I need one that only calls for 2 8oz packages of cream cheese, no sour cream, and no lemon juice. I don't want to go to the store.
Oh, I forgot I had a box of True Lemon packets - which is why I bought them. For baking/cooking. I'm going to use this recipe - Creamy Baked Cheesecake 1/3 cup margarine or butter, melted 1-1/4 cups graham cracker crumbs 1/4 cup sugar 2 (8oz) pkgs. cream cheese, softened 1 can SWEETENED CONDENSED milk (14oz) 3 eggs 1/4 cup lemon juice Preheat oven to 300'. Combine margarine, crumbs and sugar; press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and lemon juice. Mix well. Pour into prepared pan. Bake 50 to 55 minutes or until set. Cool, chill thoroughly. Keep refrigerated
I made a dark chocolate cheesecake about 3 weeks ago, and DANG!!!, it turned out AWESOME!!! Got the recipe off internet. AFter I was finished, my daughter, trying to be a smart-arse told someone that it had 4 pounds of cream cheese in it. Before I thought abouit it, I told her to quit being a SA, then when I DID think about it, I realized how close to right she was. IT actually did have 3 1/2 pounds in it!!! KFC - KILLER FREAKIN' CHEESECAKE !!!
how was the cheesecake? i have a trick that keeps it from cracking........... put a pan of water under the cheesecake, it keeps the moisture in the oven and prevents it from cracking. hope this wasnt to late.
Just give me a Sara Lee French Cheesecake (no topping) with the graham cracker sprinkles on top and I'm happy. Sweet bliss!
Jester \ Thats just plain ole' cheetin'. nothing beets a good old fashioned home made cheesecake. expecially if its done right.
Yeah, I know. It's the quick fix way out. If there's one thing I'd say I'm weak to (food wise) its cheesecake...and I will always prefer a lighter whipped cheesecake rather than the crumbly "New York style."
I've got a recipe that is sort of between the two - creamy and wonderful with the taste of a NY cheesecake, with a lemon zest butter pecan cookie crust that is out of this world! It's only got a pound of cream cheese in it. Sounds very strange, but it uses cottage cheese and you put it in the blender and it is SOOO silky smooth. I can't remember the last time I made it. It makes about 15 really big slices though so I have to make it when there's a crowd or I'm in big trouble! I made it once with a graham cracker crust, added melted white chocolate to the filling, and made a chocolate Kaluha ganache topping. Oh man, Cleo you started something!
And you didn't bring me any????? :twisted::mrgreen: Oh, by the way - I want the recipe for the cookbook!
The cheesecake was OK, I knew it would not be especially cheesy. I spread some local blueberry jam (and that jam is delish, I got it from a lady in the classifieds) on the top to give a little umph. dgats - I would like your choc cheesecake recipe too. In scouring the net yesterday, I found several different ways of making a cheesecake. Anywheres from 2 pkgs of cream cheese to 4. Some called for Ricotta, some called for sour cream, some for condensed milk, some you bake, some you don't.... So, I am now on my quest to make the perfect cheesecake. Please share your tried and true recipes here if you could!
I think my wife is going to fix me a cheesecake tonight, but I don't know what kind. I think its going to be caramel and something. I'm rather anxious. I've teased her before that would be one way another woman could tempt me is with her cheesecake. :jester:
Oh my gosh!!! I love cheesecake. I have been trying to get up with my Aunt in Ky. She makes a great no-bake cheesecake. Hope she can either remember the recipe or still has it. I know she had said at one time she had not made a homemade cheesecake in ages....she has started buying the box mixes, (which I use also), because she said it was just easier and quicker.
