I need a FANTASTIC cheesecake recipe. Does anyone have any great family recipes?!
Answers: I need a reeeallly good one for a birthday! Thanks !
I make the hands-down daddy rabbit NY cheesecake, creamy, yet cakey. With a mixed berry fruit glaze topping, it takes strong men to their knees and makes pretty women blush. It'll even make unruly kids mind their manners! I'll dig out the recipe and email it on condition that I get no reply. Agreed?
Try as I might, I am too stoopid to unlock this email madness. I do make a mean cheesecake, though, and will post the recipe after dinner, say 8:30 or so EST.
www.foodrecipes.com
This one is DELISH!
http://www.kraftfoods.com/kf/recipes/rec...
Ingredients:
Crust Ingredients:
1 cup chocolate graham cracker crumbs
4 tablespoons butter
2 tablespoons sugar
Cheesecake Ingredients:
6 ounces semisweet (53% or 62%) chocolate, coarsely chopped (or chips)
24 ounces cream cheese, softened
3/4 cup sugar
1 tablespoon cornstarch
4 eggs, at room temperature
8 ounces sour cream
1 teaspoon vanilla extract
Instructions:
1. Combine crust ingredients and press into the bottom of a greased 8-inch springform pan. Wrap the outside of the springform pan with aluminum foil to make it water-proof. Set foil-wrapped pan inside a large roasting pan.
2. Start making the cheesecake filling by first melting the chocolate in a double boiler or in the microwave (1 minute on HI). When melted, stir until smooth. Set aside.
3. Using an electric mixer, beat cream cheese, sugar, and cornstarch in a large bowl until creamy. Add eggs one at a time, beating on low speed after each addition. Blend in the sour cream and vanilla, scraping the sides of the bowl as needed.
4. Add 3 cups of the cheesecake mixture to the melted chocolate and stir until smooth. Dollop both kinds of batter over prepared crust. Using a knife, gently swirl batters together until marbelized, being careful not to over-mix.
5. Transfer to an oven which has been preheated to 325 degrees. Pour hot water into the roasting pan, to come halfway up the side of the springform pan.
6. Bake at 325 degrees for 70 minutes, or until set. Remove cheesecake from water and remove foil. Loosen the sides of the springform and cool cake on a wire rack. Refrigerate, uncovered, for 6 hours or overnight before serving. When cutting cheesecake, use a sharp knife and wash knife between cutting each slice.
Bakery?!
Black and White Cheesecake
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
3 tablespoons cocoa powder
1/2 cup butter, melted
3 (8-ounce) packages cream cheese
1 cup plus 2 tablespoons granulated sugar
2 tablespoons all-purpose flour
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
3 large eggs
2 large egg yolks
1/2 teaspoon vanilla extract
1 (6-ounce) package or 1 cup semi-sweet chocolate, melted
3 tablespoons whipping cream
Preheat oven to 325°F (160°C).
Combine graham cracker crumbs, sugar, cocoa powder and butter in a small bowl; combine thoroughly. Press firmly into a 10-inch springform pan and set aside.
In medium bowl, with an electric mixer at medium speed, beat the cream cheese with sugar until light and fluffy. Beat in flour and the peels. Slowly beat in eggs, egg yolks and vanilla.
In a separate bowl, combine the melted chocolate with cream. Pour two-thirds of the cheesecake filling over the crust. Fold the chocolate mixture into the remaining filling until thoroughly combined. Using a knife, swirl the chocolate filling into the plain filling to get a marbled effect. Bake 40 minutes.
Turn off the oven, open the door and let the cake stand for 20 more minutes inside the oven. Cool on a rack. Refrigerate overnight.
Makes 12 servings.
Brownie Swirl Cheesecake
1 (approximately 22-ounce) package fudge brownie mix (Do not use mixes enhanced with chocolate syrup/chips or chunks)
2 large eggs
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips, melted
Prepare a fudge brownie mix according to the package directions; pour the batter evenly into a 9-inch springform pan. Bake at 350°F (175°C) for 15 minutes.
In a bowl, combine softened cream cheese, sugar, and vanilla; mixing at medium speed with an electric mixer until well blended. Add 2 eggs, one at a time, mixing well after each addition. Pour over the brownie layer.
Spoon melted chocolate chips over the cream cheese mixture and cut through the mixture several times to achieve a marble effect. Bake at 350°F (175°C) for 35 minutes or until edges are set but center still moves slightly. Cool in pan on wire rack; refrigerate until firm.
Makes 12 servings.
Cherry Cheesecake with Pecan Crust
2 cups all-purpose flour
1 cup butter or margarine, melted
1 cup finely chopped pecans
1/2 cup firmly packed brown sugar
2 (1.3-ounce) packets powdered whipped topping
1 cup milk
2 (8-ounce) packages cream cheese, softened
1 cup sifted powdered sugar
1 teaspoon vanilla extract
2 (21-ounce) cans cherry pie filling
Preheat oven to 400°F (205°C).
In a medium bowl, combine flour, butter, pecans and brown sugar; stir well. Press into a 13 x 9 x 2-inch baking pan. Bake for 15 minutes, or until set. Cool on a wire rack.
