Cheesecake recipe wanted

[Rainy]

I'm looking for a homemade cheesecake recipe. I tried the one on the graham cracker box but wasn't thrilled on how it tasted.
Would like to find a recipe that someone has already made and loved.

[chattiesmom]

I haven't made this particular cheesecake, but I can't find MY recipe . This one from Allrecipes.com is very close to the cheesecake recipe that I know and love. It is NOT a heart healthy recipe but it will make your heart jump for joy at the taste!

New York Cheesecake III
Rated: Servings: 16
Submitted By: Sandy
"A dense, thick cheesecake with a shortdough crust. This is THE definitive one! You'll never use another cheesecake recipe after you try this."

Ingredients:
1 1/2 cups all-purpose flour
1/3 cup white sugar
1 egg, beaten
1/2 cup butter, softened
2 1/2 pounds cream cheese,
softened 1 3/4 cups white sugar
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/4 cup heavy whipping cream

Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead.

2. To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.

3. Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend.

4. Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center.

5. Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain.
ALL RIGHTS RESERVED © 2013 Allrecipes.com

[Yorkiedaze]

Here is an awesome recipe for cheese cake that you will have no trouble getting anyone to eat. You may have to guard it even.

CHEESE CAKE

2 8 ounce packages of cream cheese at room temperature (3 packages if you want to put a cream cheese topping on this cheese cake).
1 cup of sugar
1 tablespoon of flour
1 tablespoon of corn starch
4 whole eggs plus 1 egg yolk
1 15 ounce low fat ricotta cheese
1/2 cup sour cream
1 teaspoons vanilla
1 teaspoon lemon extract and zest of one lemon or orange.
2 rows of Keebler Sandies simply shortbread cookies. (not the ones with nuts).

Crush the cookies in a food processor, or use a rolling pin to crush them. Press into bottom of spring form pan and bake about 15 minutes at 350 degrees. No need to add butter or sugar to these cookies, but if you use a different brand of cookie you will need to add melted butter.
Cream the cheese till smooth and add sugar and the two tablespoons of flour. Add eggs one at a time. Then add ricotta cheese and sour cream, salt, vanilla extract and zest.
Pour on top of baked, cooled cookie crust. Bake at 300 degrees for one hour then turn oven off but don't open the door. Let cake continue to cool down slowly in oven for one hour. Remove and cool completely. Refrigerate overnight or at least five house. Loosen with knife first, then remove from spring form pan.

For a topping, you can beat an 8 oz. cream cheese (room temperature) with a little whipping cream to easy spreading consistency, and cover the top.

[Cha Cha]

The one my family likes best is the Philadelphia's Oreo Cheesecake. You can get the recipe off their site. It has oreo cookies in it. I make it in a spring form pan and also as bars on a sheet cake pan, served with crushed Oreos and cool whip. I'm a sucker for any cheesecake though. I am a cheesecake lush. I also like to add a little Baily's Irish Cream to almost all my cheesecakes. 😊

[Deb1]

I have many cheese cake recipes! What kind are you looking for? I have a caramel, lemon, white chocolate, rhubarb, strawberry, chocolate, etc...... I made cheese cakes for my son's graduation party, Christmas and for birthdays! Just message me if you are looking for something special!

[dbeach]

Chocolate-Caramel Cheesecake Recipe

Ingredients
• 1-1/3 cups shortbread cookie crumbs
• 1/4 cup butter, melted

• FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 1/4 cup packed brown sugar
• 1 tablespoon vanilla extract
• 1/4 cup milk
• 2 tablespoons all-purpose flour
• 2 eggs, lightly beaten
• 1 egg yolk, lightly beaten

• TOPPING: (these are approximate as you can put as much/little as you like)
• 1/2 cup semisweet chocolate chips
• 1-1/2 teaspoons shortening
• 1/2 cup coarsely chopped walnuts
• Caramel ice cream topping

Directions
• In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
• In a large bowl, beat the cream cheese, sugars and vanilla until smooth. Beat in milk and flour. Add eggs and egg yolk, beating on low speed just until combined. Pour into crust. Place on a baking sheet• Bake at 325° for 45-50 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate for at least 6 hours or overnight.
• Remove side of pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Top the cheesecake with pecans; drizzle with chocolate mixture and caramel topping. Refrigerate leftovers.

**Note: I usually do this recipe and do it x1.5 (for example, I use 4 ½ packages of cream cheese, etc.) This makes a thicker cheesecake which I prefer, you just have to adjust the cooking time a bit. I also try to get creative with the toppings by putting finely chopped walnuts around the cheesecake edge and keep in place by first putting the caramel on with a smoothing knife and then coating it with the nuts. Actually you can change the toppings to almost anything you like

Ps…this cheesecake always takes best the second or third day, so make ahead if you can.

Debbie
Tea', Katie and Paige

[Rainy]

Thanks for all the recipes. I have printed them out and will begin to make them soon. They really sound good.

[Ldyrev1]

TBH, I use the premix with the graham cracker crust but I add:
1 block cream cheese
1 pkg dream whip

Fix and chill!

