Does any one know the cheese cake recipe?

Answer 1

This one's really easy and its sooo good!

* 15 graham crackers, crushed
* 2 tablespoons butter, melted
*
* 4 (8 ounce) packages cream cheese
* 1 1/2 cups white sugar
* 3/4 cup milk
* 4 eggs
* 1 cup sour cream
* 1 tablespoon vanilla extract
* 1/4 cup all-purpose flour

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Answer 2

AUNT ANGIE'S CHEESE CAKE

20 graham crackers
1/4 c. butter
24 oz. cream cheese
1 c. sugar
5 eggs
1 1/2 tsp. vanilla
1 1/2 pts. sour cream
1/2 c. sugar
1 1/2 tsp. vanilla

For crust, crush graham crackers into fine crumbs. Mix the crumbs with melted butter and press into 9 x 13 inch pan.
For the filling, cream softened cream cheese in mixer, add scant 1 cup sugar. Add eggs, 1 at a time with mixer at medium speed. Add 1 1/2 teaspoons vanilla. After mixture is completely mixed. Pour over crumb crust and bake at 300 degrees for 50 minutes.

For topping, whip sour cream, 1/2 cup sugar and 1 1/2 teaspoons vanilla with mixer. Pour over top of cream cheese filling after removed from oven. Return to 300 degree oven for 5 minutes more. Keep cooled cake refrigerated.

Answer 3

Cheesecake
* Mix: cream cheese; 1 cup icing sugar; 1 package Dream Whip
* Cheesecake: 2 cups crushed graham wafers; 4 pounds white sugar; ½ cup melted butter

- Cook over medium heat until it sticks together. Spread in 9x14 pan, pressing down. Save ½ cup of mixture for topping.

- Spread 1 can (cherry) pie filling over. Sprinkle the rest of wafer mixture over top and refrigerate.



Cappuccino Cheesecake
* 1 cup Sour Cream
* 4 Large Eggs
* 3 tablespoons Unbleached All-purpose Flour
* 1 cup Sugar
* 32 ounces Cream Cheese -- Softened
* 3 tablespoons Margarine -- Melted
* 2 tablespoons Sugar
* 1 1/2 cups Finely Chopped Nuts
* tablespoon Instant Coffee Granules
* 1/4 teaspoon Cinnamon
* 1/4 cup Boiling water
- Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring-form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.

-Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

- Garnish with whipped cream and whole coffee beans if desired.


Raspberry Swirl Cheesecake
* Filling: 3-8oz.pkgs.cream cheese, softened; 1-cup sugar; 1-cup sour cream; 3 eggs; 2 tbl. lemon juice; 3 tbl. flour; 2 tsp. vanilla extract; 1 12 oz. can raspberry dessert filling, strained
* Crust: 1 9oz.pkg.chocolate wafer cookie, finely crushed; 1/4-cup butter, melted; 1/4 cup firmly packed brown sugar

- Preheat oven to 325f. In medium bowl, combine cookie crumbs, butter, and brown sugar. Press firmly on bottom of spring form pan 9".with sides greased, take cookie crumbs and lightly go over the sides of the pan.

- In large bowl, beat cheese until fluffy. Beat in sugar, sour
cream and eggs until smooth. On low speed, add lemon juice, flour and vanilla, mix well. In medium bowl, stir 1/3 of the batter into strained raspberry filling, mix well. Pour remaining batter into prepared pan; using spoon, drop the raspberry filling into the plain batter. With knife, swirl filling into batter.

- Bake for one hour or until center is set. Carefully loosen top of cheesecake from the edge of pan with a tip. Cool. Chill. Remove sides of pan. Garnish as desired


SICILIAN CHEESECAKE
Sponge cake:

Butter
3 egg yolks
1/2 cup sugar
Finely chopped rind of 1/2 lemon
1 cup all-purpose flour
1 tsp. baking powder
3 egg whites

Filling:

1-1/2 cup sugar
1-1/2 lb. fresh ricotta cheese
1 lb. mixed candied fruit
1/8 tsp. ground cinnamon
3 1-oz. squares semi-sweet chocolate, chopped in pieces 8 tbsp. Maraschino liqueur

To make the sponge cake:

Preheat the oven to 375 degrees. Butter a 10 inch spring-form cake pan.

