Can u give me the cheesecake recipe? plz?!
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
8 1/2 ounces Chocolate wafer pkg.
1/3 cup Butter -- melted
2 tablespoons Sugar
1/4 teaspoon Nutmeg
-----FILLING-----
3 Eggs
1 cup Sugar
24 ounces Cream cheese -- softened
12 ounces Semi-sweet chocolate pieces*
1 teaspoon Vanilla extract
1/8 teaspoon Salt
1 cup Sour cream
Whipped cream -- opt.
*melted Everyone has a favorite cheesecake recipe; this is mine.
CRUST - Crush chocolate wafers into fine crumbs. Combine with butter, sugar
and nutmeg. Press evenly over bottom and sides, to 1/2 inch from the top of a
9-inch springform pan. Refrigerate.
FILLING - Beat eggs and sugar until light. Add softened cream cheese and beat
until smooth. Blend in melted chocolate, vanilla, salt and sour cream
thoroughly. Pour batter into crumb crust. Bake at 350 for 1 hour, until
cheesecake is just firm when pan is jiggled slightly. Cool in pan on wire
rack.
Refrigerate, covered, overnight. If desired, top with whipped cream when
served.
Restaurant Cheesecake
/2 cup graham cracker crumbs
3/4 plus 2 T sugar
3 T cornstarch
30 ounces cream cheese, softened
1 large egg
1/2 cup heavy cream
1/4 teaspoon vanilla extract
1/2 teaspoon almond extract
Preheat oven to 350 degrees F. Butter bottom and sides of 8 or 9 inch
springform pan. Lightly coat the bottom of the pan with the graham cracker
crumbs and refrigerate.
Combine the sugar and the cornstarch ( sift if lumpy) and beat in the cream
cheese. Beat in the egg. Slowly drizzle in the heavy cream beating
constantly but do not overbeat! Add the extracts and stir well. Pour into
pan and bake until the top is a golden color, about 40-45 minutes. Cool in
pan on rack for 3 hours.
Serves 8-10
Coconut Macaroon Cheesecake
Coconut Macaroon Cheesecake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup flaked coconut -- toasted
1/2 cup ground pecans
2 tablespoons butter or margarine -- melted
24 ounces cream cheese -- softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3 eggs
1 egg white
1/2 teaspoon vanilla extract
1/3 cup sugar
2/3 cup flaked coconut -- toasted
In a small bowl combine 1 cup toasted coconut, ground pecans and butter. Press
onto bottom of 9" spring-form pan. Set aside. In a large bowl beat cream cheese
with electric mixer on low speed; gradually add 1/2 cup sugar, 1/2 teaspoon
vanilla and almond extract. Beat until fluffy. Add 3 whole eggs; beat on low
speed just until combined. Pour into crust-lined pan. Bake 350 degrees for 35
min. (won't be done). Meanwhile, in a small mixing bowl beat egg white and
remaining vanilla with an electric mixer until soft peaks form (tips curl);
gradually beat in the 1/3 cup sugar until stiff peaks form. Fold in 2/3 cup
toasted coconut. Carefully spread atop partially baked cheesecake. Return to
oven and bake 20 min. more. Cool on wire rack for 15 min. Loosen side of
cheesecake from pan. Cool 30 min. more; remove side of pan. Cool completely.
Cover and chill at least 4 hours before serving. To serve, garnish with
strawberries and/or additional toasted coconut
15 Minute Lemon Cheesecake
Serving Size : 6 Preparation Time :0:00
Categories : Cheesecakes Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-41
-----CRUST:-----
1/3 cup Powdered sugar
1 1/2 cups Graham cracker crumbs
1/2 cup Butter/oleo -- melted
-----FILLING:-----
8 ounces Cream cheese
2 cups Milk
1 package Instant lemon pudding
Mix sugar; crumbs, and oleo. Bake as for crumb crust. Mix cream cheese until
smooth. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining
milk and pudding mix. Beat slowly with egg beater for 1 minute. Do not
overbeat. Pour into cooled crust. Chill
Title: Almost Perfect Cheesecake
Categories: Cheesecake
Yield: 4 Servings
MMMMM-----------------CRUST-----------...
1 Box vanilla wafers
1/2 cup butter
MMMMM----------------FILLING----------...
3 large Pkg. cream cheese
3/4 cup Sugar
Juice of one large lemon
3 Grade A large eggs
MMMMM----------------TOPPING----------...
