Cheesecake recipe

  1. Anyone have any knockout cheesecake recipes? I am planning on making one for the 4th of july, and I want it to be the bomb!
  2. 16 Comments

  3. by   Ted
    I'll ask her for the recipe if you'd like!


  4. by   Katnip
    Oh please post it Ted. I had the perfect cheesecake recipe and lost it a few years ago. I'm looking for one that does not come out too dense and dry.
  5. by   angelac1978
    If you ever watch the show "good eats" on the food network, the host of it, Alton Brown, has a fabulous cheesecake recipe. I've made it several times and everyone always loves it. It can be a pain to make cause it takes FOREVER, but it really is worth it!


    33 graham cracker squares, crumbled
    4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
    1 tablespoon sugar
    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.
  6. by   hey_nurse
    i just made 2 cheese cakes tonight...its my mother-in-laws recipe. 1 8oz cream cheese
    i 8oz tub of cool whip 1 cup powdered sugar 1 graham cracker crust 1 can of pie filling of your choice Mix cream cheese, cool whip, and powdered sugar together, and put in graham cracker crust. put pie filling on top and chill in fridge..its very yummy....and fattening.
  7. by   ucandoit
    Yes, everyone please feel free to send as many as you like my way! Thanks you guys and keep'em comming!
  8. by   shygirl
    Chocolate Cheesecake

    3/4 cups finely crushed graham cracker crumbs
    1 tablespoon sugar
    2 tablespoons butter, melted
    1 package chocolate pudding and pie filling
    3/4 cup sugar
    1 cup milk
    1 square Baker's unsweetened chocolate
    3 8 ounce package cream cheese, softened
    3 egg yolks
    2 teaspoons vanilla
    1/4 teaspoon salt
    3 egg whites
    1 cup sour cream

    Combine graham cracker crumbs, sugar and melted butter. Press on bottom and sides of a greased 9-inch springform pan. Combine pudding mix, sugar and milk in saucepan. Add chocolate. cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Cover surface with waxed paper and set aside.

    Beat cream cheese until fluffy. Beat in yolks, vanilla, salt and pudding. Fold in egg whites. (Odd. Says nothing about beating the egg whites first. Hm. Well, I would.) Pour over crumbs in pan. Bake on lowest rack at 425F for about 35 minutes or until
    center is set lightly when touched. Cool 4 hours. Spread top with sour cream.
  9. by   Gomer

    2 cups finely ground graham crackers (about 30 squares)
    1/2 teaspoon ground cinnamon
    1 stick unsalted butter, melted
    1 pound cream cheese, 2 (8-ounce) blocks, softened
    3 eggs
    1 cup sugar
    1 pint sour cream
    1 lemon, zested
    1 dash vanilla extract

    Warm Lemon Blueberry Topping, recipe follows

    For the Crust:
    Preheat the oven to 325 degrees F.
    In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
    Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

    For the Filling:
    In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
    Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
    Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.

    Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

    Warm Lemon Blueberries:
    1 pint blueberries
    1 lemon, zested and juiced
    2 tablespoons sugar

    In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
    Yield: 6 servings

    **So called because each piece will cost you about 1200 calories and a possible ICU stay.
  10. by   BadBird
    I buy cheesecake from Sams club, I love their plain cheese cake. The strawberry recipie looks delicious I may have to try that someday. Geeze, I was thinking about starting my diet all over again and now I want cheesecake!!!
  11. by   Zee_RN
    Snickers Cheesecake

    30 Original Oreo Cookies
    6 Tbl. unsalted butter, melted
    2 Tbl. water

    24 oz cream cheese, softened
    2 large eggs
    1 (8-oz) container sour cream
    1 cup sugar
    5 (2.07-oz) Snickers bars, chopped
    1 cup semisweet-chocolate chips

    1 cup semisweet-chocolate chips
    1/2 cup heavy cream
    2 Tbl. unsalted butter

    Garnish: (optional)
    Coarsely chopped Snickers bars
    Semisweet-chocolate chips

    Crust: Preheat oven to 375F. Wrap bottom and sides of 10-in. springform pan with foil. In food processor, process cookies until fine crumbs form. Add butter and the water; process until blended and crumbs are moist. Press crumbs over bottom and halfway up sides of prepared pan.

    Filling: In large bowl, beat cream cheese until light and fluffy. Beat in eggs, 1 at a time, scraping down sides of bowl occasionally. Beat in sour cream and sugar. Stir in Snickers bars and chocolate chips. Scrape into crust; place pan on baking sheet. Bake 65 to 70 minutes, until top is golden and puffed. Let cool on rack. Cover; refrigerate at least 6 hours or until firm.

    Glaze: Prepare glaze only after cheesecake has chilled the recommended time. Place chocolate chips, cream and butter in microwave- safe bowl. Microwave on high for 1 minute; stir. Microwave 30 seconds until chips are melted; stir until smooth. Let cool until slightly thickened but still pourable.

    To glaze and decorate: Run knife around edges of spring-form pan to loosen; remove sides of pan. Lift cake off pan bottom with large spatula and transfer to serving plate. Drizzle glaze over top, or pour into center and then spread to within 1 in. from edge. Garnish, if desired; refrigerate at least 1 hour, until glaze is set. Dip large knife in warm water to cut clean slices, redipping knife between slices. Makes 20 servings.
  12. by   ucandoit
    yummy! These all sound great!
  13. by   unbridled
    To keep the top of any cheesecake from cracking - as soon as you take the cheesecake out of the oven; run a very thin knife around the edge of the cheesecake to separate it from the edge of the pan. Continue to let it cool per recipe directions.

    This is a combination of 3 cheesecake recipes from the internet. I usually don't like fruit with cheesecake, but this is an exception. I've made it twice and received rave reviews from friends and family.



    1 cups crushed oreo cookies
    2 tbl butter or margarine, melted


    3 bars (1 box) Nestle White Baking Bars, broken into pieces
    3 pkgs cream cheese (8 oz each), softened
    cup granulated sugar
    2 tsp vanilla
    3 large eggs
    1 bar semi-sweet baking chocolate (2 oz), grated
    2 cups fresh red raspberries - or frozen, if thawed, drained, & dried.
    1 tbl cornstarch


    Preheat oven to 350 degrees.
    Toss cookie crumbs and butter together in medium bowl. Press onto bottom of 9-inch springform pan. Bake for 10 minutes.

    Melt white chocolate baking bars; stir until smooth; & cool to room temp.
    Beat cream cheese, sugar, and vanilla in large mixer bowl until smooth. Beat in eggs one at a time.
    Gradually beat in melted white chocolate.
    Roll raspberries in cornstarch and place on top of the baked cookie crust.
    Pour or spread cheesecake mixture over the raspberries.

    Bake for 40-50 minutes or until edges are set but center still moves slightly. Cool in pan on wire rack; refrigerate until firm.
    Sprinkle grated semi-sweet chocolate over cheesecake before serving.
    Last edit by unbridled on Jun 30, '03
  14. by   aimeee
    I think I gained three pounds just from reading this thread! Drool. Drool.