I need a good cheesecake recipe?!
Question: I need a good cheesecake recipe?
Okay, These looks scrummy! So have a look at these and see what you like the looks off!
Hope this helps x
Blueberry Cheesecake Recipe
1/4 cup butter, melted
1 1/2 cup vanilla wafer crumbs
1/4 cups cold water
1 envelope unflavored gelatin
16 oz. cream cheese, softened
1 teaspoon grated lemon peel
1 Tablespoon lemon juice
7 oz. (1 jar) marshmallow creme
2 cups blueberries, frozen or fresh
3 cups frozen whipped topping (thawed)
Blueberry Cheesecake Recipe Directions:
1. Combine crumbs and butter, press onto bottom of 9-inch springform pan. Chill.
2. Soften gelatin in water, stir over low heat until dissolved. Gradually add the gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. Blend in lemon juice and lemon peel.
3. Add the marshmallow creme, mix well. Fold in whipped topping.
4. Puree the blueberries then fold into cream cheese mixture. Chill until firm.
Cake Inspired >Cookie Dough:
2 tablespoons Margarine
2 1/2 cups Chocolate cookie crumbs
2 pounds Cream cheese -- soft
1 cup Sugar
1 teaspoon All-purpose flour
1 teaspoon Vanilla
1 cup Sour cream
1 pound Refrigerated chocolate chip -- cookie dough
2 ounces Chocolate chips
1 pint Heavy whipping cream -- whip
1. Preheat oven to 325~.
2. CRUST-Generously grease the bottom and sides of a 10â³ spring form pan. Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan.
3. FILLING-Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth. Add vanilla and sour cream and mix just
until blended. Pour 1/2 of the batter into prepared crust. Cut cookie
dough into golf ball sized chunks and drop into batter. Sprinkle in
chocolate chips. Pour over remaining batter. Bake for 60 minutes.
Turn off the oven and open the door to the broil position. Allow cake
to remain in the oven 30 more minutes. Refrigerate until ready to
serve. To serve, remove the sides of the pan and top with fresh whipped
cream. Sprinkle with additional chocolate chips and chopped walnuts.
Here are some great ones:
Banana Split Cheesecake
2-1/2 cups graham cracker crumbs
3/4 cup butter or margarine, melted
4 cups confectioners' sugar
2 packages (8 ounce) cream cheese, softened
1 cup crushed pineapple, drained
3 bananas, quartered
1 container (12 ounce) frozen whipped topping, thawed
8 maraschino cherries, halved
1/2 cups chocolate syrup
1/2 cups chopped nuts
Place about 15 sheets of graham crackers into a blender on medium speed to make crumbs.
Combine crumbs with melted butter in a bowl & toss with a fork until moistened (add about 1 teaspoon of warm water if necessary).
Press crumb mixture into bottom of a 9 X 12 inch baking dish.
Blend cream cheese & powdered sugar together until smooth.
Carefully spread cream cheese mixture evenly over crumb crust.
Spoon crushed pineapple evenly over cream cheese mixture.
Distribute quartered bananas on top of pineapple.
Spread whipped topping on top of all.
Decorate with cherry halves.
Drizzle with chocolate syrup & sprinkle with nuts.
Refrigerate for at least 4 hours before serving.
Note: Fresh peach slices or frozen strawberries can be use with or substituted for pineapples, if desired.
Simply Delicious New York-Style Cheesecake with Strawberry Sauce
1 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter, at room temperature
1 1/2 tablespoons sugar, plus 1 1/2 cups
2 1/2 pounds cream cheese, softened
1 lemon, zested
1 orange, zested
1/2 teaspoons vanilla extract
3 tablespoons all-purpose flour
2 egg yolks
1/2 cups sour cream
1 vanilla bean, seeds scraped from inside of pod & reserved
1 teaspoon bourbon
Strawberry Sauce, recipe follows
Preheat oven to 375 degrees F.
Butter the bottom of a 9-inch spring form pan. In a mixing bowl, combine graham cracker crumbs, butter, & 1 1/2 tablespoons sugar & mix well. Press onto bottom of spring form pan & bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.
Lower oven temperature to 350 degrees F.
In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, & vanilla & beat until light & creamy. Add the flour, then the eggs & yolks 1 at a time, mixing well after each addition. Add the sour cream, vanilla bean seeds, & bourbon & mix until smooth. Pour mixture into prepared pan. Wrap the pan in foil & place in a roasting pan. Fill the roasting pan with enough hot water to come half way up the sides of the pan. Bake for 1 1/2 hours.
Transfer cake to a cooling rack & let cool completely. Refrigerate cake overnight before serving. Cut into wedges & top with strawberry sauce.
2 pints fresh strawberries
1/2 cups sugar
1 cup water
1 teaspoon finely grated lemon zest
2 tablespoons kirsch or brandy
Combine berries, sugar, water & zest & cook until berries are soft & the liquid is thick, about 10 minutes. Stir in the kirsch or brandy & cook for 1 minute.
Remove from the heat & let cool. Spoon on top of the cheesecake & serve.
Here's one that look great and tastes better. Everyone I make it for loves it.
Lemon Cheesecake with a Mango Glaze
75g butter, plus extra for greasing
250g ginger nuts / Ginger cookies, crushed
4 gelatine leaves
1 vanilla pod, split in half and seeds removed
175g caster sugar
2 x 250g tubs mascarpone cheese
Finely grated rind and juice of 2 lemons
150ml thick Greek yoghurt
2 gelatines leaves
400g can mango slices in syrup, drained
Lightly butter a 9” spring-form cake tin.
Melt the butter in a pan over a gentle heat or in a bowl in the microwave.
Add the crushed ginger nut biscuits and mix well.
Spread the mixture evenly over the base of the tin, pressing down with the back of a spoon to flatten.
Place in fridge to chill for at least 10 minutes or up to 24 hours is fine.
Soak the gelatine leaves in a bowl of cold water for 10 minutes.
Place the milk in a pan and add the vanilla seeds, whisking to combine.
Cook until it just reaches boiling point, but do not allow to boil.
Gently squeeze the gelatine dry and add to the pan with the sugar, whisking until dissolved.
Pour into a large bowl and leave to cool a little.
Beat the mascarpone cheese into the cooled milk mixture with the lemon rind and juice, then stir in the yoghurt.
Pour into the set biscuit base and chill for at least 1 hour until set or up until 24 hours is fine.
Soak the gelatine leaves in a bowl of cold water for 10 minutes.
Place the mango slices in a food processor and blend until smooth.
Heat one tablespoon of water in a small pan or in the microwave.
Gently squeeze the gelatine dry and stir into the hot water until dissolved.
Add the mango puree and pour over the set cheesecake filling, spreading evenly with the back of a spoon.
Chill for another 2-3 hours until completely set or up to 24 hours is fine.
Stick on the table and stand back cos you’ll get trampled in the stampede!!!!!!