Pre-made graham cracker crust
8 oz cream cheese (softened)
1/3 cup sugar
1/2 pint sour cream
2 teaspoons vanilla flavor
8 oz Cool-Whip
Blend cream cheese until smooth. Add sugar. Blend well. Add sour cream %26amp; vanilla. Blend well. Fold in Cool-Whip. Spoon into shell. Add topping of choice.
Enjoy!What is the best cheesecake recipe you have? Please share!!!!?
Soooo good it's evil!
White Chocolate Raspberry Cheescake
Crust:
1 1/3 cups graham cracker crumbs
1/4 cup sugar
1 tablespoon butter or stick margarine, melted Cooking spray
3 cups fresh raspberries
Filling:
2 (8-ounce) blocks fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 cup sugar
1/4 cup amaretto (almond-flavored liqueur)
2 tablespoons flour
2 teaspoons vanilla extract
1/4 teaspoon salt 3 ounces white chocolate, melted
3 large eggs
Fresh raspberries (optional)
Preheat oven to 325 degrees.
Combine first 3 ingredients in a small bowl. Firmly press mixture into bottom and 1-inch up sides of a 9-inch springform pan coated with cooking spray. Wrap outside of pan with foil. Arrange berries in crust; set aside. Place cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add 1 cup sugar and next 5 ingredients (1 cup sugar through chocolate); beat until smooth. Add eggs, 1 at a time, beating well after each addition. Pour cheese mixture into prepared pan. Place cheesecake in a large shallow pan; add hot water to pan to a depth of 1-inch. Bake at 325 degrees for 1 hour and 10 minutes or until almost set. Remove cheesecake from oven; cool to room temperature. Cover and chill at least 4 hours.What is the best cheesecake recipe you have? Please share!!!!?
oh my god! I just made the best tasting strawberry cheese cake last night..lets just say 75% of the thing is gone....I keep catching my husband leaned inside the refridge with a fork...that kind of good! i got it off the internet..i got it from BetterRecipes.com..Aunt Dolores'Stawberry Cheese Cake. it was wonderful! As a matter of fact I'm logging off now to go get a huge slice to eat while I watch Seinfeld.
The best cheesecake I've ever had is the Tiramisu Cheesecake from The Cheesecake Factory, but since you asked for a recipe, I would have to say the New York Cheesecake from the Best Recipe Cookboook.
New York Cheesecake
Serves 12 to 16
Crust:
5 tsb unsalted butter, melted, plus 1 tsb melted unsalted butter for the pan
8 whole graham crackers (4 oz), broken into rough pieces and processed in a food processor to fine, even crumbs.
1 tsb sugar
Filling:
2 1/2 lbs (Five 8oz packages) cream cheese, cut into rough 1-inch chunks, at room temperature
1/8 tsp salt
1 1/2 cups (10 1/2 oz) sugar
1/3 cup sour cream
2 tsp juice from 1 lemon
2 tsp vanilla extract
2 large egg yolks, plus 6 large eggs, at room temperature
Direction:
1. FOR THE CRUST: Adjust an oven rack to the lower-middle position and heat the oven to 324F. Brush the bottom and sides of a 9-inch springform pan with 1/2 tsb of the melted butter. Combine the graham cracker crumbs and sugar in a medium bowl; add 5 tsb of the melted butter and toss with a fork until evenly moistened. Empty the crumbs into the springform pan and press evenly into the pan bottom. Bake until fragrant and beginning to brown around the edges, about 13 minutes. Cool on a wire rack while making the filling.
2. FOR THE FILLING: Increase the oven temp to 500F. In the bowl of a standing mixer, beat the cream cheese at medium-low speed to break up and soften it slightly , about 1 min. Scrape the beater and the bottom and sides of bowl well with a rubber spatula; add the salt and about half of the sugar and beat at medium-low speed until combined, about 1 min. Scrape the bowl; beat in the remaining sugar until combined, about 1 min. Scrape the bowl; add the sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minue. Scrape the bowl; add the egg yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape the bowl; add the remaining eggs, two at a time, beating until thoroughly combined, about 1 min, scraping the bowl between additions.
