Share your Favorite Cheesecake Recipes!

[Negin in Grenada]

Here's one of our favorites. My dh LOVES white chocolate and he really loves cheesecake ... particularly white chocolate cheesecake w/raspberries :yum:. So do I :).

Here's one that I'm making for company this weekend.

Fruited White Cheesecake

1 (8-inch) chocolate crumb crust (I prefer regular crust)
1 (6-ounce) box white baking bars, broken into pieces
1 (8-ounce) package and 1 (3-ounce) package cream cheese, softened (11-ounces total) (I prefer whipped cream cheese)
3/4 cup sour cream
1 large egg
1 teaspoon vanilla extract
2 cups fresh fruit or berries (I use thawed frozen raspberries)

1. Preheat oven to 350ºF.
2. Microwave baking bars in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth; cool.
3. Beat cream cheese in small mixer bowl until smooth. Beat in sour cream, egg and vanilla extract. Gradually beat in melted baking bars. Pour into crust.
4. Bake for 30 to 40 minutes or until center is set. Cool completely on wire rack. Refrigerate for 1 hour or until firm. Garnish with fruit.

Makes 8 servings.

[Kendra AU]

Okay, well here's mine, but keep two things in mind. One, the recipe has been passed down for a few generations.. Two, I'm a New Yorker, and I don't eat a crust on my cheesecake, and I don't consider it *REAL* cheesecake unless it's been baked! ;) :lol:

CheeseCake

1 lb cottage cheese
1 lb cream cheese
1.5 cups sugar
4 eggs
3 tablespoons all-purpose flour
3 tablespoons cornstarch
1/8th teaspoon salt
1 teaspoon lemon juice
1/4 pound butter, melted
1 pint sour cream


Place cottage cheese in food processor and whirl until creamy, add cream cheese and whirl again until creamy, add sugar, and keep "whirling". Add eggs one at a time, and keep on whirling. Add cornstarch, flour, and salt at the same time, and whirl. Add butter gradually. Add lemon juice and sour cream and give one last good whirl, or until everything is well combined.

Pour into a 10-inch spring form pan. Bake for 1 hour at 350 degrees. Turn off the oven, do NOT open the oven door. Leave in the oven for another hour. Remove from the oven and cool cake in the fridge. Best eaten when chilled for about 8-10 hours. My family prefers their slices topped with cherry pie filling, I prefer mine plain of with sliced fresh strawberries.

You can use low fat cream cheese, as well as low fat or fat free cream cheese. Do NOT use ff sour cream, but you can use light. Do not cook on a higher temperature then 350 or you will scorch the top of the cake. If you feel your oven cooks fast or runs hot you may want to either set the heat slightly lower, or reduce cooking time. If cooked as directed the cake will "split" on the top. This is normal, and suppose to happen. If you don't want it to split try cooking for about 40 minutes and leaving to sit in the oven for 30. Then open the oven door and let it finish sitting for the last thirty minutes.

Enjoy, we do! :lol:

Kendra

[Loree']

Praline Cheesecake
3/4 cup brown sugar 3 tablespoons butter
3/4 cup sugar 1 1/4 cup pecans
3/4 cup half and half 1/2 teaspoon vanilla

1.Butter the bottom of heavy saucepan.
2.Cook brown sugar, sugar, half and half, and butter over low heat until sugars dissolve and butter melts.
3.Stir in pecans.
4.Bring to a boil over medium heat, stir constantly 6-8 minutes or until candy thermometer reads 238°. Remove from heat.
5.Stir in vanilla and let stand 3 minutes.
6.Beat with wooden spoon 3 minutes.
7.Drop by tablespoonfuls onto wax paper. Cool completely.


2 cups pecan shortbread cookies, crushed 4 eggs
3 tablespoons butter, melted 2 egg yolks
4 pralines, crumbled 1/3 cup whipping cream
5 - 8 oz. packages cream cheese 1 teaspoon lemon juice
1 3/4 cups sugar 16 oz. sour cream
2 tablespoons plain flour 1/3 cup sugar
1/2 tablespoon vanilla

1.Combine cookie crumbs and butter. Press into bottom and sides of greased 10-inch spring form pan.
2.Bake at 350° for 8 minutes. Cool.
3.Sprinkle praline crumbles over crust.
4.Beat cream cheese with electric mixer until creamy.
5.Gradually add sugar, flour, and vanilla. Beat until smooth.
6.Add eggs and egg yolks, 1 at a time.
7.Stir in whipping cream and lemon juice.
8.Pour into crust.
9.Place spring form pan on foil-lined baking sheet. Bake at 350° for 10 minutes. Reduce heat to 325° for 1 hour 20 minutes. Cool for 1 hour.
10.Stir together sour cream and 1/3 cup sugar, spread over cheesecake.
11.Bake at 325° for 10 minutes. Cool.
12.Cover and refrigerate 8 hours. Garnish with pralines.

