who can give me a cheese cake recipe..?

Question

a cheese cake that i don't use a oven..just coling process

Answer 1

Rich No Bake Cheesecake
35 min 30 min prep 12 servings

Crust
2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup melted butter or margarine
Filling
1 (3 ounce) package lemon Jell-O gelatin
1 cup boiling water
2 (8 ounce) packages cream cheese
1 cup sugar
1 teaspoon vanilla
1 pint whipping cream
2 tablespoons sugar

Mix all ingredients for crust, and press crumbs into bottom and up the sides of a 9 inch springform pan.
Bake at 350° for 5 minutes.
Let cool.
Dissolve jello in boiling water and chill until it thickens (syrupy).
In large mixing bowl, beat together cream cheese, sugar and vanilla until creamy.
On low speed, beat the jello into cream cheese mixture.
In separate small bowl, beat the whipping cream and 2 tbs sugar and fold into jello/cream cheese mixture.
Pour in crust and chill until set-about 1 1/2 hours.
I don't know about using the unflavored gelatin and lemon juice. I would imagine that if you keep the liquid in the same quantities, you should be fine. One packet of gelatin dissolved in 1 cup of boiling water-just make sure its all dissolved. I would start with 1 tbs of lemon juice and taste and go from there. You will also need to add a sweetner of some sort to balance the tartness of the lemon. (added 5-5-04) B

Answer 2

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