Best Ever Cheesecake!

I make a mean Island Breeze Cheesecake.  Two and a half inch high cake topped with a mix of papaya, mango, kiwi, pineaple, rum and apricot preserves with toasted coconut.  

Pina Colada Cheesecake good too.

Caramel Pecan Cheesecake.

I love cheesecake.  When I was a kid, the only cheese I knew was the yellow sliced stuff.  So, I assumed cheesecake was made from this.  gross!!!  

yummmm....  cheesecake.  I shall make me one as a reward for finishing my next race. 

Wait...  I don't have a next race.  HELP!!!!!! 

Lara - 2005-09-13 8:25 PM the best cheesecake ever involves a credit card and a phone call to Junior's in New York..  unless you live in New York of course

We ordered some at the office a couple months ago...it was SOOOO good. The cakey bottom...heaven.

smokeater1833 - 2005-09-14 9:19 AM

TriComet - 2005-09-14 8:42 AM

Lara - 2005-09-13 8:25 PM the best cheesecake ever involves a credit card and a phone call to Junior's in New York..  unless you live in New York of course

We ordered some at the office a couple months ago...it was SOOOO good. The cakey bottom...heaven.

I'll have to see if they deiver to Michigan

I think they deliver everywhere!

It's all in the water, and the temp.

Whatever you do make sure that your cream cheese is at room temp before mixing, and also make sure to bake the cake in a humid oven. I don't use an actual bath with a foil dam around the spring form pan though. I have found that by adjusting my oven racks so that they are very close together, I can place a deep cast iron skillet full of water under the cake, and a loaf pan full of water on each side of the cake, and My cakes rarely (only once ever) develop cracks in the top.

I like butterscotch or margarita the best

Not always.  For the health conscious among us:

Blueberry Cheesecake

To make the crust, mix these in a large bowl:
1 cup graham cracker crumbs
< cup ground flax seeds
< cup raw oat bran
1 oz fat-free cream cheese, warmed in microwave
1/3 cup water

Stir this mixture until it is all the same consistency, then press into a 9-inch pie pan sprayed with Pam, stretching the crust up the sides of the pan.

Put these in blender:
2 cups lowfat cottage cheese
= package (52 g) powdered Jell-O instant pudding, cheesecake flavor
3 oz. fat-free cream cheese
3 scoops strawberry whey protein powder
*1 cup frozen blueberries and 4 tablespoons granulated Splenda (*see option 2 below before adding these at this stage)

Blend on high until smooth and creamy, adding just enough water to make the blending possible (about <-= cup).

*Blueberry option 2: to make a fancier cheesecake, thaw the blueberries, then stir the Splenda in with them, and use this as a topping for the cheesecake.

Pour the blender mixture into the crusted pan, and refrigerate for 1 hour.

Makes 6 slices
Each slice:
258 k/cal
Fat: 5 g (2s, 1m, 2p)
Carbs: 30 g (2 fiber)
Protein: 25 g

Stake, I'm going to have to give that one a try. 

I ADORE cheesecake but I have limited my intake to well, zero recently.  Your recipe may just allow me to eat it once again.

Best I've ever had is from the Roxy on Times Square in NYC.  I ended up bringing one back on the airplane with me years ago.

Steve

I have several cheesecake recipes from Cooking Light Magazine.  Not really bad for ya.

Bestest cheesecake,  definately not fat free.

chocolate biscuits (I normally use a packet minus 2 - 3 biccies)

1/3 cup butter or marg

500g Cream cheese (softened to room temp or a very quick zap on medium in the microwave to soften not melt)

1/4 cup castor sugar

200g toblerone

1/4 cup boiling water and 1/2 tspn glycerine mixed together

1/2 cup cream

Crush the biscuits, melt the butter and mix together with the biscuits.  Press biscuits into a springform tin and put in fridge to cool.

Beat the cream cheese until soft, add castor sugar and beat together till blended and smooth. Melt the toblerone and add to mixture with water/glycerine and cream.  beat together till smooth.  don't worry about the tiny lumps as those are the nougat bits from the toblerone.   Pour mix on top of biscuit base and put into fridge to set.

Easy peasy cheesecake which works every time and everyone loves it!

Low fat, low schmat....

You're not going to make cheesecake a staple, don't compromise

use real stuff, real butter, real creamcheese, real scotch

Jello is just boiled-down cow "stuff". It's what they feed you in the hospital to make sure you want to leave. It has no place in a proper cheesecake.

My recipe (which I make about twice a year) goes something like this...I don't have it in front of me

graham cracker crust made from actual graham crackers and BUTTER (baked)

a package or so of creamcheese softened

sugar

some eggs

vanilla

some cream

butterscotch made by melting (lots of)sugar over low-ish heat and adding ....wait for it ......butter and scotch (or dark rum)

top with chopped pecans, good chocolate bars that have been run through the food processor, and carmel.

Feed to the skinny people who have been beating you up the hills all year...make sure they have seconds....and send some home with them (BWAHAHAHAHA)

If a cheesecake calls for cottage cheese, I found it smoothes out better in the blender.  The one you make your smoothies with, not the beater you put in a bowl.  NOTE that I"m not being sarcastic, just trying to be clear here. 

Result is a creamier cake.  Good luck on your next try!