Cheese Cakes!!!!! Need to know by Sat.?!
Answers: I need to know how to make a cheese cake by this Saturday!! Plz list websites, or copy and paste. Thank You!
Hello Mary,
Here is a recipe that will serve you well. I hope you'll try it. I know you will be pleased - delighted!
New York Cheesecake With Sour Cream Topping
Famous Restaurant Dessert Recipe
Preparation Time: 40 minutes, but long cooling times. Serves 12
Ingredients for New York Cheesecake:
2 cups graham cracker crumbs
1/4 pound melted butter
1 pound softened cream cheese
1 1/2 cups sugar
6 egg yolks
6 egg whites
1/4 cup sour cream
Ingredients for Sour Cream Topping:
1 1/3 cups sour cream
1/3 cup sugar
Instructions For New York Cheesecake:
Mix graham cracker crumbs with melted butter and place evenly in the bottom of a 10 inch round springform pan
Pre-heat oven to 350 degrees F and bake for 7 minutes and let cool
Reduce oven temperature to 300 degrees F
Blend cream cheese, egg yolks, sugar and 1/4 cup sour cream until creamy
In a separate bowl, beat egg whites until firm and then fold into cream cheese mixture
Pour mixture into springform pan over crumbs
Bake at 300 degrees F for one hour to one hour 15 minutes, until top is lightly browned
Let cool in refrigerator for 8 hours
Remember, do not be alarmed if cracks appear on the top after baking. They are characteristic of this recipe.
Instructions for Sour Cream Topping:
Combine 1 1/3 cup sour cream and 1/3 cup sugar and beat until smooth
Instructions to Finish New York Cheesecake:
Before topping baked cheesecake, place plastic wrap on top of cheesecake and press until cheesecake is flat and smooth
Remove plastic wrap and spread sour cream mixture over the top of the cheesecake
Bake for 10 minutes at 300 degrees F (Do not let brown)
Cool in refrigerator for 2-3 hours
TA-DA! It's ready to serve and enjoy.
To Serve New York Cheesecake:
When ready to serve, loosen edge of cheesecake with knife and push up along the edges of the bottom of pan before removing the side of the pan
Score the top of the New York Cheesecake with a knife by marking it in half with the knife, then into fourths and then each fourth into three servings (wipe the knife each time with paper towels or a kitchen towel
To cut the cheesecake, run the knife under hot water, wipe with paper towels, place tip of knife at the top of the piece you are cutting, push downward and then cut through the rest of the piece, wiping the knife after each cut
Repeat cutting process until all servings are sliced or only slice the number of servings you need immediately
Foodtv.com
This is my recipe. My whole fam. loves them, and I've started selling them recently. I made 2 this past weekend.
4 boxes of Philly cream cheese
4 cups of sugar (to taste)
4 eggs
3 tablespoons of vanilla
16 oz. of sour cream
dash of cinnamon
dash of nutmeg
1 deep dish 9'' graham cracker pie crust OR 2 shallow 9'' crusts
Let the cheese get to room temp. Cream the cheese and the sugar in a bowl.
Add the vanilla, cinnamon and nutmeg, sour cream. Mix well
Taste the batter - is it sweet enough? Add sugar until it is.
Once youre happy about the sugar, add the eggs.
Add 3 more tablespoons of sugar to compensate for the eggs.
Mix batter well. Pour into pie crust, and bake for 40 minutes at 370 degrees, or until solid. Turn the oven OFF, and let the cake sit in the hot oven for another 10 minutes.
Keep an eye on it, and dont let it brown!
Cool, and enjoy!
When I make cheesecake, this is what I make. It's pretty simple to make and always delicious results!
http://www.cooks.com/rec/view/0,1913,134...
TIPS: The only adjustment I make is that I make 1 1/2 times the crust, because the amount they give makes it too thin, in my opinion. (Use: 1 1/2 cups crumbs, 4 1/2 tbsp sugar, 1/4 + 1/8 cup butter.) The cream cheese should be at room temp.
A springform pan is helpful but not essential. You can also use a pie tin if you don't mind serving it from the tin. I use canned cherry pie topping and spread as much as necessary on top. Yummy.