GDlover asked: does anybody have a cheesecake recipe? for a cooking beginer lol?
Luke
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November 25th, 2010 at 1:31 am
Sofia
November 27th, 2010 at 6:29 am
Sydney
check food network.com
They have tons of recipes. Thats what i typically use. I recommend Rachel Ray. She usually does easy and throws in store bought. Other ppl do all scratch and I wouldn’t recommend that for a beginner.
20 oreo cookies finely crushed (2 and 1/4 cups)
3 Tbsp butter melted
5 packages of cream cheese
1 cup sugar
3 Tbsp flour
1 Tbsp vanilla
1 cup sour cream (recommends Breakstone ot Knudsen)
4 eggs
1 can cherry pie fiilling
heat oven to 365
Line a 13 x 9 pan with foil extending over the sides. Mix crumbs with butter and press it into the bottom of the pan.
beat cream cheese, sugar flour, and vanilla until well blended. Add sour cream. mix well. add eggs 1 at a time mixing on low speed until blended. Pour over crust. bake 40 min. refrigerate 4 hours. top with pie filling.
This is the new york cheesecake recipe from Philadelphia cream cheese
November 30th, 2010 at 3:15 pm
Samantha
EASY NO – BAKE CHEESECAKE
1 (8 oz.) pkg. softened cream cheese
1 can Eagle Brand Sweetened Condensed milk
1/3 c. lemon juice
1/2 c. sour cream
1 lg. graham cracker crust
In medium size bowl beat cream cheese until fluffy. Add Eagle Brand milk, stir in lemon juice and sour cream; blend ingredients well. Chill 20 minutes then fill pie crust. Chill 2 hours and garnish with your favorite fruit topping. May be covered and frozen (thaw 45 minutes).
December 3rd, 2010 at 8:10 am
Ella
Go to the KraftFoods.com site since they market Philadelphia Cream Cheese. They have lots of cheesecake recipes, baked and no bake with lots of flavor choices. Most of their recipes are easy.
December 4th, 2010 at 8:56 am
Emma
No-Bake Key Lime Cheesecake
Ingredients
1 tablespoon wheat germ
2 cups plus 1 tablespoon sugar substitute (recommended: Splenda)
16 ounces real cream cheese, room temperature
1 cup sour cream
1 cup whole milk ricotta cheese
3/4 cup Key lime juice (fresh or bottled)
2 tablespoons no sugar added vanilla extract
1/4 cup hot water
2 limes, zested, divided
3 envelopes unflavored gelatin (recommended: Knoxx brand)
3/4 cup boiling water
Special Equipment: 10-inch deep pie plate or cake pan
Directions
Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a faux crust.
In the bowl of an electric mixer, beat the softened cream cheese, sour cream, ricotta cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined.
Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into the prepared pie pan and sprinkle with the zest of the other lime. Chill in the refrigerator for about 3 to 4 hours or until firm. Serve.
Hint: If you have any extra cheesecake mixture left over after filling the pie pan (I always do), put it in a pastry bag or heavy-duty plastic bag and put it in your freezer for about 7 to 10 minutes, just to firm it up a bit to the thickness of whipped cream. Then take it out and decorate the top of the Key Lime Cheesecake. (If it is in a plastic bag, snip the corner off.)
Butterfinger Cheesecake
Ingredients
1 pound cream cheese
1 cup powdered sugar
1/4 cup sour cream
3 eggs
1/4 cup caramel
1/4 cup chocolate covered peanut butter bars, coarsely chopped (recommended: Butterfinger)
Directions
Preheat oven to 300 degrees F.
Mix the cream cheese, powdered sugar and sour cream together until smooth. Add eggs, 1 at a time, and mix until smooth in texture, with no lumps. Add the caramel and peanut butter bar pieces and mix well. Pour mixture into desired cake pan that has been sprayed with vegetable oil. Bake in the oven in a water bath for approximately 1 hour, until internal temperature of the cheesecake is 170 degrees F. Cool overnight. Decorate with caramel and peanut butter bar pieces.
April 18th, 2012 at 6:39 am
Precisely what I was seeking for, thankyou for putting up. 59214
April 24th, 2012 at 10:33 pm
Conveyancing