Whisk the eggs yolks with the sugar, grated lemon rind and 3 tbsp. hot water until light and foamy.

Sift the flour and baking powder together, and fold it into the egg yolk mixture.

Whisk the egg whites until stiff, but not dry. With a large spoon, fold them into the cake mixture.

Pour the mixture into the prepared cake pan and bake for 15 to 20 minutes, or until the cake is a
rich golden color and springs back when pressed lightly. Turn out and cool on a wire rack.

For the filling:

Dissolve the sugar in 3 tbsp. of water over low heat. Beat the sugar syrup with the ricotta cheese
until it is smoothly blended. Put aside about half of the best pieces of candied fruit to decorate the
cake. Chop the remainder coarsely.

Add the cinnamon to the sweetened ricotta and beat until smooth and creamy. Put aside a few tbsp.
of the mixture for decoration. Combine the remainder with the chopped fruit and chocolate.

Cut the sponge cake in half horizontally. Put one layer on the bottom of the cake pan, cut side up,
and sprinkle it with half of the Maraschino. Spread with the remaining cheese mixture. Fit the ring of
the cake pan in position and chill the cake for several hours.

When ready to serve, remove the cake from the pan and place it on a large, flat serving dish. Coat
the top and sides with the reserved cheese and decorate with the reserved candied fruit.

You may also decorate the cake with whipped cream, and the candied fruits may be supplemented
with chopped nuts.

Answer 4

Google it. You'll get lots of different options.

Answer 5

yes, buy it from the shop, very very simple.

Answer 6

Strawberry Vanilla Cheesecake (Fruit Filled Cheesecake)
This recipe uses fresh strawberries but frozen strawberries work fine too. It has a crust of graham cracker crumbs but a nut crumb crust and a crust made from crushed vanilla wafers would work well also. By the way, you can use raspberries, blueberries, peaches, mangoes, or other fruit for the topping. You will need a nine or ten-inch springform pan for this recipe.

8 servings
1 hour 15 min prep
2 cups graham crackers, crushed
1/2 teaspoon cinnamon
2 tablespoons sugar
5 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
3 large eggs
3/4 cup granulated sugar
1 tablespoon flour
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup whipping cream
3 cups strawberries (fresh or frozen)
1 tablespoon lemon juice
1/4 cup sugar (omit if using sweetened, frozen berries)
1 tablespoon cornstarch
2-3 drops red food coloring
1 cup berries (fresh or individually frozen, cleaned and hulled use whole or if preferred, cut into smaller pieces)

Crush the graham crackers. Mix the crumbs with the cinnamon, sugar, and melted butter in a nine or ten-inch springform pan. Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set up while you prepare the filling and the topping.
Make the topping. Puree the strawberries in a blender with the lemon juice. You should have about 1 1/2 cups of purée. If you would like to remove the seeds, run the puree through a sieve. Place the puree in a small saucepan. Add the sugar, food coloring, and cornstarch. Cook over medium heart, stirring often, until thickened and bubbly. Set aside to cool.
Preheat the oven to 325 degrees. Mix the cream cheese with the paddle attachment of your stand-type mixer set at medium speed until smooth and creamy, about five minutes. Add the eggs, granulated sugar, flour, salt, vanilla, and whipping cream, and gently cream together until smooth. Do not over beat.
Pour one half of the cream cheese filling into the crust. Spoon about 2/3’s of the strawberry sauce onto the filling then spoon the remaining cream cheese over the strawberry sauce. Refrigerate the remaining sauce.
Bake for 40 to 45 minutes or until almost set (the top just starts to turn golden and the center of the cake is just barely jiggly.)
Let the cake cool in the pan on a wire rack for ten minutes. Run a knife around the edge of the pan to loosen. Remove the ring and let the cheesecake cool completely. Refrigerate for several hours.
To serve, stir the berries into the remaining sauce and spoon over the cheesecake.

Cheesecake Factory Cheesecake
8 servings
3 hours 1 hour prep
crust
1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter
Filling
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
Cheesecake: All above ingredients should be at room temperature before your begin.
Start by beating the cream cheese until light and fluffy.
Keep the mixer on a low setting throughout the beating and mixing process.
Add the sugar a little at a time and continue beating until creamy.
Add one egg at a time and beat after each egg.
When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
Add the sour cream last and beat well.
Pour cream cheese into the spring pan.
Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
When time is up, prop open oven door and leave in oven for one hour.
After one hour, remove from oven.
Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
A cheesecake should season.
The wait is worth it.
The flavor ripens and becomes enriched.

