What is you favourite Cheesecake Recipe?!
Recipes would be helpful (or linkS) :)Www@FoodAQ@Com
Answers:
Hello,
My favorite cheesecake is White Chocolate Cheesecake!. Not only is it great alone but also pairs nicely with fresh berries!.
Here is the link to the recipe!. There is also a photo so you know what it looks like!
http://www!.the-chocolate-spot!.com/white-!.!.!.
I hope you get lots of great new recipes!
Good Luck!
genesee@the-chocolate-spot!.comWww@FoodAQ@Com
My favorite cheesecake is White Chocolate Cheesecake!. Not only is it great alone but also pairs nicely with fresh berries!.
Here is the link to the recipe!. There is also a photo so you know what it looks like!
http://www!.the-chocolate-spot!.com/white-!.!.!.
I hope you get lots of great new recipes!
Good Luck!
genesee@the-chocolate-spot!.comWww@FoodAQ@Com
That would have to bbe HANDS DOWN Chantal's Cheesecake Recipe!!! 5000 stars to this one!!!
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!.Www@FoodAQ@Com
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!.Www@FoodAQ@Com
Honey Ricotta Cheesecake
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Eggilicious
8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
1 (12-ounce) container fresh whole milk ricotta, drained
2 (8-ounce) packages cream cheese, room temperature
3/4 cup sugar
1/4 cup orange blossom or clover honey
1 tablespoon orange zest
4 large eggs
Preheat the oven to 350 degrees F!.
Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil!. Finely grind the biscotti in a food processor!. Add the melted butter and process until the crumbs are moistened!. Press the crumb mixture over the bottom (not the sides) of the prepared pan!. Bake until the crust is golden, about 15 minutes!. Cool the crust completely on a cooling rack!.
Blend the ricotta in a clean food processor until smooth!. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl!. Blend in the honey and orange zest!. Add the eggs and pulse just until blended!.
Pour the cheese mixture over the crust in the pan!. Place the springform pan in a large roasting pan!. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan!. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold)!.
Transfer the cake to a rack and cool 1 hour!. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days!. Cut the cake into wedges and serve!.Www@FoodAQ@Com
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Eggilicious
8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
1 (12-ounce) container fresh whole milk ricotta, drained
2 (8-ounce) packages cream cheese, room temperature
3/4 cup sugar
1/4 cup orange blossom or clover honey
1 tablespoon orange zest
4 large eggs
Preheat the oven to 350 degrees F!.
Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil!. Finely grind the biscotti in a food processor!. Add the melted butter and process until the crumbs are moistened!. Press the crumb mixture over the bottom (not the sides) of the prepared pan!. Bake until the crust is golden, about 15 minutes!. Cool the crust completely on a cooling rack!.
Blend the ricotta in a clean food processor until smooth!. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl!. Blend in the honey and orange zest!. Add the eggs and pulse just until blended!.
Pour the cheese mixture over the crust in the pan!. Place the springform pan in a large roasting pan!. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan!. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold)!.
Transfer the cake to a rack and cool 1 hour!. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days!. Cut the cake into wedges and serve!.Www@FoodAQ@Com
The one in my family that's always a hit is "Grandma's Better than Sex Cheesecake"
For the crust:
5 oz Graham cracker crumbs
3 tb Sugar
5 tb Butter melted
For the Filling:
16 oz Cream cheese softened
1/2 c Sugar
1/2 ts French Vanilla
pinch of Salt
2 lg Eggs
3 tb Chambord liqueur
For the topping:
8 oz Sour cream
1 tb Sugar
1/2 ts Vanilla
1 tb Chambord liqueur
1 c Raspberries (or any type of berry perferred) fresh
Baking:
Preheat oven to 350°F!. To prepare crust, mix graham cracker crumbs, sugar and butter!. Press mixture firmly into bottom of 9" spring-form pan!.
To make filling, mix cream cheese, sugar, vanilla, and salt at
medium speed with electric mixer!. Add eggs, and mix until well blended!. Using a fork, gently fold Chambord into batter!. Pour mixture into the cracker crust!.
Bake for approximately 40 minutes or until golden brown!. Loosen cake from rim of pan!. Let cool and remove rim of pan!.
To prepare topping, mix sour cream, sugar, vanilla, and Chambord liqueur and spread evenly over cheesecake!. Refrigerate for 4 hours (or until firm)!. Top with fresh raspberries just before serving!.
mmmm—So good!.Www@FoodAQ@Com
For the crust:
5 oz Graham cracker crumbs
3 tb Sugar
5 tb Butter melted
For the Filling:
16 oz Cream cheese softened
1/2 c Sugar
1/2 ts French Vanilla
pinch of Salt
2 lg Eggs
3 tb Chambord liqueur
For the topping:
8 oz Sour cream
1 tb Sugar
1/2 ts Vanilla
1 tb Chambord liqueur
1 c Raspberries (or any type of berry perferred) fresh
Baking:
Preheat oven to 350°F!. To prepare crust, mix graham cracker crumbs, sugar and butter!. Press mixture firmly into bottom of 9" spring-form pan!.
