Great Cheesecake recipe anyone??

Question

I need to make a cheesecake that will satisfy 28 students in high school. I must not have raspberries or nuts, but must taste delious. Any ideas!?!

Answer 1

STRAWBERRY MARBLED CHEESECAKE
Crust:
1/4 cup butter, melted
1 cup graham cracker crumbs
3 tablespoons sugar
Cheesecake:
24 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
10 ounces frozen strawberries (thawed), in syrup
1 1/2 teaspoons cornstarch
Puree strawberries and cornstarch in blender. Heat in a saucepan over medium heat until thickened, then cool. Combine melted butter, graham cracker crumbs and sugar; press onto bottom of 9-inch springform pan.
Bake at 350 F. for 10 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour half of the batter over the crust then add half of the strawberry mixture by spoonfuls to the batter. Pour remaining batter into the pan then add the remaining strawberry mixture by spoonfuls. Swirl the mixture with a knife until it resembles a marbled effect. Bake at 300 F. for 50-60 minutes or until set. Allow cheesecake to cool then remove from rim of pan. Chill overnight before serving.

Serving Size: 12
But since you have to provide for 28 students, I`d say you should triple the recipe ingredients :)

Answer 2

Very creamy cheese cake
Cake:
4 (8 ounce) packages cream cheese
2 cups sugar
6 eggs
2 (16 ounce) containers sour cream
peel of one lemon (grinded)
2 teaspoons vanilla
Crust:
1 cup crushed graham crackers
2 teaspoons softened butter
2 teaspoons sugar

Preheat oven to 375 degrees.
To make the Crust: First you want to put your graham crackers in a bowl and crush them to death!
You want to have very fine pieces!
After this add 2 teaspoons of softened butter and 2 teaspoons of sugar and mix well.
Then add to the springform pan and smooth out over the bottom so that it is evenly distributed.
Your crust is now done!
As for the cake: Add all cake ingredients except vanilla into a very large mixing bowl and mix until smooth (sometimes after mixing by hand for awhile I use a mixer) then add your 2 teaspoons of vanilla.
When all done mixing you want to very slowly pour the cake mix into your springform pan with the graham crackers so that you do not push your crust everywhere.
Pour it in the middle and let spread by itself.
You want to fill the pan about 3/4 full maybe a little more but not to the top as it will overflow.
Then put the cheesecake into the oven and place a sheet of aluminum foil lightly on top as not to touch the cake and let cook for 45 mins.
Then remove foil and cook an additional 5-15 mins or until slightly darker yellow tinge becomes visible on the outside top edge.
Then turn off oven heat and let the cheesecake sit in the oven for 1 hour.
After this you must remove the cake from the oven and refrigerate it for at least 1 day (2 days and it will cut better).
I know this might be a tease but it will be worth the wait!
I promise.
And just so you know ever since I created this evil cheesecake I now have to make it for everybody all the time so be warned.

Answer 3

Banana Pudding Cheesecake recipe
Won first place in 1962 as a 4-H project for the Great Western Dairy Show in Inglewood, CA

8 ounces cream cheese (softened)
2 cups cold milk
1 small box instant banana pudding mix
1 (9-inch) graham cracker crust

Using a blender or mixer - Stir cream cheese until very soft, gradually blending in 1/2 cup of milk until smooth and creamy.

Add remaining milk and the pudding mix. Beat slowly on low for one minute DO NOT OVER BEAT). Pour into cool graham cracker crust.

Sprinkle extra graham cracker crust crumbs on top (if you have some). This makes it extra crunchy and looks nice. Chill.

Answer 4

Chessecake is so great for people of all ages. It can be a pretty high calorie dessert so for teenagers who are concerned with looking great but that don't want to give up the sweet things in life, know of a great low-carb cheesecake recipe.

