who has a great cheesecake recipe?

Question

im making a cheesecake for christmas :s nervous.
so i need an amazing recipe that's not too complicated cos ive never made a cheesecake before, preferably fruit, like lemon or strawberry, but im willing to try anything. thanks :]

Answer 1

Best Ever Cheesecake

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.


nfd♥

Answer 2

I have made very complex cheese cakes in the past, but I came across a very simple cheese cake recipe and have used that since. It taste just as good as the complex ones. Two pkg of cream cheese and 1/2 c. of sugar creamed together. Add 2 eggs and 1/2 tsp of vanilla. Pour into a graham cracker pie crust and bake for 30 minutes on 350. Cool for 1 hour and then refrigerate for at least 4 hours or overnight. Top with favorite fruit topping.

Answer 3

Very Best Cheesecake


1-3/4 cup honey maid graham cracker crumbs
1/3 cup margarine-melted
1-1/4 cups sugar
3-8oz packages cream cheese-softened
2 tsp vanilla
3 eggs
1 cup sour cream
1-21 oz can of fruit pie filling-(of your choice)

In bowl, combine crumbs, margarine and 1/4 cup sugar. Press on bottom and 1-1/2 inches up side of 8 or 9 inch springform pan, set aside.
In a bowl, with electric mixer at high speed, beat cream cheese, remaining sugar and vanilla until smooth. Beat in eggs, one at a time. Blend in sour cream. Spread in prepared pan.
Bake at 350* for 60-70 minutes or until center is set. Turn off oven. Leaving door slightly ajar, leave cheesecake in oven for 1 hour.
Remove from oven, cool completely. Chill 4 hours or overnight. Remove sides of pan and top with fruit pie filling of your choice..

Answer 4

Toffee Chunk Cheesecake
INGREDIENTS:
2 cups vanilla wafer crumbs
6 tablespoons butter, melted
14 ounces individually wrapped caramels, unwrapped
1 cup semisweet chocolate chips
1 (5 ounce) can evaporated milk
3 (1.4 ounce) bars chocolate covered English toffee
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
4 eggs
2 egg yolks
2 tablespoons all-purpose flour
1/3 cup heavy whipping cream
2 teaspoons vanilla extract
3 (1.4 ounce) bars chocolate covered toffee, chopped
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine wafer crumbs with the melted margarine. Mix well. Press onto the bottom and half-way up the side of 9 inch springform pan. Bake for 10 minutes in preheated oven. Allow to cool. Increase oven temperature to 400 degrees F (200 degrees C). In a saucepan over low heat, melt the caramels together with the chocolate chips and evaporated milk stir until smooth and pour into crust. Break candy bars into small pieces. Sprinkle over the caramel layer. Beat cream cheese until smooth. Add sugar and flour; beat until smooth. Add eggs, then yolks, one at a time. Blend in heavy cream and vanilla. Pour over caramel and toffee layers. Wrap outside of pan with foil. Set in a large pan that has been filled with 1 inch of hot water. Bake at 400 degrees F (200 degrees C) for 15 minutes; reduce oven to 225 degrees F (110 degrees C) and bake 1 hour. Remove from water. Cool to room temperature, then chill overnight in the refrigerator. Top with 3 more Heath Bar candy bars that have been chopped.

***ENJOY!!!

Answer 5

LEMON CHEESECAKE WITH GINGERSNAP CRUST AND BERRY TOPPING This fluffy cheesecake just isn't simplest delicious, but easy to make. It has a mild lemon flavor that's well accented by the berries, and the gingersnap crust is to die for. Bon appetit! For filling: three eight-ounce packages cream cheese, room temperature 1 cup sugar three enormous eggs 1/four cup contemporary lemon juice 2 tablespoon grated lemon peel Crust: 2 cups floor gingersnap cookies 6 tablespoons (three/four stick) unsalted butter, melted Topping: Water Sugar (to style) Blackberries (1 pkg.) Raspberries (1 pkg.) Preheat oven to 350 levels. Grind gingernaps in a food processor. In a medium bowl, stir crumbs and butter until evenly moistened. Press combo into the backside of a 9" spring-kind cheesecake pan. Bake crust unless golden brown, about 12 minutes. Cool totally. Utilizing an electric mixer, beat cream cheese until delicate (no lumps). Slowly add sugar until completely blended. Add eggs one after the other, beating for about 30 seconds every. Ensure to not overmix from this point on. Combine in lemon juice and the grated peel. Pour filling into crust. Duvet the pan with foil, then position in a larger pan with high aspects (jelly-roll and so on.). Deliver water to a boil and fill the outer pan with water, making sure that none is getting into the cheesecake. Situation within the oven and bake except the outer edges are set and somewhat golden and the middle is just not wholly set and remains to be smooth, about seventy five minutes (make sure to keep watch though!). Try to not open the oven door, though, for this may motive cracks. When completed, location in a wire-cooling rack except totally cool. Kick back covered within the refrigerator overnight (as a minimum four hours, ideally more). To make the topping, simply mash the berries in a medium sized bowl and add a minimal quantity of water. Then add about a tablespoon of sugar, to style, to counteract the bitterness of the berries. Serve chilled. Add berries for my part to every slice, unless planning on consuming the entire cake. Or else, it is going to get soggy. Garnish with a lemon or mint leaf. It most often makes 8 slices, however it's lovely rich, so it will possible serve more.

