What are the ingredients in cheesecake?

Answer 1

to make cheese cake you need:(u choose quantity)

digestive biscuits

cream cheese

butter

strawberries(or whatver topping)

sugar

cake tin (or mold)

1. crush the biscuits into crumbs and place in pan with butter.

2. turn gas on and let biscuits cook until golden brown and stuck togther, add more butter if necessary.

3.spread biscuits in bottom of tin and put in fridge to set for 20 mins.

4. while bisucits are setting, pour some cream cheese in large bowl, add sugar until sweet enough and beat togther. spread on top of the biscuits, and add your toppings.

5. yum yum eat it!
I make cheesecake using the recipe on the Philadelphia Cream Cheese package. You will; need a springform pan, cream cheese, eggs, sour cream, butter, flour, graham crackers, sugar, and vanilla.

Answer 2

A. Wondering how to make cheesecake?

Simple, just follow these steps of the ingredients used to make cheesecake. How you cook it may vary.

1. Egg

2. Cream cheese

3. Sour cream

4. Sugar

5. sperm

Note: Sometimes, it may vary if you put in egg or milk. Because, when you cook it, then it turns out the same. So, if you put in egg and milk that's just doubling it!

any further questions call Anthony at 724-600-5412

Answer 3

COTTAGE CHEESE CAKE 1 1/2 c. sugar

1 lb. creamed cottage cheese

1 lb. cream cheese

1 pt. sour cream

1/4 c. melted butter

4 eggs

3 tbsp. flour

3 tbsp. cornstarch

1 1/2 tsp. lemon juice

1 1/2 tsp. vanilla Cream cream cheese and add cottage cheese. Add sugar, flour, cornstarch, lemon juice, and vanilla. Add melted butter, then sour cream. Pour batter into 8 inch buttered spring-form pan. Bake at 325 degrees for 1 1/4 hours. Turn off oven, leaving cake in oven for 1 to 2 hours until slightly cooled. Refrigerate.

Answer 4

This is one my wife uses and I'm always saying it's too rich. It's a lot of work with many ingredients. This is one from Scotland so you can see the use of the different cheeses and ingredients. You can substitute cream cheese and sour cream but it does not give it the flavor that the cottage cheese and ricotta does.

Vanilla/Honey Cheesecake

Ingredients * 2 oz almonds (grind to powder) * ¾ cup wafer crumbs * 7-8 tbsp coffee(liquid, not grounds)

* 14 oz low-fat cottage cheese * 7 oz low-fat ricotta cheese * 5 oz firm tofu * ¼ cup vanilla yogurt, drained * 2/3 cup thick, honey * 2 tbsp cornstarch * 2 ½ tbsp vanilla * ½ tspn vanilla (optional)

Directions * Preheat oven to 300°F. * Combine the ground nuts, crumbs and coffee in a bowl, press into a greased 10" or 12" spring-form(smaller pan for thicker cake), line the bottom with parchment. * Bake 15 minutes, then set aside. * Purée the cheeses and tofu until smooth. Add the drained yogurt and remaining ingredients. Continue puréeing until smooth and thick. * Pour over crust. * Boil approximately 6 to 8 cups of water.(To be used later)

* Bake 15 to 20 minutes. Check at 15 min if you desire smoother mixture.

* Place a bowl of boiling water in oven below cheesecake and reduce the oven temperature to 200°F. * Bake 1 1/2 hours longer or until set. (different ovens have different temps)

* Cool cheesecake 1 hour inside oven, then refrigerate completely before slicing.

Answer 5

well obviously it has a combination of milo, raw sugar and the big chunks of salt.. DUH mixed together with 3 month old unhermodgenised milk.. this is quite rare so be sure to order it 5 years earlier.. it will have aging taste.. mmm taste mmm it tastes like white mixed with green HI JESS semi brown grass is also needed for flavour.. HI REBECCA

BYEEEEEEEEEEEEE *wave to the chicken population of chickens* xoxooxx

Answer 6

2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
1/2 tsp. vanilla
2 eggs
1 chocolate wafer crumb crust

Mix cream cheese, sugar and vanilla at medium speed until well blended. Add eggs, mix well. Pour into crust. Bake at 350 degrees for 40 minutes. Cool - refrigerate 3 hours.

Answer 7

Triple Layer Cheesecake

Ingredients:

• CHOCOLATE CRUMB CRUST(recipe follows)
• 3 packages (8 oz. each) cream cheese, softened
• 3/4 cup sugar
• 3 eggs
• 1/3 cup dairy sour cream
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup HERSHEY'S Butterscotch Chips, melted*
• 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips, melted*
• 1 cup HERSHEY'S Premier White Chips, melted*
• TRIPLE DRIZZLE(recipe follows, optional)

Directions:1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 350°F.

2. Beat cream cheese and sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla and salt; beat until smooth. Stir together 1-1/3 cups batter with melted butterscotch chips in medium bowl; pour into prepared crust. In another medium bowl, stir together 1-1/3 cups batter with melted chocolate chips; pour over butterscotch layer. Stir together remaining batter with melted white chips; stir until smooth. Pour over chocolate layer.

3. Bake 55 to 60 minutes or until center of cheesecake is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool to room temperature.

4. Drizzle TRIPLE DRIZZLE, one flavor at a time, over top of cheesecake, if desired. Refrigerate until cold, about 3 hours. Cover; refrigerate leftover cheesecake. 12 to 14 servings.

CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 1/2 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa; stir in 1/3 cup melted butter or margarine. Press mixture onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 8 minutes. Cool.

* To melt chips: Place chips in separate microwave-save bowls. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

TRIPLE DRIZZLE: Place 1 tablespoon HERSHEY'S Butterscotch Chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each heating, just until chips are melted when stirred. Repeat procedure with 1 tablespoon HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon HERSHEY'S Premier White Chips.

Answer 8

Almost all modern cheesecakes in the United States and Canada use cream cheese; in Italy, cheesecakes use ricotta; Germany, the Netherlands and Poland use quark. Cheesecakes are most easily baked in a leak-proof springform pan, often paired with a water bath to more evenly distribute the heat. Because of the high density of most cheesecakes, they continue baking for some time after removal from an oven.

Whether cheesecake should be classified as a cake, custard, a torte, or something else is a matter of debate.

The early Greeks, from whom the form originates, considered it a cake. Some modern authors point to the presence of many eggs, the sole source of leavening, as proof that it is a torte. Still others claim that the separate crust, the soft filling, and the absence of flour prove that it is a custard pie.

Answer 9

The main ingredients in a new york style cheesecake are cream cheese, sugar, flour, sour cream, eggs and milk.