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megsm3
Life is Good!!
Member since 8/06 3867 total posts
Name:
M
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cheesecake
Anyone have a great cheesecake recipe - i have been dying for some and would like to make it for thanksgiving
TIA!!
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Posted 11/12/06 9:28 PM  |
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Ang-Rich
Beyond Compare
Member since 5/05 17988 total posts
Name:
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Re: cheesecake
I have made a bunch of the cheesecakes off the philadelphia cream cheese site. They have some really yummy ones.
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| Posted 11/13/06 10:04 AM |
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ml110
LIF Adult
Member since 1/06 5435 total posts
Name:
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Re: cheesecake
DH just made one last week- he got the recipe from the "take home chef" website... you know that show on TLC where the chef picks up people in the supermarket and goes home with them to make them dinner?
just do a google search for it, or go to TLC.com and it should be on there...
it came out great!! ( even when DH used all low fat cheeses!)
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| Posted 11/13/06 11:24 AM |
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MrsA
.............................
Member since 1/06 2012 total posts
Name:
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Re: cheesecake
I made the oreo cheesecake recipe that is on the Philadelphia cream cheese box, it was sooooo good and Im usually not even a big fan of cheesecake.
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| Posted 11/13/06 4:57 PM |
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megsm3
Life is Good!!
Member since 8/06 3867 total posts
Name:
M
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Re: cheesecake
Posted by Ang-Rich
I have made a bunch of the cheesecakes off the philadelphia cream cheese site. They have some really yummy ones.
did not even think of this!!! thanks
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| Posted 11/13/06 5:03 PM |
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partyof6
b nice like u want ur kidz 2
Member since 7/06 7752 total posts
Name:
jeannine
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Re: cheesecake
any particular kind?
if u fm me your email I can send u a ton of unreal ones...
almond joy cheesecake--white chocolate cheesecake with raspberry-cranberry compote---turtle cheesecake...let me know what u were thinking if u are interested.
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| Posted 11/13/06 5:18 PM |
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nixy
LIF Adult
Member since 9/06 1575 total posts
Name:
K
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Re: cheesecake
I haven't made it, but i thought this one looked good.
Gingersnap-Pear Cheesecake
From REAL SIMPLE
6 tablespoons unsalted butter, melted
1 1/2 cups crushed gingersnaps (about 40 cookies)
2 small ripe pears (any kind), peeled, cored, and sliced 1/8 inch thick
1/4 teaspoon ground ginger
16 ounces cream cheese, at room temperature
1 1/4 cups granulated sugar
2 large eggs, at room temperature
3 teaspoons vanilla extract
1 cup sour cream, at room temperature
Heat oven to 350° F.
In a medium bowl, combine the butter and crushed gingersnaps. Press the mixture into a 9-inch springform pan, working the crumbs over the bottom and then up the sides. Bake for 20 minutes.
In a small bowl, toss the pears and ginger. Line the cooled crust with the pears, overlapping the slices slightly.
In a large bowl, with an electric mixer on medium, beat the cream cheese for 2 minutes. Add 1 cup of the sugar and beat for 2 minutes. Add the eggs, 1 at a time, and mix until combined. Stir in 2 teaspoons of the vanilla. Pour the mixture over the pears. Bake until the top is barely set but still slightly wobbly, about 50 minutes. Transfer pan to a wire rack but leave oven on.
In a small bowl, combine the sour cream and the remaining sugar and vanilla. Pour over the cheesecake and bake for 8 minutes. Transfer to a wire rack and cool to room temperature. Cover and refrigerate for at least 4 hours before serving.
In Advance: Make the cheesecake and refrigerate for up to 2 days. Slice it just before serving, running the knife under warm water after each cut.
Yield: Makes 8 to 12 servings
NUTRITION PER SERVING
CALORIES 430(54% from fat); FAT 26g (sat 15g); SUGAR 31g; PROTEIN 5g; CHOLESTEROL 100mg; SODIUM 316mg; FIBER 1g; CARBOHYDRATE 45g
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| Posted 11/13/06 5:45 PM |
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cjb88
Little Brother
Member since 5/05 3540 total posts
Name:
C
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Re: cheesecake
i just made a pumpkin chocolate cheesecake... do you want that recipe?? I also have a recipe for a NY-style cheesecake that is awesome... my mom would kill me if she knew i was giving it out... just let me know and i will post them... 
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| Posted 11/13/06 9:42 PM |
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LittleBlueBug
Happy Mommy
Member since 9/06 4074 total posts
Name:
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Re: cheesecake
I have an amazing recipe for pumpkin swirl cheesecake if you want. It's always a crowd favorite!
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| Posted 11/13/06 11:50 PM |
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megsm3
Life is Good!!
Member since 8/06 3867 total posts
Name:
M
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Re: cheesecake
Posted by lastchance1222
any particular kind?
if u fm me your email I can send u a ton of unreal ones...
almond joy cheesecake--white chocolate cheesecake with raspberry-cranberry compote---turtle cheesecake...let me know what u were thinking if u are interested.
I love plain cheesecake - this way you can fruit on top!
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| Posted 11/15/06 9:38 PM |
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megsm3
Life is Good!!
Member since 8/06 3867 total posts
Name:
M
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Re: cheesecake
Posted by cjb88
i just made a pumpkin chocolate cheesecake... do you want that recipe?? I also have a recipe for a NY-style cheesecake that is awesome... my mom would kill me if she knew i was giving it out... just let me know and i will post them...
Im not a fan of pumpkin but secret family recipes are ALWAYS yummy!! you have fm!
