What is the best cheesecake recipie?!
Answers: the yummiest one EVER!!
Our Best Cheesecake
ngredients
1-3/4 cups Graham Cracker Crumbs
1/3 cup margarine or butter, melted
1-1/4 cups sugar, divided
3 pkg. (8 oz. each) Cream Cheese, softened
2 tsp. vanilla
3 eggs
1 cup Sour Cream
1 can (21 oz.) cherry pie filling (optional)
Preparation
MIX crumbs, margarine and 1/4 cup sugar in bowl. Press on bottom and
2-1/2-inches up side of 8 or 9-inch springform pan; set aside.
BEAT cream cheese, remaining sugar and vanilla in bowl with electric mixer
on high speed until creamy. Beat in eggs, one at a time. Blend in sour
cream.
Spread in prepared pan.
BAKE at 350°F for 60 to 70 minutes or until center is set. Turn off oven.
Leaving door slightly ajar, leave cheesecake in oven 1 hour. Remove from
oven;
cool completely. Refrigerate 4 hours or overnight. Remove side of pan; top
with cherry pie filling
Michael Chiarello’s Mascarpone Cheesecake
Serves 10
Ingredients
Unsalted butter or vegetable oil cooking spray for the cake pan
1 1/2 cups fine biscotti crumbs (made in a food processor) or other cookie crumbs (you’ll need about 1/2 pound biscotti to make the 1-1/2 cups of crumbs for the crust)
2 tablespoons unsalted butter, melted
6 ounces cream cheese, at room temperature
1/2 cup sugar
3 eggs
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1 pound mascarpone cheese
Boiling water as needed
Directions
Preheat the oven to 350oF.
Butter or spray the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan with 2 layers of heavy-duty aluminum foil to prevent leakage. The foil should come all the way up the sides of the pan because the cheesecake will bake in a water bath.
In a bowl, mix the crumbs and butter well. Pat the mixture firmly into place on the bottom of the prepared pan and refrigerate for 1 hour.
In an electric mixer, beat the cream cheese until smooth. Add the sugar gradually and beat until completely blended. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl once or twice. Add the lemon juice and lemon zest, then add the mascarpone and beat until smooth. Pour into the prepared pan.
Place the cake pan in a larger pan and add boiling water to come halfway up the sides of the cake pan. Bake for 1 hour, rotating the pan after 30 minutes for even cooking. It will be lightly colored on the top. Remove from the oven and let cool in the water bath. As it cools, it will shrink a little from the sides of the pan.
When completely cool, remove the pan sides and slide the cheesecake onto a plate. Cover and refrigerate. Serve chilled.
CRUMB CRUST
2 cup graham cracker crumbs
1/2 cup butter -- melted
1/2 cup powdered sugar
1 tsp cinnamon
UP FILLING
1 package unflavored gelatin
6 tbsp sugar
1 1/2 cup 7-up -- divided
2 eggs -- beaten
1 small lemon pudding & pie filling
3/4 cup water -- not instant
STRAWBERRY GLAZE
1/2 cup strawberry jelly -- melted
1 unsweetened frozen --
1 thawed
1 fresh strawberries -=or=-
1 whole strawberries
Directions
CRUST: Combine well the graham cracker crumbs, powdered sugar,
cinnamon, and melted butter. Press onto bottom and partway up sides
of buttered 9" springform pan; chill.
FILLING: Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes. In a
saucepan combine pie filling, sugar, beaten eggs and water. Blend
well. Add 1-1/4 cup 7-up and bring just to a boil over medium heat
stirring constantly; remove from heat. Stir in softened gelatin; cool
3 minutes. Add 1/2 cup of this warm mixture to softened cream cheese;
mash together. Mix together with remaining 7-up mixture and stir
until well blended. Turn into chilled crust and chill for at least 8
hours. Remove from pan and add topping.
TOPPING: Brush top of chilled cheesecake with melted jelly. Arrange
strawberried upright on cake and spoon any remaining melted jelly over
them.
Recipe By : Patti Anderson
Servings: 10 servings
Family favorite. No bake. Easy. Not too rich, which means you can eat a lot of it at one time..
.
Jello-O Cheese Cake
1 8 oz pk of Lime Jell-O
3/4 cup sugar
1/2 pt whipping cream
1 8 oz pkg Philadelphia Cream Cheese
2 Graham Cracker Crusts
Make Jell-O per directions on pkg and chill while preparing the rest of ingredients. Do NOT allow the Jell-O to set. Cream together cream cheese and sugar, add whipping cream. Add chilled Jell-O, whip together until smooth and pour into graham cracker crust. Chill until set.