Calling all cheesecake recipes i would love to make all diff types i only know how to make 4 good ones?

Answer 1

The most killer cheesecake my wife used to make was a Chocolate Amaretto. When ever she would make one to take to a family gathering it was always gone before I could get a piece. Another favorite was a Kiwi cheesecake. If you want the recipes email me and give a few days to search he recipe boxes, there a few of them. No guarantee because a lot of the things she did out of head, nothing written down. She was a great cook. I haven't been getting really good food since she passed away ten years ago.

Answer 2

hi i can help you on this one i have over 40 recipes for cheese cakes so if you have a certain one dont hesitate to ask i will give you this recipe for strawberry marbles cheesecake ,, the crust 1/4 cup butter melted,1cup graham cracker crumbs,, 3 tablespoons of sugar now for the cheesecake 3 8ounce packages cream cheese,3/4 cup sugar,1 teaspoon of vanilla extract,3eggs,10 frozen strawberries (thawed) in syrup,1 1/2 teaspoons cornstarch ,,now to make pureesrtawberries and cornstarch in blender,heat in a saucepan over medium heat until thickend ,then cool combine melted butter,grahm cracker crumbs and sugar ,press on to bottom of 9 inch springform pan bake at 350 for 10 minutes,combine creamcheese,sugar,vanilla,mixing at med speed with electric mixer until well blended ,add eggs one at a time mixing well after each egg pour half the batter over the crust then add half of strawberry mixture by spoonfuls to the batter,pour remaining batter into the pan then add the remaining strawberry mixture by spoonfuls,swirl the mixture with a knife, until a marbled effect bake at 300' for 50 to 60 minutes or until set allow cheesecake to cool then removefrom pan and chil

Answer 3

LEMON CHIFFON CHEESE CAKE

1 1/2 cups graham cracker crumbs (18)
1/3 cup sugar
1 tsp. cinnamon
1/2 cup butter, melted
2 envelopes unflavored gelatin
1/4 cup cold water
2 slightly beaten egg yolks
1/2 cup milk
1 c. plus 2 tbsp. sugar
1 tsp. salt
1 tbsp. grated lemon rind
2 c. cream-style cottage cheese
1/4 cup lemon juice
2 tsp. vanilla
1/4 teaspoon, and extract
1 c. heavy cream
2 egg whites, stiffly beaten
1/8 cup chopped nuts (optional)

Combine Graham cracker crumbs, 1/3 cup sugar and cinnamon. Blend in melted butter. Press half of the crumb mixture into the bottom of a 9 in. springform pan. Reserve the rest of the crumbs for topping.
Soften gelatin in cold water. In a double boiler or saucepan, beat egg yolks slightly, stir in milk, and the remaining amount of sugar and salt.

Cook over hot, not boiling water, stirring constantly until mixture begins to thicken or coats the back of a spoon. Remove pan from heat. Stir in the softened gelatin. Add lemon rind. Cool to the consistency of thick honey, then beat until light and airy.

Mash the cottage cheese until there are no more lumps. Add the lemon juice, vanilla and almond to extract. Blend in the gelatin mixture. Whip cream until stiff. Fold into gelatin mixture.

Beat egg whites until stiff, but not dry. Fold them in gently. Turn mixture out into the pan which was previously lined with Graham cracker crumbs. Sprinkle top of mixture with reserved crumbs and finely chopped nuts.

Chill several hours or overnight. Serve with blueberry or strawberry sauce, pureed fruit, or canned peaches

Answer 4

http://cheesecake-recipes.kraftfoods.com/

This website has over 20 recipes for cheesecake.

Enjoy