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| Posted 11/15/06 9:39 PM |
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longford73
Welcome to the world Baby Boy!
Member since 8/06 3127 total posts
Name:
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Re: cheesecake
I have made this cake forever. It wouldn't be Thanksgiving with my family without this cake.
DINAH SHORE CHEESECAKE
Printed from COOKS.COM
________________________________________
CRUST:
1 3/4 c. graham cracker crumbs
1/4 c. nuts (opt.)
1/2 c. melted butter
FILLING:
2 (8 oz.) pkgs. Philadelphia cream cheese
3 eggs
1 c. sugar
2 tsp. vanilla
3 c. sour cream
Mix crust ingredients. Remove 3 tablespoons for topping. Press remaining on bottom and up sides of 9" spring form pan.
Combine eggs, cheese, sugar and vanilla. Beat until smooth. Blend in sour cream.
Pour into crust. Top with reserved crumbs. Bake at 375 degrees for 1 hour. Chill 4 to 5 hours before serving.
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| Posted 11/16/06 12:10 PM |
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cjb88
Little Brother
Member since 5/05 3540 total posts
Name:
C
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Re: cheesecake
Posted by megsm3
Posted by cjb88
i just made a pumpkin chocolate cheesecake... do you want that recipe?? I also have a recipe for a NY-style cheesecake that is awesome... my mom would kill me if she knew i was giving it out... just let me know and i will post them...
Im not a fan of pumpkin but secret family recipes are ALWAYS yummy!! you have fm!
Here you go!! Just dont tell my mother!!
Cheesecake
5 packs philadelphia cream cheese, softened
2 cups sugar
6 lg eggs
4 TB flour
4 tsp vanilla
16 oz sourcream
Graham Cracker Crumbs Crust:
1 1/4 c graham cracker crumbs
1/4 cup sugar
5 TB margarine, melted
Mix Softened Cream cheese with sugar. Add eggs -- beat. ad flour, vanilla -- beat. add sourcream-- beat.
Press cumb mixture on bottom of spring form pan. Pour in cream cheese mixture
Bake 400 for 45 minutes
Bake 350 10 minutes
Turn oven off, leave door open 15 minutes
If the cake starts to burn, place a paper pag on top of it (my mom usually cuts a circle out of a grocery paper bag, or you could use parchment paper too)
Refridgerate for a few hours...
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| Posted 11/17/06 6:47 PM |
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klingklang77
kraftwerk!
Member since 7/06 11487 total posts
Name:
Völlig losgelöst
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Re: cheesecake
plain cheesecake or chocolate cheesecake?
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| Posted 11/18/06 2:34 AM |
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SweetestOfPeas
J'taime Paris!
Member since 3/06 32345 total posts
Name:
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Re: cheesecake
Posted by ml110
DH just made one last week- he got the recipe from the "take home chef" website... you know that show on TLC where the chef picks up people in the supermarket and goes home with them to make them dinner?
just do a google search for it, or go to TLC.com and it should be on there...
it came out great!! ( even when DH used all low fat cheeses!)
here's the recipe from this show..
Serves 8 to 12
Ingredients:
For the crust:
12 ounces/350 g digestive biscuits or biscotti
1 stick/113 g butter, melted
For the cheesecake:
Two 8-ounce/227-g packages cream cheese, room temperature
3/4 cup/150 g granulated sugar
½ cup/125 g sour cream
2 large egg yolks
6 large egg whites
8 ounces/225 g Australian chocolate-covered caramel biscuits (such as Arnott's Tim Tams / Penguins) and chocolate-covered honeycomb candy bars (such as Violet Crumble), coarsely chopped
Whipped heavy cream, for serving
Method:
To make the crust:
Place the biscuits or biscotti in a food processor or blender and blitz until fine crumbs form. Slowly mix in the melted butter to form a wet sandy texture.
Press the crumbs onto the bottom of a 9-inch-/23-cm-diameter springform cake pan. Line the sides of the cake pan with parchment paper. Refrigerate the crust while preparing the filing.
To prepare the cheesecake:
Preheat the oven to 375°F/190°C. Using an electric mixer, beat the cream cheese in a large bowl until smooth and creamy and no lumps remain. Beat in 1/2 cup/100 g of sugar then the sour cream. Continue beating until the mixture is light and fluffy.
Add the egg yolks one by one, constantly beating to blend well. Stir in two-thirds of the chopped candy bars. In a separate large bowl and using the electric mixer with clean beaters, beat the egg whites with the remaining 1/4 cup/50 g of sugar until stiff peaks form.
Carefully fold the egg whites into the cheese mixture. Pour the filling over the crust and bake for 25 minutes or until the cheesecake has puffed and is set around the outer 1 inch/2.5 cm while the center moves slightly when the cake is gently shaken. The cheesecake will firm up as it cools.
Transfer the cheesecake to a rack and cool completely, then cover and refrigerate the cheesecake until it is cold.
To serve the cheesecake:
Remove the pan sides and parchment paper from the cheesecake. Cut the cheesecake into wedges and transfer the wedges to plates. Top with the whipped cream, sprinkle with the remaining candies and serve.
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| Posted 11/18/06 10:45 AM |
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SweetestOfPeas
J'taime Paris!
Member since 3/06 32345 total posts
Name:
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Re: cheesecake
PHILADELPHIA® Classic Cheesecake
Ingredients
1-1/2 cups HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
Preparation
MIX crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan.
BEAT cream cheese, 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE at 325°F for 55 minutes or until center is almost set if using a silver springform pan. (Or, bake at 300°F if using a dark nonstick springform pan.) Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
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| Posted 11/18/06 10:48 AM |
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