Any cheese cake recipe to share?

Try this one.. it's easy, Chocolate Bliss Cheesecake:





18 OREO Chocolate Sandwich Cookies, finely crushed (1-1/2 cups)





2 Tbsp. butter or margarine, melted





3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened





3/4 cup sugar





1 tsp. vanilla





3 eggs





1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly








Preparation


HEAT oven to 325掳F .





MIX crushed cookies and butter; press onto bottom of 9-inch springform pan.





MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mixing on low speed just until blended. Blend in melted chocolate. Pour over crust.





BAKE 55 to 60 minutes or until center is almost set. (Bake at 300掳 for 65 minutes of using a dark nonstick springform pan.) Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.Any cheese cake recipe to share?
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Reddy from IndiaAny cheese cake recipe to share?
Pumpkin Cheesecake-- Easy, no baking.





1 16 oz can pumpkin


3/4 cup pineapple juice


1 cup brown sugar


1 envelope Knox gelatin


3 eggs, slightly beaten


1 tsp cinnamon


1/2 tsp ginger


2 ready-made graham cracker pie shells


2 8 oz cream cheese, softened


1 Tblsp vanilla








Combine pumpkin, juice, br.sugar, gelatin, eggs, cinnamon, and ginger in medium saucepan. Cook over medium heat till it comes to a boil. Cover. Reduce heat and simmer gently 30 minutes, stirring frequently.


While pumpkin mixture is cooking, beat cream cheese and vanilla in large mixing bowl till very creamy.


Gradually beat in warm pumpkin mix. Pour into pie shells. Cover with plastic lids from pie shells. Refrigerate overnight. Serve with whipped cream or Cool Whip.
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Hope this helps. Enjoy





Place an oven rack in position B and preheat the oven to 300 degrees F.


Prep a 9 by 3-inch round cake pan with parchment paper. *do NOT use wax paper, it melts and leaves a wax coating on foods* (to prep, cut out the bottom, then also cut out a long strip for the sides.) You can use a spring form pan, but they do tend to leak.





THE CRUST





*you can use almost anything: stale cake crumbs, crumbled gingersnaps, crumbled frosted flakes, crumbled Ritz crackers (for savory cheesecake only), crumbled vanilla wafers, crumbled graham crackers, crumbled Honey Grahams cereal, beat up Oreos.*





15 Graham crackers (whole crackers, not halves)


1 stick of unsalted butter (the rule if you use salted butter, you need to take out about 录 tsp of the salt per stick of butter from the recipe, but this recipe doesn鈥檛 call for salt.)





Break up the graham crackers, drop them in the work bowl of a food processor and pulse about 7 times, until there are just a few big pieces left, then add the butter and pulse until the butter disappears and the crumbs slowly fall over when the machine stops.





Use your fingers to pack the crumb mixture into the bottom of the pan, working outward from the middle. You鈥檒l end up with a smooth bottom and a pile all around the outer edge. You can turn this pile into the sides of the crust by turning the pan with your thumbs on the outside of the pan and the rest of your fingers on the inside. Press, but don鈥檛鈥?squeeze too hard or you鈥檒l push through the crust.





Bake this blind for 10 minutes, and then stick it in the fridge to cool.





Turn the oven down to 250 degrees F and bring a quart of water to boil in a kettle. If you have a really large roasting pan you may need more. You鈥檒l want the water to come up to within an inch of the top of the pan. Place a kitchen towel in the bottom of the pan (to prevent slippage).





THE CUSTARD





3 8-oz bricks cream cheese


陆 cup Sugar





2 large eggs


3 large egg yolks


1 tablespoon vanilla extract


142 grams 5 oz Sweetened condensed milk (weighing the sc milk is required because it鈥檚 almost impossible to deal with any other way.)


1 cup Sour cream





Place the cram cheese wit the sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium speed until completely smooth and creamy. You鈥檒l have to stop and scrape down the bowl sides at least twice. If it splatters, place a kitchen towel on the top to keep it in the bowl.





While the mixer鈥檚 teaching the cream cheese a thing or two, in a large bowl whisk the eggs and egg yolks together with the vanilla, sweetened condensed milk, and sour cream.





Now, turn the mixer down to about 30-percent power and slowly- very slowly- drizzle the egg mixture into the cream cheese (to keep it from splattering). Stop halfway through and scrape the bowl, sides and bottom.








