i am after a great baked cheesecake recipe,please help?

Question

my husband loves it but i can' t get it right with the recipes i have been given.
i want it thick and creamy and slightly tangy with the consistency of cake.
i am in australia and have heard of those great new york baked cheesecakes,
thankyou

Answer 1

NEW YORK-STYLE CHEESECAKE

New York-style cheesecake is a deep, moist, traditional cheesecake that's just perfect for entertaining.

Preparation time: 20 min Baking time: 1 hrs 37 min
Yield: 16 servings

Crust Ingredients:

1 1/4 cups graham cracker crumbs
1/4 cup LAND O LAKES® Butter, melted
2 tablespoons sugar

Filling Ingredients:

3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
2 cups LAND O LAKES® Sour Cream
2 teaspoons vanilla

Topping Ingredients:

2 tablespoons sugar
1 teaspoon vanilla


Heat oven to 325°F. Combine all crust ingredients in medium bowl. Press onto bottom and 1-inch up sides of ungreased 9-inch springform pan. Bake for 10 to 12 minutes or until golden brown. Cool.

Meanwhile, combine cream cheese and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Gradually add eggs, one at a time, beating well after each addition. Reduce speed to low; add 1/2 cup sour cream and 2 teaspoons vanilla. Beat until well mixed.

Pour cream cheese mixture into baked crust. Bake for 80 to 95 minutes or until set 2 inches from edge of pan.

Meanwhile, combine remaining sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in small bowl. Evenly spread over top of hot cheesecake. Continue baking for 7 minutes. Loosen sides of cheesecake from pan by running knife around inside of pan; remove sides of pan. Cool completely (about 2 hours). Leave uncovered until completely cooled. Store refrigerated.

TIP: A large crack will form around cheesecake. Cheesecake will settle when cooled.

VARIATION: Chocolate Cheesecake: Add 1 1/2 cups real milk chocolate chips, melted and cooled, to cheesecake with sour cream and vanilla. Bake as directed above.

Answer 2

Baked Passionfruit Cheesecake:

A delicious and really easy cheesecake to make.

1¼ hours 15 min prep
10 servings

250 g plain sweet biscuits
125 g butter, melted
1 kg cream cheese
1 1/4 cups caster sugar
1 teaspoon vanilla essence
800 ml passion fruit pulp (the pulp of 4 passionfruits)
3 eggs
1/4 cup cream

1. Preheat the oven to 160oC.
2. Place the biscuits in a food processor and process until fine crumbs are formed.
3. Tip into a bowl and mix with the melted butter.
4. Press into the bottom and 2cm up the sides of a 22cm lined and buttered spring form pan.
5. Chill.
6. In a medium bowl beat the cream cheese, sugar, vanilla essence and passionfruit until smooth.
7. Add the eggs one at a time beating lightly after each addition and stir in the cream.
8. Pour into the prepared pastry shell and bake for 1 hour or until set.
9. Remove from the oven and place on a rack to cool.
10. Chill for 4 hours or overnight.

Answer 3

CHEESE CAKE
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Sugar
2 T Flour
1 lb Cream cheese
4 ea Egg
1 c Half & half or heavy cream
1 t Vanilla
1 x *pastry
Line a deep pan with pastry. Mix flour and sugar together; add the
cream cheese and mix thoroughly. Beat eggs slightly, add the cream and
vanilla and combine with first mixture. Pour into pastry shell, which
has been baking at 400-F until starting to brown. Remove only long
enough to pour in filling. Reduce heat to 325-F and bake for 40
minutes.

Answer 4

This is the best cheesecake recipe I have ever tasted & it's easy!!
NORTHWEST CHEESECAKE SUPREME

1 cup graham cracker crumbs
3 TBSP sugar
3 TBSP margarine, melted
************************************
4 8-oz pkgs. Philadelphia Brand cream cheese, softened
1 cup sugar
3 TBSP flour
4 eggs
1 cup sour cream
1 TBSP vanilla
1 21-oz can cherry pie filling

Combine crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Bake at 325, for 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 and vanilla; pour over crust. Bake at 450, for 10 minutes. Reduce oven temp to 250; continue baking 1 hour. Remove from oven, loosen cake from sides of pan with long thin knife. ( flexible steak knives work well for this). Cool before removing rim of pan. Chill. Top with pie filling just before serving. (Is also excellent without any topping) 10-12 servings. ENJOY!!!

