I need a good cheesecake recipe!!!

Brandi - posted on 03/10/2009 ( 4 moms have responded )

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I need to make some cheesecakes for an upcoming event but I really want a nice fluffy cheesecake. Can anyone help?

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Bonnie - posted on 03/13/2009

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Quoting Margie:

here is one I got from a lady at church
1 graham cracker pie crust, 8 oz cream cheese, 1 can Eagle brand sweetened condensed milk, 1/3 cup lemon juice. Beat the cream cheese until softened and gooey. Then add the sweetened condensed milk and blend. Finally add the lemon juice. Mix just until blended. Pour into the pie crust. Let set in the fridge. If desired, may top with favorite fruit topping. Note: if adding topping, let the cheesecake chill for a while before adding fruit topping.


does this taste lemony, or is it just for that acidic balance to the richness of the cream cheese?

Margie - posted on 03/13/2009

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here is one I got from a lady at church

1 graham cracker pie crust, 8 oz cream cheese, 1 can Eagle brand sweetened condensed milk, 1/3 cup lemon juice. Beat the cream cheese until softened and gooey. Then add the sweetened condensed milk and blend. Finally add the lemon juice. Mix just until blended. Pour into the pie crust. Let set in the fridge. If desired, may top with favorite fruit topping. Note: if adding topping, let the cheesecake chill for a while before adding fruit topping.

Kristin - posted on 03/12/2009

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I have this great recipe for Chocolate Cappuccino Cheesecake i got off of allrecipes.com. I have made it twice in the past month and have gotten rave reviews from everyone that tried it. The only difference is that i used a hot water bath (with the outside of the pan wrapped in foil) and it turned out better- without cracks (this was the only recipe that didn't call for it so i tried it that way first).



INGREDIENTS

1 cup chocolate cookie crumbs

1/4 cup butter, softened

2 tablespoons white sugar

1/4 teaspoon ground cinnamon



3 (8 ounce) packages cream cheese, softened

1 cup white sugar

3 eggs

8 (1 ounce) squares semisweet chocolate

2 tablespoons whipping cream

1 cup sour cream

1/4 teaspoon salt

2 teaspoons instant coffee granules dissolved in 1/4 cup hot water

1/4 cup coffee flavored liqueur (I use Starbucks)

2 teaspoons vanilla extract



DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.

Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, Bake for 8-10 minutes. Set aside.

In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.

Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.

Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.

Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. (Better flavor the longer it is chilled!)

Joanne - posted on 03/11/2009

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Hi Brandi, heres my recipe for easy lemon cheesecake. Its gorgeous...



 



1 packet of digestive biscuits (or whichever you prefere)



couple tbsp's butter



same of golden syrup



1pt double cream



1 tin of condensed milk (405g)



juice of 5-6 lemons



METHOD.



Crush the biscuits, put into a bowl. In a jug melt enough butter and golden syrup to make the biscuits damp. Mix the melted butter mix with the biscuits. Pour into a large tin (can also make 3 9inch round ones too)



Whip the cream until its stiff peaks, fold in the condensed milk and lemon juice.



Taste to see if you need any more lemon juice. Pour over the biscuit base and put into fridge to chill. Can be used straight away but better chilled.



 



Hth



Jo xx

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