Cheesecake Recipe Recommendations
Decorating By newcakemaker Updated 14 Apr 2007 , 1:54am by newcakemaker
So I was looking through the recipe section at cheesecake recipes, but I was wondering if anyone had any tried and true recipes?!
I have a great recipe I use all the time and it's super easy.........depending on the size of my pie plate (or if I use a springform and want a thicker cheesecake)...for a store bought crust I use 3 packages of cream cheese, 3 eggs, 3/4 c. sugar and a tsp. of vanilla......blend well, dump in the crust bake at 325 for 45 min. turn off oven, and open door and allow to cool.....for a springform I use 4 packages of cream cheese, 4 eggs, and a c. of sugar and 2 tsp. vanilla.........basically 1 egg and 1/4 c. sugar per pack of cream cheese is what I do....it always turns out perfectly with NO cracks and tastes rich and delicious!
I thought, and I could be way off base here as I never, repeat, never make anything other then a boxed cake mix, that cheesecakes were made in a water bath or something similiar?
well it sounds pretty simple .. what do you mean about one inch unset?
This is the recipe I always use from allrecipe.com. The recipe has almost 1000 reviews and five stars. I do not follow her crust recipe though, because she doesn't call for any sugar.
http://allrecipes.com/Recipe/Chantals-New-York-Cheesecake/Detail.aspx
Oh thank you thank you thank you!
Maryjsgirl - how do you make your crust since you dont use the one on the recipe.
Just so you know I will be using a springform pan. It is so nice when a post can help more than just the person asking the question!
Thanks again!
Crystal
I LOVE LOVE LOVE cheesecake!!!! 
I always make a cheesecake any time we have a family get together...which is fairly often...I have sooooo many recipes. Are you looking for just a plain NY cheesecake or a flavored one, or what?? I have so many good cheesecake recipes, it's hard for me to pick just one to recommend, but if I know what you are looking for maybe I could help. For Easter I made a Mocha Truffle Cheesecake...not my favorite...but still good.
I don't do the water bath either...I did once and it turned out horrible 
I did read somewhere that you can put a pan of water on the bottom shelf while baking. I've never tried it though.
Oh thank you thank you thank you!
Maryjsgirl - how do you make your crust since you dont use the one on the recipe.
Just so you know I will be using a springform pan. It is so nice when a post can help more than just the person asking the question!
Thanks again!
Crystal
I always just wing it, but here is what a lot of the reviewers of the recipe use...
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1/2 tsp. ground cinnamon
1/4 cup sugar
For parties I like to just use three premade graham or shortbread crusts. I then add refrigerated cookie dough pieces into the batter before baking for a "chocolate chip cookie dough cheesecake". This has become a family favorite.
For those who detest sour cream in cheesecake (such as myself) this is a fantastic cheesecake
1 1/2 cups graham cracker crumbs
1/2 cup white sugar
1/4 cup butter, melted
5 (8 ounce) packages cream cheese, softened
5 eggs
2 egg yolks
1 3/4 cups white sugar
2 Tbsp all-purpose flour
1/4 cup heavy whipping cream
Preheat oven to 400 degrees F.
Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of a 9"-10" springform pan.
In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.
Bake at 400 degrees F for 10 minutes, then turn oven temperature down to 200 degrees F and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.
To prevent a cracked cheesecake I suggest baking the crust first (for about 8 minutes) then fill the crust and follow the remaining baking directions from that point on.
well it sounds pretty simple .. what do you mean about one inch unset?
I mean when you jiggle the cheesecake a little, only about 1 inch of the cheesecake is "un-set" or moving. It will continue to cook during the cooling process.
Stephanie
Thank you so much to everyone for their help!
One other question, when you do the crust, do you make it go all the way up the sides or do you just cover the bottom of the pan?
Well, I have to tell everyone how my experience went.
I made the cheesecake from the allrecipes.com site and it tastes really good, at least the batter anyway~!!! 
When I cooked it, it rose at least an inch above the pan so as it is cooling it has cracked HORRIBLY. There is a crater in the middle of my cheesecake!!! It tastes good though!
Yeah, I thought about that! But, I am making a couple of different glazes so that people can choose what they want to put on it! Oh well, it tastes really good and that is all that matters.
Thank you everyone for your help!
Crystal
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