Found it here...http://wehow.ehow.com/how_2029126_mad-good-lowcarb-cheesecake.html

Answer 5

LEMON CHEESECAKE WITH GINGERSNAP CRUST AND BERRY TOPPING This fluffy cheesecake isn't in simple terms scrumptious, yet uncomplicated to make. It has a mild lemon flavor it fairly is unquestionably accented with the help of the berries, and the gingersnap crust is to die for. Bon appetit! For filling: 3 8-ounce applications cream cheese, room temperature a million cup sugar 3 super eggs a million/4 cup clean lemon juice 2 tablespoon grated lemon peel Crust: 2 cups floor gingersnap cookies 6 tablespoons (3/4 stick) unsalted butter, melted Topping: Water Sugar (to flavor) Blackberries (a million pkg.) Raspberries (a million pkg.) Preheat oven to 350 ranges. Grind gingernaps in a nutrition processor. In a medium bowl, stir crumbs and butter until gently moistened. Press mixture into the backside of a 9" spring-style cheesecake pan. Bake crust until golden brown, approximately 12 minutes. Cool thoroughly. utilising an electric powered mixer, beat cream cheese until delicate (no lumps). Slowly upload sugar until completely mixed. upload eggs one after the other, beating for extra or less 30 seconds each and each. make advantageous to no longer overmix from this component on. mixture in lemon juice and the grated peel. Pour filling into crust. conceal the pan with foil, then place in a larger pan with intense aspects (jelly-roll etc.). convey water to a boil and fill the outer pan with water, ensuring that none is entering into the cheesecake. place interior the oven and bake until the outer edges are set and quite golden and the midsection isn't completely set and continues to be sleek, approximately seventy 5 minutes (ensure which you do save watch nevertheless!). attempt to no longer open the oven door, nevertheless, for this could reason cracks. while finished, place in a twine-cooling rack until thoroughly cool. kick back coated interior the refrigerator in one day (a minimum of four hours, ideally extra). To make the topping, in simple terms mash the berries in a medium sized bowl and upload a minimum volume of water. Then upload some tablespoon of sugar, to flavor, to counteract the bitterness of the berries. Serve chilled. upload berries in my view to each and each slice, until making plans on ingesting the full cake. otherwise, it gets soggy. Garnish with a lemon or mint leaf. It frequently makes 8 slices, in spite of the incontrovertible fact that that's somewhat prosperous, so it is going to possibly serve extra.

Answer 6

Cheesecake Factory Carrot Cake Cheesecake:

1½ hours 20 min prep
12 servings

CHEESECAKE
16 ounces cream cheese (at room temp)
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
1 teaspoon vanilla
CARROT CAKE
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 dash salt
1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrots
1/2 cup flaked coconut
PINEAPPLE CREAM CHEESE FROSTING
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon reserved pineapple juice

1. To make cheesecake,
2. In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
3. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
4. Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
5. Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
6. Stir in drained pineapple, carrots, coconut.
7. Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
8. Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
9. Repeat with remaining cream cheese batter, spreading evenly with a knife.
10. Do not marble with a knife.
11. Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
12. Cool to room temperature, then refrigerate.
13. When cake is cold, prepare Pineapple Cream Cheese Frosting.
14. In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
15. Beat until smooth and of spreading consistency.
16. Frost top of cheesecake.
17. Refrigerate 3 to 4 hours before serving.

Answer 7

I love this recipe:

http://allrecipes.com/Recipe/Killer-Cheesecake/Detail.aspx

You can even do it without the sour cream topping, and since it's so basic, you can jazz it up with whatever you like. Also, it doesn't have fancy ingredients, so you can make a couple of them without breaking the bank.

Answer 8

I make this for my classmates a lot:

http://www.epicurious.com/recipes/recipe_views/views/108320

I recommend this recipe because it is a delicious, light cheesecake that is easy to make. It is no-bake but tastes gourmet (I made it for my boss at the office and she really loved it!)

Answer 9

try the Philadelphia brand cream cheese website, they have loads of great recipes and all are very easy! Good luck!!

Answer 10

www.dianasdesserts.com