Cheese cake does any one know a good recipe for a nice creamy one!
Answers:
Dreamy Creamy Cheesecake
Ingredients
16 graham crackers, crushed
3 tablespoons butter or margarine, melted
4 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
3/4 cup half-and-half cream
4 large eggs (or extra large)
1 cup sour cream
1 tablespoon vanilla
1/4 cup flour
Directions
1Set oven to 350 degrees!.
2Grease a 9-inch springform baking pan!.
3Mix the crackers with melted butter, and press into bottom of the pan!.
4In a large bowl, combine cream cheese, vanilla and sugar beat with an elecrtic mixer until smooth (about 5 minutes)!.
5Add in half and half cream until well blended!.
6Seperate the 4 eggs into a bowl (making certain there is no shell) and beat slightly!.
7Add in eggs to cream cheese mixture, and beat until combined (about 1 minute)!.
8Add in the sour cream and flour; beat until combined and smooth!.
9Bake for 1 hour!.
10Turn off oven heat (keep oven door closed)!.
11Let the cheesecake sit in the oven without heat for 1 hour (this prevents cracking)!.
12Chill in the refrigerator about 7 hours (or overnight is even better) before serving!.
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Rich and Creamy Cheesecake
1 tablespoon butter, melted
3 tablespoons graham cracker crumbs
4 (8-ounce) packages cream cheese
1 1/4 cups granulated sugar
4 large eggs
1 teaspoon zest from 1 small lemon
2 teaspoons vanilla extract
1/4 cup heavy cream
1/4 cup sour cream
Adjust oven rack to middle position and preheat oven to 325*F (160*C)!. Place foil over bottom disk of a 9-inch springform pan, tucking excess underneath disk; assemble pan!. Pull up foil around pan sides!. Brush interior of pan with butter!. Sprinkle graham cracker crumbs into pan, tilting it in all directions to coat evenly with crumbs!. Cover exterior of pan with a sheet of heavy-duty foil and set in a large roasting pan!. Bring a kettle of water to a boil for water bath!.
Meanwhile, beat cream cheese with an electric mixer until smooth!. Gradually add sugar and beat on medium speed until it is fully incorporated, about 3 minutes!. Add eggs, one at a time, beating until just incorporated and scraping down bowl after each addition!. (If you don't scrape down bowl after the addition of each egg, any cream cheese sticking to the sides will make the batter lumpy!.) Add zest and vanilla and beat until just incorporated!. Stir in cream and sour cream by hand!.
Pour batter into springform pan!. Set roasting pan on oven rack, set springform pan in it, and pour in enough boiling water to come about halfway up the side of springform pan!. Bake until perimeter of cake is set but center jiggles when pan is tapped, 55 to 60 minutes!. Turn off heat and leave oven door ajar using a long-handled wooden spoon if necessary to hold it open for 1 hour!. Remove springform pan from water bath and set on a wire rack; cool to room temperature!. Cover and refrigerate until chilled, at least 4 hours!. Cheesecake can be refrigerated for up to 4 days!.
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New York Cheesecake
New York Cheesecake
Chocolate Pecan Crust
10 rectangular chocolate graham crackers
3/4 cup ground pecans
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter (at room temperature)
Place graham crackers in large plastic food storage bag!. Finely crush with rolling pin!. Place in bowl!. Add pecans, sugar and cinnamon; stir to mix well!. Add butter; mix until well blended!. Scatter crumb mixture over bottom of 9-inch springform pan!. Cover with plastic wrap; press evenly over bottom and up sides of pan!. Refrigerate pan until ready to use!.
Filling
32 ounces cream cheese (at room temperature)
1 1/4 cups granulated sugar
4 eggs
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
Whole strawberries (optional)
Fresh mint sprigs (optional)
Beat cream cheese in large bowl with electric mixer or in food processor, until well blended and smooth!.
Gradually beat in sugar until well blended!. Add eggs, one at a time, beating well after each addition!.
Add lemon juice and vanilla extract; beat until blended!. Pour cheese filling evenly into crust-lined pan!.
Bake cheesecake at 350 degrees F for 50 minutes or until the center is just set!. Remove the pan to a wire rack to cool completely!. Refrigerate for at least 12 hours or overnight!.
To serve, remove side of pan!. Cut into wedges!. Garnish with whole strawberries and fresh mint sprigs if desired!.
