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4 Responses to “Tips or recipes on making a really good cheesecake?”

1. sky Says:
   November 30th, 2010 at 1:51 pm

   Read this web page it has almost all the information, and tips about making a cheesecake

   http://allrecipes.com/Search/Articles.aspx?WithTerm=cheesecaKE

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   Chantal’s New York Cheesecake

   Submitted by: Taliesen

   Rated: 5 out of 5 by 2039 members

   Prep Time: 30 Minutes
   Cook Time: 1 Hour
   Ready In: 7 Hours 30 Minutes
   Yields: 12 servings

   “This cake is easy to make, and it’s so delicious. Everyone that’s tried it has said it tasted just like the ones in a deli! You’ll love it!”

   INGREDIENTS:
   15 graham crackers, crushed
   2 tablespoons butter, melted
   4 (8 ounce) packages cream cheese
   1 1/2 cups white sugar
   3/4 cup milk
   4 eggs
   1 cup sour cream
   1 tablespoon vanilla extract
   1/4 cup all-purpose flour

   DIRECTIONS:
   1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
   2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
   3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
   4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

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   Ten twists on one great cheesecake
   By: Pam Anderson

   Make this creamy, decadent dessert, then add zest with new flavors.

   If baking a homemade pie or cake triggers holiday jitters, then why not make a cheesecake instead? It can be made easily the day before or even several days before an event because it needs to be well-chilled.

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   Lay the foundation:
   Many recipes call for a thick, pre-baked graham cracker crumb crust. But to knock out that step, simply coat the sides and bottom of a springform pan with softened butter, then coat it with crumbs (crush cookies in a processor, or put them in a zipper bag and use a rolling pin to crush them). Or, line the buttered pan with soft ladyfingers trimmed to fit.

   Prep the filling:
   Beat room-temperature cream cheese with sugar, then add eggs one at a time, frequently scraping down the sides with a rubber spatula to ensure a smooth batter. A splash of cream softens the cake, vanilla extract adds flavor, and a touch of sour cream reinforces the tanginess. If you opt for one of the fun variations on the next pages, then top with (or fold, stir or drop in) your favorite flavor.

   Bake it in a bath:
   A water bath–or bain-marie, as the French call the technique–prevents the cheesecake from cracking or curdling. First, tear off two long strips of heavy-duty–not regular–foil (do this before you start the crust). Make sure there are no holes in the foil. Overlap foil strips in a cross pattern, and set the 9-inch springform pan in the middle. Bring the foil up the sides, crimping around the exterior top of the pan to form a tight seal. Proceed with the recipe for crust and batter. Bring a tea kettle of water to a boil. Set the unbaked cheesecake in a large pan, such as a roaster, and slowly pour hot water into the roasting pan so it comes about halfway up the side of the springform pan. Now it’s ready to bake.

   Go high or low:
   For a taller cheesecake, you can increase the ingredients by a quarter and increase the baking time to 1 hour. If cheesecake isn’t your only dessert, however, it’s easier to cut and serve smaller pieces from a shorter cake. Plus, there are fewer tempting leftovers after your big day of feasting.

   Master Recipe for Rich and Creamy Cheesecake

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   Let the variations begin . . .

   Tiramisu Cheesecake

   Follow Master Recipe for Rich and Creamy Cheesecake, brushing 1 3-ounce package (or 24 in a package) soft ladyfingers with a mixture of 6 Tbs. strong coffee and 2 Tbs. rum. Line pan sides with ladyfingers (trimmed to fit). Stir 3 Tbs. espresso powder into the batter. When ready to serve, shave a 4-ounce bar of semi- or bittersweet chocolate with a vegetable peeler onto the cheesecake.

   Serves 12 per serving: 396 calories, 8g protein, 29g carbohydrates, 28g fat (17g saturated), 152mg cholesterol, 0.7g fiber, 207mg sodium.

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   Snickers Cheesecake with Peanut Topping

   Follow Master Recipe for Rich and Creamy Cheesecake, using ground Famous Chocolate Wafers or graham cracker crumbs for the crust and folding 9 fun-size Snickers bars, each cut into 8 pieces, into the cheesecake batter. When ready to serve, sprinkle cheesecake perimeter with 1/4 cup coarsely chopped, roasted (unsalted) peanuts.

   Serves 12 per serving: 436 calories, 9g protein, 33g carbohydrates, 31g fat (17g saturated), 154mg cholesterol, 0.7g fiber, 254mg sodium.

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   Chocolate Orange Cheesecake

   Follow Master Recipe for Rich and Creamy Cheesecake, using ground Famous Chocolate Wafers for the crust and stirring 4 tsps. finely grated orange zest and 1/2 cup of orange marmalade into the cheesecake batter. While cheesecake is cooling on the cooling rack, slip a piece of wax paper or foil under the rack to catch drips. Microwave 1/2 cup heavy cream and 4 ounces semisweet or bittersweet chocolate in a microwave-safe bowl until cream is hot enough to melt chocolate, about 1 minute. Whisk to make a smooth glaze. Pour over warm cheesecake, continue to cool cake, then refrigerate as directed.

