Where can I find a good cheesecake recipe, chocolate cheesecake, or lemon cheesecake?

Answer 1

Lemon Cheesecake
Serves 8-10

Crust:
1 1/4 cup graham cracker crumbs
4 Tbs. ground walnuts
1/2 cup butter, melted
2 Tbs. sugar
1 tsp. ground lemon peel

Filling:
1 1/2 pounds cream cheese, softened
1 cup sugar
1 tsp. vanilla
3 tsp. lemon juice
1 tsp. ground lemon peel
4 eggs

Glaze:
2 eggs
3/4 Cup sugar
1 tsp. grated orange rind
1 tsp. grated lemon rind
1/4 Cup lemon juice
2 Tbs. orange juice
2 Tbs. butter

Preheat oven to 350 degrees F.

Combine crumbs, nuts, sugar and lemon peel. Stir in butter until thoroughly blended. Press mixture firmly against bottom of 9" spring-form pan. Bake at 350 degrees F for 10 minutes.

In a large bowl beat cream cheese until creamy. At medium speed add sugar gradually, then vanilla, lemon juice, and lemon peel. Blend well.

Add eggs, one at a time and beat at medium speed for ten minutes, until fluffy. Pour into spring-form pan.

Bake at 325 F. for 45 minutes or until cheesecake is set. Turn off heat and cool for 30 minutes in the oven with the door ajar.

Glaze:
While cheesecake is baking, whisk eggs in a small saucepan until foamy.
Combine with sugar, rind, juices & butter in saucepan. Cook over low heat, stirring constantly until smooth & thickened. Cool.

Just before serving, spread evenly over cheesecake.

Chocolate Chip Cheesecake

Indulge in this decadent cheesecake to satisfy your chocolate cravings!

2 (3-oz) packages of cream cheese, softened
1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
1 egg
1 teaspoon vanilla extract
1 cup mini-chocolate chips
1 teaspoon flour
1 (6-oz.) Ready Crust Chocolate Pie Crust
Chocolate Glaze (recipe follows)
Chocolate Curls (optional)

Preheat oven to 350°. With mixer, beat cheese until fluffy, gradually beat in Eagle Brand until smooth. Add egg, vanilla; mix well.
Toss chips with flour; stir into cheese mixture. Pour into crust.
Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze and curls. Serve chilled. Refrigerate leftovers.

Chocolate Glaze: Melt 1/2 cup mini-chocolate chips with 1/4 cup whipping cream; cook and stir until thickened and smooth. Immediately spread over pie.

Tip: To prevent chocolate chips from floating down to bottom of pie add chips after baking cheesecake for a short period. Remove cheesecake from oven after 5 - 10 minutes, sprinkle chocolate chips over the pie and then continue to bake for remaining baking time. Be careful when handling cheesecake, pie pan will be very hot

White Chocolate Cheesecake
12 servings

1 cup shortbread cookie crumbs (store bought or recipe)
3 Tbs. finely chopped slivered almonds, toasted
1/4 cup butter, melted
2 Pkg. cream cheese (8 oz), softened
1 Pkg. (6 oz) white chocolate baking bar, (melted and cooled) Instructions on melting chocolate.
2/3 cup sugar
3 eggs
2/3 cup sour cream
1 tsp. vanilla

In a small mixing bowl, combine cookie crumbs and almonds. Stir in melted butter. Press onto bottom of 9-inch springform or cheesecake pan.
In a large bowl, beat cream cheese and cooled white chocolate baking bar until combined.
Beat in sugar until fluffy. Add eggs, sour cream and vanilla; beat on low speed till just combined. Pour over prepared crust. Bake in a 350 degree F oven for about 45 minutes or until center appears almost set.
Cool on wire rack for 15 minutes. Loosen cake from sides of pan. Cool 30 minutes more; remove sides of pan. Cool completely. Refrigerate for at least 4 hours.

Other serving suggestions:
1. After slicing cheesecake, top with Raspberry sauce. Serve with whip cream.
2. Cut up fresh strawberries and arrange them on each slice of cheesecake, then glaze with Strawberry Preserve.
3. Using a milk or dark chocolate bar (Ghiradelli works well,) shave off chocolate curls, using a knife. Arrange them on top of each slice of cheesecake.

Tips:
1. To cut perfect cheesecake slices, use a wet knife.
2. A white chocolate baking bar is unsweetened, pure chocolate with no sugar or flavorings added.
3. If you use the shortbread recipe, omit the glaze and the raspberry jam. Follow the directions for the rest of the recipe. After cookies have cooled, crumble enough cookies in a ziplock back to make 1 cup.

Storage suggestions:
1. This will stay fresh up to 3 days in refrigerator and 1 week in freezer. Cover with plastic wrap or a cake box with a lid

Cheese Cake

crust
1 1/4 cup graham cracker crumbs
1/2 cup ground nuts
1/3 cup sugar
1/4 cup margarine
mix together with hands and press into a 10" cheesecake pan, covering bottom and 1" up the sides. set aside.

filling
3 (8oz) packages Philadelphia cream cheese softened
1 1/2 cup sugar
juice of 1 lemon
6 large eggs
1 tsp vanilla
1/2 tsp almond extract
1 pint sour cream

Cream sugar and cheese until smooth. Add eggs 1 at a time, beating only until incorporated. Add remaining ingredients and blend well. Pour into cheesecake pan.
Bake at 325 for 1 hour, turn of heat. Leave in oven with door closed for 1 additional hour.
Cool completely and refrigerate at least an hour before removing from pan.

