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How do you make home made cheese cake?
I wish to have a home done cheese cake, though we unequivocally do not know as well most about a ingredience. Does any one here have any great cheese cakes? It doesn’t make a difference if it has ripened offspring upon tip of it or not.
i am the cheesecake queen. buy 2 philidelphia cream cheese regular and 1 strawberry, and follow the recipe on the box. u can cheat and buy ready made graham cracker crust and a can of pie filling for the top.
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LikeDislikeINGREDIENTS
* 1 1/2 pounds ricotta cheese
* 16 ounces cream cheese
* 1 cup white sugar
* 6 eggs
* 6 tablespoons all-purpose flour
* 1 cup sour cream
* 1 teaspoon vanilla extract
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C.) Wrap the outside bottom of a 10 inch springform pan with foil to prevent water seeping in while baking.
2. Cream together ricotta cheese, cream cheese and sugar until smooth. Mix in the eggs one at a time. Add flour one tablespoon at a time, mixing well. Stir in the sour cream and vanilla. Pour mixture into a 10 inch springform pan.
3. Place cheesecake in a large rectangular pan filled with 2 inches of hot water. Carefully put into preheated oven without spilling water. Bake for 90 minutes.
4. After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door).
5. Cool on counter for 60 minutes and then refrigerate. Serve when thoroughly chilled.
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LikeDislikeYou’ll love this one …it is a real restaurant recipe requested many times.
New York Style Cheesecake With Sour Cream Topping
Preparation Time: 40 minutes, but long cooling times. Serves 12
Ingredients for New York Cheesecake:
2 cups graham cracker crumbs
1/4 pound melted butter
1 pound softened cream cheese
1 1/2 cups sugar
6 egg yolks
6 egg whites
1/4 cup sour cream
Ingredients for Sour Cream Topping:
1 1/3 cups sour cream
1/3 cup sugar
Instructions For New York Cheesecake:
Mix graham cracker crumbs with melted butter and place evenly in the bottom of a 10 inch round springform pan
Pre-heat oven to 350 degrees F and bake for 7 minutes and let cool
Reduce oven temperature to 300 degrees F
Blend cream cheese, egg yolks, sugar and 1/4 cup sour cream until creamy
In a separate bowl, beat egg whites until firm and then fold into cream cheese mixture
Pour mixture into springform pan over crumbs
Bake at 300 degrees F for one hour to one hour 15 minutes, until top is lightly browned
Let cool in refrigerator for 8 hours
Remember, do not be alarmed if cracks appear on the top after baking. They are characteristic of this recipe.
Instructions for Sour Cream Topping
Combine 1 1/3 cup sour cream and 1/3 cup sugar and beat until smooth
Instructions to Finish New York Cheesecake:
Before topping baked cheesecake, place plastic wrap on top of cheesecake and press until cheesecake is flat and smooth
Remove plastic wrap and spread sour cream mixture over the top of the cheesecake
Bake for 10 minutes at 300 degrees F (Do not let brown)
Cool in refrigerator for 2-3 hours
TA-DA! It’s ready to serve and enjoy.
To Serve New York Cheesecake:
When ready to serve, loosen edge of cheesecake with knife and push up along the edges of the bottom of pan before removing the side of the pan
Score the top of the New York Cheesecake with a knife by marking it in half with the knife, then into fourths and then each fourth into three servings (wipe the knife each time with paper towels or a kitchen towel
To cut the cheesecake, run the knife under hot water, wipe with paper towels, place tip of knife at the top of the piece you are cutting, push downward and then cut through the rest of the piece, wiping the knife after each cut
Repeat cutting process until all servings are sliced or only slice the number of servings you need immediately.
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LikeDislikego to verybestbaking.com & type in cheesecake lots of ways to make it so easy, good luck
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LikeDislikeCHERRY CHEESECAKE
CRUST:
1 cup graham cracker crumbs
3 tablespoons sugar
1/4 cup butter, melted
CHEESECAKE:
24 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
16 ounces cherry pie filling, chilled
Combine crumbs, sugar, and butter; press onto bottom of 9-inch springform pan. Bake at 350 F, 10 minutes.
Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Bake at 450 F, 10 minutes. Reduce oven temperature to 250 F; continue baking for 30-40 minutes. Loosen cake from rim of pan.
Chill. Spread cherry pie filling over cheesecake before serving. 10 to 12 servings.
Serving Size: 12
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LikeDislikeStrawberry Vanilla Cheesecake (Fruit Filled Cheesecake):
1 hour 15 min prep
8 servings
2 cups graham crackers, crushed
1/2 teaspoon cinnamon
2 tablespoons sugar
5 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
3 large eggs
3/4 cup granulated sugar
1 tablespoon flour
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup whipping cream
3 cups strawberries (fresh or frozen)
1 tablespoon lemon juice
1/4 cup sugar (omit if using sweetened, frozen berries)
1 tablespoon cornstarch
2-3 drops red food coloring
1 cup berries (fresh or individually frozen, cleaned and hulled use whole or if preferred, cut into smaller pieces)
1. Crush the graham crackers. Mix the crumbs with the cinnamon, sugar, and melted butter in a nine or ten-inch springform pan. Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set up while you prepare the filling and the topping.
2. Make the topping. Puree the strawberries in a blender with the lemon juice. You should have about 1 1/2 cups of purée. If you would like to remove the seeds, run the puree through a sieve. Place the puree in a small saucepan. Add the sugar, food coloring, and cornstarch. Cook over medium heart, stirring often, until thickened and bubbly. Set aside to cool.
3. Preheat the oven to 325 degrees. Mix the cream cheese with the paddle attachment of your stand-type mixer set at medium speed until smooth and creamy, about five minutes. Add the eggs, granulated sugar, flour, salt, vanilla, and whipping cream, and gently cream together until smooth. Do not over beat.
4. Pour one half of the cream cheese filling into the crust. Spoon about 2/3’s of the strawberry sauce onto the filling then spoon the remaining cream cheese over the strawberry sauce. Refrigerate the remaining sauce.
5. Bake for 40 to 45 minutes or until almost set (the top just starts to turn golden and the center of the cake is just barely jiggly.)
6. Let the cake cool in the pan on a wire rack for ten minutes. Run a knife around the edge of the pan to loosen. Remove the ring and let the cheesecake cool completely. Refrigerate for several hours.
7. To serve, stir the berries into the remaining sauce and spoon over the cheesecake.
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LikeDislikeDark Chocolate Cream Cheese Cake
“A rich chocolate cake with a nutty cream cheese frosting. It’s a nice recipe and you will love it!”
Original recipe yield:
1 – 9×13 inch pan
INGREDIENTS
3 cups all-purpose flour
2 cups white sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
2 cups hot water
1 tablespoon instant coffee powder
2/3 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
2 eggs
1/4 cup white sugar
1 (8 ounce) package cream cheese
1/4 cup white sugar
1/2 teaspoon vanilla extract
1 egg
1 cup semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 9×13 inch pan.
In a large bowl, stir together the flour, sugar, cocoa, baking soda and salt. combine the hot water and instant coffee, then add to the dry ingredients along with the oil, vinegar, vanilla and eggs. Mix until smooth and well blended. Spread batter evenly into the prepared pan. sprinkle with the 1/4 cup of sugar.
Bake for 45 to 60 minutes in the preheated oven, until a toothpick inserted comes out clean.
Make the topping while the cake is cooling. In a medium-size mixing bowl, beat together the cream cheese, sugar, vanilla and egg until smooth. Stir in the chocolate chips and walnuts. Spread over cooled cake.
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LikeDislikeThis is cheats cheese cake ,but its devine .I made 1 on saturday and i put some instant coffee powder in the filling . It was heavenly !
Preheat oven to 170 degrees celcius
For the base :
crush 200g plain biscuits until fine(i do that in my food processor ) then add 1 stick of melted butter and mix . Press onto the bottom of a 20cm round spring form pan and chill for about 10mins .
Mix together 500g plain yogurt,1 can condensed milk and 1tblsp lemon juice . Pour onto the base and bake for only 20mins (not longer ). Remove from oven and cool .Loosen the pan and carefully slide the cake onto a plate . Decorate as desired and keep in the fridge till u’re ready to indulge .
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