thanks in advance!Cheese cake recipe help?
Try this no bake recipe
4 cups graham cracker crumbs
1 stick melted butter
1 cup sugar
mix well, press in bottom of glass bake pan
2- 8oz bars cream cheese
1 cup powdered sugar
1 large tub whip cream
with hand mixer mix cream cheese and powder sugar until fluffy, add in whip cream. Spread over crust. Top with 2 cans of your favorite flavor pie filling.
I use strawberry or black cherryCheese cake recipe help?
Here are some:
Banana Split Cheesecake
2-1/2 cups graham cracker crumbs
3/4 cup butter or margarine, melted
4 cups confectioners' sugar
2 packages (8 ounce) cream cheese, softened
1 cup crushed pineapple, drained
3 bananas, quartered
1 container (12 ounce) frozen whipped topping, thawed
8 maraschino cherries, halved
1/2 cup chocolate syrup
1/2 cup chopped nuts
Place about 15 sheets of graham crackers into a blender on medium speed to make crumbs.
Combine crumbs with melted butter in a bowl and toss with a fork until moistened (add about 1 teaspoon of warm water if necessary).
Press crumb mixture into bottom of a 9 X 12 inch baking dish.
Blend cream cheese and powdered sugar together until smooth.
Carefully spread cream cheese mixture evenly over crumb crust.
Spoon crushed pineapple evenly over cream cheese mixture.
Distribute quartered bananas on top of pineapple.
Spread whipped topping on top of all.
Decorate with cherry halves.
Drizzle with chocolate syrup and sprinkle with nuts.
Refrigerate for at least 4 hours before serving.
Note: Fresh peach slices or frozen strawberries can be use with or substituted for pineapples, if desired.
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Basic Cheesecake
Now, people in the comments swear by leaving this thing in the turned off oven for 5 hours, but my family would never have that much patience. However, if I wanted a really nice presentation, I would leave it there like the directions say, that way no cracking. This is so good, and you can put whatever topping on it you like.
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
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
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.
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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Blueberry Cheesecake
30 NILLA Wafers, crushed
3 tablespoons sugar
3 tablespoons butter or margarine, melted
5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 medium lemon, zested
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
2 cups fresh blueberries
Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tablespoon of the sugar and butter until well blended. Press firmly onto bottom of pan.
Beat cream cheese, remaining 1 cup sugar, flour, vanilla and lemon zest with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust; top with 2 cups of the blueberries.
Bake 1 hour 10 min. to 1 hour 15 min. or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.
Garnish with additional blueberries and fresh mint sprigs just before serving.
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Simply Delicious New York-Style Cheesecake with Strawberry Sauce
1 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter, at room temperature
1 1/2 tablespoons sugar, plus 1 1/2 cups
2 1/2 pounds cream cheese, softened
1 lemon, zested
1 orange, zested
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream
1 vanilla bean, seeds scraped from inside of pod and reserved
1 teaspoon bourbon
Strawberry Sauce, recipe follows
Preheat oven to 375 degrees F.
Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.
Lower oven temperature to 350 degrees F.
In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream, vanilla bean seeds, and bourbon and mix until smooth. Pour mixture in
for regular cheese cake, no bake, or traditional? I have one that I adore for chocolate cheese cake
This is the easiest recipe that I know of
3/4 cup milk
2 teaspoons vanilla
2 eggs
1 cup sugar
1/2 cup Original Bisquick庐 mix
2 packages (8 ounces each) cream cheese, cut into about 1/2-inch cubes and softened
1. Heat oven to 350掳F. Grease 9-inch pie plate.
2. Place milk, vanilla, eggs, sugar and the Bisquick mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into pie plate.
3. Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake.
Topping: If desired, make topping and spread over top of completely cooled cheesecake. Stir together 1 cup sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Serve with fruit.
Variation: drizzle with fudge sauce
EASY CHOCOLATE CHIP CHEESECAKE
1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. butter, melted
FILLING:
3 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
1 c. chocolate chips
1 tsp. vanilla
Combine crumbs, sugar, and butter; press into bottom of 9 inch springform pan. Combine cream cheese and sugar, mixing at medium speed of electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate chips and vanilla; pour over crust. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees. Continue baking 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Makes 10-12 servings.
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