:cool: I want to know what's the recipe for cheesecake :) please

There are a ton of recipes here

cheesecake recipes - Google Search (http://www.google.com/search?hl=en&sa=X&oi=spell&resnum=0&ct=result&cd=1&q=cheesecake+recipes&spell=1)

You might want to click on the following search. You also might want to ask people what their favorite recipes are for cheesecake.

cheesecake recipes - Google Search (http://www.google.com/search?hl=en&safe=off&q=cheesecake+recipes)

Kraft makes a ready-to-eat cheesecake filling, but it's apparently really, really unhealthy (saturated fat, trans fat, calories).

Philadelphia Ready To Eat Cheesecake Filling - Review of Philadelphia Ready To Eat Cheesecake Filling (http://lowfatcooking.about.com/od/dessert/fr/phillycheesecak.htm)

Boy, every time I answer a cooking question I seem to answer with the "lazy" approach... lol!

I LOVE this recipe and it is simple

While baking the crust and letting it cool, assemble and prepare the filling: 4 (4 oz) packages cream cheese (at room temperature), 1 small can sweetened condensed milk, 2 tsp. lemon juice, 1 tsp. vanilla extract, 4 large eggs
Beat the cheese on low until smooth, about two or three minutes. It may be easier to beat half the cream cheese first, followed by the second half. Add the condensed milk. Beat until integrated and scrape down the sides. Add the lemon juice and vanilla extract and mix. The cheese should be much easier to work with at this point.
Add the eggs and mix until they are blended in. Add a little flour if too runny. A little flour will cut down on the cracks from baking. Pour into graham cracker crust.

Now, pour the filling into the springform pan onto the cooled crust. A 10-inch pan should fill up to almost its rim with this filling. Lift the pan an inch or two above your counter or cutting board and drop it to bring any bubbles trapped inside to the surface. Place the springform pan onto a sheetpan (for easy handling and safety), and slide into the middle of an oven preheated to 500°F.
After ten minutes, reduce the temperature to 200°F and allow the cheesecake to bake as the oven gradually reduces temperature (do not open the oven door). Bake the cheesecake until the center of the cake registers as 150°F (making sure it does not exceed 160°F), about 1 hour and 40 minutes. Feel free to use an instant read thermometer in the center of the cake - a slightly blemish is worth a perfect cake. Note: When baking the example cheesecake, I kept the cake at 500°F for only five minutes (thinking that the pizza stone would keep the temperature higher for longer). Notice that the edges of the cake had begun to brown, but the whole surface of the cake is still a light shade. This cake resulted in the texture of a New York style cheesecake, but failed to achieve the look. Remember to keep baking at 500°F for the full ten minutes. (Some recipes even call for fifteen minutes, but I generally use ten.)

Top with your favorite topping.

****I just bake mine in a rectangular glass bake dish with a graham cracker crust @ 350 degrees.

http://www.kraftfoods.com/philly/

Lemon Cheesecake

250g packet plain sweet biscuits
125g butter (soft)
250g packet cream cheese (softened)
395g can sweetened condensed milk
2 teaspoons finely grated lemon rind
1/3 cup lemon juice
1 ½ teaspoons gelatin
1 tablespoon boiling water

1. Blend the biscuits until the mixture resembles fine breadcrumbs. Add the butter and mix until well combined. Press mixture evenly over the bottom and sides of a 20 cm springform tin or a 20cm disposable aluminum baking tin. The sides should be about 5 or 6 cm high. Place in the fridge to harden for 30 + minutes.

2. Beat cream cheese in a bowl with an electric blender until smooth. Add the condensed milk and the juice and rind of the lemon. Beat until well mixed.

3. Place the boiling water into a glass. Add the gelatin and stir until dissolved. When cool, add the gelatin mixture to the cream cheese mixture and beat until well mixed and smooth.

4. Pour the mixture into the crumb crust; cover the cheesecake; refrigerate for at least 3 hours or until set.







Variations

Baileys Cheesecake - substitute 2 full shots of Baileys for the lemon juice and rind.

Mars Bar Cheesecake - substitute 2 finely chopped Mars bars for the lemon juice and rind. I also like to put a 1cm topping of caramel sauce over the top of this one (1/2 can of the boiled condensed milk)

Slippery Nipple Cheesecake - substitute 1 full shot of Baileys and 1 full shot of Butterscotch Schnapps for the lemon juice and rind.


** I have tried all 3 of the above variations and they are all awesome. I'm sure there are a lot of other ones using liquors so let me know if you make find any good ones.

Here is an easy one

Gramcracker crust
1 package cream cheese
1 cup powdered sugar
1 package whip cream

Mix all together and put in crust! DELICIOUS!!

Almond Cheesecake
This cheesecake is so good and easy to prepare.

Ingredients

Crust:

1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter
1/4 cup ground-up almond slivers

Filling:

2 lbs cream cheese
4 eggs
1 3/4 cups sugar
1 tsp. vanilla
Juice & grated rind of 1 lemon
2 tsp. almond extract
2 T. dark rum

Topping:

1/2 cup whipping cream, whipped
1/4 cup sour cream
1 T. sugar


Directions: Combine all ingredients for crust and press into the bottom of the
Springform pan.

Mix together all the filling ingredients and pour onto top of crust. Bake at 325 degrees for 1 - 1 1/2 hours. Top should be lightly browned and cake tester come out clean.

Turn off oven and let cake cool in oven for 20 minutes. IMPORTANT: Do not remove
Cake from springform pan until it has completely cooled. Refrigerate several hours or overnight.

Mix together topping ingredients and spread on top of cake before serving. Refrigerate leftoveres.