As delicious as special cheesecake is, sometimes we just want plain cheesecake recipes. On this page you'll find several different plain cheesecake recipes you can use in your kichen. Some are easier than others, so read through each very carefully before chosing just one.
Creamy Chilled Cheesecake
1 c Graham Cracker Crumbs
1/4 c Sugar
1/4 c Margarine, Melted
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese, Softened
1/2 c Sugar
3/4 c Milk
1/4 c Lemon Juice
1 c Shipping Cream, Whipped
1 x Strawberry Halves
Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form
pan. Soften
gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar,
mixing at
medium speed on electric mixer until well blended. Chill until slightly thickened; fold
in whipped
cream. Pour over crust; chill until firm. Top with strawberries before serving.
A Masterpiece Cheesecake
Crust:
2 C. graham cracker crumbs
1/4 C. melted butter
1/3 C. powdered sugar
2 Tbsp. flour
Mix well and pat into greased 9" spring form pan (grease bottom of pan only). Place
in refrigerator
while making filling.
Filling:
1 lb. cream cheese
3 eggs
1/2 C. sugar
Beat well and pour into pie crust. Bake in 350 degree F oven for 20 minutes ONLY.
Remove and cool. Cake may be decorated with any variety of fruits, canned or in
season.
Plain Cheesecake Recipe
Crust:
2 c Graham cracker crumbs 6 T Butter, melted 2 T Sugar, white 1/2 t Cinnamon,ground
Filling:
1 1/2 lb Cream cheese 3/4 c Sugar 3 Eggs 1/4 c Lemon juice 2 t Lemon rind, grated
2 t Vanilla
Topping:
2 c Sour cream 3 T Sugar 1 t Vanilla
Glaze:
1/2 c Sugar 1 1/2 t Cornstarch 1/4 t Salt 3/4 c Water 1/3 c Lemon juice 1 Egg yolk, Well beaten 1 T Butter
Preheat oven to 350 degrees F. Combine crust ingredients.
Press crust on bottom and sides of buttered 10-inch springform pan. Bake 5 minutes
and cool. Beat cheese until soft. Add sugar and blend well. Add eggs, one at a time,
beating well after each. Mix in the lemon rind and the vanilla, and add to the
mixture. Pour into the pre-baked crust and bake 35 minutes. Combine topping
ingredients, spread on top of cheesecake, and return to oven immediately. Bake
10-12 minutes and remove from oven. Combine dry glaze ingredients; add liquid
glaze ingredients. Cook over low heat until thick. Add about 1 T of butter. Cool and
spread this glaze on the cake before the glaze thickens too much.
8 Minute Cheesecake
1 pk (8 oz.) cream cheese, softened
1/3 c Sugar
1 c (1/2 pt.) sour cream
2 ts Vanilla
1 (8 oz.) container Birds Eye Cool Whip whip
1 Keebler Graham cracker pie crust
Fresh strawberries for garnish
Beat cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla.
Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with fresh strawberries if desired.
Brooklyn Cheesecake
16 oz Ricotta cheese
16 oz Cream cheese, softened
1 1/2 c Sugar
4 Eggs
Juice of 1/2 fresh lemon
1/4 t Vanilla
3 tb Cornstarch
3 tb Flour
1/4 c Melted butter
16 oz Sour cream
Blend together ricotta and cream cheese, and add sugar. Beat in eggs, one at a time.
Add lemon juice, vanilla, cornstarch, flour and butter. Mix well. Fold in sour cream
and pour into buttered 10- inch springform pan. Put cake in a cold oven. Heat to 325
degrees, and bake for one hour. Turn oven off and leave cake in for two more hours.
Do not open oven door while cooling. Remove cake and finish cooling. Wrap and
refrigerate. Cake is best the next day.
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