Do any body have any good cheese cake recipes?

Well it's not technically cheesecake but it's similar and to me better, try this. Mix 2 packages of cream cheese at room temp with 1 can sweetened condensed milk, 1/8 to 1/4 cup lemon juice depending on taste, I prefer 1/8,and 1 tsp of vanilla. mix until smooth. Pour filling into a graham cracker crust that has a few chopped pecans in the bottom and top with you favorite fruit topping, usually cherries are good with this pie. You can use canned pie filling as a topping or sliced glazed strawberry's are good also. Then chill for about 3 hrs. I promise this will become one of your favorite desserts and is one of the easiest to make. EnjoyDo any body have any good cheese cake recipes?
CHOCOLATE CHEESECAKE





Recipe By :


Serving Size : 12





-----CRUST-----


8 1/2 ounces Chocolate wafer pkg.


1/3 cup Butter -- melted


2 tablespoons Sugar


1/4 teaspoon Nutmeg


-----FILLING-----


3 Eggs


1 cup Sugar


24 ounces Cream cheese -- softened


12 ounces Semi-sweet chocolate pieces*


1 teaspoon Vanilla extract


1/8 teaspoon Salt


1 cup Sour cream


Whipped cream -- opt.





*melted





CRUST - Crush chocolate wafers into fine crumbs. Combine with butter, sugar


and nutmeg. Press evenly over bottom and sides, to 1/2 inch from the top of a


9-inch springform pan. Refrigerate.


FILLING - Beat eggs and sugar until light. Add softened cream cheese and beat


until smooth. Blend in melted chocolate, vanilla, salt and sour cream


thoroughly. Pour batter into crumb crust. Bake at 350 for 1 hour, until


cheesecake is just firm when pan is jiggled slightly. Cool in pan on wire


rack.


Refrigerate, covered, overnight. If desired, top with whipped cream when


served.























Raspberry Ribbon Cheesecake





2 cups chocolate wafer crumbs


1/3 cup butter or margarine, melted


3 tablespoons sugar


RASPBERRY SAUCE:


2-1/2 cups fresh or frozen


unsweetened raspberries, thawed


2/3 cup sugar


2 tablespoons cornstarch


2 teaspoons lemon juice


FILLING/TOPPING:


3 packages (8 ounces each)


cream cheese, softened


1/2 cup sugar


2 tablespoons all-purpose flour


1 teaspoon vanilla extract


2 egg whites


1 cup whipping cream


2 to 3 tablespoons orange juice


1-1/2 cups fresh or frozen


unsweetened raspberries, thawed





Combine the first three ingredients; press into bottom and 1-1/2 in. up


sides of a greased 9-in. springform pan. Chill 1 hour or until firm.


Puree raspberries in a blender or food processor. Press through a sieve;


discard seeds. Add water if necessary to measure 1 cup. In a saucepan,


combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Boil


2 minutes, stirring constantly. Remove from heat; stir in lemon juice and


set aside. In a mixing bowl, beat cream cheese, sugar, flour and vanilla


until fluffy. Add egg whites; beat on


low just until blended. Stir in cream. Pour half into crust. Top with 3/4


cup raspberry sauce (cover and refrigerate remaining sauce). Carefully spoon


remaining filling over sauce. Bake at 375 degrees F for 35-40 minutes or


until center is nearly set. Remove from oven; immediately run a knife around


pan to loosen crust. Cool on wire rack 1 hour. Refrigerate overnight. Add


orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon


over cheesecake.


Yield: 12-16 servings.Do any body have any good cheese cake recipes?
PUMPKIN COGNAC CHEESECAKE








-----FOR THE CRUST-----


1 1/2 cup Finely crushed graham


Cracker crumbs


1/4 cup Almonds -- ground


2 tablespoon Sugar


1/2 teaspoon Ginger -- ground


1/2 teaspoon Cinnamon


6 tablespoon Unsalted butter -- melted


-----FOR THE FILLING-----


2 pound Cream cheese -- softened


1 1/4 cup Sugar


3 tablespoon Cognac


3 tablespoon Maple syrup


1 teaspoon Ground ginger


1 teaspoon Cinnamon


1/2 teaspoon Nutmeg


4 lg Eggs -- at room temperature


1/4 cup Heavy cream


1 cup Canned pumpkin





-----FOR THE TOPPING-----


1 1/2 cup Sour cream


3 tablespoon Sugar


1 tablespoon Cognac


1 tablespoon Maple syrup


1/2 cup Sliced almonds -- toasted for


Garnish





Generously grease a 10'; springform pan with vegetable shortening..