Answer 6

this is one of my favorites
Banana Rum No-Bake Cheesecake


Ingredients
Banana Rum Cheese Ball Mix
8 oz. softened cream cheese
8 oz. thawed Cool Whip®
1 prepared graham cracker pie crust
1 peeled, sliced banana
Creamy Caramel Sauce

Directions
Combine contents of Packet 1 with cream cheese; blend well. Fold in Cool Whip. Line bottom of pie crust with banana slices; top with cream cheese mixture. Chill, covered, 2 hours. Drizzle warmed Creamy Caramel Sauce over pie; sprinkle with crumbs from Packet 2. Makes 6-8 servings.

Rhubarb-Strawberry Cheesecake


Ingredients
8 oz. pkg crushed Twisty Grahams™
1/4 cup sugar
1/4 cup (1/2 stick) melted butter
8 oz. softened cream cheese
14 oz. sweetened condensed milk
2 Tbsp. lemon juice
1/3 - 1/2 cup Rhubarb Strawberry Fruit Spread
Sliced strawberries for garnish (optional)

Directions
Combine first 3 ingredients; pat into 9-inch pie plate. Set aside. Blend cream cheese and milk together with mixer. Add lemon juice; mix well. Swirl Rhubarb Strawberry Fruit Spread through cream cheese mixture. Pour into crust; top with strawberries, if desired. Refrigerate until set. Makes 6-8 servings.
http://tastefullysimple.com/web/dgoodacre

Answer 7

LEMON CHEESECAKE WITH GINGERSNAP CRUST AND BERRY TOPPING This fluffy cheesecake isn't in basic terms scrumptious, yet elementary to make. It has a mild lemon style that is unquestionably accented with the help of the berries, and the gingersnap crust is to die for. Bon appetit! For filling: 3 8-ounce applications cream cheese, room temperature a million cup sugar 3 super eggs a million/4 cup clean lemon juice 2 tablespoon grated lemon peel Crust: 2 cups floor gingersnap cookies 6 tablespoons (3/4 stick) unsalted butter, melted Topping: Water Sugar (to style) Blackberries (a million pkg.) Raspberries (a million pkg.) Preheat oven to 350 levels. Grind gingernaps in a nutrition processor. In a medium bowl, stir crumbs and butter till flippantly moistened. Press mixture into the backside of a 9" spring-kind cheesecake pan. Bake crust till golden brown, approximately 12 minutes. Cool thoroughly. using an electric powered mixer, beat cream cheese till soft (no lumps). Slowly upload sugar till totally mixed. upload eggs separately, beating for style of 30 seconds each and every. confirm you not overmix from this factor on. mixture in lemon juice and the grated peel. Pour filling into crust. conceal the pan with foil, then place in an more suitable pan with extreme factors (jelly-roll etc.). deliver water to a boil and fill the outer pan with water, with the intention that none is stepping into the cheesecake. place contained in the oven and bake till the outer edges are set and slightly golden and the midsection isn't totally set and remains soft, approximately seventy 5 minutes (be sure you preserve watch however!). attempt to not open the oven door, however, for this could reason cracks. while executed, place in a cord-cooling rack till thoroughly cool. relax coated contained in the refrigerator in one day (a minimum of four hours, ideally greater). To make the topping, basically mash the berries in a medium sized bowl and upload a minimum quantity of water. Then upload some tablespoon of sugar, to style, to counteract the bitterness of the berries. Serve chilled. upload berries in my view to each slice, except making plans on eating the finished cake. otherwise, it gets soggy. Garnish with a lemon or mint leaf. It often makes 8 slices, notwithstanding that's especially wealthy, so it is going to probable serve greater.

Answer 8

Christmas cheesecake with English toffee filling

Crust
1 1/2 cups graham cracker crumbs (from about 5 ounces graham crackers)
1/2 cup toasted almonds, finely chopped
1/2 cup English toffee bits (such as Skor)
2 tablespoons (packed) dark brown sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted

Filling
4 8-ounce packages cream cheese, room temperature
1 cup (packed) dark brown sugar
4 large eggs
1 tablespoon vanilla extract
1/4 teaspoon almond extract
8 ounces chocolate-covered English toffee (such as Skor or Heath bars), cut into 1/2-inch pieces

Topping
1 16-ounce container sour cream
1/2 cup sugar
1 teaspoon vanilla extract

Assorted candies (such as gumdrops and holiday M&M’s)
Preparation
For crust: Preheat oven to 350°F. Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over bottom and 1 inch up sides of 10-inch-diameter springform pan. Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325°F.

