6 Comments so far

1. Sacha Mo'

   This is a great cheesecake:
   RICOTTA CHEESECAKE
   3 tablespoons finely crushed amaretti (crisp Italian macaroons) or plain fine dry bread crumbs
   2 lbs. fresh ricotta at room temperature 30 minutes
   6 large eggs at room temperature 30 minutes
   ? cup sugar
   ¼ cup all-purpose flour
   1 ½ teaspoons grated lemon zest
   4 teaspoons fresh lemon juice
   ½ teaspoon salt
   ½ teaspoon pure vanilla extract
   ¼ teaspoon cinnamon
   Equipment: an 8-inch springform pan
   Preheat oven to 325°F with rack in lower third.
   Lightly butter pan and coat with cookie crumbs, leaving any loose crumbs distributed over bottom of pan.
   Whisk together remaining ingredients and pour into crust.
   Bake until puffed and golden but center is still slightly wobbly, about 1 1/2 hours.
   Cool in pan on a rack (cake will sink a little).
   Serve cheesecake warm or at room temperature.
   Notes:
   Ricotta cheesecake is best eaten the day it is made but can be made 1 day ahead and kept at cool room temperature.
   HOMEMADE RICOTTA
   2 quarts whole milk
   1 cup heavy cream
   1/2 teaspoon salt
   3 tablespoons fresh lemon juice
   Special equipment: large sieve, fine-mesh cheesecloth
   preparation
   Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
   Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
   Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

2. Tropical Sweets

   This is my Grandmother’s recipe for no bake cheesecake.
   1 – 8 oz. package cream cheese, softened
   1 – 14 oz. can sweetened condensed milk
   3/4 cup lemon juice
   1 envelope unflavored gelatin
   1 Tbsp almond extract
   1 – 8″ graham cracker crust
   Soak the gelatin in the lemon juice until soft. Bring to a boil and cook until the gelatin is dissolved, remove from heat and bring to room temperature.
   In a mixing bowl, mix the cream cheese and almond extract on medium speed until smooth. Slowly add the condensed milk a little at a time, continuously mixing to a smooth consistency.
   Beat in the lemon juice mixture until thoroughly combined.
   Pour into crust and refrigerate for 3 hours, or until set.

3. Tacy

   This is amazingly delicious !!!
   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
   Serves 12.
   Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
   In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
   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.
   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.
   ^^^^^^^^^^^^^^^

4. Jack

   For a Banana Cheese Cake recipe:
   Ingredients:
   1 1/2 cups vanilla wafer cookies, finely crushed
   1/2 cup melted butter
   2 lbs. cream cheese, softened
   2/3 cup sugar
   2 Tablespoons cornstarch
   3 eggs
   3/4 cup mashed ripe bananas
   3/4 cup heavy whipping cream
   2 teaspoons vanilla extract
   Directions:
   1. Combine butter and cookie crumbs; press evenly into the bottom of a greased springform pan, chill.
   2. Beat cream cheese with an electric mixer until light and fluffy.
   3. Beat in sugar and cornstarch. Add eggs, one at a time, mixing well after each addition.
   4. Add the bananas, whipping cream, and vanilla. Pour mixture over prepared crust.
   5. Bake in a 350 degree oven for 15 minutes.
   6. Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set.
   7. Allow to cool completely, then refrigerate, uncovered, for at least 6 hours.

5. Eagle Eye

   I love this one http://www.cookingwithphilly.ca/philadel…

6. Pixiebun

   Here are some different kinds of cheesecake recipes:http://hubpages.com/hub/Delicious-Cheese…