Make this luscious dessert a day ahead. Cheesecake basics: • To avoid overbeating the filling, make sure that all of the ingredients are at room temperature. • For best results, use Philadelphia-brand...
This is my own recipe for a yummy, creamy, thick, cheesecake; that is easy to make and sure to dazzle anyone. I prefer to serve it topped with blackberries, but you can use any fruit of your choice......
This is an easy recipe for a cheesecake with an unbelievably silky texture because the machine steams the cake as it bakes. Recipe is from Beth Hensperger and was printed in "Food & Wine" (November 2007)....
My original recipe. I love twice or stuffed baked potatoes, but sometimes they don't come out just right. The insides overcook, the outsides get really crisp. There is no way to save overcooked insides,...
I was on an RV road trip from Seattle to Santa Fe, visiting friends in July 2000. We were invited to dinner at our friend's father's house. I certainly couldn't go empty handed, but i didn't bring any...
After trying and trying different cheesecake recipes, I formulated one of my own. I do believe this is the perfect cheesecake. Very simple with a wonderful taste. You will need a 10 inch springform pan...
More like a cheese pie than a cheesecake it tastes like a creamsicle! The recipe comes from Mr. Food. Prep time does not include cooling and chilling time.
It is a different flavour introducing goat cheese to the cheese tart, it is light and very tasty. Given to me by a friend after she served it at a meeting in her home.
This recipe is from the Oregon Chai website. I LOVE Oregon Chai- because of course I am from Oregon- but its great really! If you don't have Oregon Chai substitute another brand like TAZO. I haven't tried...
WOW is this good! I found this recipe in an old cheesecake cookbook called "Cheesecake Madness" that I had purchased at a church rummage sale. I don't know why someone didn't want a book with a recipe...
This delectably delicious cheesecake is a huge crowd pleaser in my family. The brilliant crunchy hazelnut crust is a perfect contrast to the sweet, smooth texture of the vanilla filling. This one is always...
This rich, delicious, and easy recipe is from Bon Appétit Magazine (November 1997). If you want to make it a little healthier, you can use non-fat cream cheese and it still tastes great!
Its easy to prepare, it is very good, and the kids like it as well. I don't use the cherries on to--it makes it to sweet. I don't recall where I got it from.
This was posted on FB by a Yvonne Ruperti and looks so good. There's a similar one on here, but this one uses sour cream and flour to help it rise and gives a texture that I enjoy. Similar to cheesecake...
This is the first cheesecake I've ever made. No need to find another recipe.(Ever again) It is from a Gourmet magazine (1993). I have made several variations with the topping, like caramel and peaches,...
I was searching for an eggnog cheesecake 10 years ago and couldn't find one that I really liked, so I took a basic cheesecake recipe from an old cookbook and fiddled with it to my liking, and this is what...
My dear friend Lisa made this one day and brought it to work to share. I BEGGED and pleaded her for the recipe because it was so yummy and delish! I was shocked at just how simple it is when she emailed...
This is wonderful! If you are a fan of rhubarb deserts and are looking for a unique twist, this is it. It has sweet and sour going on in the same bite. It is easy to make low fat by substituting light...
This recipe was one my Mom would make often and it always received many compliments. I now bring it to potluck dinners. I love how easy it is to make and the no bake part! It makes a 9 x 13 pan!
Using lemonade instead of fresh lemons gives this pie the right amount of sweetness to complement the berry mixture. And with only 10 minutes prep time, it couldn't be any simpler to make. NOTE: The cooking...
Found this on the Kahlua website (www.kahlua.com)and boy was i NOT disappointed when I tried it. Pleasantly surprised by the wonderful outcome of this cheesecake. So simple, but good.
A recipe for a light and airy cheesecake that I've been wanting to try for a very long time. From the New York City Marathon Cookbook and submitted for Zaar World Tour II. Update 10.18.06: Amount of salt...
I got this recipe off the back of a Ready Crust pie crust. It takes 5 minutes prep time and is fabulous! A great last minute company dessert to whip up! Sure to impress!