Cheesecake Recipe

[PrincessPatty]

Im looking for a recipe for cheesecake - not the 'box' kind but a firm, thick and creamy one. New York style possibly?

 

[karentan]

here's one ive used several times and it turned out great:
http://www.dianasdesserts.com/index...isting/filter/dianas/recipeID/3192/Recipe.cfm
use full fat cream cheese though, i used low fat one time and it didnt work

 

[Disneyaholic]

This recipe has been passed around my family for years...hence the name. It's not the real "firm" type of cheesecake -- a more creamy version. I have served it on its own or with a can of cherry or blueberry pie filling on top. YUMMY!!!


Wendy's Grandmother's Cheesecake

Crust

1-1/4 C crushed graham crackers (about 24 squares)
1/4 C sugar
1/4 C melted butter

Mix above togher. Line 9 or 10 inch spring-form pan with crust mixture. Place in refrigerator while fixing filling (at least 10 minutes).

Filling

2 8-oz. packages cream cheese
1/2 C sugar
3 eggs
3/4 t vanilla

Cream cheese until soft, using electric mixer. Add rest of ingredients and beat 2-3 minutes. Pour into graham cracker crust -- making sure it is even. Bake at 375 degrees for 20 minutes. Cool on wire rack for 15 minutes. Raise oven to 475 degrees.


Topping

1 pint sour cream
1/2 C sugar
1 t vanilla

Mix together, pour over filling, but be sure not to crack the plastic-like coating on filling. Bake at 475 degrees for 10 minutes. Refrigerate 5-6 hours.

 

[lucas]

A little variation on the typical cheesecake but this is one of my favorite recipes:

CREAM CHEESE CAKE

Crust:
2 sticks salted butter, melted
½ cup sugar
3 cups graham cracker crumbs
pinch of cinnamon

Cream Cheese Middle:
16 oz cream cheese, softened
½ cup sugar
3 eggs
1 tsp vanilla

Topping:
16 oz sour cream
1/3 cup sugar
1 tsp vanilla

Combine crust ingredients and press into square 13 x 9 pan. (I use brownie/lasagna pan.) Refrigerate crust for ½ hour.

Mix softened cream cheese well with ½ cup sugar.
Add eggs one at a time, then add vanilla.
Spread mixture over crust and bake at 350 degrees for 20 minutes. Cool in refrigerator for a couple of hours.

For topping, mix sour cream with 1/3 cup of sugar, then add vanilla. Also cool in refrigerator for a couple of hours.

After both have cooled, pour topping over cheesecake and spread evenly.
Bake again at 350 degrees for 10 minutes.
Refrigerate again for several hours or overnight before cutting.
Cut into squares. (I place each square into a paper muffin cup for presentation.)