Any recipes for Cheesecake?!

This is currently my favorite cheesecake


No bake white chocolate cheesecake

For the crust:
20 Pepperidge Farm Chessman butter cookies
6 tablespoons butter, ART

For the cream cheese filling:
10 ounces cream cheese, ART
1 cup white chocolate chips, melted
2 teaspoons pure vanilla extract
1 teaspoon lemon zest
2 teaspoons freshly squeezed lemon juice
6 tablespoons confectioners' sugar, divided
1 cup heavy cream, chilled

Method
Pulse the cookies and butter in the bowl of a food processor until it resembles coarse sand. Press into the bottom of a 9 inch deep dish pie plate and set aside.

In a large bowl, beat the cream cheese, white chocolate, vanilla extract, lemon zest, lemon juice and 4 tablespoons confectioners' sugar until fully incorporated and smooth.

In another large bowl, whip the cream and remaining 2 tablespoon confectioners' sugar to soft peaks.

Fold the whipped cream into the cream cheese mixture until fully incorporated. Dollop the mixture on to the bottom of the prepared crust; spread into an even layer and smooth the top. Cover the cheesecake with plastic wrap and refrigerate 4 hours, or overnight.

Slice the cheesecake into serving size portions and top as desired.

ART means "At Room Temperature"

With the choices in our collection of cheesecake recipes, you can easily make this delicious dessert for any occasion and any taste.
Cheesecake is a decadent, delicious dessert. Smooth and creamy, it is the tastiest and most elegant way to end a meal. It's no wonder people have been perfecting the cheesecake recipe since early Roman times. Different recipes call for different ingredients. Most cheesecake recipes use cream cheese, but quite a few also have ricotta cheese or cottage cheese as the main ingredient and are equally delicious.
We have cheesecakes from plain to the intensely rich New York cheesecake to gourmet flavors like pumpkin, eggnog or cookies and cream. Try your favorite or try a new recipe, these are the creamiest, tastiest cheesecake recipes to indulge in.

Black Forest cheesecake
Prep time:40 min, plus 2-3 hrs setting time
Cook time:2 min
Serves:8
A crunchy biscuit base plus a cherry filling equals a divine dessert in this delightfully easy recipe from Sophie Grigson
Ingredients
For the biscuit base
* 220 g chocolate digestive biscuits
* 110 g unsalted butter, melted
* 1 tsp cinnamon
For the filling
* 3 sheets gelatine
* 150 ml single cream
* 300 g cream cheese
* 125 g caster sugar
* 1 lemon, grated zest and juice
* 300 g cherries, fresh or canned, pitted
* 150 ml double cream, whipped
* 1 egg white
For the sauce
* 250 g cherries, fresh or canned, pitted
* 1/2 lemon, juice only
* sugar, to taste
Method
1. Finely crush the biscuits, and stir in the melted butter and cinnamon. Press the buttery crumbs evenly over the base of a 24cm loose-bottomed flan or tart tin. Refrigerate until set.
2. To make the filling, soak the gelatine leaves in cold water until soft.
3. Bring the cream to a boil, and then take off the heat. Remove the gelatine leaves from the water, squeeze out any excess water, and stir into the cream, until dissolved. Leave the mixture to cool.
4. Put the cream cheese into a bowl with the sugar, half the lemon zest and lemon juice. Beat together until smooth and creamy.
5. Mix in the single cream mixture and then the cherries.
6. Fold in the whipped cream.
7. Whisk the egg white until it forms stiff peaks, and fold into the cheesecake mixture.
8. Pour the mixture into the tart tin and smooth down lightly. Chill until set, before sprinkling with the remaining lemon zest.
9. For the sauce, place the cherries, lemon juice and sugar to taste, into a food processor or liquidiser and pulse until smooth. Taste and add more sugar if needed. Serve with the cheesecake



Vanilla cheesecake
Ingredients
* 200 g digestive biscuits
* 50 g butter, diced
* 740 g full-fat cream cheese, such as Philadelphia
* 225 g golden caster sugar
* 3 tbsp cornflour
* 2 vanilla pods, seeds only
* few drops vanilla extract
* 2 eggs, beaten
* 240 ml double cream
Method
1. Preheat the oven to 180C/160C fan/gas 4. Grease a 20-24cm round, springform cake tin. Break the biscuits into a blender and process to a crumbs. Melt the butter in a small pan and mix with the biscuit crumbs.
2. Tip the mixture into the cake tin and press firmly over the base to make an even 1cm thick layer. Chill for about 30 minutes.
3. Using an electric mixer on its slowest setting, combine the cheese, sugar, cornflour, vanilla seeds and extract until smooth and thick. Add the eggs and cream and continue to mix until very thick.
4. Spoon into the tin and smooth the top. Bake for 45 minutes or until set in the centre, then increase the oven temperature to 200C/180C fan/ gas 6 for 10 minutes to brown the top. Remove from the oven and leave until cold, then chill in the fridge until ready to serve.

White chocolate and raspberry cheesecake
Ingredients
For the biscuit base
* 75 g digestive biscuits, crushed
* 75 g gingernut biscuits, crushed
* 75 g butter, melted
For the filling
* 400-600 g white chocolate, broken into pieces
* 65 g butter
* 1/2 vanilla pod
* 500 g cream cheese
* 50 g caster sugar
* 180 ml whipping cream
* 1 punnet raspberries, plus a few more to decorate
Method
1. For the biscuit base: combine the biscuits and butter and press onto the base of a 23cm springform tin.
2. For the filling: place the chocolate, butter and vanilla pod in a heatproof bowl set over a pan of simmering (not boiling) water until melted. Allow to cool slightly.
3. In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency.
4. Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. Gently stir in the raspberries, being careful not to release the juice.
5. Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours.
6. To serve: remove from the tin and place on a serving plate. Decorate with a few whole raspberries.

I always tell people to use the crust you prefer . I can't stand graham cracker crusts . Anyway here is a fine Cappuccino recipe , simple and uncomplicated . Try crushing up chocolate cookies and mixing with melted butter to make a crust for this one .

Cappuccino Cheesecake

32 oz. cream cheese , softened
1 c. sugar
3 tbsp. cornstarch
4 eggs
1 c. sour cream
1 tbsp. instant cappuccino or coffee
1 tbsp. kahlua or other coffee flavored liqueur
1/2 tsp. cinnamon
1/4 c. boiling water
Combine cheese , sugar and starch ; mix well . Add eggs one at a time , mixing well after each . Blend in sour cream and kahlua . Dissolve coffee and cinnamon in hot water ; cool . Gradually add to cheese mixture , mixing until well blended . Pour over your crust . Bake at 450 degrees F. for 10 min. Reduce temperature to 275 degrees F. ; bake 1 hour or until center is almost firm . Loosen cake from rim ; cool before removing .
You can purchase sliced almonds and distribute them on top halfway through baking .

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Best Cheesecake

Crust
2 cups graham cracker crumbs
1/2 cup sugar
4 Tbsp 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 Tbsp fresh lemon juice
1 Tbsp vanilla extract
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.