   Serves 12 per serving: 462 calories, 8g protein, 39g carbohydrates, 32g fat (19g saturated), 165mg cholesterol, 0.9g fiber, 225mg sodium.

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   Pumpkin Cheesecake

   Simmer 1 29-ounce can of 100% pure pumpkin along with 2 tsps. ground ginger, 1 tsp. ground cinnamon and 1/4 tsp. each ground nutmeg and allspice in a 10-inch skillet, stirring often, until the purée starts to stick to the pan’s bottom, about 8 minutes. Follow Master Recipe for Rich and Creamy Cheesecake using gingersnaps for the crust, dark brown sugar for granulated and adding 1 additional large egg to the batter. Gradually beat the warm pumpkin into the batter. Increase baking time 5 to 10 minutes.

   Serves 12 per serving: 361 calories, 7g protein, 27g carbohydrates, 26g fat (15g saturated), 144mg cholesterol, 2.1g fiber, 378mg sodium.

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   Reese’s Cheesecake

   Follow Master Recipe for Rich and Creamy Cheesecake using ground Famous Chocolate Wafers for the crust and folding in 8 regular-size Reese’s peanut butter cups, cut into sixths, into prepared pan of batter. When ready to serve, garnish cooled cake perimeter with 3 quartered peanut butter cups.

   Serves 12 per serving: 432 calories, 9g protein, 32g carbohydrates, 30g fat (17g saturated), 153mg cholesterol, 0.6g fiber, 264mg sodium.

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   Lemon Cheesecake

   Follow Master Recipe for Rich and Creamy Cheesecake using ladyfingers for the crust and stirring 4 tsps. finely grated lemon zest into the cake batter. Spread 1/2 cup of a good brand of lemon curd (sold in jars near the jams and jellies) evenly over the top of the cooked, cooled cake.

   Serves 12 per serving: 379 calories, 7g protein, 32g carbohydrates, 26g fat (16g saturated), 160mg cholesterol, 0.1g fiber, 215mg sodium.

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   Chocolate Chip Cookie Dough Cheesecake

   Follow Master Recipe for Rich and Creamy Cheesecake using ground Famous Chocolate Wafers for the crust. Pour a third of the filling into the pan. Slice off 8 cookies’ worth of refrigerated chocolate chip cookie dough, then break it into smaller chunks and distribute it evenly over the batter. Top with remaining batter.

   Serves 12 per serving: 441 calories, 8g protein, 36g carbohydrates, 30g fat (17g saturated), 160mg cholesterol, 0.4g fiber, 270mg sodium.

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   Apple Spice Cheesecake

   Follow Master Recipe for Rich and Creamy Cheesecake, using ladyfingers or graham cracker crumbs for the crust and stirring 2 tsps. ground cinnamon into the cheesecake batter. Top cooled cheesecake with 1 20-ounce can of apple pie filling spiced with 1 tsp. ground cinnamon and 1 Tb. brown sugar. Or, look for Comstock brand apple pie filling: The apples are tender, sweet and already cinnamon-spiced, so you won’t need the spice and sugar additions as suggested above.

   Serves 12 per serving: 401 calories, 7g protein, 38g carbohydrates, 25g fat (15g saturated), 152mg cholesterol, 0.9g fiber, 236mg sodium.

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   Rocky Road Cheesecake

   Follow Master Recipe for Rich and Creamy Cheesecake, using ground Famous Chocolate Wafers and folding 3/4 cup mini marshmallows and 1 cup chopped semisweet or bittersweet chocolate into the batter. Garnish the cooled cake with 1/2 cup toasted walnuts and a 4-ounce bar of semisweet or bittersweet chocolate shaved with a vegetable peeler.

   Serves 12 per serving: 509 calories, 9g protein, 41g carbohydrates, 36g fat (20

2. travelgirl218 Says:
   November 30th, 2010 at 2:22 pm

   Go to Kraft food.com they have tons of recipies listed
   Here are 2

   Quik Oreo Cheese cake

   1 tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling 12 OREO Cookies, coarsely chopped, divided
   1 OREO Pie Crust (6 oz.)

   SPOON cheesecake filling into large bowl. Remove 1/3 cup of the chopped cookies; set aside. Add remaining chopped cookies to filling; stir just until blended.

   SPOON into crust. Smooth top lightly with back of spoon to form even layer. Sprinkle with the reserved chopped cookies.

   SERVE immediately. Or cover and refrigerate until ready to serve.

   Best ever cheesecake

   1-3/4 cups HONEY MAID Graham Cracker Crumbs 1/3 cup margarine or butter, melted
   1-1/4 cups sugar, divided
   3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
   1 cup BREAKSTONE’S or KNUDSEN Sour Cream
   2 tsp. vanilla
   3 eggs
   1 can (21 oz.) cherry pie filling

   PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.

   BEAT cream cheese and the remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.

   BAKE 1 hour to 1 hour 10 min. or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim. Top cheesecake with pie filling just before serving. Store leftover cheesecake in refrigerator.

3. meima Says:
   November 30th, 2010 at 3:16 pm

   Go to Better homes and gardens website. Recipe section they have a lot of cheese cake recipes.

4. Rox R Says:
   November 30th, 2010 at 3:28 pm

   foodnetwork,.com. paul dean has some great recipes

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