It's really simple (for me, I'm not much of a cook) and it's light, not like the NY cheese cake that is really dense. Guess it's all in what you like. LOL

Let us know what you choose.

[lynzy420]

I use to be quite the baker, cake decorator etc....I was making castle cakes for princess' long before Buddy was on TV! Cheesecake was my specialty....now I go to the dairy section and purchase the Philadelphia premade cheese cake mix (looks like coolwhip container) Mix in some ricotta cheese and an 2 extra pkgs of cream cheese...chocolate chips or plain...pour into premade crust found in baking Isle...sad isn't it?

[Ldyrev1]

Originally Posted by lynzy420

I use to be quite the baker, cake decorator etc....I was making castle cakes for princess' long before Buddy was on TV! Cheesecake was my specialty....now I go to the dairy section and purchase the Philadelphia premade cheese cake mix (looks like coolwhip container) Mix in some ricotta cheese and an 2 extra pkgs of cream cheese...chocolate chips or plain...pour into premade crust found in baking Isle...sad isn't it?

LOL, yes it is sad. The thing is we have found other, more important things in our lives than eating. At least I hope that's what it is. LOL

[Deb1]

Cheese Cake

Crust:
1 1/2 cups graham crackers crumbs
1/4 tsp. cinnamon
1/3 cup melted margarine
Preheat oven to 475. Place a large pan w/ 1/2 in. water in bottom while oven preheats. This will be your water bath

Filling:
4 - 8 oz. pkgs. cream cheese
1 1/4 cups of granulated sugar
1/2 cup sour cream
2 tsp. vanilla
5 eggs

Topping:

1/2 cup sour cream
2 tsps granulated sugar

Combine graham cracker crumbs and cinnamon in a med. bowl; mix melted margarine and press in a parchment paper lined 9 in. spring form pan. Press about 2/3 way up the side of pan. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when place the water bath in the oven.
Use an electric mixer to combine the cream cheese with sugar, sour cream and vanilla. Blend for a couple fof minutes or until smooth and creamy. Wisk the eggs in a medium bowl and then add them to the cheese mixture. Blend the mixture just enough to integrate the eggs.
Pour into the crust. Carefully place the pan in the over into the water bath. Bake for 12 minutes at 475, then turn the oven to 350 and bake for 50 - 60 minutes or until top of the cheesecake turns light brown. Remove from oven to cool.
When cool, combine 1/2 cup sour cream and 2 tsp. sugar. Spread on top of the cheesecake. Cover and chill in the refrigerator for at least 4 hours.
You could add a cool whip topping or fresh fruit such as strawberries or blueberries. This recipe is very similar to the Cheesecake Factory Cheesecake! It is very rich but so awesome! I have replaced the plain grahams with cinnamon grahams and like it so much better!

[yakkwak]

To prevent cracks from forming on top of your cheesecake, don't overbear the batter. To make marbled cheesecake for Valentine's Day, swirl in melted (but not hot) semi-sweet chocolate; do not blend to keep it pretty. I'm a huge fan of cheesecake pans; we keep 3 different sizes around here as it is our top 'request' dessert. It's sooooo very good. ;-}. Have fun trying all the recipes and serve a good coffee with it!

[Wylie's Mom]

White Chocolate Cheesecake

Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons sugar
Pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted

Filling
10 ounces white chocolate + to sprinkle over bottom
4 (8 ounce) packages cream cheese, softened
1/2 cup sugar, plus
2 tablespoons sugar
4 large egg
2 large egg yolk
2 tablespoons all-purpose flour
1 tablespoon vanilla
2 pints raspberry or strawberry, rinsed (?)


Butter a 9-inch springform pan; double wrap the outside of the pan with wide aluminum foil. Make crust: Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. Press into bottom and about ½-way up the sides of 9-inch springform pan. Put the pan in the freezer while you preheat the oven.

Preheat oven to 350 degrees F. Adjust baking position to middle rack. Put a kettle of water on to boil. Bake crust for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake. Reduce heat to 300 degrees.

Make filling: Melt chocolate; stir until smooth. In a large bowl, beat cream cheese until light and fluffy. Add sugar and beat in whole eggs and egg yolks, one at a time, beating well after each addition. Beat in the flour and the vanilla, just until combined - and add the melted chocolate in a slow stream, beating, until the filling is combined well.

Set springform pan into roasting pan and pour filling in spring form pan. Pour boiling water from kettle into roasting pan until it reaches halfway up the sides of springform pan. Bake cheesecake for 1 hour, on middle rack, or until top is firm to the touch. Turn off oven and leave cheesecake in closed oven for a further 1/2 an hour. Bake until cake is set, about 3 inches from edge, but center is still wobbly when pan is gently shaken.

Remove from oven, remove foil, and let the cheesecake cool and then chill at least 4 hours, preferably, overnight – cover loosely.

Serving: Remove sides of the springform pan—may use a hair dryer to warm sides of pan—and set the cake, still on the pan's base, on a serving platter. The easiest way to cut cheesecake is to use a long, thin knife that has been run under hot water and lightly wiped. Keep warming the knife as you cut slices of the cake.


And a piccie of it when I made it, yum: