Any Cheesecake recipe???

Question

I need something simple, cheap and good. I have NEVER made any cheese cake. All cheesecake sounds good... pumpkin cheesecake, chocolate, strawberry, or whatever anyone suggest... Please help, I am making it for Thanksgiving and my family has NEVER ate anything I have prepared on my own(I am only 22).

Answer 1

If you need something simple, inexpensive and good...I would make individual Cheesecakes...You can use different fruit toppings. here's a recipe...
http://allrecipes.com/Recipe/Mini-Cheesecakes-I/Detail.aspx

Answer 2

This is the best cheesecake recipe I've ever found, and I spent about 5 years experimenting! Feel free to add mini chocolate chips, and drizzle with caramel sauce! It's not totally necessary, but I find I get better results, when I wrap the outside of the pan with 2 layers of heavy duty foil, and put the cheesecake in a roasting pan with water around it (hot water bath). It makes the cheesecake cook more evenly without any cracking. Cheesecake INGREDIENTS: 1 1/2 cups graham cracker crumbs 1/2 cup white sugar 1/4 cup butter, melted 5 (8 ounce) packages cream cheese, softened 5 eggs 2 egg yolks 1 3/4 cups white sugar 1/8 cup all-purpose flour 1/4 cup heavy whipping cream DIRECTIONS: 1. Preheat oven to 400 degrees F (200 degrees C). 2. Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan. 3. In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan. 4. Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 300 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.

Answer 3

Best Cheesecake on Earth

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


Preparation-
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.

Answer 4

Best Cheesecake on Earth
"A great cheesecake made with ricotta cheese AND cream cheese!"


Original recipe yield:
1 - 10 inch round cake
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
1. 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.
2. 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.
3. 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.
4. After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door).
5. Cool on counter for 60 minutes and then refrigerate. Serve when thoroughly chilled

Answer 5

Fluffy Cheesecake Prep 15 minutes
1 package (8 ounces) Philadelphia Cream Cheese, softened
1/3 cup sugar
1 tub (8 ounces) Cool Whip Whipped Topping, thawed
1 prepared graham cracker crumb crust 9 inches

Beat cream cheese and sugar in large bowl with wire whisk or electric mixer on high speed until smooth. Gently stir in whipped topping. Spoon into crust.

Fluffy Pumpkin Cheesecake: Increase sugar to 1/2 cup Beat in 1 cup canned pumpkin and 1/2 teaspoon pumpkin pie spice with cream cheese. Proceed as directed above

Answer 6

If you want to actually say you made it from scratch I would try the recipe on the link below, But if your not that much of a baker try getting a cracker crust"chilled", ready made cheesecake filling" philly has one" and a pumpkin pie, get the pie filling to room temp about 1 hours time. in large bowl combine cheesecake filling and just a little bit of the pumpkin pie filling at a time til it tastes like you want it to. Top with reddi whip on the edge when its chilled long enough up to time reccomended and enjoy. Ive never done this but dont see why it cant be one. Key note: Do not warm up cheesecake filling in the microwave it gets to moist then wont blend right, and you will need a hand mixer to blend well.

Answer 7

There are thousands of recipes on line and in cook books. Take a word of advice from someone who has been making cheesecakes for 25 years, go for something simple. Be aware of the heat, humidity, your oven temp, and your ingredients. I would strongly recommend you bake 1 or 2 before preparing one for a dinner party, unless of course your family is forgiving. Do not get scared off, you will be surprised at how easy it is to learn how to make a Great cheesecake once you understand the process. I never follow a recipe word for word, I now add what I feel is yummy and add or subtract things at will, I haven't had a failure in 22 years.

Answer 8

The very Best cheesecake I've ever made (and I've made alot) was also the simplest recipe, easiest preparation and the only time I was asked for the recipe by everyone that tasted it. It's caramel apple cheescake and the recipe is from Paula Deen @ the food network. I make it in a springform pan because there is too much batter for a store-bought graham cracker crust. And I skip the pecans. Trust me, everyone raves about this and it couldn't be easier.

Answer 9

You can buy the cheesecake filling in a container that you can put in those graham cracker crusts. I love cheesecake and eat the filling right out of the container. It's made by Philadelphia Cream Cheese. It's just like New York Creamcheese Cake. You won't be disappointed in this.
Get the packaged graham cracker crusts also.
Safeway, Lucky, etc. has it.

Answer 10

This is an easy recipe with only a few ingredients. Make sure that the cream cheese is at room temperature because if it is too cold, it doesn't blend well and you end up with lumps all throughout.

1 (8 oz.) cream cheese (room temperature)
1 tsp. vanilla or almond flavoring
4 tablespoons sugar
1 container Cool Whip

Cream the cream cheese, add the vanilla and the sugar. Fold into Cool Whip. Pour into graham cracker crust. Top with cherry, strawberry, blueberry pie filling or drizzle a sundae topping.

Chill at least 2 hours.

Answer 11

this makes a verrry delicious cake- ive made it many times for my family!
hope it works out for you!



Strawberry-Glazed Cheesecake
1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons butter, melted
2 (8-ounce) and 1 (3-ounce) packages cream cheese, softened
1 cup granulated sugar
2 teaspoons grated lemon peel
1/4 teaspoon vanilla extract
3 large eggs
1 cup granulated sugar
3 tablespoons cornstarch
1/3 cup water
1 cup strawberries, mashed
1. For the Crust: In a bowl stir together graham cracker crumbs and 2 tablespoons sugar. Mix in melted butter and turn into a 9-inch springform pan. Bake in a 375° oven for 10 minutes. Cool. Reduce the oven temperature to 300°
2. For the Filling: Beat softened cream cheese in a large mixing bowl. Gradually add 1 cup sugar; beating until fluffy. Add 2 grated lemon peel and vanilla. Beat in eggs, one at a time. Pour into the shell and bake for 1 hour, or until the center is set. Cool then spread with the strawberry glaze. Chill for 3 hours.
3. For the Strawberry Glaze: Blend 1 cup sugar and cornstarch together in a small saucepan over medium heat. Stir in water and mashed strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake. Makes 12 servings.