New York Cheesecake
14 servings

1 cup Graham Cracker crumbs (store bought works well also)
3 tablespoons sugar
3 tablespoons butter or margarine, melted
5 packages (8 oz each) Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
3 eggs
1 cup sour cream
1 can (21 oz) cherry pie filling

Mix crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch spring form pan. Bake at 350 degrees F for 5 minutes.
Mix cream cheese, 1 cup sugar, flour 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. Blend in sour cream. Pour over crust.

Bake for 10 minutes and then lower the oven temperature to 250 degrees F, bake for about 1 hour and 5 minutes or until center is almost set. Run a small knife around the rim of the pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with Cherry pie filling.

Other serving suggestions:
1. Cut up fresh strawberries and arrange them on each slice of cheesecake, then glaze with Strawberry Preserve
2. Using a milk or dark chocolate bar (Ghiradelli works well,) shave off chocolate curls, using a knife. Arrange them on top of each slice of cheesecake.

Tips: To cut perfect cheesecake slices, use a wet knife.

Storage suggestions:
1. This will stay fresh up to 3 days in refrigerator and 1 week in freezer. Cover with plastic wrap or a cake box with a lid

Apple Cinnamon Cheesecake
Yield: One 10-inch cheesecake

1/2 cup plus 1 tablespoon margarine or butter, softened
1/4 cup firmly packed light brown sugar
1 cup un-sifted flour
1/4 cup quick-cooking oats
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
1/2 cup frozen apple juice concentrate, thawed
2 medium all-purpose apples, cored and sliced
Cinnamon Apple Glaze

Preheat oven to 300 F. In small mixer bowl, beat 1/2 cup margarine and sugar until fluffy. Add flour, oats, nuts and cinnamon; mix well. Press firmly on bottom and halfway up side of 10-inch cheesecake pan. Bake 10 minutes.

Meanwhile, in large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add eggs and juice concentrate; mix well. Pour into prepared pan.

Bake 45 minutes or until center springs back when lightly touched. Cool.

In large skillet, cook apples in remaining 1 tablespoon margarine until tender-crisp. Arrange on top of cheesecake; drizzle with Cinnamon Apple Glaze. Chill. Refrigerate leftovers.

Cinnamon Apple Glaze:
In small saucepan, combine 1/4 cup frozen apple juice concentrate, thawed, 1 teaspoon cornstarch and 1/4 teaspoon ground cinnamon; mix well. Over low heat, cook and stir until thickened. (Makes about 1/4 cup.)

Answer 2

Lemon Cheesecake,
75g (3oz) Butter
150g (6oz)Digestive Biscuits
90ml (6tbsp) Lemon Juice
11g (4oz) powdered Geletine
284ml carton sour cream
397g can of Nestle sweetened condensed milk
225g(8oz) cream cheese

Method
melt the butter
crush the biscuit
add the butter to the biscuit
press mixture into a loose bottom cake tin 8" 20.5cm
place lemon juice and geletine into a small bowl
and dissolve by standing in a pot of simmering water
stirring 1or2 times
then whisk together the cream the cream cheese and the milk
add the geletine slowly whilst whisking
pour into the dish
leave in fridge for 2 to 3 ours decorate
with fresh strawberries

Answer 3

2-minute Lemon Cheesecake


1 serving


2 digestive biscuits
10g soft butter
1 tsp clear honey
juice and zest of ¼ lemon
100g Mascarpone
10g caster sugar
1 tbsp icing sugar
50ml raspberry sauce, to serve

To decorate:
50g small strawberries
mint sprig

Crush the biscuits into small pieces and combine with the soft butter and honey. Place this mixture into one small metal egg poaching ring and press the mix evenly on the bottom of the mould.
Add the lemon juice and zest and icing sugar to the cheese, being sure not to over mix, as this will cause the mixture to split.
Spoon the mix into the ring and using a palette knife press the mix well into the mould to prevent air gaps. Remove the ring with a hot cloth or blowtorch.
Place the cheesecake onto a plate and decorate the top with the strawberries and a sprig of mint.
Spoon the sauce around the sides of the cheesecake and serve immediately.

Otherwise, try MarthaStewart.com, she has 34 recipes

Answer 4

* Exported from MasterCook

CHOCOLATE VELVET CHEESECAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Desserts
Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar

Combine crumbs, pecans, granulated sugar and
margarine; press onto bottom of 9-inch springform pan.
Bake at 325 degrees F., 10 minutes. Combine cream
sheese and brown sugar, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a
time, mixing well after each addition. Blend in
chocolate and liqueur; pour over crust. Bake at 325
degrees F., 35 minutes. Increase oven temperature to
425 degrees F. Combine sour cream and granulated
sugar; carefully spread over cheesecake. Bake at 425
degrees F. 10 minutes. Loosen cake from rim of pan;
cool before removing rim of pan. Chill.
VARIATION:
Substitute 2 Tablespoons milk and 1/4 teasponn almond
extract for almond flavored liqueur.

Answer 5

At the cheesecake factory

Answer 6

Go to the Kraft website and ask them. They have multi delicious recipes for all kinds of cheesecake . I go to www.kraftcanada.com

Answer 7

My favorite recipe website is www.allrecipes.com. You can search by name, by ingredient, and even by excluded ingredients (for example I want lemon, cream cheese, but I don't want sugar, etc.). It's a great one for finding a lot of recipe options. They also have a rating system so you know if other try it.

If you search by Philadelphia Cream Cheese you might also find a good cheese cake recipe on their website. Best of luck to you!

Answer 8

rachel allen is a great cook and would definately have a good recipe for cheesecake so check out her book

Answer 9

on the net look up cooking queen and lifestyle leading lady of the year good old martha stewart im sur u will find a recipe on that site lol

Answer 10

godiva chocolate makes really good cheesecake

Answer 11

foodnetwork.com and look at Paula Deen's recipes!