Who has the best cheesecake recipe?

[browneyes]

And will you share it with me? I love cheesecake. I'd like something simple, but delicious. I don't like that no bake stuff either. I've made a couple of cheesecakes that were ok, but I want one that is delicious. Care to share?

 

[webmomom]

THIS IS A NEW YORK CHEESCAKE RECIPE THAT I HAVE MADE FOR YEARS AND I GET ALOT OF COMPLIMENTS FOR THIS CHEESECAKE.

2 CUPS GRAHM CRACKER CRUMBS
2 TABLE SPOONS, MELTED BUTTER
2 TABLESPOON SUGAR

3 8OZ CREAM CHEESE--SOFTENED
1 1/2 CUPS OF SUGAR
5 EGGS
1 1/2 PINTS SOUR CREAM
3 TEASPOONS VANILLA

WHIP CREAM CHEESE UNTIL FLUFFY.GRADUALLY ADD SUGAR. ADD ONE EGG AT A TIME. MAKE SURE IT THROUGHLY INCORPORATED BEFORE ADDING THE NEXT ONE. FOLD IN THE SOUR CREAM AND VANILLA. DON'T OVER BEAT JUST FOLD UNTIL INCORPORATED.

GREASE THE SIDES OF A LARGE SPRING FORM PAN AND SPRINKLE WITH THE CRUMBS MIXED WITH THE 2 TABLESPOONS OF SUGAR. PRESS THE REMAING CRUMBS INTO THE BOTTOM OF THE PAN FIRMLY. BAKE AT 375 FOR 40 MINUTES AND LEAVE IN OVEN ONE HOUR AND DO NOT OPEN DOOR. WHEN YOU PUT THE PAN IN THE OVEN PUT ON MIDDLE RACK AND PLACE A PAN OF WATER UNDER IT. WHEN YOU REMOVE FROM THE OVER RUN A KNIFE AROUND THE EDGE OF THE PAN SO WHEN IT STARTS TO COOL IT CAN DRAW AWAY FROM THE SIDES AND NOT CRACK. LET IT COOL DOWN BEFORE PLACING IN REF.


HERE IS A GOOD CHOCOLATE CHEESECAKE

MAKE ONE 9 INCH CHEESECAKE

2 CUPS CHOCOLATE WAFER CRUMBS
5 TABLESPOONS OF MELTED BUTTER
3 8OZ CREAM CHEESE AT ROOM TEMP
1 CUP SUGAR
5 LARGE EGGS
2 OUNCES (2 SQUARES) SEMISWEET CHOCOLATE, MELTED
6 OUNCES (6 SQUARES) SEMISWEET CHOCOLATE MELTED
1/2 CUP SOUR CREAM

cRUST. MIX TOGETHER CHOCOLATE CRUMBS AND MELTED BUTTER. PRESS INTO 9" SPRINGFORM PAN.

PREHEAT OVEN TO 300

BEAT TOGETHER CREAM CHEESE, SUGAR AND EGGS UNTIL SMOOTH AND FLUFFY. SPOON HALF OF THE CREAM CHEESE MIXTURE INTO THE CRUST.

STIR 2 OUNCES CHOCOLATE INTO REMAINING CREAM CHEESE MIXTURE UNTIL WELL BLENDED. DRIZZLE OVER BATERIN CRUST TO MAKE SWIRLS.
BAKE FOR 50 MIUTES. TRANSFER THE PAN TO A WIRE RACK. COOL THE CHEESECAKE.

FROSTING.

MIX TOGETHER THE 6 OUNCES OF CHOCLATE AND SOUR CREAM. SPREAD OVER TOP OF HCEESECAKE. CHILL BRIEFLY UNTI FROSTING IS SET.

I HOPE THIS HELPS YOU

 

[browneyes]

Thanks Webmomom. I think I'll try that. I was going to look on FoodTv for a good recipe, and a few other places, but I thought I'd try the DIS first. I'll let you know if my family will leave me a slice or not.

 

[Tiggerkeeper]

Cinderella does!

There is a recipe somewhere on this board (actually, the old boards I got it Feb. 2001) for Royal White Chocolate Raspberry Cheesecake that is heavenly! The recipe came from the castle! I'll see if I can find it.

TK

 

[Tiggerkeeper]

Okay, I had the name wrong...Royal Raspberry Cheesecake

CRUST:

1 1/4 C fine graham cracker crumbs (about 9 whole crackers)
3 T sugar
1/2 stick (1/4 C) butter, melted

FILLING:

2 bags (12 oz) frozen unsweetened raspberries, thawed
3 8oz. reduced-fat cream cheese (Nuefchatel), softened
3/4 C sugar
1/3 C cornstarch
3 large eggs plus yolk from 1 large egg, at room temp.
1 C (6 oz.) white chocolate chips, melted as directed on pkg
2 T fresh lemon juice
2 T vanilla extract
12 drops red food color

Heat oven to 350 F. Lightly grease a 9-in. springform pan.

Crust: Mix crumbs and sugar in bowl. Stir in butter with a fork until moistened. Pat over bottom of pan.

Filling: Stir and press raspberries with the back of a wooden spoon through a strainer set over a bowl (you should have 1 1/2 C puree) Discard seeds and pulp. You may want to save some whole raspberries for garnish.

Beat cream cheese, sugar, and cornstarch in a large bowl with mixer on medium speed until smooth. Beat in eggs and yolk until blended, scraping down sides of bowl twice. Beat in melted chips, then 2/3 C of the raspberry puree (refrigerate rest to serve with cake), the lemon juice, vanilla, and food color. Pour over crust.

Bake 15 minutes. Reduce oven temp to 250 F and bake one hour or longer until cake is almost set in at center. Cool completely in pan on a wire rack, then refrigerate at least 2 hours or until cold. Remove cake from pan with wide spatula: slide onto serving plate.

Garnish with raspberries. Serve with raspberry puree.

Margie J posted this 2/2/01. I made it for Valentines and have been making it as my favorite ever since. Be careful this is rich and more than one piece at a time will give you a stomach ache!

TK

 

[browneyes]

Thanks, Tiggerkeeper. I'm thinking I might need to make both of them. Both sound yummy.

 

[BonnieP]

Hello!
Here is a cheesecake recipe I have used for many years-no need for a crust.

4 8oz. packages cream cheese
6 eggs
1 cup sugar (I use a little less)
2 teaspoons almond extract

Topping

1 16oz. sour cream
1/2 cup sugar (again, I use a little less)
2 teaspoons vanilla

Soften cream cheese. Mix with eggs, one at a time. Add sugar gradually and the almond extract. Place in a greased 13X9" glass or ceramic pan. Bake at 375 degrees for 40-50 minutes or until cracks appear and turn golden brown. Leave out of oven 20 minutes. Mix topping ingredients. Sprinkle cinnamon over cheesecake then pour sour cream mixture over cake. Bake at 375 degrees 10 minutes or until set. Don't overbake.
Cool, refrigerate. Cut into small squares.
Enjoy!

Bonnie