i want to do a cake cheese,any one know the recipe.pls. send me the recipe?

Question

easy cheese cake recipe

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.

Answer 2

Ruthie Cheese CakeSUBMITTED BY: Ruthie

"This is the easiest and fastest cheese cake that anyone can make."

Original recipe yield:
1 8x8 inch square pan

US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
16 ounces cream cheese
1 cup milk
1 cup white sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
4 eggs
1/2 teaspoon ground cinnamon, or to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch square pan.
Place the cream cheese, milk, sugar, corn starch and vanilla in a blender and puree. Add the eggs one at a time after the last egg has been added blend mixture for 7 minutes. Pour batter into the prepared pan and sprinkle top with cinnamon.
Bake at 350 degrees F (175 degrees C) for 1 hour. Let cheese cake cool in oven for one hour. Then place in the refrigerator for at least 3 to 4 hours before serving.
More Cheesecake Tips

Answer 3

Miniature Cheesecakes

1 1/2 packages (8 oz size) cream cheese
1/2 cup sugar
2 eggs
3/4 tsp vanilla

Topping:
1 cup sour cream
1/4 cup sugar
1/2 tsp vanilla
strawberry or pineapple preserves

Let cream cheese soften in a medium size bowl; add 1/2 cup sugar, and cream together thoroughly.

Add eggs, on at a time, beating well after each addition.

Add 3/4 tsp vanilla and beat until smooth and creamy.

Place paper cupcake (foil if you have them) in a muffin tin and using a teaspoon, fill each one 2/3 full. Bake in a preheated 300 F oven 20 to 25 minutes. Cool 10 minutes (cakes will cave in slightly in center).

Make topping: In a small bowl, thoroughly mix sour cream, sugar and vanilla. Using a teaspoon top each with a small amount, enough to cover the top. Top with small amount of preserves in center of each cake. Return pan to oven and bake an additional 10 minutes. Makes about 2-3 dozen.

These are really good. Everyone loves them. Enjoy!

Answer 4

Try the following

Raspberry Cheesecake
2 oz (50 g) butter
8 digestive biscuits
12 oz (350 g) cream cheese, such as Philadelphia
2 tablespoons caster sugar, plus one extra teaspoon
2 large eggs
3 drops vanilla extract
1 x 142 ml tub soured cream
5oz (150 g) raspberries
1 x 200 g jar English Provender Co. Raspberry Coulis

Pre-heat the oven to gas mark 4, 350°F (180°C).


First melt the butter, then crush the biscuits to fine crumbs using a rolling pin and combine them with the melted butter. Now press the biscuit mixture evenly over the base of a lightly oiled, 8 inch (20 cm) springform tin. Then in a mixing bowl, beat the cream cheese and 2 tablespoons of caster sugar together until smooth and free from lumps. Next beat in the eggs and vanilla extract. Then spoon the mixture into the tin, spreading it out evenly, and bake on the centre shelf for 25-30 minutes or until the mixtures feels firm in the middle. The cheesecake will shrink slightly from the sides of the tin but this is normal. Now turn the heat up to gas mark 8, 450°F (230°C). Spoon the soured cream over the cheesecake, sprinkle on the teaspoon of sugar and bake for 5 more minutes. Remove from the oven and leave to cool.

To serve, loosen the base from the side of the tin, and decorate the top of the cheesecake with the fresh raspberries and drizzle over a little of the raspberry coulis. Pour the rest of the coulis into a small jug and serve separately.

Or Vanilla cheesecake with hot chocolate sauce
For the cheesecake base
2 ginger biscuits, crushed
1 tbsp clear honey
For the cheesecake topping
200g/7oz mascarpone cheese
2 tbsp icing sugar
1 vanilla pod, seeds only
For the hot chocolate sauce
50g/1¾oz dark chocolate, melted
1 tbsp hot water
2 tbsp coca powder

Method
1.To make the base, combine the biscuits and honey, then press firmly into a 5cm/2in chefs' ring on a plate.
2. To make the topping, combine the cheese, icing sugar and vanilla seeds and spoon onto the base. Smooth top with a palette knife.
3. To make the sauce, combine the melted chocolate with the water and cocoa powder.
4. To serve, remove the ring and spoon some of the chocolate sauce around the cake.

Or American chocolate ripple cheesecake
For the base:
100g/4oz plain chocolate digestive biscuits, crushed
50g/2oz butter, melted
For the cheesecake:
150g/5oz plain chocolate, broken into pieces
700g/1½lb full-fat soft cheese
225g/8oz caster sugar
½ tsp vanilla esence
2 size 2 eggs

Method
1. Preheat the oven to 160C/325F/Gas 3. Lightly grease a 20cm/8in loose-bottomed cake tin or spring release tin.
2. Mix together the ingredients for the base and press into the prepared tin.
3. For the cheesecake filling, melt the chocolate in a bowl over a pan of hot water. Cool slightly.
4. Measure the cheese into a large bowl and beat until soft. Add the sugar and beat again until well mixed. Beat in the vanilla essence and then the eggs, one at a time. Spoon half the cheese mixture on to the biscuit crust, separating the spoonfuls. Add the melted chocolate to the remaining cheesecake mixture and stir well to mix. Spoon this mixture in between the cheesecake mixture already in the tin. Swirl the top to give a marbled effect.
4. Bake the cheesecake in the preheated oven for about 30 minutes or until the cheesecake becomes puffy around the edges but it still very soft in the centre. Turn off the oven but leave the cheesecake in the oven to cool.
5. Chill well and then loosen the cheesecake from the sides of the tin using a small palette knife. Serve well chilled.

Answer 5

INGREDIENTS
1 1/4 cups graham cracker crumbs
1/4 cup white sugar
1/2 cup butter, melted
2 (1.3 ounce) envelopes whipped topping mix
2 (8 ounce) packages cream cheese, softened
2 fluid ounces cherry brandy
DIRECTIONS
In a medium bowl, combine graham cracker crumbs, butter and sugar. Mix well and press into the bottom of a 9 inch springform pan.
In a large bowl, mix the whipped topping powder as directed on package and beat until thick. Cut the cream cheese into small cubes and drop them into the whipped topping, one at a time, while beating. Pour in the cherry brandy and beat another 5 minutes at high speed.
Spoon the filling into the graham cracker crust and smooth the top. Refrigerate 2 to 4 hours, or until set.

Answer 6

Ingredients
1 cup sugar
1 tbsp vanilla
8 oz cream cheese
1 cup sour cream
8 oz cool whip
2 graham
2 can cherry pie filling
1 pie crusts


Directions

Mix sugar, vanilla and cream cheese together. Stir in sour cream,
then mix it slowly in blender. Add the Cool Whip. Spread the cheese
mixture evenly in graham pie crusts, thenspread pie filling on top.
Chill approximately 2 hours before serving.

Recipe By :stelll


Servings: 4 servings

Answer 7

I recommend the Philadelphia Cream Cheese web site, they have a hundred different recipes that are really wonderful! Good luck!

Answer 8

Check out the web site for FoodTv ....try any of the recipe's on Goodeats....I know he has at least two cheesecake recipe's. Good luck.

Answer 9

Hi,

I would recommend a website called Videojug- they offer a couple of varieties of flavours i.e. raspberry, ginger, orange etc. They also provide a video guide as well from a qualified chef so help you through!!

Good luck!

Answer 10

there is an easy no bake recipe for guava cheespie on the below website that I have been making for years.

hope you like