Need a recipe for cheese cake?!
Answers:
Prep Time:
15 minTotal Time:
5 hr 5 minMakes:
16 servingsWhat You Need
1-1/2 cups HONEY MAID Graham Cracker Crumbs 1/4 cup (1/2 stick) butter, melted 1-1/4 cups sugar, divided 4 pkg!. (8 oz!. each) PHILADELPHIA Cream Cheese, softened 2 tsp!. vanilla, divided 1 container (16 oz!.) BREAKSTONE'S or KNUDSEN Sour Cream, divided 4 eggs 2 cups fresh strawberries, sliced Make It
HEAT oven to 325°F!. Line 13x9-inch pan with foil, with ends extending over sides of pan!. Mix crumbs, butter and 2 Tbsp!. sugar; press onto bottom of pan!.
BEAT cream cheese, 1 cup of remaining sugar and 1 tsp!. vanilla in large bowl with mixer until well blended!. Add 1 cup sour cream; mix well!. Add eggs, 1 at a time, beating on low speed after each just until blended!. Pour over crust!.
BAKE 40 min!. or until center is almost set!. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake!. Bake 10 min!. Cool completely!. Refrigerate 4 hours!. Use foil handles to lift cheesecake from pan just before serving; top with berries!.
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Simply Delicious Cheesecake
Cook Time: 1 hour 25 minutes
* 1 tablespoon softened butter
* 1/4 cup bread crumbs
* 15 ounces ricotta cheese, at room temperature
* 1 pound cream cheese, softened at room temperature
* 6 eggs
* 1 1/2 cups sugar
* 2 cups sour cream
* 2 teaspoons vanilla extract
* 1 1/2 teaspoons lemon zest
Directions"
Preheat the oven to 350 degrees F!.
Butter a 9-inch spring form pan with the butter and coat it with the bread crumbs, shaking out any excess!.
Press the ricotta through a fine sieve and combine it with the cream cheese in the bowl of an electric mixer!. Beat on medium speed until very smooth, about 5 minutes!. Add the eggs, 1 at a time, beating until well incorporated!. Add 1 1/4 cups of the sugar, 1/2 cup of the sour cream, 1 1/2 teaspoons of the vanilla, and the lemon zest and beat until very smooth and light, 2 to 3 minutes!.
Pour the batter into the prepared spring form pan!. Bake for 45 minutes and then reduce the heat to 300 degrees F and continue cooking until the cake is set in the center, about 30 minutes longer!. Remove the cake from the oven and reduce the heat to 250 degrees F!.
In a small bowl combine the remaining 1 1/2 cups of sour cream, remaining sugar, and remaining vanilla!. Stir until the sugar is dissolved!. Pour this mixture over the top of the cheesecake and smooth with the back of a spoon or a spatula so that the sour cream mixture evenly covers the top of the cake!. Return to the oven and bake for 10 minutes!.
Remove from the oven and let cool!. When the cake has cooled to room temperature, refrigerate, covered, until ready to serve!. When ready to serve, run a sharp knife around the edges of the spring form pan to release the sides!. Slice the cheesecake with a knife and serve!. Www@FoodAQ@Com
Cook Time: 1 hour 25 minutes
* 1 tablespoon softened butter
* 1/4 cup bread crumbs
* 15 ounces ricotta cheese, at room temperature
* 1 pound cream cheese, softened at room temperature
* 6 eggs
* 1 1/2 cups sugar
* 2 cups sour cream
* 2 teaspoons vanilla extract
* 1 1/2 teaspoons lemon zest
Directions"
Preheat the oven to 350 degrees F!.
Butter a 9-inch spring form pan with the butter and coat it with the bread crumbs, shaking out any excess!.
Press the ricotta through a fine sieve and combine it with the cream cheese in the bowl of an electric mixer!. Beat on medium speed until very smooth, about 5 minutes!. Add the eggs, 1 at a time, beating until well incorporated!. Add 1 1/4 cups of the sugar, 1/2 cup of the sour cream, 1 1/2 teaspoons of the vanilla, and the lemon zest and beat until very smooth and light, 2 to 3 minutes!.
Pour the batter into the prepared spring form pan!. Bake for 45 minutes and then reduce the heat to 300 degrees F and continue cooking until the cake is set in the center, about 30 minutes longer!. Remove the cake from the oven and reduce the heat to 250 degrees F!.
