I went to the store to get a couple of things around the house and some food. Next thing I know I saw a cheesecake when i was going by. I looked at it for a few mins and said what the hell and brought it with my other items. When I got home I opened it and ate it in 3 secound and it tasted good <3. I started craving for more cheesecakes and deceied to run back to the store and get more. When i got there I brought 4 more went back home and ate 2 more and saved the other 2 for later. Its been a long time since I had a decent cheesecake ^_^
<font size=-1>[ This Message was edited by: thunder-ray on 2008-04-12 08:32 ]</font>
There are several ways to make a cheesecake; some require baking, and some don't.
I have a single recipe that I use as a blank slate for whenever I'm feeling creative. It's easy, cheap, and turns out a pretty freaking good cheesecake on its own.
2 packages cream cheese (softened is easier to mix with, but not necessary) (16 oz)
1/2 cup sugar
1/2 tbsp. Vanilla Extract
9" Graham Cracker Crust (IT MUST BE A 9" PAN)
Preheat oven to 350.
Take the cream cheese and mix it with the sugar and vanilla. I never measure the vanilla, I just do it to taste (and before the eggs, so no raw eggs end up getting tasted). All liquid or powder flavorings also go in at this point. Be careful with putting in too much liquid - this can cause the cheesecake to not bake correctly.
Mix in both eggs.
Now, if you have solids you use for flavoring (such as Oreos, which make a good example), always put them in last, then fold gently. The reason for this, is that they don't really flavor the cheesecake itself, they're just chunks of other substance that get put in. Naturally, if you put Oreos in, then throw the stuff into a mixer, you're going to end up with a slightly-chunky black cheesecake, and that doesn't look too presentable. So remember: Solids are to be mixed in gently.
Pour the entire mixture into a single 9" (nine-inch, nine-inch, nine-inch!) graham cracker (or similar) pie crust. Place it (including the tin that the pie crust comes in, of course) onto a baking pan, and place on the middle rack.
Baking takes approximately 40 minutes, but will vary depending on elevation and such - so start checking once it hits 35. The standard cake test does work to an extent here, but don't ever expect the toothpick to come out clean - it'll only get relatively clean).
Once it's done, it will probably have mushroomed (expanded) up out of the pan a bit, depending on what you put in it). Take it out, and set the baking pan somewhere safe for a few minutes, just so things settle back down. Cover, place in refrigerator for at least three hours before serving.
With proper flavoring, such a thing can easily win over just about any lady-friend you may have. Some of the more successful ones I've made recently have been Raspberry (basically a whole bottle, one of the tiny ones, of raspberry extract, with some food coloring to make it pink), French Vanilla Capuccino (powdered capuccino mix, to taste), Mint Blueberry (as separate, home-made sauces - they go surprisingly well together), and Key Lime (zest one lime, juice two).
Just remember that liquid flavors have a tendency to bake out, so use stuff that's either concentrated or non-liquid. Coffee creamers and other flavorings actually work really well with this recipe.
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