Looking for good cheesecake ideas.

[cupman]

Need a good cheesecake suggestion. I want to do something a little different, like a flavored cheesecake. Just recently my mom made a chocolate orange pumpkin cheesecake... sounded a little out there to me but it was pure delicious. I'm just looking for unique cheesecakes, I was even considering like a key-lime cheesecake. Well I'm open to ideas, suggest away.

Thanks

 

[Sugar Sand Farm]

Here is my sons absolute favorite cheesecake recipe. It is a nobake cheesecake that I can make anyway I want to by changing the topping

2 8oz bricks of cream cheese softened
1/2 cup sugar
1 8oz cup of sour cream
1 tsp vanilla
1 container of coolwhip
favorite topping (ie canned cherries, apples, fresh strawberries, etc
1 9 in keebler graham cracker crust

Soften cream cheese and beat in sugar until blended, blend in sour cream and vanilla
slowly add in coolwhip and combine throughly. (I sometimes add a couple tablespoons of the juice from one of the canned toppings to add color)
Turn into pie shell and top with your favoriite topping refrigerate for 3 hours before serving to firm up.

We have had this cheesecake for all our family meals I gt asked to make this for birthdays instead of cakes lol
Try using a can of fruit cocktail it makes and interesting topping
you can also use frozen fruits or any pie fulling.
Good Luck Micki

 

[BettyR]

Lemon Swirl Cheesecake

Crust
1 cup Graham Cracker Crumbs
3 Tbsp sugar
3 Tbsp butter or margarine, melted

Cheesecake Batter
1 cup Sour Cream
4 packages (8 oz. each) Cream Cheese, softened to room temperature
1-cup sugar
3-Tbsp flour
1 Tbsp vanilla
4 eggs, beaten

Lemon Curd
6 large very fresh egg yolks (older eggs will not set up properly)
1-cup sugar
1-tablespoon cornstarch
1/2 cup freshly squeezed lemon juice
1 stick butter-chopped
20 drops yellow food color

Preparation:

Make crust and cool completely.
MIX crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes. (Bake at 300°F for 10 minutes if using dark nonstick springform pan.)

Make lemon curd
Put the egg yolks, lemon juice, cornstarch and sugar in the top of a double boiler. Use medium heat and stir with whisk constantly. Once the mixture has heated up (make sure that it's hot because if you start adding the butter before it's hot, it doesn't set up as well) add the butter a couple of pieces at a time. As the previous pieces melt, add 2 more. Once all the butter has been added, let it continue to cook for 15 minutes. Stir occasionally. If it is not thick, let it cook longer than the 15 minutes. Transfer to the fridge and cool completely stirring often to keep the butter from separating. While the curd is chilling mix the cheesecake batter.


MIX sour cream, cream cheese, 1-cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Mix in beaten eggs. Remove 1-1/3 cups of the cheesecake batter and stir it along with the 20 drops of yellow food color into the cooled lemon curd.

Spoon half the cheesecake batter over prepared crust. Spoon half of the lemon curd in dollops into pan. Repeat, ending with lemon curd. With metal spatula or knife, cut through batters to marble.


BAKE at 325°F for 1 hour 10 minutes or until center is almost set if using silver springform pan. (Bake at 300°F for 1 hour 10 minutes or until center is almost set if using dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Luscious Chocolate Swirl Cheesecake

Chocolate Crumb Crust

1-1/2 cups vanilla wafer crumbs (about 45 wafers)
1/2 cup powdered sugar
1/3 cup cocoa
1/3 cup melted butter

Cheesecake batter
1-cup sour cream
4 pkg. (8 oz. each) cream cheese, room temperature
1-cup sugar
3 tablespoons all-purpose flour
1-1/2 tablespoons vanilla
4 eggs, room temperature; beaten

Chocolate Curd
1/2 cup Cocoa
2 tablespoons cornstarch
1/2 cup boiling water
1/4-cup cold water
6 large very fresh egg yolks (older eggs will not set up properly)
1-1/2 cups sugar
1 stick butter-chopped

Preparation: You will need to put a collar on the pan because this cheesecake will rise above the rim of the pan but it will settle back down into the pan as it cools.

Make Crust and Cool Completely.
Combine ingredients and press firmly onto bottom of 9-inch springform pan; I use the bottom of a flat glass to tamp the crust down. Bake at 325°F for 10 minutes. (Bake at 300°F for 10 minutes if using dark nonstick springform pan.)

Make Chocolate Curd.
Combine the cocoa and the boiling water; whisk until smooth, stir in the cold water. Put the egg yolks, chocolate mixture and sugar in the top of a double boiler. Use medium heat and stir with whisk constantly. Once the mixture has heated up (make sure that it's hot because if you start adding the butter before it's hot, it doesn't set up as well) add the butter a couple of pieces at a time. As the previous pieces melt, add 2 more. Once all the butter has been added, continue to whisk and cook for 15 minutes, or until set. Transfer to the fridge and cool completely stirring often to keep the curd smooth and creamy in texture.

Make Cheesecake Batter
Mix sour cream, cream cheese, sugar, flour and vanilla with electric mixer on medium speed until well blended. Mix in beaten eggs just until well blended. Remove 1-1/3 cups of the cheesecake batter and stir it into the chocolate curd.

Spoon half the batter over prepared crust. Spoon half of the chocolate curd in dollops into pan. Repeat, ending with chocolate curd. With metal spatula or knife, cut through batters to marble.

BAKE at 325°F for 1 hour 20 minutes; remove from oven to cooling rack. Cheesecake will still be very loose but it is done, do not try to bake it until it is firm. (Bake at 300°F for 1 hour 20 minutes if using dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

 

[ChickiKat]

WOW.... I want chocolate swirl please!!!!

 

[itsmechrissy]

OMG, that chocolate one looked soooo good! The other did too but I love chocolate!

I recently had toffee bar cheese cake, the crust was chocolaty and the topping had toffee chips in it.... someone gave it to me so no clue what hte recipe is but I bet you could toss come toffee chips on top of that chocolate swirl one adn get a similiar effect

 

[Oregon Blues]

I don't have the recipe in front of me, but Oreo cheese cake is basically a regular cheese cake with the crust made of crushed Oreos and broken chunks of Oreo mixed into the batter before baking. Very easy to do, very delicious, and appears to be extra fancy. Lots of cook points for no extra work.

 

[hispoptart]

I have mixed crushed pineapple in mine and thats always a hit.

 

[Ivanturpin]

Cooking is my hobby. Me and my mother often use to cook new food items. We use some online recipes too. I am looking looking for good cheesecake ideas. I think this is the best thread for me to see the cheesecake ideas. Please do share some more Recipe Sites for me.

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