Hello I am looking for a good recipe for cheesecake. One that's quick and easy and not too fussy.?

Answer 1

Banoffee Cheesescake with toffee pecan sauce

Serves 6-8

Ingredients
For the base:

3 oz (75 g) pecan nuts (use half for the base and half for the sauce)


4 oz (110 g) sweet oat biscuits


1½ oz (40 g) melted butter


For the filling:

3 medium-size ripe bananas (8 oz/225 g peeled weight)


1 tablespoon lemon juice


3 large eggs


12 oz (350 g) medium-fat curd cheese


1 x 200 g tub fromage frais (8 per cent fat)


6 oz (175 g) caster sugar


For the sauce:

2 oz (50 g) butter


3 oz (75 g) soft brown sugar


2 oz (50 g) granulated sugar


5 oz (150 g) golden syrup


5 fl oz (150 ml) double cream


a few drops vanilla extract


For the topping:

3 medium-size ripe bananas


2 tablespoons lemon juice


Pre-heat the oven to gas mark 6, 400ºF (200ºC).

You will also need a springform cake tin, 8 inches (20 cm) in diameter, lightly buttered.


Begin by toasting all the pecan nuts. Place them on a baking tray and bake in the oven for 7 minutes until lightly toasted or, if you watch them like a hawk, you can toast them under a grill. Then chop them quite small.

Put the biscuits in a polythene bag, lay them flat and then roll them with a rolling pin to crush them coarsely. Then tip them into a bowl and add the melted butter and half the nuts. Mix them well then press all this into the bottom of the cake tin and pre-bake the base in the oven for 10 minutes. Then lower the temperature to gas mark 2, 300ºF (150ºC).

For the filling, first blend the 3 bananas and lemon juice in a food processor until smooth, then simply add all the rest of the filling ingredients. Blend again then pour it all over the biscuit base and bake on the middle shelf of the oven for 1 hour. Turn off the oven and leave the cheesecake inside to cool slowly until completely cold; this slow cooling will stop the cheesecake cracking.

To make the sauce, place the butter, sugars and syrup in a saucepan and, over a very low heat, allow everything to dissolve completely. Let it cook for about 5 minutes. Pour in the cream and vanilla extract and stir until everything is smooth, then add the rest of the chopped pecan nuts. Remove it from the heat and allow it to cool completely before pouring it into a jug ready for serving.

When you are ready to assemble the cheesecake put the 2 tablespoons of lemon juice into a bowl. Slice the remaining bananas at an oblique angle into ¼ inch (5 mm) slices, and gently toss them around to get an even coating of juice. If you like you can spoon a small circle of sauce into the centre, then layer the bananas in overlapping circles all round it. Serve the cheesecake cut into slices with the rest of the sauce handed round separately.

Answer 2

NEW YORK STYLE CHEESECAKE
(rated EASY by the FOOD NETWORK)

Crust:
1 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons butter, room temperature
Cheesecake:
24 ounces cream cheese
3 eggs
2 cups sugar
1 tablespoon vanilla extract

Preheat oven to 275 degrees F.
Make the Crust: Stir all ingredients with fork and press into 8-inch springform pan that has been sprayed with nonstick cooking spray.

Make the filling: Allow the cream cheese and eggs to sit out for about 1 hour before mixing. Mix the cream cheese and sugar in a mixer on low speed. Add the eggs 1 at a time; then add the vanilla.

Pour the mixture into the prepared pan and bake at 275 degrees F for 90 minutes. Turn the oven off but do not open the oven door for 3 hours. Refrigerate for 8 hours before removing from the pan.

