Cheesecake

Recipe: Cheesecake - Tips and Recipes

I have a NY cheesecake recipe that I would like to make in two disposable aluminum pans. I have always made it in a 9 or 10 inch spring form pan. This cheesecake recipe does not have a crust.

My mother-in-law used to bake it like that, but cannot remember what size or the time. Does anyone have a suggestion on what size disposable pans I can bake it in? Or how would I adjust the baking/standing time? I would hate to mess it up since the ingredients can be quite expensive. Thanks for all your help.

By Mike from NE PA

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RE: Cheesecake - Tips and Recipes

I have the same recipe. Since the recipe calls for a 9 or 10 inch spring form pan, I wouldn't change it if I were you. If it doesn't turn out, you've wasted all those ingredients and you would have to throw it out in the garbage.

If you are giving one of the cheesecakes away as a gift, cool the cheesecake thoroughly and refrigerate it so it sets up. Cut out a large circle from a piece of heavy cardboard and cover the cut out circle with aluminum foil. Carefully transfer the cheesecake onto it and cover lightly with some saran wrap, and keep the other one for yourself.

Always refrigerate desserts that contain dairy products. (12/28/2009)

By MCW

Request: Cheesecake - Tips and Recipes

Impossibly Easy Cheesecake

Ingredients:

• 3/4 cup milk
• 2 Tsp. vanilla
• 2 eggs
• 1 cup sugar
• 1/2 cup Bisquick
• 2 pkgs. (8 Oz Ea) cream cheese, cut up and softened

Directions:

Heat oven to 350 degrees F. Grease 9 inch pie pan. Place milk, vanilla, eggs, sugar, and Bisquick in blender. Cover and blend for 15 seconds on high speed. Add cream cheese. Blend 2 minutes longer. Pour into pie pan. Bake 40-50 minutes or till knife inserted into center comes out clean. Let cool refrigerate to ready to serve.

By imaqt1962

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The best-ever cheesecake.

I got this recipe from my mom's old Betty Crocker cookbook and everyone who ever tasted it says it is by far the best cheesecake they ever had. I tried so many cheesecake recipes and this is the best and also the easiest to make, so here it is. Enjoy.

Ingredients and Directions

Cream well to soften:

• 3 - 8oz. packages cream cheese (warm to room temperature)

Beat until stiff:

• 4 egg whites

Blend in:

• 1 cup sugar

Combine with cheese. Add:

• 1 teaspoon vanilla

Preheat oven to 350 degrees F. Butter an 8 inch springform pan and dust with graham cracker crumbs. Pour mixture into pan and bake for 25 minutes.

Mix together and spread over top:

• 2 cups sour cream (warm to room temperature)
• 2 tablespoons sugar
• 1/2 teaspoon vanilla

Bake an additional 5 minutes at preheated 475 degrees F (very hot oven).

Refrigerate overnight.

By Blondlocks

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