To make filling, mix cream cheese, sugar, vanilla, and salt at
medium speed with electric mixer!. Add eggs, and mix until well blended!. Using a fork, gently fold Chambord into batter!. Pour mixture into the cracker crust!.
Bake for approximately 40 minutes or until golden brown!. Loosen cake from rim of pan!. Let cool and remove rim of pan!.
To prepare topping, mix sour cream, sugar, vanilla, and Chambord liqueur and spread evenly over cheesecake!. Refrigerate for 4 hours (or until firm)!. Top with fresh raspberries just before serving!.
mmmm—So good!.Www@FoodAQ@Com
This is the no bake one that I love the best:
Pineapple Cheesecake Dessert
2 cups BAKER'S ANGEL FLAKE Coconut
1/2 cup finely chopped PLANTERS Pecans
3 Tbsp!. flour
3 Tbsp!. butter or margarine
1 envelope KNOX Unflavored Gelatine
1/4 cup cold water
3 containers (8 oz!. each) PHILADELPHIA Cream Cheese Spread
1/2 cup sugar
1 can (20 oz!.) crushed pineapple, drained, reserving 1/2 cup liquid
1 tub (8 oz!.) COOL WHIP Whipped Topping, thawed
PREHEAT oven to 350°F!. Mix coconut, pecans, flour and butter; press firmly onto bottom of 13x9-inch baking dish!. Bake 15 minutes!. Cool completely!.
SPRINKLE gelatin over water in small saucepan; let stand 1 minute!. Cook on low heat 5 minutes or until gelatin is completely dissolved, stirring occasionally!.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended!. Gradually add gelatin and reserved pineapple liquid, beating until blended!. Refrigerate until slightly thickened!. Gently stir in pineapple and whipped topping; pour over crust!. Refrigerate several hours or overnight until firm!. Store leftover dessert in refrigerator!.
And the other one that I made for Christmas!.!.!. was yummy!!
White Chocolate Cherry Pecan Cheesecake
1 cup PLANTERS Pecan Halves, toasted, divided
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup sugar
1/4 cup (1/2 stick) margarine or butter, melted
3 pkg!. (8 oz!. each) PHILADELPHIA Cream Cheese, softened
1 can (14 oz!.) sweetened condensed milk
1 pkg!. (6 oz!.) BAKER'S Premium White Baking Chocolate, melted
2 tsp!. vanilla, divided
4 eggs
1 can (21 oz!.) cherry pie filling
1 cup thawed COOL WHIP Whipped Topping
PREHEAT oven to 300°F if using a silver 9-inch springform pan (or to 275°F if using a dark nonstick 9-inch springform pan)!. Reserve 16 of the pecan halves for garnish!. Finely chop remaining pecans; mix with graham crumbs, sugar and margarine!. Press firmly onto bottom of pan!.
BEAT cream cheese in large bowl with electric mixer on medium speed until creamy!. Gradually add sweetened condensed milk, beating until well blended!. Add chocolate and 1 tsp!. of the vanilla; mix well!. Add eggs, 1 at a time, mixing on low speed after each addition just until blended!. Pour over crust!.
BAKE 1 hour or until center is almost set!. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan!. Refrigerate 4 hours or overnight!.
MIX pie filling and remaining 1 tsp!. vanilla; spoon over cheesecake!. Top with whipped topping and reserved pecans!. Cut into wedges to serve!. Store leftover cheesecake in refrigerator!.
ENJOYWww@FoodAQ@Com
Pineapple Cheesecake Dessert
2 cups BAKER'S ANGEL FLAKE Coconut
1/2 cup finely chopped PLANTERS Pecans
3 Tbsp!. flour
3 Tbsp!. butter or margarine
1 envelope KNOX Unflavored Gelatine
1/4 cup cold water
3 containers (8 oz!. each) PHILADELPHIA Cream Cheese Spread
1/2 cup sugar
1 can (20 oz!.) crushed pineapple, drained, reserving 1/2 cup liquid
1 tub (8 oz!.) COOL WHIP Whipped Topping, thawed
PREHEAT oven to 350°F!. Mix coconut, pecans, flour and butter; press firmly onto bottom of 13x9-inch baking dish!. Bake 15 minutes!. Cool completely!.
SPRINKLE gelatin over water in small saucepan; let stand 1 minute!. Cook on low heat 5 minutes or until gelatin is completely dissolved, stirring occasionally!.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended!. Gradually add gelatin and reserved pineapple liquid, beating until blended!. Refrigerate until slightly thickened!. Gently stir in pineapple and whipped topping; pour over crust!. Refrigerate several hours or overnight until firm!. Store leftover dessert in refrigerator!.
And the other one that I made for Christmas!.!.!. was yummy!!
