go to allrecipes.comDoes anybody have a good recipe for cheese cake?
Cheesecake Factory Cheesecake
Notes:
This cheesecake is based from the one that you can purchse from Sam's Wholesale Club. You will find the nut crust quite unusual.
Ingredients:
1/4 C. Finely Chopped Pecans
1/4 C. Finely Chopped Almonds
1/4 C. Finely Chopped Walnuts
3/4 C. Finely Chopped Vanilla Wafers
2 Tbsp. Melted Butter
9'; Springpan (coat lightly with butter)
Mix all nuts and vanilla wafer crumbs with melted butter and press in the buttered spring pan, trying to line the sides as much as possible about 1 1/2'; up the sides of the pan, set aside.
Filling
1 1/2 lb. Cream Cheese
1 1/3 C. Sugar
5 Large Eggs
16 oz. Sour Cream
1/4 C. Flour
2 tsp. Vanilla
2 tsp. Lemon Juice
All above ingredients should be at room temperature before your begin.
Preparation:
Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.
Pour cream cheese into the spring pan. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes. When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours. A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.
Here i got it at
http://www.ehow.com/how_10053_make-chees鈥?/a>
Ingredients:
1 3/4 c. graham cracker crumbs
1/2 tsp. cinnamon
1/2 c. melted butter
1 1/4 lbs. cream cheese
1 1/2 tsp. finely grated lemon peel zest
1 tsp. finely grated orange zest
1 tsp. vanilla extract
3/4 c. sugar
1 tbsp. flour
3 eggs
1 egg yolk
2 tbsp. heavy cream
Steps:
1. Stir the crushed crackers, cinnamon and melted butter together well. (Image 1)
2. Lay a circle of parchment paper in the bottom of a 9- or 10-inch springform pan. Pack the crust mixture in the bottom and up the sides of the pan. Use the bottom of a glass to press the crust flat. (Images 2 to 3)
3. Heat the oven to 300 degrees F.
4. Bring the cream cheese to room temperature.
5. Place the cream cheese, zest and vanilla in a mixing bowl and beat by hand or with an electric mixer until just smooth.
6. Add the sugar and flour gradually and beat just until incorporated.
7. Add the eggs, yolk and cream and mix thoroughly.
8. Pour the filling over the crust and bake for approximately 1 hour. (Image 4)
9. Check the cake for doneness. The very center should jiggle slightly. Avoid using a knife or toothpick to check for doneness. (Image 5)
10. Let the cake cool completely at room temperature, then refrigerate.
My sister's recipe for strawberry ';cheese'; cake.
Strawberry ';Cheese'; Cake
300g extra soft tofu
2 tbsps maple syrup or dark corn syrup
2 tbsps lemon juice
1/8 tsp salt
2 oz pineapple juice
1 1/2 cup strawberries
1 ready bake vegan graham cracker crust
1. Puree all ingredients (except crust) until smooth)
2. Pour into crust.
3. Bake at 375 F for 40-50 minutes. Chill before serving.
(optional: drizzle maple or corn syrup on top before serving)
Note: If you use frozen strawberries to thaw and drain before using or it'll be too runny.
http://christmas.allrecipes.com/az/Choco鈥?/a>
http://cake.allrecipes.com/az/76271.asp
Mango Yoghurt Cheesecake
Ingredients
Sponge Layer:
5 eggs (grade B)
75g flour
25g corn flour
1/4 tsp baking powder
100g sugar
1 tbsp ovalette or Quick 75
50ml water
60g melted butter
Filling:
250g cream cheese (thawed to room temperature)
100g sugar
2 gelatine sheets or 1 tbsp gelatine powder
100ml fresh milk
150ml yoghurt
2 tsp lemon juice
1 mango, just ripened
Method
To make the sponge layer: Preheat oven to 180 潞C. Lightly grease and line and a 23cm round cake tin.
Whisk all the sponge layer ingredients except the butter in a cake mixer at maximum speed until thick and fluffy. Add in the melted butter at a slow speed until well blended.
Pour batter into the prepared tin. Bake in the preheated oven for 45 minutes.
