Favourite cheesecake? Help please!?

Question

Hi!

So, my fiance returns from the middle east on Wedsnesday and I want to make him a cheesecake for his return (it's his favourite dessert).

My problem is that I hate cheesecake, so I have no idea what is the best kind, or what would be good. I do know that he prefers baked cheescakes as opposed to the 'non-bake' variety.

Any ideas or recipes you can share with me? thanks!

Answer 1

If he's been away long enougy I'm sure he'll enjoy any cheese cake you wear!!!!

Answer 2

Tyler Florence's Ultimate cheesecake is the best HANDS DOWN! You can get it off the food network site.

I dont make the blueberry topping though.

Make sure you use the water bath, that part is crucial! Do not overcook, it should still look raw in the middle when you get it out of the oven. Also, be sure all your ingredients are room temperature (very important) and do not over mix or your texture will not be silky.

Good luck!!!

Answer 3

The topping is really a nice touch

2 8 oz packs of Cream cheese

1/2 cup sugar

2 eggs

2 tsp lemon juice

1 tsp vanilla

topping...1 cup sour cream 1 tablespoon sugar

combine and pour into graham cracker crust...bake 55 mins or until set...remove and pour on topping...return to over for 10 more mins....

Answer 4

I only like baked cheesecakes

CHOCOLATE TURTLE CHEESECAKE  

2 c. vanilla wafer crumbs

6 tbsp. butter, melted

Combine crumbs and butter; press onto bottom and sides of 9 inch springform pan. Bake at 350 degrees for 10 minutes.

1 (14 oz.) bag Kraft caramels

1 c. chopped pecans, toasted

1/2 c. sugar

1 tsp. vanilla

1/2 c. semi-sweet chocolate, melted

1 (5 oz.) can evaporated milk

2 (8 oz.) pkg. Philadelphia Brand Cream cheese, softened

2 eggs

In 1 1/2 quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. 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.

Blend in chocolate; pour over pecans. Bake at 350 degrees for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired. 10 to 12 servings.

Answer 5

Even if you don't like cheesecake you will probably like these. This is my grandmothers recipe and everyone LOVES them!  They are pretty easy to make too.

Miniature Cheesecakes

1 1/2 packages (8 oz size) cream cheese

1/2 cup sugar

2 eggs

3/4 tsp vanilla

Topping:

1 cup sour cream

1/4 cup sugar

1/2 tsp vanilla

strawberry or pineapple preserves

Let cream cheese soften in a medium size bowl; add 1/2 cup sugar, and cream together thoroughly.

Add eggs, on at a time, beating well after each addition.

Add 3/4 tsp vanilla and beat until smooth and creamy.

Place paper cupcake (foil if you have them) in a muffin tin and using a teaspoon, fill each one 2/3 full. Bake in a preheated 300 F oven 20 to 25 minutes. Cool 10 minutes (cakes will cave in slightly in center).

Make topping: In a small bowl, thoroughly mix sour cream, sugar and vanilla. Using a teaspoon top each with a small amount, enough to cover the top. Top with small amount of preserves in center of each cake. Return pan to oven and bake an additional 10 minutes. Makes about 2-3 dozen.

Answer 6

Go to www.bhg.com (better Homes and Gardens) . They have all kinds of cheesecake recipires and other deserts you may enjoy.

Answer 7

omfg how can you possibly hate it?! i love it!  id go for the baked kind, blueberry, banana, coconut sounds like an awesome combo :D

Answer 8

use the first answer's recipe and when you have the mix ready melt about a half of a bar of Baker's German chocolate(can be found in the spices and flour and sugar and chocolate chip aisle) on very low heat. when it is melted take out a cup of the mix and mix it with the chocolate then put that in the bottom of the graham cracker(or oreo) crumb pie crust. Put the rest of the mix on top.

Answer 9

Orange & Skullberry Brucicle Cheesecake

1 9-inch Oreo cookie pie crust

2 (8 ounce) packages light cream cheese, at room temperature

2/3 cup sugar

2 whole eggs

1 egg yolk

1/4 cup orange juice concentrate, thawed & undiluted

2 medium whole navel oranges

1 pint skullberries

1 tablespoon flour

1/2 teaspoon pure vanilla extract

1/4 teaspoon pure orange extract

Using a grater or the smallest holes on a box grater, zest one entire orange onto a plate or into a bowl; set aside, and refrigerate zested orange for a later use.

In a large mixing bowl, beat cream cheese until smooth, making sure there are no lumps; add sugar and mix well.

Add eggs and egg yolk; then add orange juice concentrate, orange zest, flour, vanilla extract& orange extract and mix until thoroughly combined, scraping down sides& bottom of bowl frequently to make sure all of the cream cheese is incorporated.

Preheat oven to 350 degrees.

Place prepared pie crust in center of a cookie sheet (preferably without sides).

Brush crust with some of the orange juice concentrate.

Pour cream cheese mixture into prepared crust& bake 45-50 minutes or until center is almost set but still wiggles slightly when shaken gently (cheesecake will continue to cook after removing from oven).

Remove cheesecake from oven, and let cool thoroughly on a wire rack (without the cookie sheet).

When cooled to room temperature, refrigerate cheesecake for several hours.  While cheesecake is chilling, remove some of the rind from the second orange with a vegetable peeler or citrus zester, being careful to only remove the orange part.

If using a vegetable peeler, cut the pieces of rind into very thin julienne strips; set aside.

When ready to serve, place a mound of skullberries in center of cheesecake; sprinkle with powered sugar.

Refrigerate any leftovers.

Answer 10

I haven't met a man yet who didn't love this one.

Cherry Cheesecake

2 pkg. cream cheese

2 eggs

1/2 cup sugar

1 tsp. vanilla

Mix well and pour into a graham cracker crumb crust.  Bake at 350 for an hour.  Cool and top with a can of cherry pie filling.  Refrigerate.

Say hi from all of us.  We're glad he's coming home.

Answer 11

Well i reckon the best cheesecake is raspberry. Here's a recipe:

INGREDIENTS

    * 110 g chocolate cookie crumbs

    * 40 g white sugar

    * 55 g butter, melted

    * 284 g frozen raspberries

    * 25 g white sugar

    * 5 g cornstarch

    * 120 ml water

    * 360 g white chocolate chips

    * 120 ml half-and-half cream

    * 672 g cream cheese, softened

    * 100 g white sugar

    * 3 eggs

    * 5 ml vanilla extract

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DIRECTIONS

   1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

   2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

   3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

   4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

   5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Oh and seeing as you are a cheesecake hater i thought you might like some tips:

Baking Cheesecake

Cheesecakes tend to get over-baked because, while they may look underdone, they are actually done when the center is still wobbly.

    * At this stage, residual heat will "carry over" and the center will continue to cook.

    * Remove cheesecake from the oven to cool on a rack, or you can simply leave the door of the oven closed, turn off the heat and let the cheesecake cool for at least an hour. This helps prevent the cheesecake from sinking in the center.

    * After chilling, the once-wiggly center should firm up just fine.

Hope i helped. Have a lovely time. :-)