Basic Cheesecake Crust
Yield: 1 Crust
Ingredients
1 1/2 c crushed graham crackers (1 package)
1/4 c sugar
5 tb melted butter
Instructions
Mix the graham crackers and sugar, then add butter and mix with a fork until completely moistened. Press mixture into the bottom and up 1/3rd of the side of a 9-inch springform pan. Refrigerate for 1 hour.
Variations: Use ginger snaps instead of graham crackers for a spicier crust or for cakes like pumpkin. Use chocolate wafers instead of graham crackers for a chocolate, white chocolate, or certain fruit-flavored or topped cheesecakes like raspberry, cherry, or orange. For a sweeter, moister crust (do this only if the cheesecake is going to get eaten quickly, because it gets mushy faster) use brown sugar instead of white.
(see also Basic Cheesecake Filling and Basic Cheesecake Method & Toppings)
Everything about Cheesecake Recipe.
Low Fat Cheesecake Recipe
Low Fat Lemon Cheesecake Recipe
Ingredients:
1 box crushed graham crackers
1 package sugar free Jello lemon flavored gelatin
2/3 cup boiling water
1 cup 1% low fat cottage cheese
8 ounces light cream cheese
2 cups cool whip Lite thawed
1 cup reduced calorie cherry pie filling
Low Fat Lemon Cheesecake Instructions:
Take a 9 inch pie plate and spray it with a non stick cooking spray. Dust side with half box of graham cracker crumbs. Melt totally the gelatin in the boiling water; dispense into blender, add cream cheese and cottage cheese and cover.
Mix together at a medium speed, rubbing down sides occasionally about 3 minutes or until it is found smooth. Put it in a large bowl and mix in cool whip until found smooth. Transfer into the pie pan and spay the remaining crackers on the top. Let it chill for about 4 hours then top with the pie filling.
Serving Size: 4
Shannon N. Jefferson gets her recipes from quickrecipesdy.info so be sure to stop by and check for new updates.
Everything about Cheesecake Recipe.
Ingredients:
1 box crushed graham crackers
1 package sugar free Jello lemon flavored gelatin
2/3 cup boiling water
1 cup 1% low fat cottage cheese
8 ounces light cream cheese
2 cups cool whip Lite thawed
1 cup reduced calorie cherry pie filling
Low Fat Lemon Cheesecake Instructions:
Take a 9 inch pie plate and spray it with a non stick cooking spray. Dust side with half box of graham cracker crumbs. Melt totally the gelatin in the boiling water; dispense into blender, add cream cheese and cottage cheese and cover.
Mix together at a medium speed, rubbing down sides occasionally about 3 minutes or until it is found smooth. Put it in a large bowl and mix in cool whip until found smooth. Transfer into the pie pan and spay the remaining crackers on the top. Let it chill for about 4 hours then top with the pie filling.
Serving Size: 4
Shannon N. Jefferson gets her recipes from quickrecipesdy.info so be sure to stop by and check for new updates.
Everything about Cheesecake Recipe.
Plain Cheesecake Recipe
Cheesecake ( Basic Recipe )
Yield: 3 Cakes
Ingredients
8 lb cream cheese
7 c sugar
16 lg eggs
3 c whipping cream
4 c sour cream
4 tb cornstarch
4 tb vanilla
CRUST
10 c graham crumbs
1 c sugar
3 c margerine
Instructions
Line edges of 3 springform cake pans with wax (or parchment) paper. Press graham cracker crust into bottom. Set aside.
Cream cheese until fluffy. Add sugar and beat until dissolved. Add eggs slowly then add remaining ingredients in order and mix until combined. Pour into pans and bake at 250F for 30 minutes; reduce to 200F for 2-2 1/2 hours. Make sure to rotate cakes in oven for even baking at the halfway point. Cakes are ready when you tap the sides and they wiggle like jello. A properly cooked cake should be perfectly level across the top. If it has sunk in, it's over cooked.
Yields 3 regular cheesecakes or 4 mousse topped cheesecakes.
Stolen from the 'confidential' recipe manual of Moxie's Restaurants. This is the same recipe used by the Cheesecake Cafe, which used to be owned by Moxie's.
Everything about Cheesecake Recipe.
Yield: 3 Cakes
Ingredients
8 lb cream cheese
7 c sugar
16 lg eggs
3 c whipping cream
4 c sour cream
4 tb cornstarch
4 tb vanilla
CRUST
10 c graham crumbs
1 c sugar
3 c margerine
Instructions
Line edges of 3 springform cake pans with wax (or parchment) paper. Press graham cracker crust into bottom. Set aside.
Cream cheese until fluffy. Add sugar and beat until dissolved. Add eggs slowly then add remaining ingredients in order and mix until combined. Pour into pans and bake at 250F for 30 minutes; reduce to 200F for 2-2 1/2 hours. Make sure to rotate cakes in oven for even baking at the halfway point. Cakes are ready when you tap the sides and they wiggle like jello. A properly cooked cake should be perfectly level across the top. If it has sunk in, it's over cooked.
Yields 3 regular cheesecakes or 4 mousse topped cheesecakes.
Stolen from the 'confidential' recipe manual of Moxie's Restaurants. This is the same recipe used by the Cheesecake Cafe, which used to be owned by Moxie's.
Everything about Cheesecake Recipe.
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