OK BAKERS.....Cheesecake recipe PLEASE!!!?

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Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract

Warm Lemon Blueberry Topping, recipe follows


For the Crust:
Preheat the oven to 325 degrees F.
In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.


Warm Lemon Blueberries:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Yield: 6 servings
Cook Time: 5 minutes












Crust:
1 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons butter, room temperature
Cheesecake:
24 ounces cream cheese
3 eggs
2 cups sugar
1 tablespoon vanilla extract


Preheat oven to 275 degrees F.
Make the Crust: Stir all ingredients with fork and press into 8-inch springform pan that has been sprayed with nonstick cooking spray.

Make the filling: Allow the cream cheese and eggs to sit out for about 1 hour before mixing. Mix the cream cheese and sugar in a mixer on low speed. Add the eggs 1 at a time; then add the vanilla.

Pour the mixture into the prepared pan and bake at 275 degrees F for 90 minutes. Turn the oven off but do not open the oven door for 3 hours. Refrigerate for 8 hours before removing from the pan.


both of these are easy. If you dont want to use blueberry sause try fresh fruit

I don't know if a monkey can make this one but this one is pretty easy.

5 Minute Toasted Almond Cheesecake Pie
1 shortbread pie crust
1 1/4 cups cold milk
1/4 teaspoon almond extract
2 packages cheesecake flavor instant pudding and pie filling
1 (8 ounce) container frozen non-dairy whipped topping
1/2 cup sliced almonds, toasted, divided

Beat milk, almond extract, pudding mixes and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.)
Sprinkle 1/4 cup of the almonds onto bottom of crust. Spread pudding mixture over almonds in crust. Spread remaining whipped topping over pudding in crust. Garnish with remaining almonds.
Enjoy immediately or refrigerate until ready to serve.

5 minute lemon cheese cake:
8 oz soft cream cheese
mix until smooth using hand held mixer, then gradually add
1 pkg jello lemon instant pudding
2 cups milk
mix well then pour into prepared graham cracker pie crust.
Chill at least 15 minutes, then ready to serve.
Source(s):
http://www.recipezaar.com/21633 Mango Yoghurt Cheesecake

Ingredients
Sponge Layer:
5 eggs (grade B)
75g flour
25g corn flour
1/4 tsp baking powder
100g sugar
1 tbsp ovalette or Quick 75
50ml water
60g melted butter

Filling:
250g cream cheese (thawed to room temperature)
100g sugar
2 gelatine sheets or 1 tbsp gelatine powder
100ml fresh milk
150ml yoghurt
2 tsp lemon juice
1 mango, just ripened

Method
To make the sponge layer: Preheat oven to 180 oC. Lightly grease and line and a 23cm round cake tin.

Whisk all the sponge layer ingredients except the butter in a cake mixer at maximum speed until thick and fluffy. Add in the melted butter at a slow speed until well blended.

Pour batter into the prepared tin. Bake in the preheated oven for 45 minutes.

To make the filling: Slice mango thinly and arrange on the base of a loose-bottomed ring pan. Chop the rest of the mango into small cubes and leave aside.

Bring milk and sugar to a low boil, then leave aside to cool completely. Soak the gelatine sheets in just enough cold water to cover the sheets or sprinkle the gelatine powder over two tablespoons of cold water. Leave aside to expand.

Beat cream cheese until creamy. Add the cooled milk and continue to beat. Mix in yoghurt and soaked gelatine/gelatine powder mixture and blend well. Stir in the chopped mango and lemon juice and fold evenly.

Assembling the cake: Slice the sponge cake into two. Place one layer over the assembled mango slices. Pour the filling over; smoothen the surface.

Place the second sponge layer over this. Press lightly and chill the cake in the refrigerator for one to one and a half hours, or preferably overnight.

Turn the cake over on a cake board. The mango slices should appear on the top.

Heat up apricot gel until it is warm and well dissolved. Spread apricot gel over to glaze the cake.

To decorate the cake: Spread whipped cream on the sides and sprinkle toasted, chopped almonds all round.

To make apricot gel glaze: Put one tablespoon of apricot jam in a small saucepan with one tablespoon water. Bring to the boil, then remove from heat and brush over the cake while it is still warm.

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