3. Brush the sides of the springform pan with the remaining 1/2 tsb melted butter. Set the springform pan on a rimmed baking sheet (to catch any spills if the pan leaks). Pour the filling into the cooled crust and bake 10 minutes; without opening the oven door, reduce the oven temp to 200F and continue to bake until the cheesecake registers about 150 degrees on an instant-read thermometer inserted in the center, about 1 1/2 hours. Transfer the cake to a wire rack and cool until barely warm, 2 1/2 to 3 hours. Run a paring knife between the cake and the pan sides. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (The cheesecake can be refrigerated for up to 4 days.)
4. To unmold the cheesecake, remove the sides of the pan. Slide a thin metal spatula between the crust and the bottom of the pan to loosen, then slide the cake onto a serving plate. Let the cheesecake stand at room temp about 30 min, then cut into wedges and serve with Fresh Strawberry Topping, if desired.
Fresh Strawberry Topping
2 lbs strawberries, hulled and cut lengthwise into 1/4- to 3/8-inch wedges
1/2 cup (3 1/2 oz) sugar
pinch salt
1 cup strawberry jam
2 tsb juice from 1 lemon
1. Toss the berries, sugar, and salt in a medium bowl; let stand until the berries have released some juice and the sugar has dissolved, about 30 minutes, tossing occasionally to combine.
2. Process the jam in a food processor until smooth, about 8 sec; transfer to a small saucepan. Bring the jam to a simmer over medium-high heat; simmer, stirring frequently, untiil dark and no longer frothy, about 3 minutes. Stir in the lemon juice; pour the warm jam over the strawberries and stir to combine. Cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12.
California Walnut Crusted Caramel Bourbon Swirl Cheesecake
The sweet walnut crust makes an ideal base for this decadent cheesecake. Toasted walnut halves are stirred into the caramel bourbon sauce and spooned over the cheesecake just before serving.
1 cup packed dark brown sugar
1/2 cup whipping cream
1/3 cup butter, softened
2 tablespoons bourbon or amber rum
3 cups California Walnut pieces
1 cup granulated sugar, divided use
3 tablespoons melted butter
3 (8-ounce) packages cream cheese, softened
3 large eggs
1/4 cup bourbon or amber rum
1 cup toasted California Walnut halves
In small saucepan, combine brown sugar, whipping cream and butter. Bring to boil over medium-high heat; boil for 3 minutes. Remove 1/3 cup of the sauce; refrigerate until chilled. To remaining sauce add 2 tablespoons bourbon; set aside.
Combine walnut pieces and 1/4 cup of the granulated sugar in food processor; pulse until it resembles coarse crumbs, do not overprocess. Transfer to medium bowl and stir in melted butter. Using back of spoon press nut mixture into bottom and half-way up sides of 9-inch springform pan. Bake in 325°F oven for 15 minutes.
Meanwhile, beat cream cheese with remaining 3/4 cup granulated sugar. Add eggs, one at a time, beating just until blended. Stir in 1/4 cup bourbon. Pour cream cheese mixture into nut crust. Drizzle the 1/3 cup chilled sauce on top; gently swirl with knife.
Return cake to 325°F oven; bake for 1 hour. Turn oven off; leave cheesecake in oven without opening door for another hour, prevents cake from cracking in center.
Cool on wire rack; cover and refrigerate for 4 hours or overnight. Just before serving, gently warm bourbon sauce; stir in toasted walnut halves. To serve, spoon sauce over slices of cheesecake.
Makes 12 servings.
The Ultimate Cheesecake
Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract
Warm Lemon Blueberry Topping, recipe follows
For the Crust:
Preheat the oven to 325 degrees F.
In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
Warm Lemon Blueberries:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
My Mother's recipe of course with cherry pie filling on top!
OLGA's CHEESECAKE:
Graham cracker crumbs
1 lb. small curd cream-style cottage cheese
(use as dry a cream-style variety as possible)
2 (8 ounces) packages cream cheese, softened
1 1/2 cups sugar
4 eggs, slightly beaten
1/3 cup Argo cornstarch
2 Tablespoons lemon juice
1/2 cup margarine, melted
1 (16 ounces) pint sour cream
Grease 1 (9-inch) spring form pan; dust with graham cracker crumbs.
Preheat oven to 325 degrees.
Sieve cottage cheese into large mixing bowl.