Answer 5

a friend gave me an easy recipe for every box of cream cheese you use add a 1/4 c. sugar and one egg. so if you use 2 packages of cream cheese you would add 1/2 c. sugar and 2 eggs. 3 packages cream cheese would be 3/4 c. sugar and 3 eggs. and then after mixing you would add 1 tsp. vanilla no matter how many packages of cream cheese. pour this mixture in a graham cracker crust made in a spring form pan and bake for 1 hour or until a knife comes out clean in a 375 degree oven and if you want chocolate stir in a melted 8 oz. pkg of chocolate chips. Melt them in the microwave until they are just melted and stir in at the last min. before baking. hope you enjoy this it is really good and easy i have made quite a few of these and they always come out good .

Answer 6

Baked Cheesecake

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup sugar
3 large eggs
1/2 cup sour cream
2 tablespoons lemon juice
1 tablespoon vanilla (or 2 teaspoons vanilla and 1 teaspoon almond extract which is what I use)
1 cup sour cream
3 tablespoons sugar
2 cups fresh berries (garnish)

Combine graham cracker crumbs, sugar, and butter; press mixture into the bottom of a 10" springform pan; set aside.

Blend cream cheese and sugar together (in a food processor or with a medium-speed electric mixer) until smooth; add eggs one at a time, blending well after each addition; add sour cream, lemon juice, and vanilla; blend well; pour filling over the crust and spread evenly.

Lay a sheet of aluminum foil that has been bent up slightly to form a "foil tent" over the top of pan and not touching cheesecake (this is to prevent overbrowning) then bake at 350° for 1 hour and 15 minutes (remove foil tent after 50-55 minutes) or until top is set.

Combine sour cream and sugar; remove cheesecake from oven and immediately spread sour cream mixture over its top; return cheesecake to oven for 5 minutes to set topping; remove from oven.

Cool cheesecake on wire rack; cover and refrigerate to chill thoroughly.

Just before serving remove sides of springform pan and transfer cheesecake to serving platter; garnish cheesecake with berries (we like chilled cherry pie filling on top) and serve.

OPTIONAL: Just before pressing the graham crust into the bottom of the springform pan, spray the pan's inner sides with a little no-stick cooking spray, sprinkle a spoonful of combined graham cracker crumbs and sugar into the pan, then tilt and spread that mixture around so that it sticks to the coated sides and later adds to the visual appeal of your finished cheesecake.

Answer 7

try fresh roccatta cheese mixed with cream cheese on gramhcracker crust. THE BEST =]

Answer 8

Try the following

American baked cheesecake
25cm/10in sponge (cut from a large bought flan case)
200g/7oz caster sugar
finely grated zest of 3 lemons
4 tbsp cornflour
3 tbsp sultanas, soaked in a bit of bourbon
845g/29¾oz full fat soft cream cheese
3 medium eggs
7.5ml/1½ tsp vanilla essence
1 vanilla pod
Jack Daniels to taste or bourbon (optional)
375ml/12½fl oz double or single cream

To serve:
10 small bananas
25g/1oz butter
2 tbsp sugar
caramel sauce or maple syrup
sprig of mint or basil

Method
1. Preheat the oven to 180C/350F/Gas 4. Butter a 25cm/10in loose-bottomed cake tin.
2. Cut the sponge horizontally into 2 discs. Use one to line a buttered cake tin.
3. In a bowl mix together the sugar, lemon zest, cornflour and sultanas using a wooden spoon, then beat in the cream cheese. Add the eggs one by one, also add the vanilla essence, beating constantly until all the eggs are well incorporated.
4. Slice open the vanilla pod, remove the seeds with a sharp knife and place the seeds into the cream mixture, add a splash of bourbon (about 4 tbsp), if using, and mix everything together well. Add the cream and beat well until the mixture is smooth. Pour gently over the sponge base in the cake tin.
5. Sit the tin in a baking tray filled with 2-3mm of warm water to help create steam during cooking. Place into the preheated oven and bake for 50 minutes until the top is golden. Remove from the oven and leave to cool and set completely before removing from the tin.
6. Just before serving, peel the bananas and pan fry in the butter and sugar until brown and slightly caramelised.
7. Serve, cut into wedges, with the bananas and a drizzle of caramel sauce or maple syrup.

or Banoffee Cheesecake with Toffee Pecan Sauce
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).

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.