In a small bowl combine the remaining 1 1/2 cups of sour cream, remaining sugar, and remaining vanilla!. Stir until the sugar is dissolved!. Pour this mixture over the top of the cheesecake and smooth with the back of a spoon or a spatula so that the sour cream mixture evenly covers the top of the cake!. Return to the oven and bake for 10 minutes!.
Remove from the oven and let cool!. When the cake has cooled to room temperature, refrigerate, covered, until ready to serve!. When ready to serve, run a sharp knife around the edges of the spring form pan to release the sides!. Slice the cheesecake with a knife and serve!. Www@FoodAQ@Com
chocolate cheese cake
Ingredients
Nonstick cooking spray
1 cup low-fat chocolate wafer cookie crumbs (from about 3 cups)
1 tablespoon plus 1 cup brown sugar
1 tablespoon canola oil
1 tablespoon instant espresso, dissolved in 2 teaspoons water
12 ounces light cream cheese
24 ounces non-fat cottage cheese
1/4 cup cornstarch
1 egg
2 egg whites
3/4 cup unsweetened cocoa powder
1/4 cup sugar substitute (recommended: Splenda)
2 teaspoons vanilla extract
1/4 teaspoon salt
2 ounces bittersweet chocolate, melted
Directions
Preheat oven to 350 degrees F!.
Line the inside of a springform pan with aluminum foil and smooth out as much as possible!. Once lined, spray the inside with cooking spray!. In a food processor, combine cookie crumbs, 1 tablespoon brown sugar, oil, and coffee and blend well!. Press into the bottom of the prepared pan, and set aside!.
In a food processor, combine cream cheese, cottage cheese, cornstarch, egg, and egg whites until very smooth!. Add cocoa powder, brown sugar, sugar substitute, vanilla, and salt and puree until smooth!. Finally, add melted chocolate and puree until smooth!. Blend well and then pour into crust-lined pan!. Place pan in a shallow baking dish and place in oven!. Carefully pour enough water into pan to come up halfway up the sides of the cheesecake pan!. Bake until edges are firm, about 1 hour!. Turn oven off and let cake cool in the oven for 1 hour!. Refrigerate, uncovered, until chilled, at least 3 hours!.
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Ingredients
Nonstick cooking spray
1 cup low-fat chocolate wafer cookie crumbs (from about 3 cups)
1 tablespoon plus 1 cup brown sugar
1 tablespoon canola oil
1 tablespoon instant espresso, dissolved in 2 teaspoons water
12 ounces light cream cheese
24 ounces non-fat cottage cheese
1/4 cup cornstarch
1 egg
2 egg whites
3/4 cup unsweetened cocoa powder
1/4 cup sugar substitute (recommended: Splenda)
2 teaspoons vanilla extract
1/4 teaspoon salt
2 ounces bittersweet chocolate, melted
Directions
Preheat oven to 350 degrees F!.
Line the inside of a springform pan with aluminum foil and smooth out as much as possible!. Once lined, spray the inside with cooking spray!. In a food processor, combine cookie crumbs, 1 tablespoon brown sugar, oil, and coffee and blend well!. Press into the bottom of the prepared pan, and set aside!.
In a food processor, combine cream cheese, cottage cheese, cornstarch, egg, and egg whites until very smooth!. Add cocoa powder, brown sugar, sugar substitute, vanilla, and salt and puree until smooth!. Finally, add melted chocolate and puree until smooth!. Blend well and then pour into crust-lined pan!. Place pan in a shallow baking dish and place in oven!. Carefully pour enough water into pan to come up halfway up the sides of the cheesecake pan!. Bake until edges are firm, about 1 hour!. Turn oven off and let cake cool in the oven for 1 hour!. Refrigerate, uncovered, until chilled, at least 3 hours!.
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COUNTRY CHEESECAKE
DOUGH:
1 3/4 cups all-purpose flour
1/2 cup confectioners sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
3 egg yolks
3 tablespoons dairy sour cream
FILLING:
4 eggs
1 egg white
3/4 cup sugar
1 1/2 pounds of farmers or ricotta cheese
1/2 cup sour cream
2 tablespoons grated orange or lemon peel
1 teaspoon vanilla extract
To make the dough, combine flour, sugar, baking powder, and salt in a bowl!. Using a pastry blender or two knives cut the butter into the flour mixture leaving a coarse and crumbly texture (mixture will contain some lumps)!.
