What is the best cheesecake recipe you've ever tasted!?!?

Question

My best friend's birthday is coming up and she is in love with cheesecake.

Links are okay and anything is helpful!!!

Pleas GIVE me a recipe if you can

Answer 1

New York Cheesecake
With Sour Cream Topping
Delicious Cheesecake Recipe
Easy Cheesecake Recipe
Famous Restaurant Cheesecake Recipe

There are dozens and dozens of kinds of cheescakes around the world, each somewhat different in terms of ingredients and baking technique and named for the particular area or country to reflect the most common way of making a cheesecake in that area.

In general, cheesecakes can be made of ricotta cheese, Neufchâtel, havarti, Mizithra cheese and Mascarpone cheese, tangy cottage cheese and quark.


But most commonly in America they are made with cream cheese.

American cheesecakes generally rely on cream cheese, invented in 1872 as an alternative to French Neufchâtel. And when pasteurized Philadelphia cream cheese was invented in 1912, it became the top product for making cheesecakes in America.

Cheesecakes have a tendency to "crack" when cooled. There are various explanations for this and methods to attempt to prevent the cracking but for this restaurant recipe - don't worry about it. The Sour Cream Topping will take care of any cracking that may occur. Cracking does not affect the taste, fortunately.

New York Cheesecake With Sour Cream Topping
Famous Restaurant Dessert Recipe
Preparation Time: 40 minutes, but long cooling times. Serves 12.

Ingredients for New York Cheesecake:
2 cups graham cracker crumbs
1/4 pound melted butter
1 pound softened cream cheese
1 1/2 cups sugar
6 egg yolks
6 egg whites
1/4 cup sour cream

Ingredients for Sour Cream Topping:
1 1/3 cups sour cream
1/3 cup sugar

Instructions For New York Cheesecake:
Mix graham cracker crumbs with melted butter and place evenly in the bottom of a 10 inch round springform pan
Pre-heat oven to 350 degrees F and bake for 7 minutes and let cool
Reduce oven temperature to 300 degrees F
Blend cream cheese, egg yolks, sugar and 1/4 cup sour cream until creamy
In a separate bowl, beat egg whites until firm and then fold into cream cheese mixture
Pour mixture into springform pan over crumbs
Bake at 300 degrees F for one hour to one hour 15 minutes, until top is lightly browned
Let cool in refrigerator for 8 hours
Remember, do not be alarmed if cracks appear on the top after baking. They are characteristic of this recipe.

Instructions for Sour Cream Topping:
Combine 1 1/3 cup sour cream and 1/3 cup sugar and beat until smooth

Instructions to Finish New York Cheesecake:
Before topping baked cheesecake, place plastic wrap on top of cheesecake and press until cheesecake is flat and smooth
Remove plastic wrap and spread sour cream mixture over the top of the cheesecake
Bake for 10 minutes at 300 degrees F (Do not let brown)
Cool in refrigerator for 2-3 hours

TA-DA! It's ready to serve and enjoy.

To Serve New York Cheesecake:
When ready to serve, loosen edge of cheesecake with knife and push up along the edges of the bottom of pan before removing the side of the pan
Score the top of the New York Cheesecake with a knife by marking it in half with the knife, then into fourths and then each fourth into three servings (wipe the knife each time with paper towels or a kitchen towel )
To cut the cheesecake, run the knife under hot water, wipe with paper towels, place tip of knife at the top of the piece you are cutting, push downward and then cut through the rest of the piece, wiping the knife after each cut
Repeat cutting process until all servings are sliced or only slice the number of servings you need immediately.

Answer 2

Bailey's:

http://baking.about.com/od/cheesecakes/r/baileysirish.htm

Answer 3

This is without a doubt the best! It's decadent, and rich and sooooo yummy!

PHILADELPHIA CHOCOLATE ROYALE CHEESECAKE

Filling:
4 pkg (8 oz.) Philadelphia Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 pkg. ( 8 squares) Baker's Semi-sweet Baking chocolate,
melted, and slightly cooled.
1/4 cup hazlenut liquer (optional)
4 eggs

Crust:
18 OREO Chocolate sandwich cookies, finely crushed
2 TBSP butter or margarine, melted

Crust: Mix crumbs and butter; press onto bottom of 9-inch springform pan. Bake at 325 for 10 minutes.

Filling: Mix cream cheese, sugar and vanilla with electric mixer until well blended. Add chocolate, liquer, and eggs, mix just until blended. Pour over crust. Bake at 325 for 55 to 60 minutes or until center is almost set if using a silver springform pan. (Bake at 300 for 60 to 65 minutes or until center is almost set if using a dark non-stick springform pan) Run knife or metal spatula around rim to loosen cake. Cool before removing rim of pan. Refrigerate 4 hours or overnight.

Answer 4

the best I ever had came from a restaurant chain that closed (bummer) But I found a Key lime cheesecake that's good also. Its at Sammy Hagar's restaurant in Orlando.

Answer 5

So far the best I have tried and tested is this...

http://www.kraftfoods.com/kf

look for "Our Best Cheesecake"

Enjoy!

Answer 6

I LOOOVE cheesecake...these are my all time favorite recipes...they are all AMAZINGLY good.


Oreo Cheesecake
INGREDIENTS
2 cups chocolate sandwich cookie crumbs (oreos)
2 tablespoons butter, melted
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 pounds cream cheese, softened
1 1/4 cups white sugar
1/3 cup heavy whipping cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 eggs
1 1/2 cups chocolate sandwich cookie crumbs (oreos)
16 ounces sour cream
1/4 cup white sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 1/2 cups semisweet chocolate chips
1 teaspoon vanilla extract

DIRECTIONS
Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.
Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!

Classic New York Cheesecake

INGREDIENTS
15 graham crackers, crushed
2 tablespoons butter, melted

4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

This is very rich but if your friend loves chocolate she will LOVE THIS chocolate caramel cheesecake-
..INGREDIENTS
2 cups graham cracker crumbs
1/3 cup white sugar
1/2 cup butter, melted

30 individually wrapped caramels, unwrapped
3 tablespoons milk
3/4 cup chopped pecans

1 cup semisweet chocolate chips
3 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
1 teaspoon vanilla extract
3 eggs
DIRECTIONS
In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C).
In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.

Answer 7

My own!!!