4录 hours 15 min prep
24 servings
1 (1 lb) package Oreo cookies, divided
1/4 cup butter, melted
4 (8 ounce) packages Philadelphia Cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1 (8 ounce) container Cool Whip Topping, thawed
Line a 9x13 inch pan with foil extending over sides of pan.
Coarsely chop 15 of the cookies; set aside.
Finely crush remaining cookies; mix with butter. Press firmly onto bottom of prepared pan.
Refrigerate while preparing filling.
Beat cream cheese, sugar, and vanilla in large bowl with mixer on medium until well blended.
Gently stir in whipped topping and chopped cookies.
Spoon over crust; cover.
Refrigerate 4 hours or until firm.Dose anybody know any good cheese cake recipes?
CHOCOLATE RASPBERRY CHEESECAKE
Chocolate Wafer Crust:
6 tbsp. butter or margarine
1-1/2 c. vanilla wafer crumbs
6 tbsp. powdered sugar
6 tbsp. Hershey's cocoa powder
Melt butter in a medium microwave safe bowl and microwave on HIGH for 30 seconds or until the butter is melted. Remove and stir in crumbs, powdered sugar and cocoa powder, mixing to blend. Press crumb mixture into bottom and 1/2'; up the sides of a 9'; springform pan. Set aside.
Filling:
1-2/3 c. (1 10 oz. bag) Hershey's raspberry chips OR substitute regular semi-sweet chocolate chips
16 oz. cream cheese, softened
3/4 c. granulated sugar
4 eggs
1 (8 oz.) container sour cream
1 tsp. vanilla extract
Sweetened whipped cream
Fresh raspberries
Preheat oven to 325 F. Place chips in a microwave safe bow. Microwave on HIGH for1 minute. Stir if necessary. Microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted and smooth. Beat cream cheese and sugar in a mixer bowl on medium speed until smooth. Blend in melted chips. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla extract, blending well. Pour into prepared crust. Bake in preheated oven 55 to 60 minutes or until almost set in center. Remove from oven to a wire rack. Immediately loosen edges of cake from side of pan with a knife or a metal spatula. Cool completely. Remove side of pan, cover and refrigerate for at least 24 hours for cheesecake to set. Just before serving, garnish with whipped cream and raspberries.
Note: If using semi-sweet chocolate chips melt them in the microwave as stated in the above directions Add sour cream, vanilla extract and just enough of raspberry extract for flavor.
MIDORI CHEESECAKE
CRUST鈥?
1-1/2 c. Graham cracker crumbs
1/2 c. Butter, melted
FILLING鈥?
3 8-oz. packages cream cheese
1 c. Sugar
1/8 tsp. Salt
4 Eggs
2 tbsp. Midori
TOPPING鈥?br>
2 c. Sour cream
1/4 c. Sugar
2 tsps. Midori
GLAZE
1 c. Midori
1 pkg. unflavored gelatin
Melon balls to cover cake top
Mix and pat crust ingredients into a spring form pan, covering the bottom and sides of the pan part way up. For filling: Let cream cheese soften in large bowl. Blend in 1 cup sugar and salt, beat until fluffy. Add eggs one at a time, blending well after each egg. Beat in Midori. Pour into crumb crust. Bake at 350 F. for 50 minutes or until firm in center. Let stand 15 minutes. Reset oven to 450 F. Combine sour cream, sugar and Midori for topping. Pour onto cake. Bake another 10 minutes. For glaze: Bring Midori and gelatin to boil and cool until syrupy. Place melon balls on cake and spoon glaze over. Refrigerate and serve.Dose anybody know any good cheese cake recipes?
1 cup butter, room temperature
4 (8 ounce) packages cream cheese, softened
1 1/2 cups white sugar
5 eggs, room temperature
2 cups heavy cream
1 1/2 tablespoons cornstarch
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
Using an electric mixer, beat the butter, cream cheese and sugar until light and fluffy. Beat in the eggs, one at a time, until blended. Stir in the heavy cream, cornstarch and vanilla.
Wrap the bottom of the springform pan with aluminum foil. Line a roasting pan with a damp kitchen towel. Place cheesecake pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the cheesecake pan. Bake for 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan
I use the Jello package mix. I use two packages. You won't need all the graham cracker crust mix, so use as much as you want and sprinkle the rest on top of the cheese cake. It's not perfect, but it's awfully good. Make sure you use whole milk.
