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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.recipes of cheese cake?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(recipes of cheese cake?),it will help you,my kids.



Answers:
go to this website. there are tons of cheesecake recipes rated by users

Other Answers:
Oooo I love Cheese Cake.

Is that a Shiba Inu as your pic? Sweet.
You can go to the website I go to all the time.
Source(s):
www.recipeatlas.com
When I want a recipe for anything I go to foodnetwork.com They have almost any recipe that you would ever want. And all of the recipes are tested before even posted>******************************...
NO BAKE PINEAPPLE CHEESECAKE

1 (20 oz.) can crushed pineapple (1 lb. 4 oz.)
1 (8 oz.) pkg. Philadelphia cream cheese
3 (3 oz.) pkg. lemon Jello
3 1/2 pt. whipping cream
1 lb. creamed cottage cheese, lg. curd

Place pineapple and Jello in saucepan. Cook over medium heat until Jello is dissolved. Let cool until set (thick syrupy). Have cream cheese at room temperature (should be soft). Put cottage cheese through sieve. Then mix cream cheese and cottage cheese thoroughly. Add cooled Jello and pineapple mixture to cheese mixture. MIX THOROUGHLY.

Beat whipping cream and add to Jello and cheese mixture. (Fold in whipping cream thoroughly.) Pour over a graham cracker crust in a 13 x 9 x 2 inch glass baking dish. Place in refrigerator and chill several hours.

No Bake Lime Cheesecake

1-8 oz. package
Cream cheese (softened)
1 lrg. royal brand lime Jello
1/3 to 1/2 cup granulated sugar
3/4 can of evaporated milk
1 graham cracker crust in a rectangle cake pan
1 tsp. vanilla.

Mix Jello and 1 cup boiling water, when dissolved, add 10 or 12 ice cubes. Then set in frig or freezer until firm but not frozen.

Now Mix cream cheese, sugar, vanilla, and evaporated milk. When Jello is set firm, add to this mixture and beat until smooth, it will thicken quickly.

Pour mix into graham cracker crust then chill for at least 30 minutes.

Serve this with whipped cream or cool whip.

New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple
Recipe courtesy Emeril Lagasse, 2003

Recipe Summary
Difficulty: Medium
Yield: 1 (9-inch) cheesecake, 8 to 10 servings
User Rating:

Ingredients:
1 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter
1 1/2 tablespoons sugar
2 1/2 pounds cream cheese, softened
1 1/2 cups sugar
1 lemon, zested
1 orange, zested
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream
Strawberry Sauce, optional, recipe follows
Blueberry Sauce, optional, recipe follows
Pineapple Sauce, optional, recipe follows
Preheat oven to 375 degrees F.

Directions:
Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press>******************************...
Nellie & Joe's Key Lime Pie
?1-9" graham cracker pie shell
?1-14 oz. can sweetened condensed milk
?3 egg yolks (whites not used)
?1/2 cup Nellie & Joe's Key West Lime Juice
Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350 degrees for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream and garnish with lime slices.

Lemon Cheesecake

Yield: 6 Servings

CRUST
1/3 cup Powdered sugar
1/2 cup Butter/oleo; melted
1 1/2 cups Graham cracker crumbs

FILLING
8 oz Cream cheese
1 pkg Instant lemon pudding
2 cups Milk

Mix sugar, crumbs, and butter. Bake as for crumb crust. Mix cream cheese until smooth. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and pudding mix. Beat slowly with egg beater for 1 minute. Do not overbeat. Pour into cooled crust. Chill.
Easy OREO? Cheesecake



1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, divided
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs



PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Place 30 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of pan.
BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining cookies. Gently stir 1-1/2 cups of the chopped cookies into cream cheese batter. Pour over crust; sprinkle with the remaining chopped cookies.
BAKE 1 hour and 10 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 pieces. Store leftover cheesecake in refrigerator.


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