ASSEMBLY/BAKING





As soon as the egg mixture is completely integrated, pour the batter onto the crust. Place the cheesecake in the roasting pan, then open the oven door and rest the roasting pan on it. Fill the roasting pan with the boiling water and place the whole thing in the oven. Close the door and set the timer for an hour. Do NOT open the door, touch the door or mess with door in any way.





If you want to see what鈥檚 going on, turn on the light and look through the window. If the window is too dirty to see through, make a note to clean the oven. Why? Because heat energy bounces off clean, shiny walls better than uneven, gunked-up walls. If your oven walls (and door) are nasty, then food can鈥檛 cook evenly or efficiently.





When the timer goes off, turn the oven off, open the door, and take a look. Doesn鈥檛 look done, does it? In fact, it looks like soup. Well, that鈥檚 because the cooking鈥檚 only half over. Wait 1 minute, then close the door and set the timer for another hour. Again, do NOT open, touch or mess with the door in any way.





So what鈥檚 going on? The slower we coast across the thermal finish line, the better the odds are that we won鈥檛 overcook the custard. At this point there鈥檚 enough residual heat in the oven walls, the water, and the custard itself to finish the job.





When the second hour is up, you may still think the cake鈥檚 too wobbly for your comfort. But before you curse my name, reactivate the oven, and close the door, remember the scrambled egg axiom: if eggs look done in the pan they鈥檒l be overdone on the plate. If you continue to cook this custard until it really looks done, as soon as it cools it鈥檚 going to start cracking on top. Cracks are the number one sign of over-coagulation.








COOLING





Cool to room temperature for 1 hour, and then chill until the edges of the cake pull away from the side of the pan (3 to 6 hours). Run a knife around the inside edge of the pan just to be sure.





DE-PANNING





Insert a paring or boning knife straight down between the side of the cake and the parchment and spin the pan while holding the knife still. Fill that roasting pan that you probably left sitting in the oven- or the kitchen sink- with 1 inch of hot water. Set the pan in the water, wait about 5 seconds, then slowly pull the paper straight out.





Move the pan to a towel to catch the water. Place another parchment round on top of the cake, and then place a cake round or the bottom of a standard spring form pan on top of the cake. Holding the round firmly against the top of the cake, flip the whole thing over. Then simply slide the pan off. Place another cake round or your serving plate upside down on the upturned bottom of the cake and re-invert.





If you鈥檝e used a spring form pan, de-panning is a pretty simple step. Just make sure the side ring is completely unstuck to the pie, slowly undo the buckle, and remove. As for the bottom disk, most folds leave the pie on it for serving. Now the last challenge is鈥?br>







CUTTING





Use a long, thin, sharp knife and, if the going gets tough, dip it in hot water every now and then, wipe clean, and cut again.








STORING





Wrapped first in plastic wrap then foil, cheesecakes freeze well for up to 3 months.





CRACK KILLS





If you鈥檙e none too sure about your timing or your oven鈥檚 sincerity, you can take out a little crack insurance by adding a tablespoon of cornstarch to the batter when you add the sugar. The starch molecules will actually get in between the egg proteins, preventing them from over-coagulating. No over-coagulating, no cracks. Of course if you do end up with a cake that鈥檚 cracked on top, there鈥檚 always whipped cream.





Source(s):


This recipe is the Best I've ever had. It comes from Alton Brown's 'I';m just here for more food: food X mixing + heat = baking';





It takes a long time, but its well worth it. He has a few books, I love them all. He also has a tv show called ';good eats'; on the food network.
Easy Cheese Cake





';An easy no-bake cheesecake using powdered whipped topping and flavored with cherry brandy. Decorate with chocolate syrup and fresh fruit slices, or just serve on its own.';


Original recipe yield: 1 - 9 inch springform pan.





Prep Time:


20 Minutes


Ready In:


3 Hours


Servings:


12 (change)





INGREDIENTS:





* 1 1/4 cups graham cracker crumbs


* 1/4 cup white sugar


* 1/2 cup butter, melted


* 2 (1.3 ounce) envelopes whipped topping mix


* 2 (8 ounce) packages cream cheese, softened


* 2 fluid ounces cherry brandy





DIRECTIONS:





1. In a medium bowl, combine graham cracker crumbs, butter and sugar. Mix well and press into the bottom of a 9 inch springform pan.


2. In a large bowl, mix the whipped topping powder as directed on package and beat until thick. Cut the cream cheese into small cubes and drop them into the whipped topping, one at a time, while beating. Pour in the cherry brandy and beat another 5 minutes at high speed.


3. Spoon the filling into the graham cracker crust and smooth the top. Refrigerate 2 to 4 hours, or until set.