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Caramel Apple Cheesecake
Crust
1 1/2 c Graham cracker crumbs
2 tb Sugar
1/4 c Melted butter
Filling
16 oz Cream cheese; softened
1 c Sugar
3/4 ts Cinnamon
1/2 ts Apple pie spice
1 2/3 c Applesauce
2 tb Lemon juice
5 Eggs
Caramel Pecan Sauce
1/2 c Sugar
1/2 c Whipping cream
1 tb Butter
1/3 c Coarsely chopped pecans
Crust:
Combine crumbs, sugar and butter!. Press on bottom and up sides of a 9" springform pan!. Bake at 375° until edges begin to brown, about 10 minutes!. Cool slightly on a wire rack!.
Filling:
Beat cream cheese, 1 cup sugar, cinnamon and apple pie spice until fluffy!. Beat in applesauce and lemon juice!. Beat in eggs until combined!.
Pour into crust!. Place on a cookie sheet and bake at 375° 40-45 minutes or until nearly set in center!. Cool on a wire rack 15 minutes before loosening side of pan!. Let cool another 30 minutes, then remove side!. Cool completely; chill at least 4 hours!.
To serve, cut into wedges and top with sauce!.
Sauce:
Melt sugar in heavy saucepan without stirring, shaking pan occasionally, until golden brown!. After mixture begins to bubble, stir as needed!. Remove from heat; pour in cream carefully!. Stir in butter!. Return to heat; cook and stir until smooth and heated through!. Stir in pecans!. Cool!.
Makes about 1 cup!.
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Ingredients
16 graham crackers, crushed
3 tablespoons butter or margarine, melted
4 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
3/4 cup half-and-half cream
4 large eggs (or extra large)
1 cup sour cream
1 tablespoon vanilla
1/4 cup flour
Directions
1Set oven to 350 degrees!.
2Grease a 9-inch springform baking pan!.
3Mix the crackers with melted butter, and press into bottom of the pan!.
4In a large bowl, combine cream cheese, vanilla and sugar beat with an elecrtic mixer until smooth (about 5 minutes)!.
5Add in half and half cream until well blended!.
6Seperate the 4 eggs into a bowl (making certain there is no shell) and beat slightly!.
7Add in eggs to cream cheese mixture, and beat until combined (about 1 minute)!.
8Add in the sour cream and flour; beat until combined and smooth!.
9Bake for 1 hour!.
10Turn off oven heat (keep oven door closed)!.
11Let the cheesecake sit in the oven without heat for 1 hour (this prevents cracking)!.
12Chill in the refrigerator about 7 hours (or overnight is even better) before serving!.
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Rich and Creamy Cheesecake
1 tablespoon butter, melted
3 tablespoons graham cracker crumbs
4 (8-ounce) packages cream cheese
1 1/4 cups granulated sugar
4 large eggs
1 teaspoon zest from 1 small lemon
2 teaspoons vanilla extract
1/4 cup heavy cream
1/4 cup sour cream
Adjust oven rack to middle position and preheat oven to 325*F (160*C)!. Place foil over bottom disk of a 9-inch springform pan, tucking excess underneath disk; assemble pan!. Pull up foil around pan sides!. Brush interior of pan with butter!. Sprinkle graham cracker crumbs into pan, tilting it in all directions to coat evenly with crumbs!. Cover exterior of pan with a sheet of heavy-duty foil and set in a large roasting pan!. Bring a kettle of water to a boil for water bath!.
Meanwhile, beat cream cheese with an electric mixer until smooth!. Gradually add sugar and beat on medium speed until it is fully incorporated, about 3 minutes!. Add eggs, one at a time, beating until just incorporated and scraping down bowl after each addition!. (If you don't scrape down bowl after the addition of each egg, any cream cheese sticking to the sides will make the batter lumpy!.) Add zest and vanilla and beat until just incorporated!. Stir in cream and sour cream by hand!.
Pour batter into springform pan!. Set roasting pan on oven rack, set springform pan in it, and pour in enough boiling water to come about halfway up the side of springform pan!. Bake until perimeter of cake is set but center jiggles when pan is tapped, 55 to 60 minutes!. Turn off heat and leave oven door ajar using a long-handled wooden spoon if necessary to hold it open for 1 hour!. Remove springform pan from water bath and set on a wire rack; cool to room temperature!. Cover and refrigerate until chilled, at least 4 hours!. Cheesecake can be refrigerated for up to 4 days!.
======================================!.!.!.
New York Cheesecake
New York Cheesecake
Chocolate Pecan Crust
10 rectangular chocolate graham crackers
3/4 cup ground pecans
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter (at room temperature)
Place graham crackers in large plastic food storage bag!. Finely crush with rolling pin!. Place in bowl!. Add pecans, sugar and cinnamon; stir to mix well!. Add butter; mix until well blended!. Scatter crumb mixture over bottom of 9-inch springform pan!. Cover with plastic wrap; press evenly over bottom and up sides of pan!. Refrigerate pan until ready to use!.
