Cheesecake...?

Question

Anyone have any great cheesecake recipes other than the classic new york style cheesecake?

Oh gosh...I've been in Europe for too long. What is the Cheesecake Factory and where in the world is it!?

Sad to say, I live in Germany for the time being. I've seen their website and I will definately have a meal there!

Thank you for all the responses so far!

Answer 1

chocolate lovers cheesecake
1 1/2 cups finely crushed chocolate wafers
6 tablespoons butter, melted
3 8-ounce package cream cheese, softened
1 1/2 cups sugar
2 tablespoons all purpose flour
1/8 teaspoon salt
4 eggs
4 squares (4 ounces) semisweet chocolate, melted
1/4 cup milk
1 teaspoon vanilla
1 square (1 ounce) semisweet chocolate
1 teaspoon butter

For crust, in a bowl combine chocolate wafer crumbs and melted butter.
Press crumb mixture firmly on bottom and 1 3/4 inches up sides of a 9-inch
springform pan.

For filling, in a large mixer bowl beat cream cheese till creamy. Combine
sugar, flour and salt; stir into the cream cheese mixture. Add eggs all
at once. Beat just till combined. DO NOT OVERBEAT. Stir in the 4 squares
melted chocolate, moik and vanilla till combined. Turn into crumb-lined
pan.

Bake in a 325 oven for 60 minutes or till center appears set. Remove from
oven; cool 15 minutes. Loosen sides of pan. Cover and chill at least 2
hours.

In a small saucepan over low heat melt the 1 square semisweet chocolate
and butter. Drizzle in lattice design atop cheesecake. Chill till
chocolate is set. Makes 12 servings.

Hazelnut macaroon cheesecake
Hazelnut crust

1 cp roasted hazelnuts (350 for 10 mn.)
3 egg whites
2 tsp vanilla
2 cps powdered sugar
1/2 cp sugar
1/8 tsp salt


ameretto cream cheese filling

1/2 cp ameretto
3 tsp unflavored geletin
2 tsp vanilla
1 1/2 lbs cream cheese
3/4 cp sugar
2 tbs lemon juice
1 tsp lemon zest
2 cps cream


hazelnut macaroon:

heat oven to 350
grease 10 inch springform pan
line with parchment (DO NOT USE WAX PAPER AS IT STICKS HORRIBLY !)
grease parchment
line a cookie sheet with greased parchment

whisk together eggs and vanilla

remove as much skin from the hazelnuts as is convenient
chop the nuts in a food processor with one cup of the powdered sugar for 30 sec.
add both powdered and regular sugar pulse a few times to combine
with processer running, pour in egg mixture
process for 15 sec until smooth

reserve 1/2 - 1/3 cup batter

pour remaining into springform, smooth with spatula
pour reserved batter onto cookie sheet, spread in a 7-8 inch disk

bake crust 25-30 min., disk 20-25 min.

cool on wire rack

chop op the disk into 1/8 inch pieces and soak in 1/4 amaretto
(DO NOT SOAK FOR MORE THAN 15 MIN OR THEY GET SOGGY !)

carefully remove crust (VERY CAREFULLY)

replace bottom of springform with foil wrapped cardboard circle

replace crust


amaretto cheesecake filling:


sprinkle gelatin over 1/4 cp amaretto, let stand 5 min.
heat in sauce pan with hot (not boiling) water stirring for 4 min.
leave in hot water to stay warm

beat cream cheese in mixer for 1 min.
add lemon juice and zest, mix
beat cream to soft peaks
fold 1/3 cream into cream cheese
fold in remaining whipped cream
fold in soaked macaroon disk bits

scrape into prepared pan, cover with plastic wrap
refridgerate at least 3 hrs. (preferably overnight)

Answer 2

INGREDIENTS
1 1/2 pounds ricotta cheese
16 ounces cream cheese
1 cup white sugar
6 eggs
6 tablespoons all-purpose flour
1 cup sour cream
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C.) Wrap the outside bottom of a 10 inch springform pan with foil to prevent water seeping in while baking.
Cream together ricotta cheese, cream cheese and sugar until smooth. Mix in the eggs one at a time. Add flour one tablespoon at a time, mixing well. Stir in the sour cream and vanilla. Pour mixture into a 10 inch springform pan.
Place cheesecake in a large rectangular pan filled with 2 inches of hot water. Carefully put into preheated oven without spilling water. Bake for 90 minutes.
After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door).
Cool on counter for 60 minutes and then refrigerate. Serve when thoroughly chilled.


It's Awsome!!!!!!!!!

Answer 3

Check out Allrecipes.com. Good stuff. Cheesecake Factory is an awesome restaurant that features a bunch of different kinds of delicious cheesecake. They also have regular meals in HUGE portions...drooling....I'm hungry. Oh- it's a chain, so they're popping up all over the country these days.

Answer 4

Out of those choices I pick Cookies and Cream, but I'm more into chocolate peanut butter like Reese PB Cup Cheesecake.

Answer 5

Try these great cheesecake recipes:

Cookies and Cream Cheesecake

2 c Cream-filled Cookies *
6 tb Margarine, Softened
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese Softened
1/2 c Sugar
3/4 c Milk
1 c Whipping Cream, Whipped
1 1/4 c Creme-filled Cookies **

* The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done.

** These cookies should be chocolate cream filled cookies and should be coarsely chopped.

Combine cookie crumbs and margarine; press onto bottom of 9- inch springform pan. Soften gelatin in water; stir over low heat until dissolved.

Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set.

Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust.

Top with cookies and reserved cream cheese mixture. Chill until firm.


Chocolate Chip Cheesecake Supreme

1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
1/4 c Unbleached All-Purpose Flour
3 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1 c Mini Semi-sweet Chips

Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 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. Stir in chocolate chips and pour into crust.

Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired.

There are a whole lot more cheesecake recipes here: http://free-cheesecake-recipes.bravehost.com/

Enjoy. ;-)

Answer 6

I have the Philadelphia Cream Cheese Recipe book. It has recipes for bake and no-bake cheesecakes of every kind and flavors you want. Send me an email through Yahoo Answers and I'll send you all the recipes you want.

Answer 7

Haven't been to the Cheescake Factory but here is a link to their locations:

http://www.thecheesecakefactory.com/locations.htm

For any cheesecake recipe you use just remember, the better the ingredients you put in the better your cheesecake will taste.

Answer 8

No but the cheesecake factory rocks

Answer 9

White Chocolate Raspberry Cheesecake

INGREDIENTS
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
DIRECTIONS
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Answer 10

simple cheesecake recipe
1 graham crust
1 pk cream cheese,
1 small cool whip
1/4 cup sugar mix and put in crust
top with pie filling