For filling: Beat cream cheese and sugar in large bowl until blended. Beat in eggs 1 at a time, blending well after each addition. Beat in both extracts. Pour half of mixture into prepared crust; sprinkle with toffee pieces. Pour remaining mixture over. Bake until edges are puffed but center is barely set, about 55 minutes.

Meanwhile, prepare topping: Mix sour cream, sugar and vanilla in medium bowl until smooth. Pour topping over hot cheesecake. Bake cake until topping is just set, about 5 minutes. Transfer to rack; cool 10 minutes. Run knife between cake and pan sides. Chill cake uncovered overnight.

Remove pan sides and place cake on platter. Garnish top with candies.
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red berry cheesecake

1 tablespoon unsalted butter, room temperature
2/3 cup coarsely ground graham cracker crumbs
3 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
1 1/2 teaspoons vanilla extract
4 large egg white

2 cups sour cream

2 1/2-pint baskets fresh raspberries
1 1-pint basket fresh strawberries
Preparation
Preheat oven to 350°F. Spread 1 tablespoon butter evenly over bottom of 9-inch-diameter springform pan. Sprinkle with graham cracker crumbs. Beat cream cheese in large bowl until smooth. Add 1 cup sugar and 1 teaspoon vanilla and beat until well blended. Using electric mixer fitted with clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Gently fold beaten white into cheese mixture in 3 additions. Pour batter into pan.

Bake cheesecake until filling is puffed and cracks begin to form around edges, about 35 minutes. Combine sour cream, remaining 1/4 cup sugar and remaining 1/2 teaspoon vanilla extract in small bowl and stir until well blended. Pour mixture over filling. Using spatula, spread sour cream mixture evenly over cheesecake to cover completely.

Bake cheesecake 5 minute longer. Transfer pan to rack. Cool completely. Cover and refrigerate overnight. (Can be prepared 1 day ahead. Keep refrigerated.)

Cut around cake to loosen; remove pan sides. Garnish with some berries. Cut into wedges and serve with remaining berries.

Answer 9

Pomegranate Cheesecake
Prep: 50 minutes
Chill: 4 hours
Bake: 1 hour and 25 minutes
Cool: 2 hours
Stand: 2 hours

Ingredients
1/2 cup butter, softened
1/4 cup packed brown sugar
4 eggs
1-1/4 cups plus 1/4 cup all-purpose flour
4 8-oz. pkg. cream cheese, softened
1-1/4 cups plus 1/4 cup granulated sugar
1 Tbsp. plus 1 tsp. vanilla
1 16-ounce carton dairy sour cream
1 tsp. finely shredded lemon peel
1-1/2 cups pomegranate seeds

Directions
1. Preheat oven to 350 degrees F. In a mixing bowl beat butter on medium to high speed for 30 seconds. Add brown sugar. Beat until combined. Add 1 egg; beat well. Beat in 1-1/4 cups flour until combined. Divide dough in half. Cover and refrigerate one portion.

2. Spread unrefrigerated dough half on bottom of ungreased 10-inch springform pan with sides removed, spreading dough to edges. Place on baking sheet. Bake for 10 minutes. Cool completely. When cool, attach sides of pan. Press chilled dough onto sides to a height of 1-3�4 inches, using a thin metal spatula to spread dough.

3. Reduce oven temperature to 325 degrees F. For filling, in an extra-large mixing bowl beat cream cheese and 1-1/4 cups granulated sugar until fluffy. Beat in the remaining flour on low speed until smooth. Add remaining 3 eggs and 1 tablespoon vanilla all at once, beating on low speed just until combined. Stir in 1/2 cup sour cream, the lemon peel, and 3/4 cup of the pomegranate seeds.

4. Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed and center jiggles slightly when gently shaken. Remove from oven.

5. Stir together remaining sour cream, sugar, and vanilla. Spread sour cream mixture over top of baked cheesecake. Return to oven; bake for 10 minutes more. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely. Cover; chill 4 hours or overnight.

6. Remove cheesecake and Pomegranate Sauce from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake; pile remaining 3/4 cup pomegranate seeds in center of cheesecake. To serve, slice cheesecake. Pass remaining sauce. Makes 16 servings.

7. For sauce, in a medium saucepan bring 1-16-ounce bottle pomegranate juice to boiling; reduce heat and boil gently, uncovered, until reduced to 1 cup (10 to 12 minutes). Stir together 1/4 cup brown sugar and 1 tablespoon cornstarch. Add to juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Transfer to a medium bowl; cover surface with clear plastic wrap. Cool to room temperature. Store, covered, in refrigerator until serving time.

