I'm looking for a real cheesecake recipe made with soft cheese, either baked or chilled?

Question

im looking for a real yummy cheescake recipe, i think maybe a baked one would be best, not a chocy one, or a strawberry one, just a real cheescake, please if theres anyone out there that has one and doenst mind sharing it, i'd be grateful..Thanks

Answer 1

New York Style Cheesecake

I have a Chicago Style Cheesecake recipe too if you want it.

Ingredients

For the crust:
1 1/2 cups finely ground graham crackers [or cookies such as chocolate or vanilla wafers or gingersnaps]
5 tablespoons unsalted butter, melted
1/3 cup sugar
1/8 teaspoon salt

Method
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 9-inch springform pan

For the cheesecake:
5 8 ounce packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
finely grated zest of 1 orange
finely grated zest of 1 lemon
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla

Method
Preheat oven to 550º

Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Put springform pan with crust in a shallow baking pan. Pour filling into crust [springform pan will be completely full] and bake in baking pan [to catch any drips] in middle of oven 12 minutes, or until puffed. Reduce temperature to 200° and continue baking until cake is mostly firm [center will still be slightly wobbly when pan is gently shaken], about 1 hour more.

Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

Baker’s Note: Cheesecake keeps, covered and chilled up to two weeks

Answer 2

This is an easy refrigerator cheesecake. It's good if you don't have a lot of time to make the baked one.

8 oz cream cheese
8 oz sour cream
9 oz cool whip
1/2 cup sugar
2 tsp. vanilla
1 graham cracker crust

Mix cream cheese, sugar and vanilla. Add sour cream and mix well. Add Cool Whip and mix well. Pour into crust and chill for 4 hours.

Answer 3

Use Mascapone cheese. Its the best cheese to use by far.
You can mix this with some other cheaper soft cheese like philadelphia
Try blueberries for the topping..get some fresh blueberries, put them in a pan with a little water and lots of sugar. bring to boiul and let simmer for a good half hour until the berries are disintegrating. Let cool.and pour over cheesecake.

Crushed biscuits with nuts and melted butter for the base.

Put whole lot in fridge to solidify.

Answer 4

Go to Foodnetwork.com and look for the Barefoot Contessa'recipe called the Ultimate Cheesecake. Make sure you follow the directions to the T. Especiall where you wrap the bottom of pie pan in foil and then rest in lasagna dish of hot water. It works great!!! People will be licking there plates after they are done eating this cheesecake.

Answer 5

Baked Vanilla Cheesecake

PASTRY
2/3 cup all-purpose flour
1 pinch salt
1/2 cup butter, cut in small pieces
1 tablespoon butter, add to above
2 tablespoons sugar
1 egg
4 tablespoons ice water

FILLING
1 1/2 lbs cream cheese
1/4 cup oil
1 1/4 cups sugar
3 eggs, separated
1/4 cup cornstarch
5 drops vanilla extract
1/2 cup milk

Sift flour and salt into a large bowl.
Using a pastry blender or 2 knives,cut in butter until evenly distributed and mixture resembles breadcrumbs.
With a fork, lightly mix in sugar, egg and enough ice water to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate for 30 minutes.
Preheat oven to 350f.
On a floured surface, roll out dough to fit a 10-in flan tin with a removable bottom.
Place dough in tin without stretching.
** FILLING **
Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in alarge bowl until smooth.
Beat egg whites until stiff; fold into cream cheese mixture.
Pour into pastry shell.
Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean.
Turn off oven.
Let cheesecake cool in oven with door open slightly.
Remove cooled cheesecake from tin and serve.

Answer 6

Crush ginger nut biscuits, stir in melted butter and line base of a spring form tin. Whip double cream. add icing sugar and grated rind of one orange, mix with equal quantity of quark, or marscapone, spread over biscuit base, decorate with slices of mandarin oranges and refrigerate for at leas 30 min.
(A little secret - tinned mandarin slices look better)

Answer 7

Go to
www.kraftfoods.com, you will get tons of recipes

Answer 8

Try the following

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, decorate with a circle of lemon confit slices and serve the rest separately

Or Baked lime cheesecake
For the base
10 large digestive biscuits
6 ginger biscuits
85g/3oz butter


For the filling
675g/1½lb cream cheese
150ml/¼ pint double cream
140g/5oz caster sugar
3 large free-range eggs
3 limes, zest only

For the topping
½ pineapple
4 passion fruit
300ml/½ pint double cream
icing sugar, to taste, plus extra for sprinkling
You'll need a 24cm/9-10in loose-based spring-form cake tin.


Method
1. Preheat the oven to 150C/300F/Gas 2. Break up the digestive biscuits and the ginger biscuits and place them into the bowl of a food processor.

2. Place the butter in a heavy-based pan and melt gently.

3. Process the biscuits in the food processor, until the mixture has the consistency of fine breadcrumbs.

4. Line the base of a 24cm/9in-10in loose-based spring-form cake tin with a round of greaseproof paper. Brush the bottom of the tin with some of the melted butter and place the round of greaseproof paper in the base.

5. Add the remaining melted butter to the biscuit crumbs in the food processor and process again briefly.

6. Tip the crumbs into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake.

7. Bake the cheesecake base in the oven for 10-15 minutes until it's lightly browned and just set. Remove from the oven and allow to cool for at least five minutes.

8. Meanwhile, make the filling. Place the cream cheese, cream, sugar and eggs in a large bowl. Using a grater, grate in the zest of the limes. Using an electric whisk, beat together until smooth on a low speed.

9. Carefully pour the filling onto the cooled base. If making the cheesecake in advance, you can prepare it to this stage, then chill in the refrigerator and bake the next day (allowing it to first reach room temperature).

10. Return the cheesecake to the oven and bake for about one hour, or until just set. Allow to cool completely, then place in the fridge and chill for about an hour.

11. Carefully remove the cheesecake from the tin and place on a serving plate, using a palette knife to loosen the cake base from the bottom of the tin.

12. Prepare the topping. With a sharp serrated knife, remove the top and bottom of the pineapple. Cut away the tough outer skin from the pineapple and cut in half lengthways. Using a mandoline, thinly slice half of the pineapple (be sure to use the finger guard). Reserve the other half for use in another dish. Place the pineapple slices into a bowl.

13. Cut the passion fruit in half and scoop out the pulp with a teaspoon. Add to the bowl with the pineapple and toss together well.

14. Whip the cream in a clean bowl with a hand whisk. When soft peaks form, add the icing sugar and whisk gently until well blended.

15. To serve, spread the sweetened cream over the surface of the cheesecake and pile on the fresh fruit. Pour over the passion fruit juice from the bowl. Sprinkle over a bit of icing sugar and serve in generous slices.

Or Lemon citrus cheesecake
100g/3½oz breadcrumbs, toasted
50g/1¾oz unsalted butter
250g/9oz cream cheese
100g/3½oz caster sugar
50g/1¾oz icing sugar
½ orange, juice and zest
½ lemon, juice and zest
mint sprig, to garnish

Method
1. Place the toasted breadcrumbs, butter and caster sugar into a food processor and blend to mix.
2. Whisk together the cream cheese, icing sugar, orange and lemon juice and zest in a large bowl.
3. Grease the inside of a tall 7cm/3in chefs' ring, and place into the centre of a plate. Spoon in the breadcrumb mixture and press down until the ring is half-filled with biscuit base.
4. Spoon the cream cheese mixture into the ring and smooth the top with a palette knife.
5. To serve, carefully remove the chefs' ring and garnish with a mint sprig.

Or 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