What is a good cheesecake recipe?

Question

My boyfriend and his mom love cheesecake and i have a no bake cheesecake recipe but i want a new one to try out. any ideas?

Answer 1

CREAMY CHEESECAKE PIE

Graham Cracker Crust

16 ounces cream cheese, softened

2 eggs

3/4 cup sugar

2 teaspoons vanilla

1/2 teaspoon grated lemon peel

Cheesecake Topping (explanation below)

Heat oven to 350 degrees. Prepare crust but do not bake. Beat cream cheese slightly. Add eggs, sugar, vanilla and lemon peel; beat until light and fluffy. Pour into crust. Bake until firm, about 25 minutes. Spread Cheesecake Topping carefully over pie; cool. Refrigerate at least 8 hours. Serve with sweetened strawberries if desired. 8 SERVINGS.

CHEESECAKE TOPPING

Mix i cup dairy sour cream, 2 tablespoons sugar and 2 teaspoons vanilla.

Answer 2

This is my all-time favorite cheesecake recipe.  About two years ago I was on a quest to find the perfect cheesecake.  After MANY attempts, this one was the winner.

Classic Cheesecake

1 ½ c. graham cracker crumbs

3 T. sugar

1/3 c. butter, melted

4 pkgs. (8 oz ea) cream cheese, softened

1 c. sugar

1 t. vanilla

4 eggs

Preheat oven to 325° if using a silver 9" spring form pan (or to 300° if using a dark nonstick pan).  Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan.

Beat cream cheese, 1 c. sugar and vanilla with mixer on med. speed until well blended.  Add eggs, 1 at a time, mixing on low speed after each egg just until blended.  Pour over crust.

Bake 55 min. or until center is almost set.  Loosen cake from side of pan; cool before removing side of pan.  Refrigerate 4 hours or overnight.  Store leftover cheesecake in refrigerator.

Answer 3

This is my old standby.  You can put any type of pie filling on top once it's cooled.

Philly Cheesecake

2 pkgs. cream cheese

2 eggs

1/2 cup sugar

1/2 tsp. vanilla

Beat well and pour in Graham crumb shell.  Bake at 350 for an hour.  Cool and add topping.

You can grate lemon or orange into this, add chocolate chips, do whatever you fancy.

Answer 4

If you want a no bake version try,

1- 8 oz. block of cream cheese

1 can sweetened condensed milk

1/3 c. lemon juice

mix & pour into ready graham crust, refrigerate until set. You can top with pie filling.

Baked version.

Sour Cream Cheesecake

Recipe courtesy Alton Brown

Show:   Good Eats

Episode:   Cheesecake

Crust:

33 graham cracker squares, crumbled

4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan

1 tablespoon sugar

Filling:

20 ounces cream cheese

1 1/4 cups sour cream

1 cup sugar

1 tablespoon vanilla extract

2 eggs

3 yolks

1/3 cup heavy cream

Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.

In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.

In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.

In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.

Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.

When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.

To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.