In a separate bowl, beat egg yolks into the sour cream!. Stir the beaten egg yolks into the dough mixture!. Knead in the bowl until mixture begins to form a dough and is well mixed!. Wrap dough in plastic wrap and refrigerate one to two hours!.
Roll dough out on a lightly floured surface to fit a 13 x 9 x 2" pan in approximately I 15 x 11" rectangle!.
Line the bottom of the pan with the dough, stretching to fit so that it comes up to about two thirds of the way up the sides of the pan!.
For the filling, beat the eggs and egg white at high speed of electric mixer until thick!. Add the sugar gradually, continuing to beat at high speed until egg whites are stiff, but not dry, and peaks form!.
Press the cheese through a sieve or potato ricer or pulse in food processor!. Fold gently into beaten egg white mixture!.
Add the remaining ingredients!. Mix thoroughly, but gently so as not to deflate the egg whites!.
Turn the cheese filling into the dough lined pan!.
Bake at 350F for 40 minutes or until set!.
Cool and cut into squares!.
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DOUGH:
1 3/4 cups all-purpose flour
1/2 cup confectioners sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
3 egg yolks
3 tablespoons dairy sour cream
FILLING:
4 eggs
1 egg white
3/4 cup sugar
1 1/2 pounds of farmers or ricotta cheese
1/2 cup sour cream
2 tablespoons grated orange or lemon peel
1 teaspoon vanilla extract
To make the dough, combine flour, sugar, baking powder, and salt in a bowl!. Using a pastry blender or two knives cut the butter into the flour mixture leaving a coarse and crumbly texture (mixture will contain some lumps)!.
In a separate bowl, beat egg yolks into the sour cream!. Stir the beaten egg yolks into the dough mixture!. Knead in the bowl until mixture begins to form a dough and is well mixed!. Wrap dough in plastic wrap and refrigerate one to two hours!.
Roll dough out on a lightly floured surface to fit a 13 x 9 x 2" pan in approximately I 15 x 11" rectangle!.
Line the bottom of the pan with the dough, stretching to fit so that it comes up to about two thirds of the way up the sides of the pan!.
For the filling, beat the eggs and egg white at high speed of electric mixer until thick!. Add the sugar gradually, continuing to beat at high speed until egg whites are stiff, but not dry, and peaks form!.
Press the cheese through a sieve or potato ricer or pulse in food processor!. Fold gently into beaten egg white mixture!.
Add the remaining ingredients!. Mix thoroughly, but gently so as not to deflate the egg whites!.
Turn the cheese filling into the dough lined pan!.
Bake at 350F for 40 minutes or until set!.
Cool and cut into squares!.
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This one is quick and easy to make !.
Highlander Cheesecake
100 grams butter
1 1/2 cups crushed wine biscuits or gingernuts
1/4 teaspoon cinnamon
Melt butter and mix into biscuit crumbs and cinnamon!. Press into bottom and sides of a loose bottom or foil-lined 20 cm tin!.Chill!.
Filling
250 grams carton cream cheese
1 tin Condensed Milk
1 tablespoon gelatin
1/4 cup water
75 ml lemon juice (notMeyer variety)
Beat cream cheese until soft, gradually add Highlander Milk!. Dissolve gelatin in hot water, add to mixture!. Mix in lemon juice!. Pour filling into crumb crust!. Refridgerate until set!. Decorate to serve!.
Serves 6 to 8
I normally double this as i have large family, but i don't use two tins of condensed milk!.I use 1 condensed milk and 1 reduced cream everything else is the sameWww@FoodAQ@Com
Highlander Cheesecake
100 grams butter
1 1/2 cups crushed wine biscuits or gingernuts
1/4 teaspoon cinnamon
Melt butter and mix into biscuit crumbs and cinnamon!. Press into bottom and sides of a loose bottom or foil-lined 20 cm tin!.Chill!.
Filling
250 grams carton cream cheese
1 tin Condensed Milk
1 tablespoon gelatin
1/4 cup water
75 ml lemon juice (notMeyer variety)
Beat cream cheese until soft, gradually add Highlander Milk!. Dissolve gelatin in hot water, add to mixture!. Mix in lemon juice!. Pour filling into crumb crust!. Refridgerate until set!. Decorate to serve!.
Serves 6 to 8
I normally double this as i have large family, but i don't use two tins of condensed milk!.I use 1 condensed milk and 1 reduced cream everything else is the sameWww@FoodAQ@Com