What is a good cheesecake recipe?

Answer 1

Ingredients for crust:

Nonfat cooking spray
1 cup graham cracker crumbs
2 Tablespoons brown sugar
2 Tablespoons butter or margarine, melted


Ingredients for filling:

2/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon vanilla extract
2 8-oz. packages nonfat cream cheese
2 eggs
1/2 cup 1% milk
1/3 cup nonfat sour cream
1 Tablespoon fresh lemon juice
1 Tablespoon fresh lime juice
1 Tablespoon fresh orange juice
1 teaspoon lemon peel, grated
1 teaspoon lime peel, grated
1 teaspoon orange peel, grated
3 egg whites
1/4 cup sugar


Directions:
Preheat oven to 300 degrees F.
Prepare the crust: Coat a 9-inch springform pan with cooking spray.

In a medium bowl, mix crumbs, brown sugar and butter then firmly press mixture into bottom and 2 inches up the sides of the pan.
Prepare the filling: In a large sized mixing bowl, combine sugar and flour then add vanilla, cream cheese, and eggs. Beat until smooth. Add milk, sour cream, citrus juices and peels and beat until smooth.

In a separate mixing bowl, using clean and dry beaters, beat egg whites at room temperature at high speed until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time and beat until stiff peaks form. Gently fold egg white mixture with cream cheese mixture.

Pour into prepared crust and bake at 300 degrees F for 1 hour or until set. Remove from oven and let completely cool on a wire rack. Cover and chill for 4 hours or overnight.

Sprinkle with grated lemon, lime and orange zest before serving (optional.)

Answer 2

This is great!

APPLE CHEESECAKE

BASE:

1/2 pound (250 grams) butter
1/4 cup sugar
Pinch salt
1 teaspoon vanilla
1 egg, beaten
3 1/2 cups flour

CHEESE MIXTURE:

1/2 pound (250 grams) cream cheese
1 cup sugar
4 eggs
1/4 cup whipping cream
1 cup sour cream
8 - 10 Cortland or Spy apples, peeled, thinly sliced
Cinammon sugar

To make pastry, blend butter, sugar, salt and vanilla then egg and flour to form a soft dough. Refrigerate 30 minutes then pat over bottom and up sides of a 10-inch springform pan. Chill.
To make cheese mixture, cream cheese with sugar, eggs, whipping cream and sour cream.

Peel and slice apples and arrange in prepared shell. Apple layers should extend almost to top of pastry. Pour cheese mixture over. Sprinkle with cinnamon sugar.

Place on baking sheet and bake in a 350 F oven until golden brown on top and cheese mixture is set, about 1 1/4 to 1 1/2 hours. Refrigerate overnight before serving.

Answer 3

Basic Philly Cheesecake

Crust
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, melted

Filling
3 (8 ounce) packages Philadelphia Cream cheese, softened
3/4 cup white sugar
3 large eggs
1 teaspoon vanilla
pie filling (optional) or sundae sauce, to top cheesecake (optional)

# Preheat oven to 325F degrees.
# Combine crumbs, sugar and melted margarine and press onto the bottom of a 9-inch springform pan.
# Bake for 10 minutes, remove from oven and raise oven temperature to 450F degrees.
# To make filling, combine softened cream cheese and sugar in a large bowl with an electric mixer, beating at medium speed until well mixed.
# Add eggs, one at a time, mixing well after each addition; blend in vanilla then pour into crust.
# Bake for 10 minutes at 450F, then reduce heat to 250F and for 25-30 minutes more, or until set.
# Loosen cake from rim of pan; cool before removing rim of pan.
# Chill; top individual slices with desired topping, if any, just before serving.

Answer 4

this is my favorite cheesecake! and so easy to make!Ü

Reese's Peanut Butter Cups Cheesecake

Crust
1 cup chocolate wafer cookies, crumbled
1/2 cup roasted unsalted peanuts, coarsely chopped
1/4 cup unsalted butter, melted
2 tablespoons brown sugar, firmly packed
Pinch of salt

Filling
32 ounces cream cheese, at room temperature
1 1/2 cups brown sugar, firmly packed
1/2 cup creamy peanut butter (do not use old-fashioned or freshly ground)
1 teaspoon vanilla extract
4 large eggs
1/4 cup whipping cream
2 1/2 cups Reese's Peanut Butter Cups (about 10 ounces),
cut into 3/4-inch pieces

Topping
2 cups sour cream
1/4 cup granulated sugar
1 teaspoon vanilla extract

Crust: Position rack in center of oven and preheat to 350 degrees F. Butter a 9-inch springform pan with 2 3/4-inch sides.