3 cup Sour cream
3/4 cup Sugar
2 tsp Vanilla
MMMMM-----------------GLAZE-----------...
1 can (1 lb) sour pitted cherries
(packed in water)
1/2 cup Sugar
1 Tbsp Cornstarch
1 Tbsp Lemon juice
2 drops Red food coloring
For the crust:
Crush wafers in food processor or blender until finely ground.
Melt butter and mix with wafers for crust. Press into a 10 inch
springform pan with your fingers, take care to make the crust as
thin as possible with special attention to the corners where the
crust tends to be a bit thick.
For the filling:
Blend thoroughly the cream cheese, sugar and lemon juice. Mix until
smooth . Add eggs and blend well. Pour mixture into crust and bake
for 30 to 45 minutes at 350 degrees. When done the cake will be set
(not solid), slightly golden, and perhaps split on top. It is better
slightly over and not under done. Remove from the oven and cool on
a rack. It will firm up more on cooling. This is an important
step.cool for about 45 minutes.
For the topping:
Mix sour cream, 3/4 cup sugar and vanilla. Pour on top of cooled
cake. Return to 350 degree oven for 30 minutes. Cool to room
temperature. Refrigerate and cool thoroughly (overnight is fine) but
at least 5-6 hours). Freezes well. You may serve now if you do not
care for a glaze or for a killer bodiller glaze.
For the glaze:
Drain cherries, reserving 1/2 cup liquid. Put aside cherries. In a
saucepan, combine sugar, cornstarch. Add cherry liquid, stir until
smooth. Bring to a boil over medium heat and boil 1 minute.until
thick and clear. Remove from heat, let cool slightly. Add lemon
juice, cherries, food coloring. Cool until still warm but pourable.
Pour on top on chilled cheese cake. Refrigerate for an hour or
so.While the cake may be prepared a day before, do not glaze
until the day that you plan to serve. I have also used commercially
prepared pie fillings as a glaze with good results.
From: Earl Shelsby
Answers: CHOCOLATE CHEESECAKE
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
8 1/2 ounces Chocolate wafer pkg.
1/3 cup Butter -- melted
2 tablespoons Sugar
1/4 teaspoon Nutmeg
-----FILLING-----
3 Eggs
1 cup Sugar
24 ounces Cream cheese -- softened
12 ounces Semi-sweet chocolate pieces*
1 teaspoon Vanilla extract
1/8 teaspoon Salt
1 cup Sour cream
Whipped cream -- opt.
*melted Everyone has a favorite cheesecake recipe; this is mine.
CRUST - Crush chocolate wafers into fine crumbs. Combine with butter, sugar
and nutmeg. Press evenly over bottom and sides, to 1/2 inch from the top of a
9-inch springform pan. Refrigerate.
FILLING - Beat eggs and sugar until light. Add softened cream cheese and beat
until smooth. Blend in melted chocolate, vanilla, salt and sour cream
thoroughly. Pour batter into crumb crust. Bake at 350 for 1 hour, until
cheesecake is just firm when pan is jiggled slightly. Cool in pan on wire
rack.
Refrigerate, covered, overnight. If desired, top with whipped cream when
served.
Restaurant Cheesecake
/2 cup graham cracker crumbs
3/4 plus 2 T sugar
3 T cornstarch
30 ounces cream cheese, softened
1 large egg
1/2 cup heavy cream
1/4 teaspoon vanilla extract
1/2 teaspoon almond extract
Preheat oven to 350 degrees F. Butter bottom and sides of 8 or 9 inch
springform pan. Lightly coat the bottom of the pan with the graham cracker
crumbs and refrigerate.
Combine the sugar and the cornstarch ( sift if lumpy) and beat in the cream
cheese. Beat in the egg. Slowly drizzle in the heavy cream beating
constantly but do not overbeat! Add the extracts and stir well. Pour into
pan and bake until the top is a golden color, about 40-45 minutes. Cool in
pan on rack for 3 hours.
