Awesome Cheese cake recipe?
 

I really want to make myself a cheese cake for my birthday (which is today but I'll probably make it this weekend). I LOVE the new york style cheesecake that I buy at Sam's club or costco. But I'm really wanting to make it this year so I can make it gluten free. So shoot me your best cheesecake recipes and don't worry if they aren't GF, I"m really pretty good at making the conversions myself.

This is a very basic cheesecake, but its super easy to alter. I'll include the gluten free crust I use too.

Crust:
1/2 cup butter, softened
1 1/2cups almond flour (or a combination of your favorite GF flours)
1 cup sliced almonds, toasted and lightly ground
1/4 cup sugar

Mix everything together. It should be crumbly, but wet enough to make a ball when squeezed together. Press into a 9 inch springform pan. Bake 10 minutes at 350.

Filling:
4 - 8oz packages cream cheese, room temperature
1/4 cup heavy cream, room temperature
2 tsps vanilla extract (a splash of almond extract is good too)
1/2 cup sugar (I like my cheesecakes not super sweet. You can add up to another 1/2 cup if you want)
2 Tbsp corn starch
4 eggs, room temperature

1. An hour before you want to make your cheesecake, remove anything from the fridge. It will mix much better if its not cold.
2. Start by mixing cream cheese alone to soften it more. Add cream and vanilla. Mix well. Scrape down bowl.
3. Mix in sugar and corn starch. Scrape down bowl and mix again. It's important to have it mixed well before adding the eggs; you don't want to overwork them.
4. Add eggs. Mix quickly but thoroughly.
5. Pour filling mix onto crust. Bake at 350 for 40 minutes. Check for "jigglyness". It shouldn't ripple much. If it does, reset the timer for 5 more minutes. When its looking set, check the temperature in the middle of the cheesecake. When it hits 155, turn off the oven. Leave the cheesecake inside with the door closed for one hour. Then put the cheesecake on the counter for an hour. Then into the fridge for at least 2 hours before cutting.

The whole purpose of cooling it slowly is to minimize cracks. There are other ways to minimize them more, if you're interested. Also, if you want the cheesecake to be a little fluffier, at step 4, just add the yolks. Then whip the whips separately and fold them in.

Re: Awesome Cheese cake recipe?
 

I've made this cheesecake twice and it was perfect each time. Bake according to the modifications suggested by the reviewer "heislord5" rather than the instructions. Bake for 3 hours and 10 minutes at 200 degrees. After it is done baking, turn the oven off and crack the door open and leave it in the oven for a couple more hours. Then put it straight in the fridge and I think it is best to let it sit in the fridge at least 48 hours. Both times I made it, there wasn't even a crumb left in the pan.

http://allrecipes.com/recipe/cheesec...e7=Home%20Page

Subbing. The one time I tried to make a cheesecake it did not set. That was more than a year ago, so I'm ready to put the gloves back on and try again. The almond crust sounds good!

A lot of times when I make that almond crust one, I use brown sugar in both the crust and filling. Gives it kind of a praline flavor. So yummy.

Re: Awesome Cheese cake recipe?
 

Yum cant wait to have time to make these.