Cheesecake Recipes

I have been making this recipe for over 25 years. I am a native New Yorker (actually born in Manhattan) but have lived in many countries. I find there are certain tastes which always conjure up "home"--this is one of them.

A rich creamy crustless baked cheesecake - and you can make it in the food processor!

I'm really known for my homemade baked goods, and this is everyone's favorite. I've made many cheesecakes, but this is the best ever. You can do whatever you want to this recipe. At Thanksgiving I reserve about 1 1/2 cups and add a small can of pumpkin, then marble it into the batter. Sometimes I add chocolate ganache to the top, sometimes raspberries. Most times it's cherry almond. It's a very versatile recipe.

Don't let crust application get to you. After you have done it several times it will become second nature, besides your friends will beg you for encore after encore. Its well worth the trouble and produces a lovely cheese cake,

Very easy to make. The Bisquick baking mix sinks to the bottom and makes a semi crust.

For the best taste use Philadelphia Cream Cheese. The cheaper house brands DO NOT have the texture needed for a quality cheese cake. Enjoy!

This has been the favorite cheesecake of my family for many years.

This can be served with a cranberry glaze by cooking together 1 c. water, 1 c. sugar and 12 oz pkg. cranberries. Cook for 10 minutes and thicken with cornstarch. Cool and spread over cheesecake. Garnish with whipped topping.

This makes very light and fluffy pies. To cut down on the fat and calories, use the Lite Cool Whip and low fat cream cheese. I can't tell the difference in the taste.

Posted by Marilyn Miller to kitchenlink.com

This is very rich, of course and you have to like chocolate.