Add cream cheese. Beat with high speed of electric mixer until well blended and creamy. Beating at high speed, blend in sugar, then eggs. Reduce speed to low.
Add cornstarch, lemon juice and vanilla. Beat until blended. Add melted margarine and sour cream. Blend with low speed. Pour into prepared pan.
Bake in 325 degrees (slow) oven about 1 hour and 10 minutes or until firm around edges. Turn off oven. Let cake stand in oven 2 hours.
Remove and cool completely on wire rack. Chill. Remove sides of pan.Makes about 12 servings.
NOTE: Cheesecake may be frozen.
If desired, cheesecake may be topped with fruit glaze made with either fresh or frozen fruit such as strawberries, peaches or blueberries.
Go to allrecipes.com, find the Cheesecake Supreme recipe. Make the following changes in the recipe. Bake the cake at 400 degress for 10 minutes, then reduce the heat to 200 degrees. The cake is done when a toothpick comes out with cheesecake on it, not batter. Mine took 3 and 1/2 hours. And resist the urge to peek! If your oven temp is right, the cake will be OK. I checked it at 2 1/2 hours, three, and 3 1/2
Oh my goodness, is this stuff good. It tastes like Cheesecake Factory, but without the big price tag. And it was so much easier than I thought it would be. And you can add a few drops of vanilla, if you like. I have made it many times, it came out great every time. If you want to put some fruit or sauce on it, your choice.{ I bought the cream cheese at the discount grocery. It worked fine, for 1/4 of the specialty store price.] Take a bite of your cheesecake, and say, ';this whole cake cost as much as one piece at Cheese Cake Factory.';
I go ahead and slice it, and wrap it gently in platic wrap. I put the pieces on a tray, and set them, tray and all, in the freezer. When they were frozen I stacked them in an old ice cream carton, and made sure the plastic wrap covered each one.. I take out as many pieces as I want/need at a time. Walmart had cheap springform pans if you don't have any.
Hope you try this!
I have eaten all kinds of cheesecake, but the ones I like best are the ones you make from a box.... but put canned cherries on top. LOVE IT!
New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple
Recipe courtesy Emeril Lagasse, 2003
Recipe Summary
Difficulty: Medium
Yield: 1 (9-inch) cheesecake, 8 to 10 servings
User Rating:
Ingredients:
1 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter
1 1/2 tablespoons sugar
2 1/2 pounds cream cheese, softened
1 1/2 cups sugar
1 lemon, zested
1 orange, zested
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream
Strawberry Sauce, optional, recipe follows
Blueberry Sauce, optional, recipe follows
Pineapple Sauce, optional, recipe follows
Preheat oven to 375 degrees F.
Directions:
Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool.
When completely cooled, butter the sides of the pan. Increase oven temperature to 500 degrees F.
In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200 degrees F and bake for 1 hour more. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.
To serve, top with sauce of choice. Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.
Strawberry Sauce:
2 pints fresh strawberries
1/2 cup sugar
1 cup water
1 teaspoon finely grated lemon zest
2 tablespoons kirsch or brandy
Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.
Remove from the heat and let cool. Spoon on top of the cheesecake and serve.
Blueberry Sauce:
1 1/2 cups sugar
3 tablespoons cornstarch
1 1/2 cups water
1/2 cup fresh-squeezed orange juice
2 tablespoons Grand Marnier liqueur
1 1/2 teaspoons orange zest
1 1/2 cups blueberries, picked over and rinsed
1 1/2 tablespoons unsalted butter
In a small saucepan over medium-high heat stir together the sugar, cornstarch, water, orange juice, and orange zest. Cook, stirring occasionally, until thickened, about 5 minutes. Stir in the blueberries and simmer the mixture, stirring occasionally, until the berries have burst, about 5 minutes. Add the butter and stir until melted. Remove from heat and let cool before pouring over the cheesecake.
Yield: 3 cups
Pineapple Sauce:
3 cups fresh 1/2-inch diced pineapple chunks
1/4 cup sugar, plus more to taste
1 cup water
1 teaspoon finely grated orange zest
2 tablespoons light rum
Combine pineapple, sugar, water and zest, and cook until pineapple is tender and the liquid is thick, about 15 minutes. Stir in the rum, and cook for 1 more minute. Remove from the heat and let cool. Spoon on top of the cheesecake and serve.
