Looking for a somewhat simple cheescake recipe.....?

I would like to make a good cheesecake. I am not the best when it comes to long confusing recipes though. Especially with pies and desserts! I know how to make the whole 1/2 whipped cream, 1/2 cream cheese pie. But I want to try to make a better one! So if anyone has any good recipes, I would appreciate their help!Looking for a somewhat simple cheescake recipe.....?
I find this one easy and hmmmm good





Original New York Cheesecake





1 cup graham cracker crumbs


3 tablespoons sugar


3 tablespoons butter or margarine, melted


5 (8ounce) packages cream cheese, softened must be Philadelphia if you can


1 cup sugar


3 tablespoons flour


1 tablespoon vanilla


1 cup sour cream


4 eggs


Bring all ingredients to room temperature (this helps to prevent cracking).


MIX crumbs, 3 tablespoons sugar and butter;.


press onto bottom of 9-inch springform pan. (using a hamburger press handle works great for this!).


Bake at 325掳F for 10 minutes.


MIX cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended.


Blend in sour cream. mix well


Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Do not over mix!


Pour over crust.


Run a knife through to remove any air bubbles.


BAKE 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. 325 掳F for a silver springform pan 300 掳F if using a dark nonstick pan


Crack oven door open slightly and allow cheesecake to temper for about 30 minutes.


Run knife around rim of pan to loosen cake;.


Remove rim of pan.


Refrigerate 4 hours or overnight. (This is a must!).


Top with cherry pie filling and garnish, if desired.





Variation, 1/3 cup seedless strawberry jam can be dropped in spoonfuls over the batter and cut through the batter several times for marble effect before baking.


Variation #2 Cook above recipe and add 10 minutes before bake time ends. Mix 1 cup sour cream, 2 Tbsp sugar, and 1 tsp vanilla together and carefully spread over cheesecake and bake 10 minutes longer. When serving, top with mixed berries!


Variation #3 Before serving, melt caramels in the microwave until smooth, stir in chopped pecans in desired and spoon on top of each slice.


Variation #4 Before serving, Crush us peanut butter cups press lightly into top of cheescake and drizzle with chocolate syrup.


Variation #5 Before serving, Cut cheesecake into cubes if desired, and drizzle with melted chocolate. Refrigerate for chocolate to harden.


Found this on Bakespace.comLooking for a somewhat simple cheescake recipe.....?
Check inside the package of Philly Cream cheese. I use the Low fat version. It's so simple. It's not the New York type, it's more of a pie...but it's good. You can also go on the www.kraftkitchens.com site, for tons of ideas.
Bailey's cheesecake





Base


150g digestive biscuits.


75g unsalted butter, melted or very soft.


Table spoon caster sugar.





Top


50ml (or more if you like, I never measure it) Baileys or any Irish Cream.


800g cheam cheese.


6 medium eggs.


145ml tub double cream.


175g caster sugar.





20 cm Springform tin





Put the oven at 180掳C. Grease and line the Springform tin (I grease the sides and line the base normally). Crush the digestives add the butter and the sugar (I do this in a food processor). Use this mixture to line the base of the tin even it out and then place in the fridge.





Put all the other ingredients in a bowl (I normally do this in a blender) and mix together, poor over the digestive base and place in the oven. Bake for about 40 mins but keep checking, when the cheesecake is almost set but still has a wobble in the middle, turn off the oven and leave the cheesecake in to cool down(still in the oven), I can't explain how important this is, it makes the cheesecake really smooth and delicious When the oven is cool remove and refrigerate (normally I make the cheesecake at night turn off the oven and remove in the morning - easy stress free baking). I eat it with extra double cream for good measure
This is an alternative to the No Bake boxes.





1 pre-made graham cracker crust





1/2 cup lemon juice


1 pkg of Cream Cheese


1 sm. can of sweetened condensed milk





mix until smooth and poor into the crust. Let it chill in the fridge over night.
I like really simple recipes, and this is my favourite method - adjust the proportions to your own taste.





Crush some digestive biscuits, then combine with a little melted butter. Press this into the base of the mould you're using. Put this in the fridge to set.





Take some cream cheese, such as mascarpone or philadelphia, and add icing sugar and a squeeze of lemon juice to taste. Spread this on top of the base, then put in the fridge for at least 20mins before serving.





It's a totally different taste/texture to baked cheesecake, but I love it just as much, if not more because I can make it with virtually no effort in very little time.
Here's the recipe for Nestle Peanut Butter Treasures Cheesecake. This is the best dessert I've ever made, and it's very easy. All you need (besides the ingredients) are a spring-form pan and electric beaters. It's more chocolate-flavored than peanut butter, and sinfully delicious!
This one is super easy. I've been making it since I was a kid and it's always turned out perfect. Sometimes I'll use a chocolate graham cracker crust (readymade from the store) and add a handful of chocolate chips to the mix as well.





Here's the recipe:





PHILADELPHIA庐 3-STEP庐 Cheesecake





Prep Time: 10 min


Total Time: 3 hr 50 min


Makes: 8 servings





Ingredients:


2 pkg. (8 oz. each) Cream Cheese, softened


1/2 cup sugar


1/2 tsp. vanilla


2 eggs


1 HONEY MAID Graham Pie Crust (6 oz.) (plain or chocolate)


Optional:1/2 cup chocolate chips





PREHEAT oven to 325掳F.





Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Add chocolate chips, if desired, and stir to combine.





POUR into crust.





BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.