat in sour cream and vanilla until well blended. Gently fold in melted chocolate. Pour batter over crust. Bake in preheated 325 degree F oven 40-45 minutes or until center is almost set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely; cover and refrigerate several hours or overnight before serving.

To serve, remove sides of springform pan.

Makes 16 servings

Nutrition information per serving: 217 cal., 7 g pro., 13 g carb., 16 g fat, 62 mg chol., 246 mg sodium

Food exchanges: 1 milk, 3 fat

Answer 9

i donno