White Chocolate Cherry Pecan Cheesecake
1 cup PLANTERS Pecan Halves, toasted, divided
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup sugar
1/4 cup (1/2 stick) margarine or butter, melted
3 pkg!. (8 oz!. each) PHILADELPHIA Cream Cheese, softened
1 can (14 oz!.) sweetened condensed milk
1 pkg!. (6 oz!.) BAKER'S Premium White Baking Chocolate, melted
2 tsp!. vanilla, divided
4 eggs
1 can (21 oz!.) cherry pie filling
1 cup thawed COOL WHIP Whipped Topping
PREHEAT oven to 300°F if using a silver 9-inch springform pan (or to 275°F if using a dark nonstick 9-inch springform pan)!. Reserve 16 of the pecan halves for garnish!. Finely chop remaining pecans; mix with graham crumbs, sugar and margarine!. Press firmly onto bottom of pan!.
BEAT cream cheese in large bowl with electric mixer on medium speed until creamy!. Gradually add sweetened condensed milk, beating until well blended!. Add chocolate and 1 tsp!. of the vanilla; mix well!. Add eggs, 1 at a time, mixing on low speed after each addition just until blended!. Pour over crust!.
BAKE 1 hour or until center is almost set!. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan!. Refrigerate 4 hours or overnight!.
MIX pie filling and remaining 1 tsp!. vanilla; spoon over cheesecake!. Top with whipped topping and reserved pecans!. Cut into wedges to serve!. Store leftover cheesecake in refrigerator!.
ENJOYWww@FoodAQ@Com
VERY simple creamy cheesecake - Cooking time is the key!.
Graham cracker crust - $1!.25 on sale at the grocery store!. (Brown for 9 minutes)
Room temperature ingredients:
2 Blocks Cream cheese - 8 oz each
2 Eggs, 1/3 Cup Sugar, 1 Squirt Lemon Juice
Put a large pan of water in the oven to avoid cracking!.
Cream the cheese good!. Add sugar, eggs & lemon juice!. Bake at 350!.
At the 30 minute mark, turn off the oven!.
At the 40 minute mark, crack open the oven door!.
At the 50 minute mark, open the oven door all the way!.
At the 60 minute mark, put it on top of the stove!.
At the 75 minute mark, put it in the fridge!.
Wait at least 4 hours before serving!.Www@FoodAQ@Com
Graham cracker crust - $1!.25 on sale at the grocery store!. (Brown for 9 minutes)
Room temperature ingredients:
2 Blocks Cream cheese - 8 oz each
2 Eggs, 1/3 Cup Sugar, 1 Squirt Lemon Juice
Put a large pan of water in the oven to avoid cracking!.
Cream the cheese good!. Add sugar, eggs & lemon juice!. Bake at 350!.
At the 30 minute mark, turn off the oven!.
At the 40 minute mark, crack open the oven door!.
At the 50 minute mark, open the oven door all the way!.
At the 60 minute mark, put it on top of the stove!.
At the 75 minute mark, put it in the fridge!.
Wait at least 4 hours before serving!.Www@FoodAQ@Com
I'm kind of a purist!. I like it plain, unless I make a fresh raspberry or blackberry sauce to go on top!.
Best Cheesecake
Crust
2 cups grahm cracker crumbs
1/2 cup sugar
4 Tsb melted butter
1 large egg white lightly beaten
Preheat oven to 375oF!. Mix all crust ingredients and press into bottom and a little way up sides of 10 inch springform pan!. Bake for 5-10 minutes!. Cool until reaches room temp!.
Filling
5 packages of cream cheese
1 3/4 cups of sugar
2 large eggs
1 Tsb fresh lemon juice
1 Tsb vanilla extract!.!.pure if have
2/3 cup heavy cream
Reduce oven to 325oF!. Wrap bottom of sprinform pan with alumium foil!. A few sheets!.
Beat cream cheese and sugar until smooth!. Best if done when cream cheese is at room temperature!. In a small bowl lightly beat eggs, lemon juice and vanilla!. With mixer running slowly add egg mixture to cream cheese!. In about 4 increments!.Add heavy cream next!. Mix well!.
Pour cream cheese filling into springform pan!. Place springform pan in a shallow roasting pan and fill roasting pan with enough hot water to come up half inch of springform pan!.
Bake for 60 to 90 minutes, or until center is firm !.Www@FoodAQ@Com
Best Cheesecake
Crust
2 cups grahm cracker crumbs
1/2 cup sugar
4 Tsb melted butter
1 large egg white lightly beaten
Preheat oven to 375oF!. Mix all crust ingredients and press into bottom and a little way up sides of 10 inch springform pan!. Bake for 5-10 minutes!. Cool until reaches room temp!.
Filling
5 packages of cream cheese
1 3/4 cups of sugar
2 large eggs
1 Tsb fresh lemon juice
1 Tsb vanilla extract!.!.pure if have
2/3 cup heavy cream
Reduce oven to 325oF!. Wrap bottom of sprinform pan with alumium foil!. A few sheets!.
Beat cream cheese and sugar until smooth!. Best if done when cream cheese is at room temperature!. In a small bowl lightly beat eggs, lemon juice and vanilla!. With mixer running slowly add egg mixture to cream cheese!. In about 4 increments!.Add heavy cream next!. Mix well!.
Pour cream cheese filling into springform pan!. Place springform pan in a shallow roasting pan and fill roasting pan with enough hot water to come up half inch of springform pan!.
Bake for 60 to 90 minutes, or until center is firm !.Www@FoodAQ@Com