best ever cheesecake recipe?

Answer 1

MMMMM----- Recipe via Meal-Master (tm) v8.03

Title: ELI'S TURTLE CHEESECAKE
Categories: Cheesecake
Yield: 14 Servings

MMMMM----------------CHOCOLATE WALNUT CRUMB CRUST---------------------
1 tb Butter
1 pk Nabisco Famous chocolate
-wafers (9 oz), fine crushed
3 tb Chopped walnuts
1/3 c Unsalted butter, melted

MMMMM--------------------------FILLING-------------------------------
1 1/2 lb Cream cheese; room temp
1/2 c Dark brown sugar; packed
1/3 c Granulated sugar
1 tb Flour
1/4 ts Salt
2 ts Vanilla
3 Eggs
1 Egg yolk
1/4 c Heavy cream
5 Turtle candies; (Nestle or
-Fannie May Pixies), chopped

MMMMM-------------------MILK CHOCOLATE GANACHE------------------------
1/2 c Heavy cream
1 tb Sugar
1 tb Butter
8 oz Milk chocolate chips

MMMMM--------------------------GARNISH-------------------------------
Pecan halves or pieces

Prepare the crust:

1. Coat the bottom and sides of a 9-inch springform pan with 1
tablespoon butter.

2. Combine cookie crumbs, nuts and melted butter in a medium bowl.
Toss until butter is absorbed. Press crumb mixture on the bottom and
sides of pan. Refrigerate until firm, about 10 minutes.

Prepare the filling:

3. In a large mixing bowl, beat cream cheese, brown sugar, granulated
sugar, flour and salt with an electric mixer at medium speed until
free of lumps. Mix in vanilla. Beat in eggs and yolk, one at a time,
and continue beating until batter is smooth. Stir in cream and
candies. Pour filling into crust.

4. Bake on the middle shelf in a preheated 325-degree oven until
cheesecake is fairly firm to touch (center will jiggle slightly when
pan is tapped), about 40 minutes. Cool on a wire rack, then
refrigerate at least 6 hours.

5. Remove cheesecake from pan and decorate as desired. Diana Moles of
Eli's research and development staff suggests drizzling the cake with
milk chocolate ganache, or drizzling with Smucker's Magic Shell
chocolate topping or a prepared caramel sauce (at room temperature)
and then sprinkling pecan halves or pieces on top. Refrigerate until
time to serve.

Milk Chocolate Ganache:

Combine cream, sugar and butter in a saucepan. Bring to a simmer over
medium heat (do not let boil). Add chocolate chips. Whisk until
melted and thoroughly blended. Let cool. Drizzle ganache over cake
with a pastry bag or a spoon.

Answer 2

Cheese cake is easy. It's a cheese based custard that is baked until set. The basic ingredents for cheese cake are cream cheese, eggs (a binder in baking terms), sugar or sweet (a liquid in baking terms) and flavor in a ratio of 1:1:1. The rest is time, taste, and trial.
The cheese cake that I make for my husband is a crustless, low carb cheese cake that is gone in about 60 seconds.

4 bricks (8 oz) Philly cream cheese
4 eggs
1 cup (4 1/4 cup scoops) of Splenda
1 tablespoon of Vanilla

Blend until smooth. Pour into a well greased springform pan (8-9 inch) bake at 350-400 deg F for 30-45 minutes. Two ways to test for doneness, a knife inserted inthe center comes out clean or if the pan is giggled does the contents giggle?
Add a sweetened sourcream topping (1 cup sourcream, 1 tablespoon sweet and 1 teaspoon vanilla) while the cake is still hot from the oven and serve at desired temp.

Answer 3

my favorite is pumpkin cheesecake

INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
DIRECTIONS
Preheat oven to 325 degrees F
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving


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also did a kahlua on e

graham cracker crust
soft butter, for the pan
1½ cups graham cracker crumbs
2 tbsp (packed) light brown sugar
¼ tspn ground cinnamon
pinch salt
5 tbsp melted butter
for cheesecake filling :
1½ lb (3 x 8 oz packages) regular cream cheese
1¼ cups sugar
3 large eggs, at room temperature
1 large egg yolk
1/3 cup heavy cream
1/3 cup regular sour cream
2 tbsp Kahlua or other coffee liqueur
1 to 1½ tbsp finely ground, powder-like coffee

Preparation and Cooking Instructions :

Using soft butter, grease the bottom of a 9" springform pan. Set aside.
Combine the graham cracker crumbs, brown sugar, cinnamon, and salt in a large mixing bowl; toss with hands, to stir. Add the melted butter. Use a wooden spoon to combine, then switch to your fingers and rub until evenly mixed. Spread the crumbs evenly in the pan, then press them into the bottom and about ½ inch up the side. Refrigerate for 10 minutes. Adjust one of your oven shelves to the center position, and preheat the oven to 350°F.
Put the pan on the center oven rack and bake the crust for 7 minutes. Transfer to a rack and let cool. Turn the oven temperature down to 300°F. When the pan has cooled, butter the sides with soft butter.
Using a stand mixer fitted with a flat paddle, blend the cream cheese over medium to medium-low heat, until smooth, stirring down sides several times. Do not over-beat: you don't want to beat air into the filling. With the machine running, add the sugar about 1/3 at a time, mixing for 15 to 20 seconds after each addition. Scrape down the bowl several times.
Whisk the eggs and extra yolk in a medium mixing bowl just until blended. Blend half of the eggs into the cream cheese, until smooth, then blend in the remaining eggs. Add the cream, sour cream, Kahlua, ground coffee, and vanilla. Blend just until evenly combined, scraping down the bowl once or twice.
Hold a large mesh sieve over the pan, then pour the batter through the sieve into the pan; the sieve will catch any clots that might encourage the cake to crack( It helps to have someone to assist with this).
Put the pan on the center oven rack and bake for 55 to 65 minutes. When done, the top of the cake will have risen slightly, more at the edges than in the center. Aside from, perhaps, a small circle in the center, the cake should have a "flat" rather than a shiny surface. When the cake is done, turn off the oven, open the door several inches, and let the cake cool in the oven for 1 hour. (Don't worry if the cake develops a crack. You can always cover it with whipped cream later, if you like.)
Transfer to a cooling rack and cool for several hours, to room temperature. Refrigerate overnight. Remove the side of the pan and serve.