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Old 11-20-2010, 01:23 PM
 
Location: Western Washington
8,004 posts, read 10,005,469 times
Reputation: 19438

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Quote:
Originally Posted by Caligula1 View Post
Filling:

24 ounces cream cheese
1-1/2 cups granulated sugar
3 large eggs
1 tablespoon vanilla

Crust:

1-1/2 cups ghram cracker crumbs
4 tablespoons melted butter
2 tablespoons granulated sugar
dash of cinnamon

Melt Butter in microwave and combine all crust ingredients in a bowl
use your fingers to make sure all crumbs are moist.
pour crumbs into an 8 inch springform pan, use bottom of a small glass to compress crumbs and use fingers to press some of the crumbs 3/4 inch up the sides of the pan. Put in the fridge for at least 15 minutes.

Very important for filling... Be sure all is at room temp.

Cream together cheese and sugar until creamy consistancy is reached.
** Do not over mix anything in the following stage**
Add eggs one at a time beating only until barely incorporated
Add vanilla only until it's barely incorporated.
Pour filling in chilled crust and on counter top rotate pan back and forth gently to get out any excess air.. you will notice bubbles on top.. Tiny little holes this is ok..

Place pan on cookie sheet and bake in a preheated 275 degree oven for 1-1/2 hours.. turn oven off and let sit in oven for 3 hours.. No peeking

Cool for 6 to 8 hours before serving

Sounds like a process but it's real easy and the results come out every time.. it's a heavy cheesecake if you like something a little lighter you need a recipe with sour cream added.
This looks like a great recipe! I'm definitely a "stick to the roof of your mouth NY Style Cheesecake" kind of gal. My family isn't really crazy about the fluffy ones either...we like the kind that you better only take a sliver of!
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Old 11-20-2010, 06:00 PM
 
2,060 posts, read 5,051,840 times
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This is a fail safe raspberry swirl cheesecake. I've been making it for years and it has never let me down.

Raspberry-Swirl Cheesecake - Martha Stewart Recipes

To save time you can halve the recipe and fit it in a pre-made Graham cracker crust.

I've also used a pre-made Oreo crust and added melted white chocolate to the mixture, and added white chocolate curls on top.

I usually make the full recipe and split it between one original recipe and one white chocolate version to keep everyone happy.
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Old 11-20-2010, 06:16 PM
B4U
 
Location: the west side of "paradise"
3,612 posts, read 7,017,168 times
Reputation: 4423
That looks yummy, chicagojlo. Your adaptations were clever.
I love raspberries.
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Old 11-20-2010, 09:28 PM
 
2,060 posts, read 5,051,840 times
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I confess to having stolen the white chocolate/Oreo crust idea from Olive Garden!

The whole recipe is just amazing. I don't know how Martha Stewart does it. This recipe is super simple to make, has only a few ingredients, and yet looks picture perfect every time.
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Old 11-21-2010, 08:22 AM
B4U
 
Location: the west side of "paradise"
3,612 posts, read 7,017,168 times
Reputation: 4423
They're just showing a segment about cheesecake on CBS Sunday Morning. Oh M.G. Thousands of yummy decadence.
Did anyone see it?
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Old 11-23-2010, 07:04 PM
 
Location: Spring, Texas
409 posts, read 1,519,365 times
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Quote:
Originally Posted by B4U View Post
Sunny57,I see plenty of recipes for praline cheesecake bars/squares.
Check some of them out.
Thanks B4U....

I got over ruled...they want a pumpkin pie. So was thinking of making a traditional pumpkin pie with a sour cream topping...simular to what you would find on a cheese cake... to add a zingy flavor. I'm guessing I'll have to cook the pumpkin first... then top with sour cream and cook a second time?
Do you think this will worK...thx...Sunny.
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Old 11-23-2010, 07:13 PM
 
Location: DC
3,286 posts, read 10,567,747 times
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This is the first and only cheesecake I've ever made, and it's always come out perfectly:
White Chocolate Cheesecake with White Chocolate Brandy Sauce Recipe - Allrecipes.com

However, for the sauce I use dark chocolate instead of white and Frangelico or Amaretto instead of brandy (not a brandy fan). I top the cake with fresh raspberries and drizzle the sauce on top. If you do this the night before, the raspberries soak up all the alcohol....and it's amazing. Even if it's not the night before, it's a great cheesecake and looks like something you purchased.

I also mix crushed chocolate graham crackers, sugar, and butter, and press it into the bottom of the pan as a crust. Oreos supposedly work well too, but I haven't tried that.
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