Does anyone have a great cheesecake recipe?

ny cheesecake is heavy and rich, more of an old fashioned kind. the new kinds is much lighter, made with ricotta not cream cheese, less calories.

3 lg. pkg. cream cheese

4 eggs

1 c, sugar

1 T. vanilla

1 T. lemon juice

mix and pour over a graham cracker crust bake in preheated 350 ovemn

Write your response here.bake for 1 hour remove from oven and raise temp to 500, pour over cake a mixture of 1 pint of sour cream, 1/4c sugar, 1 t. vanilla bake for 5 more min.serve with berries

I can testify that lesliejo's recipe is worth every calorie. Just make slices thin, if you are able to resist temptation.

Here's an awesome Praline Cheesecake.

3 lbs. softened cream cheese, cut into pieces 3/4 cup brown sugar 3/4 cup granulated sugar 8 large eggs Crust: 2 cups graham cracker crumbs 1/4 cup sugar 1 stick melted butter Praline Topping: 1 stick butter 2 cups chopped pecans 1 ½ cups brown sugar 3 ounces heavy cream Preheat oven to 300 degrees. Put cream cheese, brown sugar, and granulated sugar in a mixer or a food processor. Mix until thoroughly blended. Add two eggs at a time, mixing well, until all eggs are blended in. To make crust, mix graham cracker crumbs, sugar, and melted butter. Press crumbs into a 9 or 10 inch springform pan. Pour cheesecake mixture into the prepared pan and bake at 300 degrees for one hour. Turn the oven off and let the cheesecake remain in the oven for one additional hour. Remove and let cool while preparing the topping. To make the praline topping, melt butter in a 10 inch fry pan over medium heat. Add pecans and brown sugar. Whisk in heavy cream and bring to a simmer. Turn off heat and pour topping over the cheesecake. Let cool completely and then serve.

Sorry about the lack of formatting, I had it typed up in Word, but it didn't paste the formatting

The Praline Topping has 1.5 cups of brown sugar, it seems to have messed up there

maggiesmom has a great recipe, if you can get it out of her.

Ny cheesecake is denser, usually just cutting the cream cheese with a small amount of sour cream. I recently made a lighter version that had 8 oz. of marcapone, and lemon zest. Zest will make the cake taste lemony, juice just highlights the cream cheese flavor (and is used for ny style cheesecake). I used a recipe from macrina (in Seattle) for the non ny style and I think Cook's illustrated has an excellent recipe, similar to the above, I think, with a slightly more complicated cooking. Also, throwing in an extra egg yolk or two makes it delicious.

Ny cheesecake is denser, usually just cutting the cream cheese with a small amount of sour cream. I recently made a lighter version that had 8 oz. of marcapone, and lemon zest. Zest will make the cake taste lemony, juice just highlights the cream cheese flavor (and is used for ny style cheesecake). I used a recipe from macrina (in Seattle) for the non ny style and I think Cook's illustrated has an excellent recipe, similar to the above, I think, with a slightly more complicated cooking. Also, throwing in an extra egg yolk or two makes it delicious.

Ny cheesecake is denser, usually just cutting the cream cheese with a small amount of sour cream. I recently made a lighter version that had 8 oz. of marcapone, and lemon zest. Zest will make the cake taste lemony, juice just highlights the cream cheese flavor (and is used for ny style cheesecake). I used a recipe from macrina (in Seattle) for the non ny style and I think Cook's illustrated has an excellent recipe, similar to the above, I think, with a slightly more complicated cooking. Also, throwing in an extra egg yolk or two makes it delicious.

sorry, computer error

From the book The Joy of Cheesecake (no kidding), "Barebottom Cheesecake" is very tasty and light.

Also, the Ark Restaurant in WA makes a raspberry cheesecake that is fabulous: small amt. of whole raspberries, Grand Marnier, and orange rind added to the cake with ground almonds for a crust. Contact me if you want the recipe.