Yield: about 3 cups
Additional topping ideas
May be served with any topping:
Caramel
Chocolate
Cheesecake Fruit Sauces
Lemon Blueberries
•1 pint blueberries
•1 lemon zested and juiced
•2 TBL sugar
In small saucepan add all ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
Happy Strawberries
•1 qt strawberries, hulled and sliced
•2 TBL sugar
•1-2 oz Triple Sec or orange liquor
Combine all ingredients in bowl and mix.
Let sit for 15 minutes so strawberries can get “happy”
Vanilla Pineapple
•1 fresh pineapple
•2 TBL sugar
•½ good vanilla bean (whole bean if purchased from grocery store)
•1 oz light rum
Clean and cut pineapple into small cubes
Place all ingredients into saucepan and simmer over medium heat until pineapple softens.
Remove from heat and let cool. (vanilla will steep in pineapples) Remove ¼ - 1/3 mixture and puree it. Combine the puree with the chunks. Serve over cheesecake.
Amaretto Peaches
•1 can peaches drained and sliced
•2 TBL sugar
•½ tsp cinnamon
•1 – 2 oz amaretto
Place all ingredients into saucepan and simmer over medium heat until peaches are soft.
Remove ¼ - 1/3 of sauce and puree it. Mix the 2 together and serve over cheesecake.
**************************************…
Recipe: Choose A Cheesecake with 22 Variations (using cheesecake mix)
Board: Cooking Club at Recipelink.com
From: Betsy at Recipelink.com 6-21-2005
RE: ISO: What to do with boxed cheesecake mix
MSG ID: 0072864
CHOOSE A CHEESECAKE WITH 22 VARIATIONS
Makes 1 (8-inch) cheesecake
1/4 cup margarine or butter, divided
1 (11 1/4-ounce) package ROYAL No-Bake Cheesecake
3 tablespoons sugar
1 cup sour cream*
1 cup milk
Sour Cream Topping (recipe follows)
Generously coat 1 1/2-inches up side of 8-inch springform pan with 1 tablespoon margarine or butter; sprinkle with 2 tablespoons graham cracker crumbs from cheesecake mix.
Melt remaining margarine or butter; mix in small bowl with remaining crumbs and sugar. Press on bottom of pan; set aside.
Mix cheesecake filling mix, sour cream and milk in small bowl with electric mixer at low speed until thoroughly blended; beat at medium speed for 3 minutes more. Spoon into prepared pan.
Bake at 350 degrees F for 20 minutes or until puffed. Cool 15 minutes.
Spread with Sour Cream Topping and bake an additional 10 minutes. Cool completely; refrigerate until ready to serve.
*2 packages (3-ounce each) softened cream cheese or 1 cup dry cottage cheese, beaten until smooth, can be substituted for sour cream.
SOUR CREAM TOPPING:
Combine 1 cup sour cream and 2 tablespoons sugar.
Cheesecake can be frozen for up to 2 weeks. Thaw just before serving.
CHOOSE A CHEESECAKE
VARIATIONS:
AMARETTO CHEESECAKE:
Add 3 tablespoons almond-flavored liqueur to cheesecake filling before beating. Garnish with sliced almonds before serving.
APRICOT CHEESECAKE:
(For baked cheesecake only.) Soak 1/4 cup diced dried apricots in 1 cup hot water for 15 minutes; drain well. Stir apricots into beaten cheesecake filling.
BLACK FOREST CHEESECAKE:
Stir 1/3 cup chopped and well drained maraschino cherries and 1-ounce grated unsweetened chocolate into beaten cheesecake mixture.
BUTTERSCOTCH RAISIN CHEESECAKE:
Add 1/4 cup butterscotch-flavored chips and 1/4 cup seedless raisins to beaten cheesecake filling.
CHOCOLATE CHEESECAKE:
Melt 1 1/2 ounces unsweetened chocolate and add to cheesecake filling before beating. Garnish with chocolate curls before serving if desired.
