Favorite cheese cake recipes???

Does anybody have any favorite cheese cake recipes? If so, could you share the recipes with me?Favorite cheese cake recipes???
Here's the recipe my family enjoys:





Crust-


1 1/4 cups graham cracker crumbs


1/2 cup melted butter


1/4 cup sugar





Mix and press into greased 10 inch springform pan





Filling (all ingredients at room temp)-


5 - 8oz pkgs cream cheese


6 eggs


1/2 pint heavy whipping cream


1 1/2 cups sugar


1/4 cup all purpose flour


1 tsp. vanilla extract


1 tsp. lemon extract


good pinch of salt





Beat the eggs and sugar until thick and light in color. Add the flour and blend well. Add the cream cheese and blend well. Add the rest of the ingredients and pour into the prepared pan. Bake at 400 degrees for 5 min then turn oven down to 300 degrees for about an hour. I check it after 45 min. The cake should still jiggle quite a bit and be only light brown around the edges. After taking it out, let it rest for a few minutes then run a knife around the edge to make sure it releases. Leave the cake in the pan until completely cooled then refridgerate for at least a couple of hours before cutting.





Note - I only have a 9 inch pan so I fill the pan to within a half inch of the top then use the rest of the batter to make cheesecake brownies. Mix a box of brownie mix per directions, pour in pan, dollop the cheesecake batter on top and swirl with a knife. Bake according to package directions.Favorite cheese cake recipes???
This one is complicated to pull off but the taste is fabulous and the presentation is spectacular. It really has zebra stripes.





Chocolate Zebra Cheesecake


1/12 cups chocolate wafer crumbs (about 30 cookies_


3 T margarine or butter, melted


1/2 6-ounce package semisweet-chocolate pieces (1/2 cup)


4 8-ounce packages cream cheese, softened


1 1/4 cups sugar 3 T cornstarch 1/4 teaspoon salt


5 large eggs


1 8-ounce container sour cream


2 teaspoons vanilla extract


1 1/2 cups heavy or whipping cream


1 1/2 8-punce packages semisweet-chocolate squares (12 1 ounce squares)


8 ounces white chocolate





sweetened whipped cream,. Maraschino cherries and mint leaves for garnish





Early in the day or day ahead:





1. Preheat oven to 350藲F/ Grease 9'; by 3'; springform [pan. In bowl, mix chocolate-wafer crumbs and press onto bottom of springform pan for crust. Bake crust 12 to 15 minutes. Remove crust from oven; sprinkle with chocolate pieces. Let stand several minutes until chocolate pieces soften, then spread softened chocolate evenly over crust. Refrigerate while preparing filling.





2. In large bowl, with mixer at medium speed, beat cream cheese until light and fluffy. In small bowl mix sugar, cornstarch and salt; gradually beat into cream cheese until blended. With mixer at low speed, gradually beat in eggs, sour cream, vanilla and 1 cup of heavy cream until blended and smooth.





3. Divide batter evenly into two 4- to 8-cup containers or measuring cups with pouring spout. In small saucepan over low heat, melt 8 squares semisweet chocolate, In another small saucepan over very low heat, melt white chocolate. Stir melted semisweet chocolate into batter in one measuring cup and stir melted white chocolate into batter in second measuring cup.





4. To create ';zebra'; pattern, pour half of dark batter into springform pan. Holding white batter about 2 feet above pan, pour about half of batter directly into center of dark batter (pouring from this height will cause batter in center of cake to be pushed toward edge of pan, forming zebra or bull's eye design). Repeat procedure 3 times, decreasing the amounts of batter each time and pouring from high above pan only into center, ending with white batter. (Top of cake should look like a series of concentric circles.)





5. Bake cheesecake 30 minutes. Turn oven to 225藲F and bake 1 hour and 45 minutes longer or until center is set. Turn off oven; let cheesecake remain in oven 1 hour. Remove cheesecake from oven. Run thin-bladed spatula or knife around edge of cheesecake to loosen from side of pan. Cool cake in pan on wire rack. Refrigerate cheesecake at least 6 hours or until well chilled.





About 1 hour before serving





6. Prepare glaze: IN 1-quart saucepan over medium heat, heat remaining 1/2 cup heavy cream until small bubbles form around edge of pan. Remove saucepan from heat. Stir in remaining 4 squares semisweet chocolate until melted and smooth.





Cool glaze 10 minutes. Meanwhile, carefully remove cake from pan to cake plate; with spatula, spread glaze over top and side. Refrigerate 30 to 45 minutes until glaze is set. If you like, garnish with whipped cream, Maraschino cherries, and mint. Makes 20 servings.
this recipe is great if your on a diet and taste great too





low carb pumpkin cheesecake





Ingredients:


Crust:


1 陆 cups almond meal


陆 teaspoon each of ginger and cinnamon


4 Tablespoons melted butter


4 Tablespoons sugar substitute


Filling:


3 8 oz packages cream cheese at room temperature


2 陆 teaspoons cinnamon


1 teaspoon nutmeg


戮 teaspoon ginger


录 teaspoon allspice


录 teaspoon cloves


陆 teaspoon salt


1 陆 cups sugar substitute, or to taste - I like Sweetzfree (see below)


1 can (about 15 oz) pumpkin


1 Tablespoon vanilla


5 eggs, preferably room temperature


陆 cup heavy cream


Preparation:


Heat oven to 375 F.


Prepare springform pan: I like to put a piece of parchment paper over the bottom of the pan -- no need to cut it to size, just snap it into place when you put the tighten the sides. Wrap the bottom and sides of the pan in heavy-duty foil. You'll be baking the cheesecake with the springform pan set in a baking pan half-full of boiling water, so you want to protect from leaks.





1) Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.





2) Beat cream cheese until fluffy. Scrape sides of bowl and beaters. This step will be repeated several times and is important. The mixture will gradually become lighter, and the denser stuff has a tendency to cling to the bowl. You won't be able to incorporate it as well later, so keep scraping.





3) Add spices and sweetener. Beat again, scrape again.





4) Add pumpkin and vanilla. Beat well, scrape.





5) Add 3 eggs. Beat well (about a minute), scrape.





6) Add the other 2 eggs and cream and beat another minute. Pour mixture into pan over crust.





7) Place pan in a baking pan and pour boiling water around the sides, about halfway up. Lower the oven temperature to 325 F. and bake for for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 150 to 155 F, remove from oven.





8) Remove sides from pan. Let the cheesecake cool to room temperature, or up to 3 hours. Cover and chill, ideally for another 3 to 4 hours.





Nutritional Information for full fat cream cheese, at 16 servings: Each serving has 4 grams effective carbohydrate plus 2 grams fiber, 5 grams protein, and 285 calories.
Hello Me,


This is my absolute favorite cheesecake recipe. It is for white chocolate cheesecake. Creamy and delicious, this cheesecake and stand alone or be paired with fresh berries, chocolate drizzles or other topping you would enjoy.


http://www.the-chocolate-spot.com/white-鈥?/a>


Good Luck!


Genesee from The-Chocolate-Spot