share your great cheese cake recipe please. the one that make woman go crazy?

Answer 1

Here is a extremely simple one, that even a child can make.

One deep dish graham cracker crust
8 oz cream cheese
8 oz sour cream
8 oz cool whip
1/3 cup sugar
1 teaspoon vanilla

Mix cream cheese, sour cream, sugar and vanilla together until smooth. Gently FOLD in the cool whip. Pour into crust, cover with top, and refrigerate until set. (about 4 hours)

If desired top with any fresh fruit or even pie filling. Hope this is simple enough and that you enjoy it.

Answer 2

For me to choose, i will something pretty and tasty

Pitted Cherries Cheese Slice

Ingredients

CRUST
120g chocolate marie biscuit crushed
140g unsalted butter, melted
30g walnut, toast and chopped
2tbsp soft brown sugar

FILLING
A:
1) 250g cream cheese, softened
2) 140g sugar
3)150g sour cream

B:
1) 4 tbsp full cream
2) 2 tbsp gelatin powder
3) 2 tsp lemon juice
4) 1/2 canned dark pitted cherries

C:
1) 150ml from dark pitted cherries
2) 2 tbsp sugar
3) 1tbsp gelatin powder
4) 160ml water

METHOD
1) To make crust, combine all ingredient and press it into a 8" or 20cm loose base square baking tin. Chill in the fridge until firm.

2) Doing the filling, double boil ingredient (A) till smooth. Dilute full cream milk and gelatin powder into a double boiler. Add diluting gelatin into the cheese mixture then follow by the lemon juice and stir well.

3) Arrange dark pitted cherries into the crust. Slowly pour over (A) mixture. Chill in fridge for 3 hrs.

4) To make the top layer, combined all ingredient (C) and cook with low heat until gelatin has dissolved. leave to cool and spoon on to the cake. Chill in the fridge for 3 hrs until the the cheese cake is set to serve.

tips: u can garnish it with strawberries and and waffler if u want

hope u get the girl crazy with this.

Answer 3

Cheese Cake

2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 Honey Maid Graham Cracker Pie Crust (6 oz.)

PREHEAT oven to 325°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.

POUR into crust.

BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Can serve with strawberries spooned over pie. Store leftover cheesecake in refrigerator.

mmmmmmmmmmmmmmmmmmmm... yummy!!

Myst

Answer 4

This one is the best I've ever made. Takes a little more time and care but the results are to die for!

WHITE CASSIS CHEESECAKE

Crust:

1/4 pound lightly salted butter
2 c.very finely ground crumbs from Arrowroot (any brand) tea biscuits (baby's first cookie)
1 ounce grated white chocolate
1/4 c. sugar

Filling:

4 packages (8 ounces ea.) cream cheese
1 ½ c. sugar
3 Tablespoon creme de cassis liqueur
pinch of salt
4 large eggs
3 ounces white chocolate, shaves or sliced very thin

Topping:

2 c. sour cream
1/4 c. sugar
1 teaspoon almond extract
1 ounce shaved white chocolate

Melt butter over very low heat; combine with crumbs, white chocolate and sugar until well blended. Press mixture over sides and bottom of an ungreased 10-inch spring-form pan.
With mixer, combine cream cheese and sugar, and beat for 2 minutes or until soft. Add cassis liqueur and salt. Blend thoroughly. Add eggs, one at a time, keeping mixer on lowest speed to prevent too much air from destroying the consistency of the batter; mix just until each egg has been incorporated in the batter. Add shaved white chocolate and fold in at lowest speed.
Pour into crust and bake 40 minutes in 350 degree oven. If ingredients were not at room temperature, add 5 minutes to baking time. Remove cake from oven and let stand on counter for 10 minutes (an essential step) while you prepare topping.
Combine sour cream, sugar, and extract. Spread over top of cake and return to 350 degree oven for 10 minutes. Remove from oven and refrigerate immediately. When cool, decorate top of cake with shaved white chocolate.

Helpful hints:

Unlike most cheesecakes, this one is slightly custardy in the center. If you think you prefer a firm cheesecake, try it my way first. If you still want a firmer cake, 5 or 10 more minutes in the oven should do it. However, if you like it, I urge you to refrigerate immediately after baking to keep the top from cracking. Cover with cardboard instead of foil or plastic to prevent moisture from collecting on the top of the cake.

Answer 5

The best cheesecake recipe I've found is actually the most simple. It's the one on the inside cover of Philly cream cheese boxes. I'd give it to you, but I don't have a box of cream cheese right now. But trust me, it's easy and delicious - especially with slightly sweetened strawberries on top.

Answer 6

I saw Paula Deen make one in a graham crust yesterday. She put 2/3 can pie filling on the crust. Top with basic cheesecake filling. Mix the rest of the pie filling with 1/2 cup caramel topping and heat to simmer. Top the cheesecake with this and place pecan halves around the outside. Put pecan bits in the center. It sure looked good.

Answer 7

They all make me crazy with lust,baby! OHHH! Take me now,Big Boy!