CHOCOLATE NUT CRUNCH CHEESECAKE:
(For baked cheesecake only.) Mix 2 tablespoons unsweetened cocoa into crumb mixture for crust. Combine 1/4 cup sugar, 2 tablespoons all-purpose flour and 2 tablespoons softened margarine or butter until crumbly; mix in 1/3 cup chopped walnuts. Prepare cheesecake filling; spread in pan. Sprinkle with walnut mixture and bake as directed.
COFFEE CHEESECAKE:
Add 2 teaspoons instant coffee powder to cheesecake filling before beating.
CRANBERRY-ORANGE CHEESECAKE:
(For baked cheesecake only.) Stir 1/3 cup cranberry-orange relish into beaten cheesecake filling.
DAIQUIRI CHEESECAKE:
Mix 2 tablespoons lime juice (1 tablespoon for unbaked version), 1 teaspoon rum extract and 1 teaspoon grated lime peel into cheesecake filling before beating.
DATE NUT CHEESECAKE:
Add 1/4 cup chopped pitted dates and 1/4 cup chopped PLANTERS Walnuts to beaten cheesecake mixture.
EGGNOG CHEESECAKE:
(For baked cheesecake only.) Add 1 egg, 1 teaspoon brandy extract and 1/4 teaspoon ground nutmeg to cheesecake filling before beating. Garnish with a sprinkling of nutmeg if desired.
FRUIT-TOPPED CHEESECAKE:
Prepare basic recipe, omitting Sour Cream Topping. Top with 1 cup canned apple, cherry or blueberry pie filling.
GRASSHOPPER CHEESECAKE:
Mix 3 tablespoons unsweetened cocoa into crumb mixture for crust. Add 3 tablespoons green creme de menthe liqueur to cheesecake filling mixture before beating.
NO BAKE CHEESECAKE:
Combine graham cracker crumbs, 1/3 cup melted margarine or butter and sugar; press on bottom and side of 9-inch pie plate. Prepare filling as directed above; pour into crust and refrigerate. If desired, combine 1 cup sour cream and 2 tablespoons sugar; spread on top of pie. Bake at 350F for 10 minutes. Refrigerate until ready to serve.
PEACHY CHEESECAKE:
Drain 1 (16-ounce) can peach slices; reserve several slices for garnish. Coarsely chop remaining peaches; stir into beaten cheesecake filling. Garnish with reserved peach slices.
PINA COLADA CHEESECAKE:
(For baked cheesecake only.) Add 1/2 teaspoon rum extract to cheesecake filling before beating. Thoroughly drain 1 (8-ounce) can crushed pineapple; stir into filling with 1/4 cup flaked coconut.
ROCKY ROAD CHEESECAKE:
Mix 1/4 cup semisweet chocolate chips, 1/4 cup miniature marshmallows and 1/4 cup chopped PLANTERS Walnuts into beaten cheesecake mixture.
RUM RAISIN CHEESECAKE:
Add 3/4 teaspoon rum extract to cheesecake mixture before beating. Stir in 3/4 cup seedless raisins before pouring into pan.
TART LEMON CHEESECAKE:
Mix 2 tablespoons lemon juice (1 tablespoon for unbaked version) and 2 teaspoons grated lemon peel into cheesecake mixture before beating. Garnish with lemon twists if desired.
TOASTED COCONUT CHEESECAKE:
Mix 1/3 cup toasted flaked coconut into beaten cheesecake mixture. Garnish with additional toasted coconut before serving.
STRAWBERRY MALT CHEESECAKE:
Add 1/3 cup instant malted milk powder to cheesecake filling before beating. Top with 1/3 cup strawberry preserves before serving.
SPUMONI CHEESECAKE:
Add 2 tablespoons dry sherry to cheesecake filling before beating. Stir in 1/4 cup chopped PLANTERS Pecan pieces and 1/4 cup chopped mixed candied fruit until well blended. Garnish with additional mixed candied fruits if desired.
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Nellie %26amp; Joe's Key Lime Pie
•1-9'; graham cracker pie shell
•1-14 oz. can sweetened condensed milk
•3 egg yolks (whites not used)
•1/2 cup Nellie %26amp; Joe's Key West Lime Juice
Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350 degrees for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream and garnish with lime slices.
The recipe on the back of the Eagle brand condensed milk is awesome, especially if you make the crumb crust yourself instead of buying one.
I added fresh strawberry topping to the link below and it was DELISH!!
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