Do u guyz have cheese cake recipe?

Plain Cheesecake:





1 1/2 lbs. cream cheese at room temperature





1 C. sugar





4 eggs





1 t. vanilla





1 t. almond extract





1/2 C. sour cream





Bake this cheesecake in a 9 inch cake pan. Cut a parchment circle to fit the bottom.





Blend cream cheese and sugar well with mixer. Add eggs 1 at time, until well blended. Add vanilla, almond extract and sour cream. Pour into pan.





Place a pan filled with 8 C. boiling water in the oven to create a moist oven.





Bake for 15 minutes at 400掳F. and then turn oven down to 225掳F. for 50 minutes, or until center is set. Turn oven off and let cheesecake set in oven 1 hour before chilling.





To remove cake from pan, take a knife and run it around the edges. Place a cardboard disc on top of pan and turn cheesecake over onto it. Remove parchment paper. Place your serving dish on the bottom of the cheesecake and turn it over.








* For heaps more exciting cheesecake recipes see below website. There are some pretty interesting ones like marble cheesecake : )Do u guyz have cheese cake recipe?
I hate cheesecake but here you go:


http://www.foodnetwork.com/food/recipes/鈥?/a>Do u guyz have cheese cake recipe?
Cheesecake Factory Cheesecake








Notes:


This cheesecake is based from the one that you can purchse from Sam's Wholesale Club. You will find the nut crust quite unusual.





Ingredients:


1/4 C. Finely Chopped Pecans


1/4 C. Finely Chopped Almonds


1/4 C. Finely Chopped Walnuts


3/4 C. Finely Chopped Vanilla Wafers


2 Tbsp. Melted Butter


9'; Springpan (coat lightly with butter)





Mix all nuts and vanilla wafer crumbs with melted butter and press in the buttered spring pan, trying to line the sides as much as possible about 1 1/2'; up the sides of the pan, set aside.





Filling


1 1/2 lb. Cream Cheese


1 1/3 C. Sugar


5 Large Eggs


16 oz. Sour Cream


1/4 C. Flour


2 tsp. Vanilla


2 tsp. Lemon Juice


All above ingredients should be at room temperature before your begin.





Preparation:


Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.





Pour cream cheese into the spring pan. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes. When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours. A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.
CHEESE?CAKE?CHEESE?IN A CAKE??
Mango Yoghurt Cheesecake





Ingredients


Sponge Layer:


5 eggs (grade B)


75g flour


25g corn flour


1/4 tsp baking powder


100g sugar


1 tbsp ovalette or Quick 75


50ml water


60g melted butter





Filling:


250g cream cheese (thawed to room temperature)


100g sugar


2 gelatine sheets or 1 tbsp gelatine powder


100ml fresh milk


150ml yoghurt


2 tsp lemon juice


1 mango, just ripened





Method


To make the sponge layer: Preheat oven to 180 潞C. Lightly grease and line and a 23cm round cake tin.





Whisk all the sponge layer ingredients except the butter in a cake mixer at maximum speed until thick and fluffy. Add in the melted butter at a slow speed until well blended.





Pour batter into the prepared tin. Bake in the preheated oven for 45 minutes.





To make the filling: Slice mango thinly and arrange on the base of a loose-bottomed ring pan. Chop the rest of the mango into small cubes and leave aside.





Bring milk and sugar to a low boil, then leave aside to cool completely. Soak the gelatine sheets in just enough cold water to cover the sheets or sprinkle the gelatine powder over two tablespoons of cold water. Leave aside to expand.





Beat cream cheese until creamy. Add the cooled milk and continue to beat. Mix in yoghurt and soaked gelatine/gelatine powder mixture and blend well. Stir in the chopped mango and lemon juice and fold evenly.





Assembling the cake: Slice the sponge cake into two. Place one layer over the assembled mango slices. Pour the filling over; smoothen the surface.





Place the second sponge layer over this. Press lightly and chill the cake in the refrigerator for one to one and a half hours, or preferably overnight.





Turn the cake over on a cake board. The mango slices should appear on the top.





Heat up apricot gel until it is warm and well dissolved. Spread apricot gel over to glaze the cake.





To decorate the cake: Spread whipped cream on the sides and sprinkle toasted, chopped almonds all round.





To make apricot gel glaze: Put one tablespoon of apricot jam in a small saucepan with one tablespoon water. Bring to the boil, then remove from heat and brush over the cake while it is still warm.
Use the one on the back of the Philadelphia cream cheese box.
i have
For a non-baked cheesecake... (sorry, I don't know the exact measurements as I usually do it from what looks right)





Break up some digestive biscuits, about half a packet, melt a little butter in a pan and mix together until all the butter is soaked up.





Put it in a cake tin and press firmly down (although not too much or you won't get it out again)





Chill in the fridge while you make the topping]





Take a small pot of double cream. Whisk until thick. Add a small tub of soft cheese and fold in.





Spoon on top of the biscuit base and chill in the fridge.





When set, add friut of choice to the top.