Cheesecake!!!?!
Answers: I need a very good recipe for cheesecake for the holidays...Any suggestions?
I love this one.
Cheesecake
12 slices
Prep: 30 minutes
Chill: 4 hours
Bake: 35 minutes
Cool: 2 hours
Stand: 2 hours
Ingredients
1-1/2 cups finely crushed graham crackers
1/3 cup sugar
1/3 cup butter, melted
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/4 cup milk
3 eggs, lightly beaten
Directions
1. Preheat oven to 375F. For crust, in a medium bowl stir together crushed graham crackers and the 1/3 cup sugar. Stir in melted butter. Press the crumb mixture onto bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; Place the crust-lined springform pan on a double layer of 18x12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal.
2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer on medium speed until combined. Beat in milk until smooth. Stir in eggs. Pour into crust-lined pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake in the preheated oven for 40 to 45 minutes for the 8-inch pan (35 to 40 minutes for the 9-inch pan) or until edges of cake are set but center jiggles a bit when pan is gently shaken. Turn oven off and let cheesecake sit in oven for 1 hour.
3. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.
4. Mint and Chip Cheesecake: Prepare as directed above, except substitute chocolate-flavor graham crackers for the regular graham crackers in the crust. For the filling, add 1/4 teaspoon mint flavoring with the vanilla and substitute 1/4 cup green creme de menthe liqueur for the milk. After stirring in the eggs, stir in 1 cup miniature semisweet chocolate pieces. Bake and cool as directed. Cover and chill for at least 4 hours before serving. If desired, just before serving, drizzle slices with purchased fudge sauce.
5. Honey-Nut Cheesecake: Before serving, top chilled cheesecake with 1/2 cup toasted sliced almonds and if desired, 1/2 cup fresh raspberries. Drizzle with 1/4 cup honey. Slice and serve cheesecake as directed.
6. Turtle Cheesecake: Before serving, drizzle individual slices with 1/2 to 1 tablespoon each of purchased caramel ice cream topping and chocolate-flavored syrup. Sprinkle each slice with about 1 tablespoon chopped dry-roasted peanuts.
7. Chocolate Bar Cheesecake: Before serving, top chilled cheesecake with 1 cup of one or more flavors of chopped chocolate candy bars, such as chocolate-covered peanut butter cups, chocolate-covered English toffee, chocolate-covered nougat bars, milk chocolate, and/or dark chocolate. If desired, drizzle each slice with purchased butterscotch, caramel, mocha chocolate, or chocolate fudge sauce.
8. Fruit-topped Cheesecake: In a 1--quart saucepan heat 1/3 cup of Orange marmalade or desired flavor fruit preserves just until spoonable. Top cheesecake with 1 to 2 cups fresh fruit such as raspberries, blueberries, halved sweet cherries, or sliced strawberries or peaches; drizzle with heated preserves.
go to kraftcanada.com they have lotsa cheese cake recipes
the only with lemons on top was quite good :)
I have been making this no bake cheesecake for years. It makes two shells. You will need 3 blocks of cream cheese (soften), sugar and sweeten condense milk. Put the 3 blocks in a large bowl and beat them until they are combined together. Add 3/4 of a can of condense milk and 3/4 cup of sugar. Blend everythink together for several minutes. Pour into shells. Let sit in fridge for 3-5 hours. Enjoy.
There's no need in experimenting at the families expense. May I suggest Philadelphia Cheese's pre-made filling? It comes in a whipped cream sized tub in the cream cheese section. All you need is the crust. You'll thank me for it later.
Go to cheesecakefactory or pillsbury.com
LOOK HERE
http://www.cooksrecipes.com/desserts/che...
for thanksgiving or christmas? in any case here's my favourite. tried and tested, not copy/pasted :)
Pumpkin Cheesecake
Crust
Butter or margarine 1/4 cups
crushed ginger snaps 1 1/4 cups
melt butter in saucepan. stir in crumbs. press into ungreased 9 inch springform pan. bake in 350 F oven for ten minutes.
Filling
Softened cream cheese 2 - 8 oz blocks
granulated sugar 2/3 cups
eggs 2
pumpkin 14 oz
cinnamon 1/2 tsp
nutmeg 1/2 tsp
ginger 1/2 tsp
salt 1/2 tsp
beat cream cheese and sugar together well. add eggs one at a time, beating after every addition. mix in remaining ingredients. pour over crust. bake in 350 F oven for 50-60 minutes (shouldnt jiggle when it is done) Chill. garnish with lots of whipped cream and chocolate shavings.
this replaced traditional pumpkin pie at thanksgiving for me several years ago. its delicious! i like to increase the amount of spices slightly but try the recipe as is first. alternatively you could make a basic cheesecake and top with a cranberry raspberry sauce. tip of mine, when you take the cheesecake out of the oven, run a knife around the cake. this prevents cracking as it cools and shrinks from pan :)