What's the easiest and cheapest way to make cheesecake?!
What's the easiest and cheapest way to make cheesecake?
Cheesecake is very good but in my country, cheese is very expensive. So, what is the easiest and cheapest way to make a delicious cheesecake? There must be one because sometimes, the most complicated recipes start with a simple one...
Answers:
Easy Cheesecake
2 eight-ounce packages cream cheese,softened
1/2 cup Sugar
1/2 teaspoon Vanilla
2 Eggs
1 Graham-cracker crust, 9"
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well-blended. Pour into crust. Bake at 350 F. for 40 minutes, or until center is almost set. Cool. Refrigerate 3 hours or overnight, Makes 8 servings.
if you want something with not so much work you can go to the store and they have the easy to make pie kits. you can buy a graham cracker crust and inside of it will sometimes have recipes for different cakes. also try to pudding area. they have pudding recipes that you can whip up and then put into a pie shell and they taste just like homemade cheesecake! goodluck
Easy & Cheap No Bake Cheesecake
Ingredients:
1 graham cracker pie crust
8 ounces cream cheese (softened)
1/3 cup sugar
1 cup sour cream
1 teaspoon vanilla extract
8 ounces Cool Whip (thawed)
Fresh strawberries (optional)
Strawberry glaze (optional)
Steps:
1. Put the cream cheese in a bowl and heat for 30 secs in a microwave.
2. Stir in sour cream, sugar, and vanilla extract.
3. Fold in the cool whip. (If you choose to have strawberries or any type of fruit or topping) Cut strawberries and line the bottom of the pie crust. Then add a thin layer of strawberry glaze over the top.
4. Then put the cheesecake mixture in the pie crust. (If using strawberries, put remaining strawberries and glaze on top).
5. Put in fridge until ready to serve.
Good luck and enjoy! =)
Cheesecake Recipe
Ingredients
* 5 (8 oz) packages of cream cheese, softened
* 2 c. of finely crushed graham cracker crumbs
* 1/2 c. of butter or margarine, melted
* 1 tsp. of finely shredded lemons, rind of
* 5 eggs
* 2 egg yolks
* 1/3 c. of whipping cream
* 1 3/4 c. of sugar
* 2 tbsp. of all-purpose flour
* 1 1/2 tsp. of vanilla
Directions
1. First you want to mix graham cracker and melted butter well.
2. Then you can press to the bottom of a cheesecake pan.
3. Then in a bowl mix in the cream cheese, sugar, flour, and the vanilla.
4. You want to beat this with a blender until creamy and fluffy.
5. Then you will add in the eggs and egg yolkd, on low until creamy.
6. Now add in whipped cream and lemon peel.
7. Next you will want to pour in pan.
8. Preheat and bake at 325 degrees approx. -1/2 hr.
9. Cheesecake can then cool around 15-20 min.
10. Use a knife to loosen crust from side of pan.
11. Then chill in the refrigerator for up to 24 hours/
Easy Sour Cream Cheesecake
1 (9 inch) prepared shortbread pie crust
2 (8 ounce) packages cream cheese
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 cup sour cream
Preheat oven to 325 degrees F (165 degrees C).
Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust.
Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.
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Simply Lemon Cheesecake
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup sour cream
3 tablespoons white sugar
1 (10 ounce) jar lemon curd
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
In a large bowl, beat the cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in the lemon and vanilla extracts.
Pour mixture into the prepared pie pan, and bake for 35 minutes. Cool cheesecake for 5 minutes. Leave the oven on.
To make the topping: Combine the sour cream and sugar, mixing until smooth. Spread topping evenly over the cheesecake. Return cheesecake to oven for 10 minutes. Cool completely, then top with the lemon curd. Refrigerate before serving.