cheesecake anyone???

hello i really want to attempt making a cheesecake for my sis...but i am not the best baker in the world, okay i admit i never bake...can anyone please send me an EASY recipe for cheesecake tia

Re: cheesecake anyone???

there's a really easy recipe on the philadelphia cream cheese box

Re: cheesecake anyone???

I use this recipe often for vanilla bean cheesecake. If you dont want the vanilla beans, then just add 1 teaspoon of vanilla. If you do use the vanilla beans, then I always add a 1/4 teaspoon of vanilla. I do not make the cranberry topping. Instead I make a strawberry coulis:

2 cups quartered hulled strawberries (about 12 ounces)
1/4 cup water
3 tablespoons sugar
2 teaspoons fresh lemon juice

Combine strawberries, water, 3 tablespoons sugar and lemon juice in blender. Purée until smooth. Cover and refrigerate until cold, at least 2 hours (coulis can be prepared 1 day ahead). Keep refrigerated.



http://www.epicurious.com/recipes/recipe_views/views/2618

Re: cheesecake anyone???

I make this recipe all the time and it gets RAVE reviews

link

Re: cheesecake anyone???

Here are a few yummy & easy recipes:

Cheesecake

Re: cheesecake anyone???

Here is the one I make:

Lemon Pudding Cheesecake


Recipe Rating:

Prep Time: 15 min
Total Time: 5 hr 30 min
Makes: 16 servings


1-1/2 cups crushed NILLA Wafers (about 40 wafers)
3/4 cup plus 1 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. flour
2 Tbsp. milk
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling
1 cup thawed COOL WHIP Strawberry Whipped Topping
2 squares BAKER'S Premium White Baking Chocolate (for making Chocolate Curl garnish)



PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs, 1 Tbsp. of the sugar and the butter; press firmly onto bottom of pan. Bake 10 minutes.
BEAT cream cheese, remaining 3/4 cup sugar, flour and milk in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in dry pudding mixes until well blended.
BAKE 1 hour 5 minutes to 1 hour 15 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Meanwhile, prepare chocolate curls from white chocolate. (See Tip). Remove rim of pan when ready to serve. Top cheesecake with whipped topping and chocolate curls just before serving. Store leftover cheesecake in refrigerator.