Caz asked:
my family is coming over and i want to show them that i can cook. what type of cheesecake, serves 10, recipes and pics would be helpful, thanks for all answers
my family is coming over and i want to show them that i can cook. what type of cheesecake, serves 10, recipes and pics would be helpful, thanks for all answers
September 2nd, 2009 at 6:02 am
This is always hit with my friends when I make it. And it’s pretty impressive too. GOOD LUCK!!!!!
PINA COLADA CHEESECAKE
6 tablespoons unsalted butter, melted
1 3/4 cups graham cracker crumbs
3/4 cup chopped pecans, toasted
1 tablespoon sugar
3 (8-ounce) packages cream cheese, softened (have a little patience and bring them out beforehand just so they are room temp. it’s better than microwaving them)
1/2 cup sugar
5 large eggs
1 (8-ounce) can crushed pineapple, drained
1 cup cream of coconut
1 cup sour cream
1/3 cup light rum
4 teaspoons coconut extract
Glaze (below)
Garnishes: whipped cream and toasted coconut
Preparation
Stir together first 4 ingredients, and press into bottom and 1 1/2 inches up sides of a lightly greased 10-inch springform pan.
Beat cream cheese and 1/2 cup sugar at medium speed with an electric mixer 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each addition. Add pineapple and next 4 ingredients, beating until blended. Pour mixture into crust.
Bake at 325° for 1 hour and 15 minutes or until center is almost set. Cool on a wire rack. Spread Glaze over top of cheesecake. Cover and chill at least 8 hours. Garnish, if desired.
GLAZE (it’s awesome)
1 tablespoon cornstarch
1 tablespoon water
1 (8-ounce) can crushed pineapple
1/4 cup sugar
2 tablespoons lemon juice
Preparation
Stir together cornstarch and 1 tablespoon water until smooth. Combine cornstarch mixture, crushed pineapple, 1/4 cup sugar, and lemon juice in a saucepan over medium heat; cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly. Remove from heat; let cool completely.
September 2nd, 2009 at 7:53 am
Cheese cake double layer in the middle layer put Cream with blueberies then last layer put cream with strawberrys and blue berries.
September 5th, 2009 at 2:33 pm
Easy Cheesecake Recipe
1 graham cracker pie crust
8 oz. soft cream cheese
1/3 c. sugar
2 tsp. vanilla
1 c. sour cream
8 oz. Cool Whip, slightly thawed
1. Beat cream cheese until smooth, add sugar and mix well. Add sour cream and vanilla, mix well. Fold in Cool Whip.
2. Spoon into pie crust and chill for 4 hours.
—-
Baked Cheesecake
Crust:
2 1/4 cup graham cracker crumbs
1/2 cup butter or margarine, melted
Filling:
1 (8 oz.) pkg. cream cheese, softened
1 Tbsp. lemon juice
1/2 cup sugar
1/4 cup milk
Dash of salt
1/2 tsp. vanilla
2 eggs
Topping:
2 Tbsp. sugar
1 cup sour cream
1/2 tsp. vanilla
1. Combine graham cracker crumbs and butter, press into buttered 8 inch pie plate to form crust on bottom and sides.
2. In a mixing bowl, beat cream cheese until fluffy. Gradually add in lemon juice, 1/2 cup sugar, milk, salt and vanilla.
3. Add eggs, 1 at a time, mixing well after each addition. Pour filling into crust.
4. Bake at 325F for 25 to 30 minutes or until set.
5. Combine the 2 tablespoons of sugar, sour cream, and 1/2 teaspoon of vanilla; spread over top of cheesecake then bake for 10 minutes longer. Chill for 5 hours or more before serving.
September 7th, 2009 at 8:27 am
This is my absolute favorite cheesecake ever. I have made this recipe many times for dinner parties and it always is a hit. You can add raspberry sauce on top and shaved white chocolate on top when you serve it to “dress it up”.
VANILLA BEAN CHEESECAKE
1 1/2 cups walnut pieces
1 3/4 cups sugar
4 tablespoons (1/2 stick/2 oz/56g) unsalted butter, melted
2 cups sour cream
1 tablespoon pure vanilla extract
2 pounds cream cheese, softened
1 vanilla bean, split lengthwise, seeds scraped
4 large eggs, at room temperature
1/4 teaspoon pure almond extract
1/2 cup heavy cream
Instructions:
1. Preheat oven to 350°F (180°C). Butter a 10-inch springform pan.
2. In a food processor, pulse the walnuts with 1/4 cup of the sugar until finely ground. Add the butter; pulse until the mixture resembles moist sand. Press the crumbs into the bottom of the pan. Bake for 12 minutes, or until browned around the edges.
3. In a small bowl, mix the sour cream with 1/4 cup of the sugar and 1 teaspoon of the vanilla. Place in refrigerator until ready to use later in the recipe.
4. Reduce the oven temperature to 300°F (150°C). In a standing electric mixer fitted with a paddle or using a handheld electric mixer, beat the cream cheese at low speed with the remaining 1 1/4 cups of sugar and the vanilla seeds just until combined. Beat in the eggs, 1 at a time, scraping down the bowl between additions. Add the remaining 2 teaspoons of vanilla and the almond extract. Slowly beat in the cream until smooth. Pour the cheesecake batter into the pan and bake for 65 to 70 minutes, until lightly golden and slightly jiggly in the center.
5. Remove the sour cream topping from the refrigerator and immediately it over the cheesecake and smooth the surface. Return the cheesecake to the oven and bake for 5 minutes longer. Transfer to a rack and let cool to room temperature. Run a sharp, thin-bladed knife around the cake and remove the ring. Refrigerate the cake for 3 hours, then cover loosely with plastic wrap and refrigerate overnight before serving.
Makes one (10-inch) cheesecake, 12-16 servings.
September 8th, 2009 at 8:25 am
You definitely want to make one in a springform pan. The cheesecake “pies” won’t feed that many people, and are a poor substitute for a real cheesecake.
VERY SPECIAL CHEESECAKE
18 crushed graham crackers (1-1/4 c.)
3/4 c. sugar
1/4 c. butter, melted
1 pound cream cheese, room temp
2 eggs
2 tsp vanilla
1 pint sour cream
1/4 c. sugar
…Mix crumbs, 1/4 c. sugar & melted butter together and press into bottom and about 1″ up sides of 9″ springform pan. Refrigerate until chilled. Beat cream cheese, 1/2 c. sugar, eggs and 1 tsp vanilla vigorously until well blended (best with electric stand mixer). Pour over trust and bake 20-40 min at 375 (should not be too “jiggly” in center).. Cool for 1 hour. Mix sour cream, 1/4 c sugar and 1 tsp vanilla and spread on top. Bake 5-10 min at 450. Cool 1 hour. Refrigerate 24 hours before serving. May be topped with cherry or blueberry pie filling, if desired
September 8th, 2009 at 12:25 pm
The absolute best cheesecake I ever made was from a recipe called Chantal’s New York Cheesecake on allrecipes.com. Thick, creamy and absolutely delicious. Worth every calorie!