Serves 8-10
Coconut Macaroon Cheesecake
Coconut Macaroon Cheesecake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup flaked coconut -- toasted
1/2 cup ground pecans
2 tablespoons butter or margarine -- melted
24 ounces cream cheese -- softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3 eggs
1 egg white
1/2 teaspoon vanilla extract
1/3 cup sugar
2/3 cup flaked coconut -- toasted
In a small bowl combine 1 cup toasted coconut, ground pecans and butter. Press
onto bottom of 9" spring-form pan. Set aside. In a large bowl beat cream cheese
with electric mixer on low speed; gradually add 1/2 cup sugar, 1/2 teaspoon
vanilla and almond extract. Beat until fluffy. Add 3 whole eggs; beat on low
speed just until combined. Pour into crust-lined pan. Bake 350 degrees for 35
min. (won't be done). Meanwhile, in a small mixing bowl beat egg white and
remaining vanilla with an electric mixer until soft peaks form (tips curl);
gradually beat in the 1/3 cup sugar until stiff peaks form. Fold in 2/3 cup
toasted coconut. Carefully spread atop partially baked cheesecake. Return to
oven and bake 20 min. more. Cool on wire rack for 15 min. Loosen side of
cheesecake from pan. Cool 30 min. more; remove side of pan. Cool completely.
Cover and chill at least 4 hours before serving. To serve, garnish with
strawberries and/or additional toasted coconut
15 Minute Lemon Cheesecake
Serving Size : 6 Preparation Time :0:00
Categories : Cheesecakes Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-41
-----CRUST:-----
1/3 cup Powdered sugar
1 1/2 cups Graham cracker crumbs
1/2 cup Butter/oleo -- melted
-----FILLING:-----
8 ounces Cream cheese
2 cups Milk
1 package Instant lemon pudding
Mix sugar; crumbs, and oleo. Bake as for crumb crust. Mix cream cheese until
smooth. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining
milk and pudding mix. Beat slowly with egg beater for 1 minute. Do not
overbeat. Pour into cooled crust. Chill
Title: Almost Perfect Cheesecake
Categories: Cheesecake
Yield: 4 Servings
MMMMM-----------------CRUST-----------...
1 Box vanilla wafers
1/2 cup butter
MMMMM----------------FILLING----------...
3 large Pkg. cream cheese
3/4 cup Sugar
Juice of one large lemon
3 Grade A large eggs
MMMMM----------------TOPPING----------...
3 cup Sour cream
3/4 cup Sugar
2 tsp Vanilla
MMMMM-----------------GLAZE-----------...
1 can (1 lb) sour pitted cherries
(packed in water)
1/2 cup Sugar
1 Tbsp Cornstarch
1 Tbsp Lemon juice
2 drops Red food coloring
For the crust:
Crush wafers in food processor or blender until finely ground.
Melt butter and mix with wafers for crust. Press into a 10 inch
springform pan with your fingers, take care to make the crust as
thin as possible with special attention to the corners where the
crust tends to be a bit thick.
For the filling:
Blend thoroughly the cream cheese, sugar and lemon juice. Mix until
smooth . Add eggs and blend well. Pour mixture into crust and bake
for 30 to 45 minutes at 350 degrees. When done the cake will be set
(not solid), slightly golden, and perhaps split on top. It is better
slightly over and not under done. Remove from the oven and cool on
a rack. It will firm up more on cooling. This is an important
step.cool for about 45 minutes.
For the topping:
Mix sour cream, 3/4 cup sugar and vanilla. Pour on top of cooled
cake. Return to 350 degree oven for 30 minutes. Cool to room
temperature. Refrigerate and cool thoroughly (overnight is fine) but
at least 5-6 hours). Freezes well. You may serve now if you do not
care for a glaze or for a killer bodiller glaze.
For the glaze:
Drain cherries, reserving 1/2 cup liquid. Put aside cherries. In a
saucepan, combine sugar, cornstarch. Add cherry liquid, stir until
smooth. Bring to a boil over medium heat and boil 1 minute.until
thick and clear. Remove from heat, let cool slightly. Add lemon
juice, cherries, food coloring. Cool until still warm but pourable.
Pour on top on chilled cheese cake. Refrigerate for an hour or
so.While the cake may be prepared a day before, do not glaze
until the day that you plan to serve. I have also used commercially
prepared pie fillings as a glaze with good results.
From: Earl Shelsby
foodnetwork.com
cheese, breadcrumbs... baking tin, flour...oven...180degrees , 45 minutes..... cake is ready?;-) eat !
PHILADELPHIA? Classic Cheesecake
1-1/2 cups HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan.
BEAT cream cheese, 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 55 minutes or until center is almost set. Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.