Does anyone have a basic cheesecake recipe?!
Does anyone have a basic cheesecake recipe?
When I worked in a hotel kitchen I used to make really nice cheesecakes. Now I can't remember the basic method. Can anyone help?
Answers:
Jello
I do I do!
5 pkgs cream cheese
16 ozs sour cream
1T lemon juice
3 eggs plus 2 additional yolks
2T butter (softened)
1t vanilla or almond
1c powdered sugar
for the crust I use i pkg of cinnaomn graham crackers crushed and mixed with 2T butter and baked for 10 minutes before filling.
Bake in a water bath until a tester comes out clean.
Good Baking!
3 packs Honey Maid graham crackers, crushed
1 Tb Sugar
1 Stick Butter, melted
2 boxes Jell-O Lemon instant pudding (prepared)
1 (8 0z) pkg. Philadelphia cream cheese, softened
1 Tb Lemon juice
Oven Temp ~ 350 Baking Time ~ 30 mins or until top gets a hard coating.
Pan Type ~ 13 x 9 inch pan
CRUST
In a 13x9 pan, mix crushed graham crackers, sugar, & butter. Press in bottom & sides of pan.
FILLING
Prepare pudding in large mixing bowl as shown on box, add SOFTENED cream cheese, & lemon juice, stir. (There will be small balls of cream cheese noticeable...this is normal.)
Pour filling on top of prepared crust. Refrigerate at least 3 hours.
the best cheesecake i that i have had is only not baked but the simplest one ever. all i do is take a container of cool whip and a block of creamcheese and let the creamchesse get room temp. then i mix the two together and pour it in to a premade crust and put in the fridge over night to set and voila, add favorite topping and you have a fast and simple cake for a party.
My wife made a fantastic cheesecake not long ago. She got the recipe off the back of a gelatin box.
Well this is your basic cheese cake, hope I could be of help!!! Optional (if you want you can also add fruit to the mixture, or add a little on top of the cheese cake)
Ingredients
1-1/2 cups HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
Preparation
MIX crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch spring form pan.
BEAT cream cheese, 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE at 325°F for 55 minutes or until center is almost set if using a silver spring form pan. (Or, bake at 300°F if using a dark nonstick spring form pan.) Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Cake
4 (8 ounce) packages cream cheese
2 cups sugar
6 eggs
2 (16 ounce) containers sour cream
2 teaspoons vanilla
Crust
1 cup crushed graham crackers
2 teaspoons softened butter
2 teaspoons sugar
Preheat oven to 375 degrees.
To make the Crust: First you want to put your graham crackers in a bowl and crush them.
You want to have very fine pieces!
After this add 2 teaspoons of softened butter and 2 teaspoons of sugar and mix well.
Then add to the springform pan and smooth out over the bottom so that it is evenly distributed.
Your crust is now done!
As for the cake: Add all cake ingredients except vanilla into a very large mixing bowl and mix until smooth (sometimes after mixing by hand for a while I use a mixer) then add your 2 teaspoons of vanilla.
When all done mixing you want to very slowly pour the cake mix into your springform pan with the graham crackers so that you do not push your crust everywhere.
Pour it in the middle and let spread by itself.
You want to fill the pan about 3/4 full maybe a little more but not to the top as it will overflow.
Then put the cheesecake into the oven and place a sheet of aluminum foil lightly on top as not to touch the cake and let cook for 45 mins.
Then remove foil and cook an additional 5-15 mins or until slightly darker yellow tinge becomes visible on the outside top edge.
Then turn off oven heat and let the cheesecake sit in the oven for 1 hour.
After this you must remove the cake from the oven and refrigerate
Classic Cheesecake with fruit topping
INGREDIENTS:
Crust:
1/4 cup confectioners' sugar
1 1/2 cups graham cracker crumbs
4 ounces butter, melted
.
Filling:
1 cup granulated sugar
3 packages (8 ounces each) cream cheese
1 teaspoon vanilla extract
4 eggs
.
Topping:
1 to 2 cups sour cream
1 can (21 ounces) cherry pie filling, or blueberry
PREPARATION:
Combine crust ingredients; pack firmly in the bottom of a springform pan, 8 or 9-inch.
Combine filling ingredients and mix thoroughly. Pour into the graham cracker crust; bake at 350° for 50 minutes. Remove cheesecake from the oven and top with sour cream. Return to the oven for 5 minutes longer. Top with pie filling and chill thoroughly.
Basic Philly Cheesecake
Crust
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, melted
Filling
3 (8 ounce) packages Philadelphia Cream cheese, softened
3/4 cup white sugar
3 large eggs
1 teaspoon vanilla
pie filling (optional) or sundae sauce, to top cheesecake (optional)
# Preheat oven to 325F degrees.
# Combine crumbs, sugar and melted margarine and press onto the bottom of a 9-inch springform pan.
# Bake for 10 minutes, remove from oven and raise oven temperature to 450F degrees.
# To make filling, combine softened cream cheese and sugar in a large bowl with an electric mixer, beating at medium speed until well mixed.
# Add eggs, one at a time, mixing well after each addition; blend in vanilla then pour into crust.
# Bake for 10 minutes at 450F, then reduce heat to 250F and for 25-30 minutes more, or until set.
# Loosen cake from rim of pan; cool before removing rim of pan.
# Chill; top individual slices with desired topping, if any, just before serving.
This is a fast way one prepared gram cracker crust
whip together 1 pkg cream cheese and cool whip with
1/3 cup of sugar and 1 T lemon juice
l let chill for 2 hours.
easy!!!