To prepare the crust,thoroughly combine crumbs,ground almonds,sugar,


ginger,cinnamon,and melted butter..Press firmly into bottom of the greased


springform pan.Set aside.Heat oven to 250 deg..





To prepare filling,beat softened cream cheese smooth in mixer.Gradually add


the sugar,beating until light and fluffy. Add cognac,maple


syrup,ginger,cinnamon and nut meg.Blend well.Add eggs one at a time.Beat well


after each addition.Add cream and pumpkin.Mix well.Pour filling into unbaked


crust,and smooth the top.Bake for two hours,until soft but firm.Shake pan


slightly.Cake should not wiggle.Remove and let cool on a rack for 30


minutes.After 20 minutes,heat oven to 350 deg.





To prepare topping.combine sour cream,sugar,cognac and maple syrup.Mix


thoroughly.Spread topping on cooled cheesecake.Return assembled cheesecake to


oven for 7 minutes.Remove and let cheesecake cool on a rack for at least 4


hours at room temperature before removing sides of springform pan. Garnish


outer edge of cake with toasted almond slices.To serve,slice cheesecake with


warm knife.Makes 12 or more servings
';Mocha Cheesecake';





1 (8 1/2 oz.) pkg. chocolate wafers; crushed


1/4 cup plus 1 tbsp. butter or margarine; melted


1/4 cup ground pecans; toasted


2 tbsp. sugar


1 tbsp. instant coffee granules


3 (8 oz.) pkgs. cream cheese; softened


1 cup sugar


3 eggs


5 (1 oz.) squares semisweet chocolate; melted and cooled


2 tbsp. instant coffee granules


3 tbsp. Kahlua or other coffee-flavored liqueur


3/4 cup semisweet chocolate mini-morsels


1 1/2 cups sour cream


3 tbsp. sugar


2 tsp. instant coffee granules





Combine first 5 ingredients, stirring well. Press mixture in bottom and 1'; up sides of a 10'; springform pan. Set aside.


Beat cream cheese at high speed of an electric mixer until light and fluffy; gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating just until blended. Stir in melted chocolate. Dissolve 2 tbsp. coffee granules in Kahlua; add to cream cheese mixture. Pour mixture into prepared pan; sprinkle with chocolate mini-morsels. Swirl batter gently with a knife. Bake at 350* for 40-45 minutes or until cheesecake is set.


Combine sour cream, 3 tbsp. sugar and 2 tsp. coffee granules, stirring well; spread over cheesecake. Bake at 500* - 5 minutes. Let cool to room temperature on a wire rack; chill 8 hours. Remove sides of springform pan.


(TIP: Run a knife around edges of cheesecake, and slowly release latch of springform pan to keep cheesecake from cracking.)
I sent your question to my mom Connie, hopefully she will send you hers. It is honest to goodness the VERY BEST I have ever had, and I have had a lot of cheesecakes!!
Google your question.
if you go to hersheyskitchens.com they have excellent cheesecake recipes.
www.cheesecake.com
yes, what type do you want? and new york style or creamy?
check this site:





kraftfoods.com
Cherry Cheese Cake Delight


Ingredients - Graham Crust:


1-3/4 cups of crushed graham crackers


1/2 cup melted butter or margarine


2 tablespoons sugar


Filling


1 eight ounce softened creamed cheese


1 cup powdered sugar


2 packages of dessert topping mix


1 cup milk


Graham Crust: Mix together ingredients. Press into 8 x 12-inch loaf pan and bake for 15 minutes at 350 degrees.





Filling: Mix creamed cheese and powdered sugar. In a separate bowl, mix the rest of the ingredients. Add this mixture to the creamed cheese mixture and pour into cooled graham cracker crust. Chill mixture for several hours. When firm, top with one can of cherry pie filling.
NO BUT I'LL OFFER MY PROFESSIONAL TASTE BUDS FREE OF CHARGE


GOD BLESS
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