How can i make cheese cake? Does any body has simple 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

I know how to make baked cheese cake MUFFINS it is soooooo good.
1 cup of sugar
3 eggs
2 cream cheese packets
mix it all together with a mixer untils smooth.

Take a muffin rack and fill it with the papery thing for muffins. In each one add one vanilla waffer cookie and then start filling it up with the cheese cake mix.

Place it in the oven at 350 and take out when they are golden brown.

Add cherries, strawberried., or bluebarres on top and enjoy they TASTE GREAT!
Plus it is eay to make

Answer 3

Easy Pineapple Cheesecake

Easy pineapple cheesecake is made with a graham cracker crust in a springform pan.
INGREDIENTS:
1/2 cup graham cracker crumbs
2 tablespoons melted butter
1 package (8 ounces) cream cheese, softened
1/2 cup sifted confectioners' sugar
1 can (20 ounces) crushed pineapple, well drained
16 ounces whipped topping
PREPARATION:
Mix graham cracker crumbs with melted butter, reserving 2 tablespoons; press into the bottom of an 8 to 9-inch springform pan; chill. Whip cream cheese with confectioners' sugar until fluffy; stir in pineapple.
Fold whipped topping into the pineapple mixture; spread over crust. Sprinkle with reserved crumbs; chill thoroughly.
Makes 8 servings.

Answer 4

CHEESE CAKE

4 pkgs. Philadelphia cream cheese
18 zwieback or graham crackers
2 tablespoons butter
2 tablespoons sugar
1 cup plus 2 tablespoons sugar
2 tablespoons flour
a pinch of salt
1/2 vanilla bean, finely cut
4 egg yolks, beaten
1 cup sour cream
4 beaten egg whites

Crush the crackers finely and makes with two tablespoons each of butter and sugar.
Allow cream cheese to soften at room temperature. Beat softened cream cheese together with 1 cup plus 2 tablespoons of sugar. Add to level tablespoons flour, a pinch of salt, and finally chopped vanilla bean.

Stir in beaten yolks of four eggs. Combine and add 1 cup of sour cream. Fold in four stiffly beaten egg whites and pour into the crumb lined pan.

Bake at 350°F for about one hour.

Answer 5

***Easy No Bake Cheesecake****

1 (8 ounce) package cream cheese (softened)
1 cup powdered sugar
1 cup heavy whipping cream
1 graham cracker crust

-Beat on low powdered sugar and cream cheese.
-Then in seperate bowl whip cream until stiff.
-Mix together when done, just until smooth.
-Put in graham cracker crust and you can serve immediately or put in fridge.

**** Easy EGGNOG Cheesecake****

3¼ hours - 15 min prep

11 ounces chocolate laced pirouette cookies (plain can be used but look for the chocolate laced)
1/3 cup graham cracker crumbs
3 tablespoons margarine, melted
16 ounces cream cheese, softened
2 cups eggnog, cold
2 cups milk, cold
2 (3 1/2 ounce) packages instant vanilla pudding or French vanilla instant pudding
1 tablespoon rum
1/8 teaspoon ground nutmeg
Cool Whip, thawed,for garnish (optional)
grated semisweet chocolate, for garnish (optional)

1 Trim pirouette cookies to 1 1/2 to 2 inch lengths.
2 Set aside.
3 Crush trimmed off ends into crumbs.
4 Combine cookie and graham cracker crumbs with margerine.
5 Press firmly into a 9inch springform pan.
6 Beat cream cheese with an electric mixer until smooth.
7 Gradually add eggnog, milk, pudding mix, rum and nutmeg, beating continuously until very smooth.
8 Pour over graham cracker/cookie crust.
9 Chill for at least 3 hours.
10 Remove from fridge.
11 Run a hot knife or metal spatula around the edges of pan to loosen.
12 Remove sides of pan.
13 Gently press reserved cookies onto the side of cake, cut sides down.
14 Garnish as desired with cool whip and grated chocolate.
15 Serve!

Answer 6

I make this all the time...it's delicious and only takes about ten minutes...
one package of cream cheese(softened), one container of cool whip, 1/4 cup powdered sugar. mix it all together and pour into a graham cracker crust. Then just add your favorite topping-I use canned pie filling...strawberry, cherry, blueberry, whichever you prefer. Chill for like an hour. Good stuff.

Answer 7

4 pkgs. Philadelphia cream cheese
18 zwieback or graham crackers
2 tablespoons butter
2 tablespoons sugar
1 cup plus 2 tablespoons sugar
2 tablespoons flour
a pinch of salt
1/2 vanilla bean, finely cut
4 egg yolks, beaten
1 cup sour cream
4 beaten egg whites

Crush the crackers finely and makes with two tablespoons each of butter and sugar.
Allow cream cheese to soften at room temperature. Beat softened cream cheese together with 1 cup plus 2 tablespoons of sugar. Add to level tablespoons flour, a pinch of salt, and finally chopped vanilla bean.

Stir in beaten yolks of four eggs. Combine and add 1 cup of sour cream. Fold in four stiffly beaten egg whites and pour into the crumb lined pan.

Bake at 350°F for about one hour.

Answer 8

Apple Pecan Cheesecake

Prep Time: 15 min
Total Time: 5 hr 40 min
Makes: 16 servings, one piece each

1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup butter, melted
2 Tbsp. brown sugar
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-1/2 cups firmly packed brown sugar, divided
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
4 cups chopped peeled apples (about 3 medium)
3/4 cup PLANTERS Chopped Pecans
1 tsp. ground cinnamon

PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. brown sugar; press firmly onto bottom of pan.
BEAT cream cheese, 1 cup of the brown sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Mix remaining 1/2 cup brown sugar, the apples, pecans and cinnamon; spoon evenly over cheesecake batter.
BAKE 55 min. or until center is almost set. Cool. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Lift cheesecake from pan, using foil handles. Cut into 16 pieces. Store leftover cheesecake in refrigerator.

KRAFT KITCHENS TIPS
Jazz It Up
For an extra special touch, drizzle KRAFT Caramel Topping over each piece of cheesecake just before serving.

Best of Season
Take advantage of the many varieties of apples that are available. Try using Jonathan, Granny Smith or Honeycrisp for the topping.

Answer 9

this is a no bake cheesecake...
two packets of cream cheese
1 1/2 cups of sugar
1 large tub of cool whip
1 graham craker crust
1 can of cherry pie filling

soften cream cheese at room temp. mis in sugar and blend till smooth. add cool-whip. mix well pour into pie crust. chill and them top with cherries

Answer 10

they now have the cheesecake stuff in a tub by the cream cheese just buy a grahm crust