Filling
32 ounces cream cheese (at room temperature)
1 1/4 cups granulated sugar
4 eggs
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
Whole strawberries (optional)
Fresh mint sprigs (optional)
Beat cream cheese in large bowl with electric mixer or in food processor, until well blended and smooth!.
Gradually beat in sugar until well blended!. Add eggs, one at a time, beating well after each addition!.
Add lemon juice and vanilla extract; beat until blended!. Pour cheese filling evenly into crust-lined pan!.
Bake cheesecake at 350 degrees F for 50 minutes or until the center is just set!. Remove the pan to a wire rack to cool completely!. Refrigerate for at least 12 hours or overnight!.
To serve, remove side of pan!. Cut into wedges!. Garnish with whole strawberries and fresh mint sprigs if desired!.
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Caramel Apple Cheesecake
Crust
1 1/2 c Graham cracker crumbs
2 tb Sugar
1/4 c Melted butter
Filling
16 oz Cream cheese; softened
1 c Sugar
3/4 ts Cinnamon
1/2 ts Apple pie spice
1 2/3 c Applesauce
2 tb Lemon juice
5 Eggs
Caramel Pecan Sauce
1/2 c Sugar
1/2 c Whipping cream
1 tb Butter
1/3 c Coarsely chopped pecans
Crust:
Combine crumbs, sugar and butter!. Press on bottom and up sides of a 9" springform pan!. Bake at 375° until edges begin to brown, about 10 minutes!. Cool slightly on a wire rack!.
Filling:
Beat cream cheese, 1 cup sugar, cinnamon and apple pie spice until fluffy!. Beat in applesauce and lemon juice!. Beat in eggs until combined!.
Pour into crust!. Place on a cookie sheet and bake at 375° 40-45 minutes or until nearly set in center!. Cool on a wire rack 15 minutes before loosening side of pan!. Let cool another 30 minutes, then remove side!. Cool completely; chill at least 4 hours!.
To serve, cut into wedges and top with sauce!.
Sauce:
Melt sugar in heavy saucepan without stirring, shaking pan occasionally, until golden brown!. After mixture begins to bubble, stir as needed!. Remove from heat; pour in cream carefully!. Stir in butter!. Return to heat; cook and stir until smooth and heated through!. Stir in pecans!. Cool!.
Makes about 1 cup!.
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Creamy Cheesecake
This cheesecake is creamier than most cheesecakes, and very easy to make!. Use grated lemon zest or 1 teaspoon lemon extract for flavoring!.
1 (9 inch) prepared graham cracker crust
16 ounces cream cheese
2 eggs
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest
Preheat oven to 350 degrees F (175 degrees C)!.
Beat softened cream cheese slightly!. Add eggs, sugar, vanilla, and lemon zest!. Beat until light and fluffy!. Pour mixture into crust!.
Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes!. Let cheesecake cool then top with cherry or blueberry pie filling, if desired!. Refrigerate for at least 8 hours before serving!.
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Caramel Macchiato Cheesecake
2 cups graham cracker crumbs
1/2 cup butter, melted
2 tablespoons white sugar
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1 (8 ounce) container sour cream
1/4 cup brewed espresso or strong coffee
2 teaspoons vanilla extract
pressurized whipped cream
caramel ice cream topping
Preheat oven to 350 degrees F (175 degrees C)!. Lightly coat a 9-inch springform pan with nonstick cooking spray!.
Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined!. Press into the bottom of the prepared springform pan, and 1 inch up the sides!. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack!.
Reduce oven temperature to 325 degrees F (165 degrees C)!.
Beat the softened cream cheese in a large bowl with an electric mixer until fluffy!. Gradually add 1 cup of sugar, beating until blended!. Add eggs one at a time, beating well after each addition!. Stir in sour cream, espresso and vanilla!. Pour batter into the baked and cooled crust!.
Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more!. Remove from the oven, and run a knife around the edges!. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours!.
To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce!.
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Those are both delicious, specially the second one! MMmmmmmmWww@FoodAQ@Com
This cheesecake is creamier than most cheesecakes, and very easy to make!. Use grated lemon zest or 1 teaspoon lemon extract for flavoring!.
1 (9 inch) prepared graham cracker crust
16 ounces cream cheese
2 eggs
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest
Preheat oven to 350 degrees F (175 degrees C)!.
Beat softened cream cheese slightly!. Add eggs, sugar, vanilla, and lemon zest!. Beat until light and fluffy!. Pour mixture into crust!.
Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes!. Let cheesecake cool then top with cherry or blueberry pie filling, if desired!. Refrigerate for at least 8 hours before serving!.
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Caramel Macchiato Cheesecake
2 cups graham cracker crumbs
1/2 cup butter, melted
2 tablespoons white sugar
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1 (8 ounce) container sour cream
1/4 cup brewed espresso or strong coffee
2 teaspoons vanilla extract
pressurized whipped cream
caramel ice cream topping
Preheat oven to 350 degrees F (175 degrees C)!. Lightly coat a 9-inch springform pan with nonstick cooking spray!.
Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined!. Press into the bottom of the prepared springform pan, and 1 inch up the sides!. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack!.
Reduce oven temperature to 325 degrees F (165 degrees C)!.
Beat the softened cream cheese in a large bowl with an electric mixer until fluffy!. Gradually add 1 cup of sugar, beating until blended!. Add eggs one at a time, beating well after each addition!. Stir in sour cream, espresso and vanilla!. Pour batter into the baked and cooled crust!.
Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more!. Remove from the oven, and run a knife around the edges!. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours!.
To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce!.
*******************
Those are both delicious, specially the second one! MMmmmmmmWww@FoodAQ@Com
Snickers Cheese Cake
1 ready made graham cracker crust
8 ounces cream cheese, at room temperature
1 jar caramel ice cream topping, divided
1 (12 ounce) container Cool Whip, thawed
1 king-size snickers candy bar, broken into bite-size pieces
Spread 1/2 the jar of ice cream topping and over bottom of crust!.
In a medium size bowl whip the cream cheese and remaining ice cream topping, and mix well!. Whip in the Cool Whip!. With a spoon fold in the Snickers candy pieces!. Spread over the the crust!. Refrigerate for at least one hour!. Keep refrigerated!.
Www@FoodAQ@Com
1 ready made graham cracker crust
8 ounces cream cheese, at room temperature
1 jar caramel ice cream topping, divided
1 (12 ounce) container Cool Whip, thawed
1 king-size snickers candy bar, broken into bite-size pieces
Spread 1/2 the jar of ice cream topping and over bottom of crust!.
In a medium size bowl whip the cream cheese and remaining ice cream topping, and mix well!. Whip in the Cool Whip!. With a spoon fold in the Snickers candy pieces!. Spread over the the crust!. Refrigerate for at least one hour!. Keep refrigerated!.
Www@FoodAQ@Com
"Ingredients
250 grams of Digestive biscuits
1 teaspoon grated lemon rind
1 tablespoon lemon juice
75 grams of melted butter
For the Filling
2 teaspoons gelatine
2 tablespoons water
250 grams of pot cream cheese
250 grams of pot sour cream
? a cup of sugar
2 tablespoons of lemon juice
1 teaspoon of lemon rind
1 teaspoon of vanilla essence
Instructions
The biscuit base
Crush the biscuits as fine as you can
In a bowl, combine the crushed biscuit crumbs, lemon rind, juice and butter
In a 20 cm spring-form tin, line the sides with the biscuit mixture
Put in the fridge
The Filling
In a bowl, combine the gelatine and water
Leave it in the bowl for 10 minutes!. It will swell!.
Beat the cream cheese until it is soft
Add and beat sour cream
Add the sugar, lemon juice, rind and vanilla
Beat the mixture until the sugar has dissolved
Dissolve the gelatine over hot water
Add to the cheese mixture
The final stage
Pour the filling into the biscuit base
Chill in the fridge until it has set!."Www@FoodAQ@Com
250 grams of Digestive biscuits
1 teaspoon grated lemon rind
1 tablespoon lemon juice
75 grams of melted butter
For the Filling
2 teaspoons gelatine
2 tablespoons water
250 grams of pot cream cheese
250 grams of pot sour cream
? a cup of sugar
2 tablespoons of lemon juice
1 teaspoon of lemon rind
1 teaspoon of vanilla essence
Instructions
The biscuit base
Crush the biscuits as fine as you can
In a bowl, combine the crushed biscuit crumbs, lemon rind, juice and butter
In a 20 cm spring-form tin, line the sides with the biscuit mixture
Put in the fridge
The Filling
In a bowl, combine the gelatine and water
Leave it in the bowl for 10 minutes!. It will swell!.
Beat the cream cheese until it is soft
Add and beat sour cream
Add the sugar, lemon juice, rind and vanilla
Beat the mixture until the sugar has dissolved
Dissolve the gelatine over hot water
Add to the cheese mixture
The final stage
Pour the filling into the biscuit base
Chill in the fridge until it has set!."Www@FoodAQ@Com