Answer 3

Ingredients for the Crust
1/2 cup plus 2 tablespoons or 5 ounces digestive biscuits
6 tablespoons unsalted butter, melted or very soft
20 ounces cream cheese
1/2 cup plus 2 tablespoons sugar
3 large eggs
3 large egg yolks
1 1/2 tablespoons vanilla extract
1 1/2 tablespoons lemon juice
8-inch springform pan
heavy-duty aluminum foil
Ingredients for the Topping
3/4 cup sour cream
1 Tablespoon sugar
1/2 teaspoon vanilla extract
Directions
1. Process the biscuits until they are crumbs at this point, then add the butter and pulse again.
2. Line the bottom of the springform pan, pressing the crumbs in with your hands or the back of a spoon. Put the pan in the refrigerator to set, and preheat the oven to 350.
3. Beat the cream cheese gently until it's smooth, then add the sugar. Beat in the eggs and egg yolks, then finally the vanilla and lemon juice. Put the kettle on.
4. Line the outside of the chilled pan with foil so that it covers the bottom and the sides in one large piece, and then do the same again and put it into a roasting pan. This will protect the cheesecake from the water as it is cooked in its water bath.
5. Pour the cream cheese filling into the chilled base, and then pour hot water from the recently boiled kettle into the roasting pan around the cheesecake. It should come about halfway up; don't overfill, as it will be difficult to lift up the pan.
6. Put the roasting pan into the oven and cook for 50 minutes. It should feel set, but not rigidly so: You just need to feel confident that when you pour the sour cream over, it will sit on the surface and not sink in.
7. Whisk together the sour cream, sugar and vanilla for the topping and pour over the cheesecake. Put it back in the oven for a further 10 minutes.
8. Take the roasting pan out of the oven, then gingerly remove the springform, unwrap it and stand it on a rack to cool. When it's cooled down completely, put it in the refrigerator, removing it 20 minutes before eating to take the chill off.
9. Unmold and when you cut into it, plunge a knife in hot water first.
Recipe serves 8.

Answer 4

You can choose whatever biscuits you like for the base.
This recipe serves one so multiply it based on how many people you are serving. Enjoy
Ingredients
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.

Answer 5

I make a no bake lemon cheesecake which is delicious..

half packet ginger biscuits
half packet digestive biscuits
aprox 5tbsp unsalted butter
2 tubs cream cheese
1 large tub marscapone
large tub double/whipping cream
rind/juice 5/6 lemons
icing sugar to taste
1 sachet gelatine

Crush the biscuits and pour on melted butter to coat. Put in base of spring bottom tin and push down firmly with spoon. Refrigerate.
Beat cream cheese until soft, add marscapone and whipped cream, juice/rind of lemons and sugar if too tart for your taste. Make up gelatine in hot water and add to mix.
Pour onto base and refrigerate at least 12 hours to set.
Decorate if required with fresh fruit.

All the ingredients are approximate, it does not need to be exact and always works out lovely! The above makes a 12" dia cheesecake.

Answer 6

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 7

Quick And Easy Cheese Cake

Answer 8

Almond praline cheesecake

-----crust-----
3/4 c Graham cracker crumbs
1/2 c Slivered almonds; toasted
1/4 c Brown sugar; firmly packed
1/4 c Unsalted butter; melted
-----cake-----
24 oz Cream cheese; softened
14 oz Condensed milk
3 Eggs
1 ts Almond extract
-----topping-----
1/3 c Dark brown sugar; firmly packed
1/3 c Whipping cream
1/2 c Slivered almonds; chopped

Preheat oven to 425. Combine crumbs, nuts, sugar, and butter; press firmly
on bottom of 9-inch springform pan. In a large mixer bowl, beat cream
cheese until fluffy. Gradually beat in condensed milk until smooth. Add
eggs and extract. Pour into pan. Bake at 425 for 10 minutes, then at 300
for one hour. Top with Almond praline Topping and chill.

Almond praline Topping: In a small saucepan, combine sugar and cream. Cook
and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove
from heat; stir in almonds.

Answer 9

You can make quick cheesecake or you can make good cheesecake. Good cheesecake bakes for about an hour, cools slowly in the oven for several hours to avoid cracking, then is refrigerated for at least a few hours.

Answer 10

No-Bake Cheesecake

Sixteen (16) pieces of digestive biscuits
1/2 stick unsalted butter (melted)
One (1) bottle (250 grams) plus 1/4 cup of cream cheese
One (1) packet of unflavored powdered gelatine (melted in 1/4 cup hot water)
One (1) can of condensed milk
Juice of one (1) small lemon
Pie Filling (Cherry, blueberry or strawberry)

Crush the digestive biscuits and mix with melted butter. Pat lightly on an 8" springform pan. Refrigerate. Mix and blend remaining ingredients. Pour into crusted pan and refrigerate. Top with pie filling.