Test Kitchen Tip: Spoon sour cream mixture on the puffed edges, then carefully spread toward the center.
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Chocolate-Irish Cream Cheesecake
Prep: 45 minutes
Chill: 6 to 24 hours
Bake: 50 minutes
Cool: 15 minutes + 30 minutes + 1 hour
Stand: 15 minutes + 30 minutes + 1 hour

Ingredients
1-1/2 cups finely crushed chocolate wafers (about 18 cookies)*
6 tablespoons butter, melted*
1/2 teaspoon ground cinnamon
3 8-ounce packages cream cheese, softened
1 8-ounce carton dairy sour cream
1 cup sugar
1 8-ounce package semisweet chocolate, melted and cooled
3 eggs
1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla

Directions
1. Preheat oven to 325 degrees F. For crust: In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.

2. For filling: In a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.

3. Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.

4. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.

5. *Note: If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.
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Cheesecake
12 slices
Prep: 30 minutes
Chill: 4 hours
Bake: 35 minutes
Cool: 2 hours
Stand: 2 hours

Ingredients
1-1/2 cups finely crushed graham crackers
1/3 cup sugar
1/3 cup butter, melted
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/4 cup milk
3 eggs, lightly beaten

Directions
1. Preheat oven to 375F. For crust, in a medium bowl stir together crushed graham crackers and the 1/3 cup sugar. Stir in melted butter. Press the crumb mixture onto bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; Place the crust-lined springform pan on a double layer of 18x12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal.

2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer on medium speed until combined. Beat in milk until smooth. Stir in eggs. Pour into crust-lined pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake in the preheated oven for 40 to 45 minutes for the 8-inch pan (35 to 40 minutes for the 9-inch pan) or until edges of cake are set but center jiggles a bit when pan is gently shaken. Turn oven off and let cheesecake sit in oven for 1 hour.

3. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.

4. Mint and Chip Cheesecake: Prepare as directed above, except substitute chocolate-flavor graham crackers for the regular graham crackers in the crust. For the filling, add 1/4 teaspoon mint flavoring with the vanilla and substitute 1/4 cup green creme de menthe liqueur for the milk. After stirring in the eggs, stir in 1 cup miniature semisweet chocolate pieces. Bake and cool as directed. Cover and chill for at least 4 hours before serving. If desired, just before serving, drizzle slices with purchased fudge sauce.

5. Honey-Nut Cheesecake: Before serving, top chilled cheesecake with 1/2 cup toasted sliced almonds and if desired, 1/2 cup fresh raspberries. Drizzle with 1/4 cup honey. Slice and serve cheesecake as directed.

6. Turtle Cheesecake: Before serving, drizzle individual slices with 1/2 to 1 tablespoon each of purchased caramel ice cream topping and chocolate-flavored syrup. Sprinkle each slice with about 1 tablespoon chopped dry-roasted peanuts.

7. Chocolate Bar Cheesecake: Before serving, top chilled cheesecake with 1 cup of one or more flavors of chopped chocolate candy bars, such as chocolate-covered peanut butter cups, chocolate-covered English toffee, chocolate-covered nougat bars, milk chocolate, and/or dark chocolate. If desired, drizzle each slice with purchased butterscotch, caramel, mocha chocolate, or chocolate fudge sauce.

8. Fruit-topped Cheesecake: In a 1--quart saucepan heat 1/3 cup of Orange marmalade or desired flavor fruit preserves just until spoonable. Top cheesecake with 1 to 2 cups fresh fruit such as raspberries, blueberries, halved sweet cherries, or sliced strawberries or peaches; drizzle with heated preserves.
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New York-Style Cheesecake
Taste of Home

SERVINGS: 12
TIME:
Prep: 20 min.
Bake: 40 min. + chilling

Ingredients:
1-1/4 cups crushed chocolate wafers
1/2 cup chopped walnuts
1/3 cup sugar
1/2 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3 tablespoons sour cream
1/3 cup sugar
2 eggs, lightly beaten
1/2 cup evaporated milk
1 teaspoon lemon juice
TOPPING:
2 cups (16 ounces each) sour cream
5 tablespoons sugar
1 teaspoon vanilla extract
Cherry pie filling

Directions:

In a bowl, combine the wafer crumbs, walnuts and sugar; stir in butter. Press onto the bottom and halfway up the sides of an ungreased 10-in. springform pan. Freeze for 15 minutes.

In a mixing bowl, beat the cream cheese, sour cream and sugar until fluffy and smooth. Add eggs; beat on low speed just until combined. Combine milk and lemon juice; add to cream cheese mixture just until blended. Pour into crust. Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is almost set.

Combine the sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover; chill overnight. Remove sides of pan. Top with cherry pie filling. Refrigerate leftovers. Yield: 12 servings.