Does anyone have a basic cheesecake recipe?
Well this is your basic cheese cake, hope I could be of help!!! Optional (if you want you can also add fruit to the mixture, or add a little on top of the cheese cake) Ingredients 1-1/2 cups HONEY MAID Graham Cracker Crumbs 3 Tbsp. sugar 1/3 cup butter or margarine, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup sugar 1 tsp. vanilla 4 eggs Preparation MIX crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch spring form pan. BEAT cream cheese, 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. BAKE at 325°F for 55 minutes or until center is almost set if using a silver spring form pan. (Or, bake at 300°F if using a dark nonstick spring form pan.) Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Cake 4 (8 ounce) packages cream cheese 2 cups sugar 6 eggs 2 (16 ounce) containers sour cream 2 teaspoons vanilla Crust 1 cup crushed graham crackers 2 teaspoons softened butter 2 teaspoons sugar Preheat oven to 375 degrees. To make the Crust: First you want to put your graham crackers in a bowl and crush them. You want to have very fine pieces! After this add 2 teaspoons of softened butter and 2 teaspoons of sugar and mix well. Then add to the springform pan and smooth out over the bottom so that it is evenly distributed. Your crust is now done! As for the cake: Add all cake ingredients except vanilla into a very large mixing bowl and mix until smooth (sometimes after mixing by hand for a while I use a mixer) then add your 2 teaspoons of vanilla. When all done mixing you want to very slowly pour the cake mix into your springform pan with the graham crackers so that you do not push your crust everywhere. Pour it in the middle and let spread by itself. You want to fill the pan about 3/4
Basic Philly Cheesecake Crust 1 cup graham cracker crumbs 3 tablespoons sugar 3 tablespoons margarine, melted Filling 3 (8 ounce) packages Philadelphia Cream cheese, softened 3/4 cup white sugar 3 large eggs 1 teaspoon vanilla pie filling (optional) or sundae sauce, to top cheesecake (optional) # Preheat oven to 325F degrees. # Combine crumbs, sugar and melted margarine and press onto the bottom of a 9-inch springform pan. # Bake for 10 minutes, remove from oven and raise oven temperature to 450F degrees. # To make filling, combine softened cream cheese and sugar in a large bowl with an electric mixer, beating at medium speed until well mixed. # Add eggs, one at a time, mixing well after each addition; blend in vanilla then pour into crust. # Bake for 10 minutes at 450F, then reduce heat to 250F and for 25-30 minutes more, or until set. # Loosen cake from rim of pan; cool before removing rim of pan. # Chill; top individual slices with desired topping, if any, just before serving.