To make the filling: Slice mango thinly and arrange on the base of a loose-bottomed ring pan. Chop the rest of the mango into small cubes and leave aside.
Bring milk and sugar to a low boil, then leave aside to cool completely. Soak the gelatine sheets in just enough cold water to cover the sheets or sprinkle the gelatine powder over two tablespoons of cold water. Leave aside to expand.
Beat cream cheese until creamy. Add the cooled milk and continue to beat. Mix in yoghurt and soaked gelatine/gelatine powder mixture and blend well. Stir in the chopped mango and lemon juice and fold evenly.
Assembling the cake: Slice the sponge cake into two. Place one layer over the assembled mango slices. Pour the filling over; smoothen the surface.
Place the second sponge layer over this. Press lightly and chill the cake in the refrigerator for one to one and a half hours, or preferably overnight.
Turn the cake over on a cake board. The mango slices should appear on the top.
Heat up apricot gel until it is warm and well dissolved. Spread apricot gel over to glaze the cake.
To decorate the cake: Spread whipped cream on the sides and sprinkle toasted, chopped almonds all round.
To make apricot gel glaze: Put one tablespoon of apricot jam in a small saucepan with one tablespoon water. Bring to the boil, then remove from heat and brush over the cake while it is still warm.
Grab your wallet,drive to grocery store
Go directly to frozen food section
zero in on dessert case
Find Sara Lee Cheesecake and pick flavor(s) of choice
Buy 2 of them
When inside your car,open one and take that first heavenly bite with the fork you always have in the glovebox
Go home and enjoy the remaining cheesecake
This is the only cheesecake recipe I bother with anymore. My brother's ex-girlfriend is from Brooklyn (and therefore, a cheesecake snob) and she says this is the BEST cheesecake she's ever had. It's definitely not a low-cal version. It's really rich, but totally delish!
1 cup graham cracker crumbs
3/4 cup sugar
1/4 cup plus 2 tablespoons melted butter
1 1/2 cups sour cream
2 eggs
2 teaspoons vanilla
1 pound cream cheese, broken into small pieces
Combine the crumbs, 1/4 cup sugar and 1/4 cup melted butter and press into the bottom of an 8 or 9 inch springform pan.
Combine the sour cream, 1/2 cup sugar, eggs and vanilla in a blender and blend for 1 minute. Add the cream cheese. Blend until smooth.
Pour 2 tablespoons melted butter through the top of the blender. Pour into the springform pan.
Bake in the lower third of a 325 degree oven for 45 minutes.
When baking is finished, remove the pan from the oven and turn the oven on to broil. Broil just until the top begins to show attractive spots of brown.
Refrigerate for at least 4 hours, preferably overnight, before cutting and serving.
14 OZ CONDENSED MILK
2 LB CREAM CHEESE, SOFTENED
1 CUP FLAVORED LIQUOR OR OTHER FLAVORING
6 EA WHOLE EGGS
11 OZ OREO OR GRAHAM CRUMB
6 OZ BUTTER
鈭?IN FOOD PROCESSOR, BLEND OREO CRUMB AND BUTTER UNTIL MIXED. PACK INTO BOTTOM OF PAN AND BAKE IN 350 DEGREE OVEN UNTIL CRUST BUBBLEs; ABOUT 10 MINUTES. REMOVE FROM OVEN TO COOL. SEPARATELY, IN A MIXER, BEAT CREAM CHEESE UNTIL SMOOTH. WHEN SMOOTH, ADD CONDENSED MILK, AND EGGS, ONE AT A TIME. WHEN SMOOTH ADD FLAVORING. ADD CUSTARD MIX TO PAN AND BAKE IN OVEN IN WATER BATH AT 325 DEGREES FOR ABOUT 40 MIN, OR UNTIL JUST SET. COOL SLOWLY.
Easy No-Bake Cheesecake
1 8oz. pkg cream cheese, softened
1 can sweetened condensed milk
1 tsp vanilla
2 tsp lemon juice
1 graham cracker crust
1 can cherry pie filling
Blend cream cheese, sweetened condensed milk, vanilla, and lemon juice with a mixer until fluffy. Pour into graham cracker crust and refrigerate at least 2 hours. Top with cherry pie filling.
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