It's time for me to try to make cheesecake. I'm a first-timer, so go easy on me! I prefer the fruit on top kinds, but I liked variety, too!OK, gimme your best cheesecake recipe!?
This is a good summer treat.. not a New York style cheesecake, heavy and sweet, but light and airy..
It takes a few dishes and time to make it but its SO good.
Katie's Cheesecake
1 (3 ounce) package lemon Jell-O
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
5 tablespoons lemon juice
1 can Carnation milk, well chilled almost icy but no crystals
Graham crackers, crushed
Dissolve Jell-O in boiling water. Cool until slightly thickened.
Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.
In a separate bowl, beat the Carnation milk until fluffy.
Add cream cheese/Jell-O mixture and beat well with mixer.
Line bottom of 9 x 13-pan with crushed Graham crackers.
Spread filling over and top with more crushed Graham crackers. Chill. It will set well with on a few hours, you can add any kind of topping you like, we usually serve it with strawberry topping.
2 pts. fresh strawberries
1/2 c. sugar- more or less depending on how sweet the strawberries are
Wash, hull and slice strawberries into a medium bowl. Gently stir in sugar. Refrigerate for several hours until the juices start running from the berries.OK, gimme your best cheesecake recipe!?
This one is a little different from the fruit on top kind but really good and easy to make.
Ingredients:
***Graham Crust***
2 cups graham crackers
1/3 cup sugar
1/2 cup butter, melted
***Caramel Filling***
30 caramels
3 tablespoons milk
3/4 cup chopped pecans
***Cheesecake Filling***
1 cup chocolate chips, melted and cooled
3 packages cream cheese, softened
1 teaspoon vanilla
3/4 cup sugar
3 eggs
Directions:
For Graham Crust: Mix all ingredients and press onto bottom and 1-inch up sides of a 9- or 10-inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
For Caramel Filling: Melt caramels with milk in small saucepan or in microwave. Stir until smooth, stir in pecans.
For Cheesecake Filling: Beat cream cheese at high speed until light and fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well to incorporate. Stir in melted, cooled chocolate and vanilla. Beat until well blended.
Bake at 350 for 40-50 minutes or until center is almost set. Cool. Refrigerate at least 3 hours. Garnish with whipped cream; drizzle with caramel and chocolate, if desired.
Chocolate Cookie Cheesecake......(the winner!!!)......yummo!
INGREDIENTS
2 cups chocolate sandwich cookie crumbs
2 tablespoons butter, melted
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 pounds cream cheese, softened
1 1/4 cups white sugar
1/3 cup heavy whipping cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 eggs
1 1/2 cups chocolate sandwich cookie crumbs
16 ounces sour cream
1/4 cup white sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 1/2 cups semisweet chocolate chips
1 teaspoon vanilla extract
DIRECTIONS
Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.
Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!
Looks more difficult than it actually is. Hope you Enjoy!!
Blueberry Macadamia Cheesecake
CRUST:
3 1/2 ounces macadamias, crushed in blender
1 cup flour
1/4 cup firmly packed brown sugar
1/2 cup sweet butter, softened
1 ST LAYER:
24 ounces cream cheese, softened
1 teaspoon vanilla
1 cup sugar
4 eggs, room temperature
2 ND LAYER:
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla
TOPPING:
2 cups fresh blueberries
1 tablespoon cornstarch
3 tablespoons cold water
CRUST: Combine crust ingredients. Mix well; press onto bottom of 10'; springform pan. Bake in preheated 400~ for 10-15 minutes. Reduce oven temperature to 350潞F.
1ST LAYER: Crumble cheese in large bowl. Add 1 tsp vanilla, 1 cup sugar and eggs; beat at high speed with electric mixer until blended and smooth, about 4 minutes. Pour over crust. Bake at 350潞F for 40 minutes until set (not completely firm). Remove from oven; cool 10 minutes.
2ND LAYER: Combine sour cream, sugar and 1/2 ts vanilla. Spread over top of cheesecake. Bake at 350潞F for 5 minutes. Cool; spread blueberry topping over top. Refrigerate before serving.
TOPPING: Mix cornstarch with cold water to form smooth paste. Stir in blueberries; cook until thickened. Let cool; spread on cheesecake. Cool 1 hour then refrigerate.
Hello Amber,
Here is the link to my favorite cheesecake recipe. It is white chocolate cheeseckae and it pairs very nicely with any fruit topping that you would choose.
http://www.the-chocolate-spot.com/white-鈥?/a>
I hope this has been helpful and that you get lots of great recipes!
Good Luck!
Genesee from The-Chocolate-Spot
hey ..... cheesecake yummy, i m gonna show up for dinner tonight :P
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