Mix chocolate cookie crumbs, chopped peanuts, melted butter, brown sugar and pinch of salt in bowl until well combined. Press mixture evenly onto bottom and 1/2 inch up sides of pan. Bake until crust is set, about 8 minutes. Cool in pan on rack. Reduce oven temperature to 325 degrees F.

Filling: Using electric mixer, beat cream cheese and brown sugar in large bowl until smooth. Add peanut butter and vanilla extract and beat just until blended. Add eggs 1 at a time, beating just until blended after each addition. Add whipping cream and beat until smooth. Stir in peanut butter cup pieces. Pour filling into crust. Bake until sides of cake are set but center still moves slightly, about 55 minutes. Cool cake in pan on rack for 10 minutes.

Topping: Blend sour cream, sugar and vanilla extract in medium bowl. Carefully spoon topping over cheesecake. Return cheesecake to oven and bake for 5 minutes. Cool cheesecake in pan on rack. Run small sharp knife around edge of cheesecake to loosen. Cover and refrigerate overnight. (This can be prepared up to 3 days ahead. Keep refrigerated.) Release pan sides. Let stand 20 minutes at room temperature before serving.

Answer 5

the best cheesecake recipe is an easy one

Answer 6

Pistachio Cheesecake

1 1/2 pounds cream cheese, at room temperature
1 1/4 cups plus 1 tablespoon sugar
3 whole eggs, at room termperature
1/4 cup finely chopped unsalted pistachio nuts
1 egg white
1/2 cup finely ground almonds
3 tablespoon apricot preserves

Preheat the oven to 275F. Butter an 8 by 3 inch cheesecake pan or
springform. Chill the pan for 5 minutes, then butter it again.
If using a springform, wrap the outside with foil.

In a large bowl, beat the cream cheese with an electric mixer on
medium until it is very soft. Gradually beat in 1 1/4 cups of the
sugar until the mixture is light and smooth, about 5 minutes.

Beat in the whole eggs 1 at a time, beating well between each
addition, until the mixture is smooth and thoroughly blended. Stir
in the chopped pistachios.

Turn the batter into the prepared pan and place it in a larger pan.
Add enough warm water to the larger pan to reach about two-thirds
of the way up the cake pan. Bake the cheesecake in the middle of
the oven for 1 1/2 hours, or until set. Remove from the water bath
and let the cake cool in the pan on a rack. Refrigerate until
chilled, at least 4 hours or overnight.

Preheat the oven to 500F. In a medium bowl, beat together the egg
white, almonds and remaining 1 tablespoon sugar until well blended,
about 1 minute. Unmold the cake onto a cookie sheet, wrapping a
hot wet towel around the outside of the pan if necessary. Brush
or spread the almond meringue over th top and sides of the cake
and bake in the upper third of the oven until golden brown, about
3 minutes. Let cool.

In a small heavy sacepan, warm the apricot preserves until melted.
Press through a sieve and brush all over the cake to glaze.

------------------Ultimate Turtle Cheesecake

Prep Time: 30 min
Total Time: 5 hr 40 min
Makes: 16 servings


2 cups OREO Chocolate Cookie Crumbs

6 Tbsp. butter or margarine, melted

1 bag (14 oz.) KRAFT Caramels

1/2 cup milk

1 cup PLANTERS Pecan Pieces

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4 cup sugar

1 Tbsp. vanilla

3 eggs

2 squares BAKER'S Semi-Sweet Baking Chocolate

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick springform pan). Mix crumbs and butter; press firmly onto bottom and 2 inches up side of pan.

PLACE caramels and milk in small microwavable bowl. Microwave on HIGH 3 minutes or until caramels are completely melted, stirring after each minute. Stir in pecans. Pour half of the caramel mixture into crust. Refrigerate 10 minutes. Cover and refrigerate remaining caramel mixture for later use.

BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel layer in crust.

BAKE 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.

MICROWAVE reserved caramel mixture on HIGH 1 minute; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator.

-----------Sour Cream Cheesecake
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Cheesecake
Crust:
33 graham cracker squares, crumbled
4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
1 tablespoon sugar

Filling:
20 ounces cream cheese
1 1/4 cups sour cream
1 cup sugar
1 tablespoon vanilla extract
2 eggs
3 yolks
1/3 cup heavy cream

Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.

In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.

In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.

In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.

Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.

When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.

To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.Prep Time: 25 minutes
Inactive Prep Time: 6 minutes
Cook Time: 2 hours
Yield: 8 to 10 servings