What is a good recipe for cheesecake?!
Im not picky i like all kinds of combinations
My favorite so far is mango cheesecake with kiwi topping and pineapple glazeWww@FoodAQ@Com
My favorite so far is mango cheesecake with kiwi topping and pineapple glazeWww@FoodAQ@Com
Answers:
go to this link: http://www!.cooksrecipes!.com/desserts/che!.!.!.
there is a LONG list of recipes for all types of cheesecakes there!. enjoy :DWww@FoodAQ@Com
there is a LONG list of recipes for all types of cheesecakes there!. enjoy :DWww@FoodAQ@Com
Easy as "pie" recipe!. I have used all different pie fillings as toppings, as well as combinations of fresh fruit and different fruit flavored extracts in place of the vanilla extract!.
Basic Cheesecake
Ingredients:
Crust
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, melted
Filling
3 (8 ounce) packages Philadelphia Cream cheese, softened
3/4 cup white sugar
3 large eggs
1 teaspoon vanilla
pie filling (optional) or , to top cheesecake (optional)
Directions
1!. Preheat oven to 325F degrees!.
2!. Combine crumbs, sugar and melted margarine and press onto the bottom of a 9-inch springform pan!.
3!. Bake for 10 minutes, remove from oven and raise oven temperature to 450F degrees!.
4!. To make filling, combine softened cream cheese and sugar in a large bowl with an electric mixer, beating at medium speed until well mixed!.
5!. Add eggs, one at a time, mixing well after each addition; blend in vanilla then pour into crust!.
6!. Bake for 10 minutes at 450F, then reduce heat to 250F and for 25-30 minutes more, or until set!.
7!. Loosen cake from rim of pan; cool before removing rim of pan!.
8!. Chill; top individual slices with desired topping, if any, just before serving!.Www@FoodAQ@Com
Basic Cheesecake
Ingredients:
Crust
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, melted
Filling
3 (8 ounce) packages Philadelphia Cream cheese, softened
3/4 cup white sugar
3 large eggs
1 teaspoon vanilla
pie filling (optional) or , to top cheesecake (optional)
Directions
1!. Preheat oven to 325F degrees!.
2!. Combine crumbs, sugar and melted margarine and press onto the bottom of a 9-inch springform pan!.
3!. Bake for 10 minutes, remove from oven and raise oven temperature to 450F degrees!.
4!. To make filling, combine softened cream cheese and sugar in a large bowl with an electric mixer, beating at medium speed until well mixed!.
5!. Add eggs, one at a time, mixing well after each addition; blend in vanilla then pour into crust!.
6!. Bake for 10 minutes at 450F, then reduce heat to 250F and for 25-30 minutes more, or until set!.
7!. Loosen cake from rim of pan; cool before removing rim of pan!.
8!. Chill; top individual slices with desired topping, if any, just before serving!.Www@FoodAQ@Com
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 chilledWww@FoodAQ@Com
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 chilledWww@FoodAQ@Com
Marbled Cheesecake
http://bakingsheet!.blogspot!.com/2005/09/!.!.!.
2 cups graham crackers, crushed into crumbs
1/4 cup sugar
1/2 cup butter, melted
2-8 oz!. packages of cream cheese, softened
1-14 oz!. can sweetened condensed milk
3 eggs, room temperature
4 oz bittersweet/semisweet chocolate
Preheat oven to 350F!.
Mix together graham cracker crumbs, sugar and melted butter until mixture is wet (or pulse in a food processor until crumbs clump together) and begins to stick together!. Spread mixture evenly in a 9 inch springform pan and press down firmly!. Bake for 10 minutes!. Set aside!.
Reduce oven temperature to 300F!.
Melt chocolate into a medium sized bowl!.
In a large bowl, beat cream cheese until smooth!. Add condensed milk and beat until smooth!. Add eggs, one by one, beating each until fully incorporated!. Pour 1/2 of the batter into the bowl with the melted chocolate and stir well!. Pour chocolate and plain batters into the prepared pan, evenly distributing and alternating batters!. Swirl with a clean knife!.
Bake cheesecake for 50-55 minutes!. It will not look totally firm when done; it will jiggle!. The whole cake should jiggle evenly, though the center might be a bit looser!.
Cool cheesecake at room temperature for at least 1 hour before refrigerating!. Refrigerate overnight or at least 4 hours!.
Store in refrigerator until ready to serve!.
Serves 12Www@FoodAQ@Com
http://bakingsheet!.blogspot!.com/2005/09/!.!.!.
2 cups graham crackers, crushed into crumbs
1/4 cup sugar
1/2 cup butter, melted
2-8 oz!. packages of cream cheese, softened
1-14 oz!. can sweetened condensed milk
3 eggs, room temperature
4 oz bittersweet/semisweet chocolate
Preheat oven to 350F!.
Mix together graham cracker crumbs, sugar and melted butter until mixture is wet (or pulse in a food processor until crumbs clump together) and begins to stick together!. Spread mixture evenly in a 9 inch springform pan and press down firmly!. Bake for 10 minutes!. Set aside!.
Reduce oven temperature to 300F!.
Melt chocolate into a medium sized bowl!.
In a large bowl, beat cream cheese until smooth!. Add condensed milk and beat until smooth!. Add eggs, one by one, beating each until fully incorporated!. Pour 1/2 of the batter into the bowl with the melted chocolate and stir well!. Pour chocolate and plain batters into the prepared pan, evenly distributing and alternating batters!. Swirl with a clean knife!.
Bake cheesecake for 50-55 minutes!. It will not look totally firm when done; it will jiggle!. The whole cake should jiggle evenly, though the center might be a bit looser!.
Cool cheesecake at room temperature for at least 1 hour before refrigerating!. Refrigerate overnight or at least 4 hours!.
Store in refrigerator until ready to serve!.
Serves 12Www@FoodAQ@Com
Mmm!. I love this one in my betty crocker cook book! It is called a newyork cheese cake and it is amazing!.
Chocolate bottom layer of cheese cake
Vanilla top layer of cheese cake!.
Nilla Wafer crust
drizzled with caramel and sprinkled with chopped pecans!]
its amazingWww@FoodAQ@Com
Chocolate bottom layer of cheese cake
Vanilla top layer of cheese cake!.
Nilla Wafer crust
drizzled with caramel and sprinkled with chopped pecans!]
its amazingWww@FoodAQ@Com
Try this CLASSIC CHIFFON CHEESECAKE
http://www!.cooks!.com/rec/doc/0,1813,1551!.!.!.Www@FoodAQ@Com
http://www!.cooks!.com/rec/doc/0,1813,1551!.!.!.Www@FoodAQ@Com
Go to Philly cheesecake!.com they always have new and interesting recipes!.Www@FoodAQ@Com
I would like to try key lime cheesecake!Www@FoodAQ@Com