[Sue S]

I don't have a favorite cheese cake recipe, but my mouth is watering for all of the above listed!!!:lol:

[Sheri]

Triple Chocolate and Vanilla Cheesecake (Taste of Home)

1 1/2 c. crushed chocolate cream filled sandwich cookies
3 T butter or margarine, melted
4 pkgs (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
4 eggs
1/3 c. flour
1 T. vanilla extract
2 squares (1 oz ea) semi sweet baking chocolate, melted

Glaze:
2 squares (1 oz each) semi sweet baking chocolate, melted
1/4 c. whipping cream

Combine crumbs and butter, press firmly on bottom of 9 in. springform pan. In a large mixing bowl at medium speed, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs, flour and vanilla; mix well. Divide batter in half. Add melted chocolate to one half of batter; mix well. Pour into prepared pan. Top evenly with vanilla batter. Bake at 350 for 50-55 minutes or until center is almost set. Cook on wire rack for 10 minutes. Carefully run knife around edge of pan to loosen; cool 1 hour longer. refrigerate overnight; remove sides of pan. In small saucepan ove rlow heat, melt baking chocolate with whipping cream. Book and stir until thickened and smooth. Remove from heat; spread over cheesecake.

[Negin in Grenada]

I don't have a favorite cheese cake recipe, but my mouth is watering for all of the above listed!!!:lol:

You've made me :roflol:.

[Heather P]

Oh man I knew I shouldn't have opened this thread! Mouth watering! :eek: :eek: :eek:

I don't make cheesecake but my favorite is Adam's Peanut Butter Cup from the Cheesecake Factory! :yum: :yum: :yum:

[Negin in Grenada]

Loree' and Heather, love your signature quotes :).

You've all given such :yum: recipes that I'm copying and pasting.

Here's one that I want to try. Dh and my dc love flan/Spanish custard. So I thought they might like this. I'm sure it'll be rich ... so small portions would be the thing.

Flan Cheesecake
12 tablespoons granulated sugar, divided use
5 large egg yolks
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
2/3 cup water
1 teaspoon vanilla extract
1/8 teaspoon salt

1. Preheat oven to 350°F (175°C).
2. In a heavy skillet, melt 10 tablespoons of the sugar over medium heat to a light brown syrup, 5 to 10 minutes. Stir or shake saucepan repeatedly. Pour immediately into a 9-inch baking dish or a flan pan; set aside.
3. In a small bowl slightly beat egg yolks; set aside.
4. In a large mixing bowl, beat cream cheese until light and fluffy. Gradually add egg yolks. Stir in sweetened condensed milk, evaporated milk, water, remaining 2 tablespoons of the sugar, vanilla and salt.
5. Pour cream mixture over the melted sugar and set the baking dish in a larger pan filled with hot water to 1/2-inch from the top. Bake 1 1/2 to 1 3/4 hours. Cool completely before serving.

Makes 8 servings.

[Heather P]

Loree' and Heather, love your signature quotes :).

.

Thanks Negin! Have fun making your cheesecake! ;)

[Kristine In Indiana]

TOH Chocolate Chip Cookie Dough Cheesecake (http://www.tasteofhome.com/Recipes/Chocolate-Chip-Cookie-Dough-Cheesecake), I make this about once a year

TOH Chocolate Truffle Cheesecake (http://www.tasteofhome.com/Recipes/Chocolate-Truffle-Cheesecake) is very good too. Haven't made it in a while though.

Kristine

[Paige P]

I have a good cheesecake recipe, but I have a GREAT "cheating" cheesecake recipe that's super-dooper easy that I'll share ;) I take this to church all the time, and it's devoured; it's always a huge hit!!!

CREAM CHEESE SQUARES
2 8-oz. packages crescent rolls
2 8-oz. packages cream cheese, slightly softened
1 egg, separated
1 cup sugar, ¼ cup. Sugar
1 tsp. vanilla

Preheat oven to 350. Mix egg yolk, 1 cup sugar, cream cheese and vanilla and set aside.

In 8x12 pan, roll out one package of crescent rolls, easing up the side of the pan about ½-3/4 an inch. "Mash" the edges of the separated rolls together so there's no distinct separation. Spread with cream cheese mixture. Top with the other package of rolls so that the edge overlaps with the bottom rolls (again, mashing the edges together so that it makes a solid topping). Slightly beat the egg white and brush the top with it. Sprinkle ¼ cup sugar on top of the egg white.

Bake at 350 for 30 minutes. Chill and cut into squares. Refrigerate unused portion. Can be made a day ahead of time and refrigerated.

[Negin in Grenada]

I have a good cheesecake recipe, but I have a GREAT "cheating" cheesecake recipe that's super-dooper easy that I'll share ;) I take this to church all the time, and it's devoured; it's always a huge hit!!!

CREAM CHEESE SQUARES
2 8-oz. packages crescent rolls
2 8-oz. packages cream cheese, slightly softened
1 egg, separated
1 cup sugar, ¼ cup. Sugar
1 tsp. vanilla

Preheat oven to 350. Mix egg yolk, 1 cup sugar, cream cheese and vanilla and set aside.

In 8x12 pan, roll out one package of crescent rolls, easing up the side of the pan about ½-3/4 an inch. "Mash" the edges of the separated rolls together so there's no distinct separation. Spread with cream cheese mixture. Top with the other package of rolls so that the edge overlaps with the bottom rolls (again, mashing the edges together so that it makes a solid topping). Slightly beat the egg white and brush the top with it. Sprinkle ¼ cup sugar on top of the egg white.

Bake at 350 for 30 minutes. Chill and cut into squares. Refrigerate unused portion. Can be made a day ahead of time and refrigerated.

Paige, this seems a bit similar to the Sopapilla Cheescake recipe that I got from these forums. I'm sure this one is also :yum:. Thanks, ladies. Keep these wonderful recipes coming :).