Best recipe for cheesecake? ?!

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The Best Cheesecake Recipe
How to Make a Cheesecake
Cake:

6 large eggs
1 1/2 C sugar
2 lbs. (four 8 ounce packages) cream cheese, preferably Kraft's Philadelphia brand
1/2 pint sour cream
1/2 pint heavy cream
juice of one lemon
1 Tablespoon vanilla extract
2 heaping Tablespoons flour

Crust:

1 1/2 C crushed vanilla wafers (you can also use crushed graham crackers, or digestive biscuits)
6 Tablespoons melted butter
1/2 C sugar

Preheat oven to to 425°.

Add eggs, sugar, cream cheese, sour cream, heavy cream, lemon juice, vanilla, and flour to mixer. Beat (on low to to low-medium speed) thoroughly, until completely smooth.

While cake mixture is beating, make the crust.

Mix crust ingredients together in small mixing bowl. Pour into 9" spring form pan, pressing into place with your fingers or the back of a spoon. Chill in refrigerator for 15 minutes.

When crust is cool, and cake is thoroughly mixed, pour batter into the pan over the back of a big spoon, so the batter does not disturb the crust. Let it rest for 5 or 10 minutes.

Bake in 425° oven for 15 minutes. Then turn oven down to 275° and bake for 1 hour. Turn off oven. Do not open the oven door for 2 hours! After the 2 hours are up, remove cake and refrigerate.
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Marble Cheesecake
Ingredients:
1 cup Graham Cracker Crumbs
3 tablespoon Sugar
3 tablespoon Margarine -- Melted
24 ounces Cream Cheese -- Softened
3/4 cup Sugar
1 teaspoon Vanilla
3 each Large Eggs
1 ounce Square Unsweeted Chocolate *
* The 1 oz square of unsweetened Chocolate should be melted.

Instructions:
Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup batter. Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
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Olive Garden Apple Praline Cheesecake
Ingredients:
Crust
1 c Graham cracker crumbs
2 tb Sugar
2 tb Butter
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Apple mix
1/4 c Butter
1/2 c Light brown sugar
2 lb Red delicious apples -- peel
-- cored, dice 1/2" pcs
1 t Cinnamon
1/2 ts Nutmeg
1/2 ts Allspice
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Praline topping
1-1/2 c Dark brown sugar
1/2 c Butter -- soft
1 c Pecan pieces
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Apple cheesecake
16 oz Cream cheese -- soft
1/2 c Granulated sugar
3 lg Eggs
1 c Heavy whipping cream

Instructions:
CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly blended. Press into the bottom of a 9" springform pan. Set aside. APPLE MIX-In a Dutch oven, melt butter over low heat, add brown sugar, apples, cinnamon, nutmeg and allspice. Simmer over low heat until apples are soft, but still hold their shape. Cool mixture to room temperature and reserve. TOPPING-In a small bowl, mix all ingredients together with a fork until well incorporated. Reserve. CHEESECAKE-In a large bowl with an electric mixer cream together sugar and cream cheese on medium speed until light and fluffy. Beat in the eggs one at a time until smooth. Add the cream and continue beating until the mixture is thick and creamy. Gently stir in the cooled apple mix by hand. Pour into the prepared spring form pan. Spread praline topping over the top. Bake at 350~ for 1 hour and 20 minutes. Allow to cool to room temperature before removing the sides of the pan. Refrigerate until ready to serve. Garnish with whipped cream.
GH********************************

This is a basic, very good, and as easy as you can get recire for real NY style cheesecake. Follow it closely. Cheesecakes are touchy.

1 cup graham cracker crumbs
1/2 stick butter, melted
2 lbs cream cheese (room temperature)
1 cup sugar
4 eggs
1/2 cup half and half
1 tsp vanilla
1 tbsp corn starch
juice from 1/2 lemon

Preheat oven to 400 degrees.

Moisten graham cracker crumbs with melted butter, mixing well. Lightly grease the sides of a 9” springform or other flat sided pan, line the bottom of the pan with parchment paper, then tamp the crumb mixture in bottom and chill while mixing the other ingredients.

In a large mixing bowl using an electric mixer, cream the cheese and sugar well. Add the remaining ingredients and mix for 2 minutes on medium high. Scrape down sides of mixing bowl, add the lemon juice and mix for 1 additional minute. Pour this mixture into the chilled pan and put in the oven. After 10 minutes turn down the oven to 300. After an additional 10 minutes, turn down the oven to 200 and continue to bake for another 55 minutes. At this point, turn off the oven, open the oven door slightly and let the cheesecake cool for three hrs. Refrigerate overnight before serving.

I developed this recipe with another chef.

Try this, a simple mix it up in one dish and prepare recipe. I actually make it for every breakfast I go. You can substitute chopped spinach for the broccoli if you want.
The Recipe:

* 2 cups milk
* 4 eggs
* 3/4 cup biscuit baking mix
* 1/4 cup butter, softened
* 1 cup grated Parmesan cheese
* 1 (10 ounce) package chopped frozen broccoli, thawed and drained
* 1 cup cubed cooked ham
* 8 ounces shredded Cheddar cheese

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch quiche dish.
2. In a large bowl, beat together milk, eggs, baking mix, butter and parmesan cheese. Batter will be lumpy. Stir in broccoli, ham and Cheddar cheese. Pour into prepared quiche dish.
3. Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.

http://copycat-restaurant-recipes.info/r…

Authentic New York style cheesecake

The granddaddy of 'em all

Cheesecake gets better with age. Overnight refrigeration at the very least should be required. If you want a cheesecake for Valentine's Day, I would make it Friday night or Saturday morning.

To start: Bring a kettle of water to the boil

Wrap the exterior of a 9 inch springform pan with a double layer of heavy duty aluminium foil

Heat oven to 550 degrees

Ingredients

For the crust:
1 1/2 cup graham cracker crumbs
1/4 cup packed brown sugar
1/4 cup melted unsalted butter
2 tablespoons honey.

Method
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 9-inch springform pan and pop it in the freezer for at least 1 hour (can be made 1 day ahead)

For the cheesecake:
Five 8 ounce packages Philadelphia brand cream cheese, at room temperature
1 3/4 cups sugar
3 tablespoons all-purpose flour
finely grated zest of 1 orange
finely grated zest of 1 lemon
5 large eggs
2 large egg yolks
1/2 teaspoon pure vanilla extract

Method
Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Put a roasting pan on the middle oven rack. Put the springform pan with the crust in the pan. Pour the cheesecake filling into the crust (the springform pan will be almost comletely full). CAREFULLY pour the boiling water in the kettle into the roasting pan (you don't want any water to get on the cheesecake filling). Carefully slide the oven rack into the oven and shut the door.

Set a timer for 12 minutes or until the cheesecake puffs. Reduce the oven temperature to 200 degrees and continue baking until the cake is mostly firm (the center should still wiggle like Jell-O when the pan is GENTLY shaken), about 1 hour more (do not allow the top to take on any color).

Remove the cheesecake from the roasting pan (the roasting pan can stay in the oven until it is completely cool) and run a long thin blade around the top edge of the cake to loosen it and prevent sticking.

Cool the cheesecake on a cooling rack to room temperature (the bottom of the pan will be completely cool to the touch). Cover the cake loosely with plastic wrap and refrigerate at least 8 hours.

Release the side of the pan and transfer cheesecake to a plate. Allow the cake to come to room temperature before slicing and serving.

Cheesecake keeps, covered and under refrigeration up to two weeks

(My guilty pleasure is canned cherry pie filling ladeled on individual slices, but I know most would consider that sacrilege)

Enjoy!