Skip making it and go to The Cheesecake Factory. Otherwise, get a Philadelphia cream cheese cheesecake in your grocery store's frozen section. You can dress it up any way you want.
Go check out All Recipes.com They have a lot of recipes!!
Here is a no bake one.
INGREDIENTS
3/4 cup finely ground graham cracker crumbs
3/4 cup pecan sandies cookies
3 tablespoons butter
3 tablespoons white sugar
8 ounces cream cheese
1/3 cup white sugar
2 tablespoons lemon juice
1/2 cup heavy whipping cream, whipped
1/2 cup sliced fresh strawberries (optional)
DIRECTIONS
In a bowl, mix together crushed cookies and graham crackers with melted butter and the 3 tablespoons sugar.
Press into a 7 inch springform pan. Place in refrigerator until ready for use.
In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice.
Whip cream, and fold into cream cheese mixture.
Spread into pan.
Top with sliced strawberries (optional). Freeze for 1 hour, covered with foil.
Place in refrigerator 30 minutes before serving.
New York style
INGREDIENTS
1 3/4 cups finely ground graham cracker crumbs
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
1/2 cup melted butter
3 eggs
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 cups sour cream
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Mix graham cracker crumbs, walnuts, cinnamon and melted butter together. Press on bottom and sides of a 9 inch springform pan.
Combine 3 well-beaten eggs, cream cheese, sugar, salt, vanilla and almond extract. Beat until smooth. Blend in the sour cream and pour into the crumb crust.
Bake at 375 degrees F (190 degrees C) for about 35 minutes or just till set. Cool. Chill well, about 4 or 5 hours. Filling will be soft. May be served as is or topped with your favorite fruit topping or glaze.
crust
1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter
Filling
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
makes 8 servings
3 hours total (approx.) ... 1 hr prep
Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2'; up the sides of the pan, set aside.
Cheesecake: All above ingredients should be at room temperature before your begin.
Start by beating the cream cheese until light and fluffy.
Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg.
When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.
Pour cream cheese into the spring pan.
Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
When time is up, prop open oven door and leave in oven for one hour.
After one hour, remove from oven.
Let cool enough before the cheesecake is put into the refrigerator for 24 hours. A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.
I bake Cheesecake all the time...it's one of my specialties. And there are a MILLION recipes for it on the internet. But trust me...this is a NO FAIL WINNER in the SEXY CHEESECAKE department. It LOOKS AWESOME...and it TASTES LIKE HEAVEN!! Very beautiful presentation, too!! Only serves 4...so make a couple two or three!! It is SO EASY!!
Martha Stewart No-Bake Chocolate Crust Cheesecake
Ingredients
7 ounces chocolate wafer cookies
1/3 cup plus 3 tablespoons sugar
6 to 8 tablespoons unsalted butter, melted
1 packet cream cheese (8-ounces)
2 tablespoons freshly squeezed lemon juice
1/4 cup heavy cream
1 pint fresh raspberries
Directions
Place cookies in a food processor; process until finely ground. Combine cookies and 3 tablespoons sugar in a bowl. Add 6 tablespoons butter, and mix well until crumb mixture holds together. If needed, add remaining 2 tablespoons butter. Transfer cookie mixture to a 6-inch springform pan, and pat out evenly to make the crust, lining sides of pan only about 3/4 of the way up. Place in freezer while proceeding.
Combine cream cheese, lemon juice, and remaining 1/3 cup sugar in a mixer, and beat until combined. Lightly whip cream to soft peaks, and fold into cream-cheese filling. Remove crust from freezer, and pour filling evenly into pan. Cover with plastic wrap, place in freezer for 30 minutes, then transfer to refrigerator until firm, at least 30 minutes, or up to 24 hours.
To serve, pass half the raspberries through a fine strainer to puree. Serve slices of the cake with whole raspberries and puree.
Serves 4.
Chantal's New York Cheesecake
PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 7 Hrs 30 Min
INGREDIENTS
* 15 graham crackers, crushed
* 2 tablespoons butter, melted
*
* 4 (8 ounce) packages cream cheese
* 1 1/2 cups white sugar
* 3/4 cup milk
* 4 eggs
* 1 cup sour cream
* 1 tablespoon vanilla extract
* 1/4 cup all-purpose flour
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
http://allrecipes.com/Recipes/Desserts/C鈥?/a>
go to receipezaar they have over one hundred
there is a good recipe on the back of Swirls peanut butter chocolate chips thats good
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