Meanwhile, combine whipped topping and milk in a medium bowl. Beat until fluffy; set aside.
Beat cream cheese, powdered sugar and vanilla in a large bowl. Fold in whipped topping and spread over cooled crust. Leave edges slightly higher than center. Fill with cherry pie filling and refrigerate for 3 hours before serving.
Makes 24 servings.
Hope these help.
Here's a lemon cheesecake recipe that is fabulous. I am required to make it for all special occasions.
http://workingwomanfood.blogspot.com/200...
These are all really great and tasty.
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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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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Scarlet-Swirl Cheesecake
Prep: 45 min.
Chill: 6 to 24 hr.
Bake: 1 hr.
Cool: 15 min. + 30 min. + 1 hr.
Stand: 15 min. + 30 min. + 1 hr.
Ingredients
1/2 cup butter
1/4 cup packed brown sugar
1/2 teaspoon vanilla
1-1/4 cups all-purpose flour
1/4 cup finely chopped pecans
1 cup granulated sugar
2 tablespoons cornstarch
1-1/2 cups fresh cranberries
1 cup orange juice
2 8-ounce packages cream cheese, softened
1 cup granulated sugar
1 8-ounce carton dairy sour cream
2 tablespoons all-purpose flour
4 eggs
1 cup whipping cream
1 teaspoon finely shredded orange peel
1 tablespoon orange juice
1 teaspoon vanilla
1/2 cup dairy sour cream
Directions
1. Preheat oven to 350F. For crust: In a small bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar and the 1/2 teaspoon vanilla; beat until fluffy. Add the 1-1/4 cups flour and the pecans. Beat just until combined (don't over beat). With floured hands, press dough onto the bottom and 1-1/2 inches up the side of a 9-inch springform pan. Bake for 10 to 12 minutes or until lightly browned. Cool on a wire rack while preparing filling.
2. For sauce: In a medium saucepan, stir together 1 cup granulated sugar and the cornstarch. Stir in the cranberries and the 1 cup orange juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove half of the sauce (about 1 cup) and let stand at room temperature to cool slightly. Cover and chill remaining sauce until serving time.
3. Place the 1 cup cooled sauce in a food processor or blender. Cover and process or blend until smooth ( you will have 3/4 cup sauce). Set aside.
4. For filling: In a large bowl, combine cream cheese, 1 cup granulated sugar, the carton of sour cream, and the 2 tablespoons flour. Beat with an electric mixer on low to medium speed until combined. Add eggs. Beat just until combined (don't over beat). Using a wooden spoon, stir in whipping cream, orange peel, the 1 tablespoon orange juice, and the 1 teaspoon vanilla (filling will be slightly thin).
5. Pour about half of the filling into the crust-lined pan. Drizzle pureed sauce over the filling in the pan. Carefully pour the remaining filling into the pan, covering the sauce as much as possible. Place springform pan in a shallow baking pan. Bake about 1 hour or until the center appears nearly set when gently shaken.
6. 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.
7. Just before serving, top wedges of the chilled cheesecake with some of the chilled sauce and dollops of the 1/2 cup sour cream. Pass remaining sauce. Makes 16 servings.
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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 fro
i got this from cooks.com
good luck and enjoy
COUNTRY CHEESECAKE
DOUGH:
1 3/4 cups all-purpose flour
1/2 cup confectioners sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
3 egg yolks
3 tablespoons dairy sour cream
FILLING:
4 eggs
1 egg white
3/4 cup sugar
1 1/2 pounds of farmers or ricotta cheese
1/2 cup sour cream
2 tablespoons grated orange or lemon peel
1 teaspoon vanilla extract
To make the dough, combine flour, sugar, baking powder, and salt in a bowl. Using a pastry blender or two knives cut the butter into the flour mixture leaving a coarse and crumbly texture (mixture will contain some lumps).
In a separate bowl, beat egg yolks into the sour cream. Stir the beaten egg yolks into the dough mixture. Knead in the bowl until mixture begins to form a dough and is well mixed. Wrap dough in plastic wrap and refrigerate one to two hours.
Roll dough out on a lightly floured surface to fit a 13 x 9 x 2" pan in approximately I 15 x 11" rectangle.
Line the bottom of the pan with the dough, stretching to fit so that it comes up to about two thirds of the way up the sides of the pan.
For the filling, beat the eggs and egg white at high speed of electric mixer until thick. Add the sugar gradually, continuing to beat at high speed until egg whites are stiff, but not dry, and peaks form.
Press the cheese through a sieve or potato ricer or pulse in food processor. Fold gently into beaten egg white mixture.
Add the remaining ingredients. Mix thoroughly, but gently so as not to deflate the egg whites.
Turn the cheese filling into the dough lined pan.
Bake at 350F for 40 minutes or until set.
Cool and cut into squares.
Hello,
go to www.dialthechef.com he has a great service on his website called request a recipe.
Send the request for the recipe you need and he will post the recipe on his website next day. Easy to follow and chefs tips regarding your recipe