Hi, I need a really yummy recipe for a CREAMY cheesecake. Thanks so much!!!!! +++++++++++++++++++++++++++ 06-30-02, 07:13 PM gizmogram 2 packages (8 ounces each) of cream cheese, softened 2 eggs 3/4 cup of sugar 2 teaspoons of vanilla 1/2 teaspoon of grated lemon peel Prepackaged graham cracker crust (bought in any grocery store) Cheesecake topping (below)
Heat oven to 350 degrees. Beat cream cheese slightly, add eggs, sugar, vanilla and lemon peel. beat until light and fluffy. Pour mixture into prepared crust. Bake until firm, about 25 minutes. Spread cheesecake topping carefully over the pie; cool. Refrigerate at least 6 hours.
Cheesecake Topping
In a medium sized bowl mix 1 cup of sour cream along with 2 tablespoons of sugar and 2 teaspoons of vanilla.
Serve with any other desired toppings (fruit sauces, cherry or blueberry pie filling, etc.)
Good Luck!
06-30-02, 10:11 PM nursey63 CHERRY CHEESE PIE
This is a great recipe and it is easy to make. I love cheesecake and this is the best around.
1 (9-inch) graham cracker crumb crust or baked pastry shell. I like the graham cracker crust 1 (8-ounce) package cream cheese, soften 1 (14 ounce) can of sweetened condensed Milk (NOT evaporated milk) 1/3 cup lemon juice concentrate 1 teaspoon vanilla extract 1 (21 ounce) can cherry pie filling or strawberry toping or whatever you want on it or none.
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in Sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with cherry pie filling or whatever flavor you want. Refrigerate
I have been known to triple this recipe and put it in a 8 X 10 cake pan. You don't need to triple the crust if using a graham cracker crumb mix. Just use 2 of those and it will cover the bottom of the pan. Enjoy!!
smile
07-01-02, 02:11 AM Pace~Ace Recipe from Gourmet Magazine & foodtv.com
Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, one at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in a baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200 degrees F and continue baking until cake is mostly firm (center will stay slightly wobbly when pan in gently shaken), about 1 hour 45 minutes more.
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving. Cheesecake keeps, covered and chilled, 2 weeks.
Graham-cracker Crust: 1 1/2 cups (5 ounces) finely ground graham crackers 5 tablespoons unsalted butter, melted 1/3 cup sugar 3/4 teaspoon salt
Stir together crust ingredients and press into bottom and 1-inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.
Yield: 8 to 10 servings Prep Time: 30 minutes Cook Time: 1 hour 15 minutes Difficulty: Medium
07-01-02, 10:09 AM kittypal Thanks guys, I printed out all of them and will end up making all at some point (we are big cheese cake fans) I needed it because my dad was invited to dinner with two ladies, go dad) Really they all dance at a studio together and I thought he should probably bring something. Is that appropriate? Well thanks again.
This message has been edited. Last edited by: DorianGreyed,
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