Can you give me recepit cheese cake?!
Rated: 5 out of 5 by 1686 members Prep Time: 30 Minutes
Cook Time: 1 Hour Ready In: 7 Hours 30 Minutes
Yields: 12 servings
"This cake is easy to make, and it's so delicious. Everyone that's tried it has said it tasted just like the ones in a deli! You'll love it!"
INGREDIENTS:
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream
cheese
1 1/2 cups white sugar 3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
Answers: Submitted by: Chantal Rogers
Rated: 5 out of 5 by 1686 members Prep Time: 30 Minutes
Cook Time: 1 Hour Ready In: 7 Hours 30 Minutes
Yields: 12 servings
"This cake is easy to make, and it's so delicious. Everyone that's tried it has said it tasted just like the ones in a deli! You'll love it!"
INGREDIENTS:
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream
cheese
1 1/2 cups white sugar 3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
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
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.
(*-*)
Toblerone Cheesecake.
1 cup plain chocolate biscuit crumbs
1/3 cup (80g) butter, melted
? cup ground almonds
2 x 250g blocks light or regular Philadelphia Cream Cheese
? cup caster sugar
200g Toblerone swiss milk or dark chocolate
? cup thickened cream
Combine biscuit crumbs, butter and almonds and press into the base of a lightly greased 22 cm spring form pan. Chill
Beat Philly cheese with an electric mixer for 2 minutes or until smooth. Add sugar, melted Toblerone chocolate and cream, continue beating until well combined.
Pour onto the prepared crumb base and refrigerate two to three hours or until set – overnight if possible. Serve topped with Toblerone shavings.
Great Tasting got That Creamy Tang so Satisfying
Good luck :D
go to receipezaar
http://www.northpole.com/Kitchen/Cookboo...
You can also delete the raspberries, and just put some mini chocolate chips into the batter, and change the shortbread/butter cookie crust and use chocolate wafer cookies to make a tasty chocolate chip version.
Ingredients:
Crust
5 oz (150g) butter cookies, or shortbread (about 40 cookies)
1/4 cup (50 mL) melted butter
Filling
1 1/2 packages (375g) cream cheese, cut into cubes
1/3 cup (75 mL) sugar
2 x eggs
1 tsp (5 mL) vanilla
2 oz (60g) good quality white chocolate, melted
1/2 pt blackberries or raspberries
Crust
Preheat oven to 375 degrees (190 Celsius).
In bowl of food processor pulse cookies till fine. Add melted butter and pulse to combine. Place 1 heaping tablespoon (15 mL) of cookie crumbs in each mini cheesecake tin and tap down with a small spoon. Refrigerate until ready to use.
Filling
Beat cream cheese until smooth; gradually beat in sugar until smooth. Add eggs, one at a time, beating well after each addition. Blend in vanilla and white chocolate.
Ladle a small amount of the cream cheese mixture in each tin and place a berry in the centre. Top with remaining mixture filling to the top.
Bake for 15-18 minutes or until puffed and set.
Let cool on a rack for 20 minutes and remove from tin. Let cool completely on a tray (centers will cave in slightly.) Refrigerate for at least an hour before serving.
Garnish with fresh berries.