What are good cheese cake recipes?!
1/2 cup sugar
1 tbsp lemon juice
1/4 tsp vanilla
pinch of salt
2 eggs
topping
combine
1 cup sour cream
2 Tbsp sugar
1/4 t vanilla
beat the first 5 ingredients well add eggs one at a time.....
pour into graham cracker crust bake at 325 for 30 mins
remove from oven...add topping then return to oven for 10 more mins....
Answers: 1 pack of cream cheese 8 oz
1/2 cup sugar
1 tbsp lemon juice
1/4 tsp vanilla
pinch of salt
2 eggs
topping
combine
1 cup sour cream
2 Tbsp sugar
1/4 t vanilla
beat the first 5 ingredients well add eggs one at a time.....
pour into graham cracker crust bake at 325 for 30 mins
remove from oven...add topping then return to oven for 10 more mins....
8-Minute Cheesecake
1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
1 cup non-dairy whipped topping
1 (9-inch) graham cracker pie crust
1/2 pint strawberries, hulled and sliced
1. In a large mixing bowl beat cream cheese until softened; gradually add sugar. Blend in sour cream and vanilla until well mixed. Gently fold in non-dairy whipped topping, blending well.
2. Spoon into prepared graham cracker crust and chill. Garnish with sliced strawberries.
Makes 8 servings.
3-Step Cheesecake
Yield: 8 servings
2 8 oz packages cream cheese - softened
1/2 cup Sugar
1/2 teaspoon Vanilla
2 Eggs
1/2 cup mini semi-sweet chocolate chips
Graham cracker crust
Using an electric mixer, beat cream cheese, sugar and vanilla at medium speed until well blended. Blend in 2 eggs. Stir in chocolate chips then pour batter into graham cracker pie crust. You may sprinkle 1/4 cup mini semi-sweet chocolate chips on top if you desire.
Bake at 350 F for 40 min, or until center is almost set. Cool.
For best results refrigerate for at least 3 hours.
Raspberry Cheesecake Cookie Pizza
Yield: 16 servings
3/4 c Butter or margarine
3/4 c Sugar
1 Egg yolk
1 ts Vanilla
1 1/2 c All-purpose flour
8 oz Cream cheese; softened
1 Egg
1 tb Sugar
1/3 c Seedless raspberry preserves
1/4 c Sliced almonds; toasted
Beat the butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup sugar and beat till combined. Beat in egg yolk and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Spread dough in a lightly greased 12- or 13-inch pizza pan. Bake in a 350~F oven about 25 minutes or till golden. Meanwhile, beat together cream cheese, 1 egg, and the 1 tablespoon sugar till smooth. Spread over hot crust to within 1/2 inch of the edge. Dollop reserve on top. With a knife, carefully swirl preserve to marble. Sprinkle with almond. Bake 5 to 10 minutes more or till filling is set. Cool in pan on a wire rack. Cut in wedges. Store in refrigerator. Makes 12 to 16 servings
Pumpkin Cheesecake
1 3/4 cups graham cracker crumbs
1/4 cup finely ground pecans
1 tablespoon light brown sugar
1 teaspoon ground cinnamon
1 stick butter, melted
3 (8-ounce) packages cream cheese, at room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 teaspoon pure vanilla extract
1/8 teaspoon grated nutmeg
2 large eggs
2 large egg yolks
1/4 cup heavy cream
1 (15-ounce) can pumpkin purée
Preheat the oven to 350 degrees F. Combine the graham cracker crumbs, pecans, brown sugar, and 1/2 teaspoon of the cinnamon in a bowl. Pour in the melted butter and stir well to blend. Press the mixture evenly into the bottom and 1 inch up the sides of a 9-inch springform pan.
Combine the cream cheese, sugar, cornstarch, vanilla, the remaining 1/2 teaspoon of cinnamon, and the nutmeg in the bowl of an electric mixer. Beat until fluffy. Add the eggs and yolks, beating on low speed until just blended. Fold in the cream and pumpkin purée.
Pour the batter into the crust-lined pan, and place on a baking sheet. Bake until the center is nearly set, about 1 hour to 1 hour and 10 minutes.
Remove from the oven and cool for 15 minutes. Carefully run a small, sharp knife between the cake and the sides of the pan. Release the sides of the pan and cool at room temperature for 30 minutes. Cover the cheesecake tightly with aluminum foil or plastic wrap, and chill in the refrigerator at least 4 hours, or up to 8 hours, before serving
Makes one 9-inch cake to serve 10 to 12
Bon apétit lol u just made me hungry!
Chantal's New York Cheesecake
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
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
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.
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.
Others suggested and I find this too, that if you bake the cheesecake in a water bath you don't have to wait 5 or 6 hours. I forget to tell my mom to leave it in the oven & she took it out 30 minutes after the timer went off and it was fine. No cracks.
Water Bath or Bain Marie - Bain Marie (pronounced BAN-mah-REE) means "Marie's bath" in French and is the French term for water bath. Some delicate foods, such as custards, mousses, cheesecakes, sauces, puddings, need a gentle, moist and constant insulated heat that is away from the intense direct heat of the oven or stove. A water bath accomplishes this task.
This technique starts with a large shallow pan (usually a roasting pan of some sort) that is big enough to hold a smaller pan, bowl, or dish(es) filled with a delicate food. Line the large roasting pan with a folded clean dish towel. This prevents the dish from moving around while it bakes. Also, if using a springform pan, first wrap aluminum foil around the outside of the pan to prevent any leakage when it is placed in the water bath. Once you have placed the smaller dish inside the large roasting pan, carefully pour warm to hot water into the larger pan until it reaches about halfway up the outside of the smaller dish. This is then placed in the oven and this technique prevents the delicate food from burning, drying out, curdling, or cracking. Occasionally check the water level during the baking time, adding more hot water as necessary.
This is a delicious and easy cheesecake recipe.