Or Baked lemon and vanilla cheesecake
50g/2oz butter
100g/3½oz digestive biscuits
75g/3oz amaretti biscuits
50g/2oz soft brown sugar
50g/2oz grounds almonds
200g/7oz cream cheese
200g/7oz ricotta cheese
juice and rind of lemon
1 vanilla pod
200g/7oz caster sugar
4 eggs, separated
150ml/5fl oz double cream
pinch of salt
icing sugar

Method
1. Melt the butter in a saucepan.
2. Meanwhile, crush the digestive and amaretti biscuits in a plastic bag, using a rolling pin.
3. Combine the butter, biscuits, brown sugar and ground almonds.
4. Press into the base of a greased, 24cm/9½in spring form loose-bottomed cake tin. Chill for 30 minutes.
5. Mix together the cream cheese, ricotta cheese, lemon juice and rind, seeds from the vanilla pod, caster sugar, egg yolks and double cream.
6. Add the salt to the egg whites and beat until firm, using an electric hand whisk.
7. Gently fold the egg whites into the cheese mixture and pour into the cake tin.
8. Bake for 30 minutes at 160C/300F/Gas2.
9. Increase the heat to 170C/325F/Gas3. For a further 30 minutes.
10. Turn off the oven and open the door.
11. Allow the cheesecake to cool in the oven.
12. Dredge with icing sugar to serve.

Or Lemon Ricotta Cheesecake with a Confit of Lemons
3-4 lemons
12 oz (350 g) ricotta cheese
1 x 11 g sachet gelatine powder
2 large egg yolks
2½ oz (60 g) caster sugar
10 fl oz (275 ml) double cream

For the base:
4 oz (110 g) sweet oat biscuits
1 oz (25 g) flaked almonds (these can be bought ready-toasted)
2 oz (50 g) melted butter

For the confit of lemons:
2 large juicy lemons (unwaxed if possible)
4 oz (110 g) granulated sugar

You will also need a 7 inch (18 cm) or 8 inch (20 cm) springform cake tin – line the sides with silicone paper (baking parchment) to come 1 inch (2.5 cm) above the rim, a non-aluminium pan, about 8 inches (20 cm) in diameter and a circle of silicone paper of the same diameter to keep the lemons under the surface of the liquid.

Start by making the confit as this needs to be prepared ahead of time – the day before you want to serve it, if possible. Take one and a half of the lemons and slice them into thin rings about 1/8 inch (3 mm) thick, discarding the end pieces and pips. Place these in the non-aluminium saucepan and cover with sufficient cold water to just cover them, bring to a simmer for 3 minutes, then drain through a sieve and discard the water. Now pour 12 fl oz (425 ml) water into the same pan, add the sugar, stir over a gentle heat until all the grains have dissolved then add the lemon slices. Once the liquid has returned to a very gentle simmer lay the circle of silicone paper on the surface of the liquid – this will help the lemon slices to cook evenly. Now continue to cook them at the very gentlest simmer, without a lid, for 45 minutes – until the skins are tender. Check them at 30 minutes by inserting the tip of a knife just in case they are cooking a little faster. When they are tender, remove them with a slotted spoon to a shallow dish. The liquid will be much reduced at this stage, but what we want is about 5 fl oz (150 ml); if you have much more than this, increase the heat a little and reduce further. Then squeeze the juice from the remaining half lemon, pour it into the syrup and pour this over the lemon slices. Cover and leave overnight if possible.

To make the cheesecake, first of all pre-heat the oven to gas mark 6, 400ºF (200ºC), then prepare the base by crushing the biscuits – the best way to do this is to lay them flat inside a polythene bag then roll them with a rolling pin to crush them coarsely. Then tip them into a bowl along with the flaked almonds and stir the melted butter into them. After that, press this mixture evenly and firmly on to the base of the cake tin and then place in the oven to pre-bake for 20 minutes. After that remove it from the oven and allow it to get completely cold. Meanwhile, remove the zest from the lemons using a fine grater (it can be grated on to a board and chopped even more finely if required). Then take the juice from the lemons and measure to 5 fl oz (150 ml). Next put 3 tablespoons of the lemon juice into a small bowl, sprinkle the gelatine over, then place the bowl in a small saucepan with 1 inch (2.5 cm) simmering water and leave it for 10 minutes to dissolve, or until it is absolutely clear and transparent.

Now put the egg yolks, sugar and ricotta cheese into a food processor or liquidiser and blend it all on a high speed for about 1 minute. Then add the lemon zest, remaining lemon juice and the gelatine, which should be poured through a strainer. Blend everything again now until it's all absolutely smooth. Then take a large bowl and whisk the double cream until you get a floppy consistency, then pour this in to join the rest of the cheese mixture and blend again, this time for just a few seconds. Next, pour the whole lot over the biscuit base, cover with foil and chill in the refrigerator for a minimum of 3 hours.

To serve the cheesecake, carefully remove it from the tin on to a serving plate