cheesecake recipe?

Question

i need a good cheesecake recipe. we only have 2 packages phili cream cheese.

Answer 1

Cherry Cheesecake with Pecan Crust

2 cups all-purpose flour
1 cup butter or margarine, melted
1 cup finely chopped pecans
1/2 cup firmly packed brown sugar
2 (1.3-ounce) packets powdered whipped topping
1 cup milk
2 (8-ounce) packages cream cheese, softened
1 cup sifted powdered sugar
1 teaspoon vanilla extract
2 (21-ounce) cans cherry pie filling

Preheat oven to 400°F (205°C).
In a medium bowl, combine flour, butter, pecans and brown sugar; stir well. Press into a 13 x 9 x 2-inch baking pan. Bake for 15 minutes, or until set. Cool on a wire rack.
Meanwhile, combine whipped topping and milk in a medium bowl. Beat until fluffy; set aside.
Beat cream cheese, powdered sugar and vanilla in a large bowl. Fold in whipped topping and spread over cooled crust. Leave edges slightly higher than center. Fill with cherry pie filling and refrigerate for 3 hours before serving.
Makes 24 servings.

Answer 2

The Cheesecake Factory Pumpkin Cheesecake:

1¾ hours 40 min prep
8 servings

1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar, plus
1 tablespoon sugar
3 (8 ounce) packages cream cheese
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

1. Preheat oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
3. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
4. Keep it crumbly.
5. Put foil partway up the outside part of an 8-inch springform pan.
6. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
7. You don't want the crust to form all of the way up the back of each slice of cheesecake.
8. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
9. In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
10. Mix with an electric mixer until smooth.
11. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
12. Pour the filling into the pan.
13. Bake for 60-70 minutes.
14. The top will turn a bit darker at this point.
15. Remove from the oven and allow the cheesecake to cool.
16. When the cheesecake has come to room temperature, put it into the refrigerator.
17. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
18. Serve with a generous portion of whipped cream on top.

Answer 3

THE ULTIMATE CHEESECAKE

Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract
For the Crust:
Preheat the oven to 325 degrees F.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it (the foil will keep the water from seeping into the cheesecake).

In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. The water makes the cheesecake moist and silky and keeps it from becoming dry.

Bake for 1 hour to 1 hour 15 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.

Answer 4

that's the superb cheesecake recipe i've got ever chanced on, and that i spent approximately 5 years experimenting! be happy to function mini chocolate chips, and drizzle with caramel sauce! that is not completely mandatory, yet i come across i'm getting greater effective outcomes, as quickly as I wrap the outdoors of the pan with 2 layers of heavy accountability foil, and placed the cheesecake in a roasting pan with water around it (warm water tub). It makes the cheesecake prepare dinner greater flippantly with out any cracking. Cheesecake aspects: a million a million/2 cups graham cracker crumbs a million/2 cup white sugar a million/4 cup butter, melted 5 (8 ounce) applications cream cheese, softened 5 eggs 2 egg yolks a million 3/4 cups white sugar a million/8 cup all-purpose flour a million/4 cup heavy whipping cream instructions: a million. Preheat oven to 4 hundred ranges F (2 hundred ranges C). 2. combination the graham cracker crumbs, a million/2 cup of the white sugar, and the melted butter collectively. Press combination into the backside of one 9 or 10 inch springform pan. 3. In a large bowl, integrate cream cheese, eggs and egg yolks; combination till gentle. upload the the rest a million 3/4 cups white sugar, the flour and the heavy cream. combination till gentle. Pour batter into arranged pan. 4. Bake at 4 hundred ranges F (2 hundred ranges C) for 10 minutes, then turn oven temperature right down to 3 hundred ranges F (a hundred ranges C) and proceed baking for a million hour, or till filling is desperate. enable cheesecake cool, then refrigerate.

Answer 5

I wouldn't bother! Instead, I might consider bartering the two packages of phili cream cheese for a cheesecake of my choice at the local bakery, and top up of course with the extra cash required to make up for the difference, if any, in valuation! Better still, I might ask them to make the cheese cake of my choice using the cheese I give them!

Answer 6

Cheesecake w. two topping options

Ingredients


For the crust
1 1/2 cups graham cracker crumbs
1/4 teaspoon cinnamon
1/4 cup light brown sugar
1/4 cup unsalted butter–melted


For the filling
2 pounds cream cheese at room temperature
1 1/4 cup sugar
3 tablespoons flour
scant pinch of salt
2 teaspoons pure vanilla extract
1/4 teaspoon Boyajian lemon oil
1 teaspoon lemon zest–finely minced
5 whole eggs
2 egg yolks
1/3 cup heavy cream or sour cream


For a sour cream topping
2 cups sour cream
1/2 teaspoon pure vanilla extract
2 tablespoons sugar


For a cherry topping
1 19 ounce can sour cherries [not cherry pie filling]
scant 1/4 teaspoon almond extract
2 teaspoons freshly squeezed lemon juice
1/2 cup sugar
2 tablespoons corn starch


Method

Heat oven to 450°



For the crust:
Mix ingredients together and press into the bottom of a 10 inch springform pan.


For the filling:
Cream the cheese with the sugar. Add flour, salt, vanilla, lemon zest, lemon oil, eggs, egg yolks, cream or sour cream. Blend on low speed until smooth, scraping sides and bottom often to ensure mixture is homogenous.



Spoon into prepared pan; place baking pan in a roasting pan, which has an inch or two of water on bottom. This is optional, but it makes for a very creamy cake. Make sure your spring-form exterior is nicely covered with aluminum foil if you choose to use the water bath.



Bake 15 minutes. Reduce heat to 300° and bake another 35–40 minutes. Cake should not jiggle too much at this point and it should barely be browned.


For sour cream topping:
Stir sour cream topping ingredients together.


Increase heat to 350°; spoon sour cream topping over cake and bake another 8 minutes. Turn off oven. Let cake sit in oven for about 30 minutes. Remove to refrigerator covered lightly with foil. Chill overnight or several hours.



For cherry topping:
Reserve 1/2 cup of liquid from fruit, make a slurry with a couple of tablespoons of liquid and corn starch, drain the rest. Heat 1/2 of liquid, almond extract and lemon juice in a saucepan until it begins to bubble. Stir in corn starch slurry and heat until mixture thickens. Remove from stove. Cool well. Refrigerate. Spread on baked cake.

Answer 7

Really easy recipe:
Mix 1 package of cream chez with 1 cup of sugar and 1 tub of cool whip. Spoon into pre-made graham cracker crust and refrigerate for 1 hour. Very simple and very good.

Answer 8

The best cheesecake i have made is at www.kraftfoods.com and it is called "our best cheesecake". It has such a creamy texture and melts in your mouth. Just make sure you let it sit overnight in the refridgerator because i have found it tastes much better that way from the many times i have made it. Hope this helps!

Answer 9

go to foodnetwork.com
lemon marble cheesecake is good