Pumpkin Cheesecake
12-14 servings
2 hours 30 min prep
2 cups gingersnap crumbs (from about 1/2 pound cookies)
1/3 cup unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
1/2 cup light brown sugar
3 large eggs, lightly beaten
1 (15 ounce) can pumpkin puree
1/4 cup heavy cream
1 tablespoon pure vanilla extract
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg, freshly grated
2 cups sour cream, at room temperature

Preheat the oven to 350°F.
Butter a 9- or 10-inch springform pan and coat lightly with flour in a medium bowl, toss the gingersnap crumbs with the melted butter until evenly moistened.
Press the crumbs into the bottom and 1 inch up the side of the prepared pan.
Bake for about 12 minutes, or until the crust begins to color.
Let the crust cool.
Reduce the oven temperature to 325°F.
In a large bowl, using an electric mixer, beat the cream cheese until smooth.
Beat in 1/2 cup of the granulated sugar and the brown sugar, then beat in the eggs in 3 additions until the mixture is thoroughly combined, scraping down the side of the bowl occasionally.
In a medium bowl, combine the Pumpkin puree and heavy cream with 1 teaspoon of the vanilla and the cinnamon, ginger and nutmeg.
Add to the cream cheese mixture and beat until combined, scraping the bowl a few times.
Wrap foil loosely around the bottom and up the side of the springform pan.
Pour the cheesecake batter into the prepared pan and set it in a large baking dish or roasting pan.
Place in the middle of the oven and pour 1 inch of hot water into the baking dish.
Bake the cheesecake for about 70 minutes, or until the edges are firm and the center of the cheesecake is still slightly shaky.
In a small bowl, combine the sour cream with the remaining 1/2 cup of granulated sugar and 2 teaspoons of vanilla.
Remove the cheesecake from the water bath and pour on the sour cream topping.
Gently top the pan to spread the topping, and continue baking the cheesecake for 10 more minutes.
Transfer the cheesecake to a rack and let cool for 1 hour.
Remove the foil and the side of the pan and refrigerate the cheesecake for at least 4 hours or overnight. If you like, remove the cheesecake from the bottom of the pan by sliding a metal spatula under the crust to loosen it completely, then use 2 large metal spatulas to transfer the cake to a serving plate. Alternatively, serve the cheesecake on the pan bottom.

Aloha Cheesecake Recipe
10 servings
1¼ hours 10 min prep
1 cup vanilla wafer crumbs
1/4 cup margarine, melted
16 ounces cream cheese, softened
1/3 cup sugar
2 tablespoons milk
2 large eggs
1/2 cup macadamia nuts, toasted
8 1/2 ounces pineapples, crushed, drained
1 medium kiwi, peeled, sliced

Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 350° F, 10 minutes.
Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Stir in nuts; pour over crust.
Bake at 350° F, 45 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
Before serving, top with fruit.

Ricotta Cheese Filled Cake
1 servings
1 box yellow cake mix
2 lbs ricotta cheese
3/4 cup sugar
4 eggs, beaten
1 teaspoon vanilla

Mix cake according to directions on box.
Grease and flour 13x9 inch pan.
Pour cake mix into pan.
Mix Ricotta, sugar, beaten eggs and vanilla.
Pour filling mixture over cake batter and spread evenly.
Do not mix with batter! Bake at 350 degrees for 1 hour or until toothpick comes out clean.
Cool completely.
Cut into squares to serve.

Cream Cheese Pound Cake
Rich, buttery pound cake.
12 servings 1 10 2 hours 10 min prep

1 (8 ounce) container cream cheese
1 1/2 cups butter, soft
3 cups sugar
1 1/2 teaspoons vanilla
6 large eggs
3 cups flour

Beat butter and cream cheese for about two minutes.
Gradually add sugar beating another five minutes.
Add eggs, one at a time.
Beat just until yellow disappears.
Add vanilla.
Gradually add flour, mixing on LOW speed until blended.
Grease and flour a 10" tube pan.
Bake at 325F for 90 minutes or until center comes out clean.
Let cool 10 minutes and then turn from pan.