Recipe cheese cake? I am italian?

........and i love american cheese cake,but i don't find the recipe.


Can you help me?Recipe cheese cake? I am italian?
CHEESE CAKE





-4 pkgs. Philadelphia cream cheese


-18 zwieback or graham crackers


-2 tablespoons butter


-2 tablespoons sugar


-1 cup plus 2 tablespoons sugar


-2 tablespoons flour


-a pinch of salt


-1/2 vanilla bean, finely cut


-4 egg yolks, beaten


-1 cup sour cream


-4 beaten egg whites





Method:-





1) Crush the crackers finely and makes with two tablespoons each of butter and sugar.


2) Allow cream cheese to soften at room temperature.


3) Beat softened cream cheese together with 1 cup plus 2 tablespoons of sugar.


4) Add to level tablespoons flour, a pinch of salt, and finally chopped vanilla bean.


5) Stir in beaten yolks of four eggs.


6) Combine and add 1 cup of sour cream.


7) Fold in four stiffly beaten egg whites and pour into the crumb lined pan.


8) Bake at 350掳F for about one hour.





ENJOY!!Recipe cheese cake? I am italian?
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There are tons of cheese cake recipes--some are more custardy and some are quite dense and brick-like. Here's one of my favorites though--it's on the lighter side.





Jay's Famous Cheese Pie





1 1/2 cups fine graham-cracker crumbs


1/4 cup melted butter


3 packages (3 ounces each) cream cheese


1/2 cup plus 5 tablespoons sugar


2 eggs, beaten


1 teaspoon vanilla extract


2 cups sour cream


1/4 teaspoon ground cinnamon





Have cheese and eggs at room temperture. Mix crumbs and butter well with hands. Press onto bottom and sides of 9-inch pie pan. Bak in preheated moderate oven (350 F) for 5 minutes. Cream cheese well. Gradually beat in 1/2 cup sugar. Add eggs and 1/2 tsp. vanilla; beat well. Pour into prepared pan. Bake in slow oven (325 F) for 20 minutes, or until firm. Mix sour cream, 1/2 tsp. vanilla, 5 tablespoons of sugar, and the cinnamon. Spread on the pie. Return to oven and bake for five more minutes. Cool, then chill.
here is a recipe site where you can get all kinds of cheesecakes:


Searched for cheesecake : Found 2281 recipes





http://fooddownunder.com/cgi-bin/search.鈥?/a>
Cappuccino Cheesecake with Fudge Sauce:





1 1/2 cups reduced-fat chocolate wafer crumbs (about 50 cookies)


3 tablespoons butter or stick margarine, melted


2 tablespoons sugar


Cooking spray


1 cup sugar


3 tablespoons all-purpose flour


2 (8-ounce) blocks fat-free cream cheese


2 (8-ounce) blocks 1/3-less-fat cream cheese


2 large eggs


2 large egg whites


2 tablespoons instant espresso or 1/4 cup instant coffee granules


1 teaspoon vanilla extract


1/2 teaspoon ground cinnamon


1 1/2 cups fat-free hot fudge topping, divided





Preheat oven to 325掳.





Combine first 3 ingredients in a small bowl; firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 325掳 for 10 minutes; cool on a wire rack.





Preheat oven to 450掳.





Place 1 cup sugar, flour, and cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add eggs and egg whites, 1 at a time, beating well after each addition. Add espresso, vanilla, and cinnamon; beat well. Pour cheese mixture into prepared crust; spoon 4 mounds of fudge topping (2 tablespoons each) onto cheese mixture; swirl mixtures together using a knife. Bake at 450掳 for 10 minutes. Reduce oven temperature to 250掳 (do not remove cheesecake from oven); bake an additional 1 hour or until almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill at least 8 hours.





Drizzle 1 tablespoon fudge topping onto each of 16 plates; top each with 1 cheesecake wedge.





Yield: 16 servings
Pasticcio Crema


The Recipe


Rating: Rate this recipe


Prep Time: 25 minutes


Cook Time: 30 minutes


Total Time: 55 minutes


Servings: 8





Ingredients


1-3/4 cups all purpose flour


1/3 cup plus 4 Tbsps. sugar


1 Tbsp. lemon peel, grated


1/8 tsp. salt


1/3 cup plus 4 Tbsps. unsalted butter, cut into pieces and softened


2 eggs, lightly beaten


3/4 cup sugar


1/4 cup plus 2 Tbsps. cornstarch


4 whole egg yolks


1/2 tsp. vanilla extract


4 cups half and half


1 tsp. almond extract


1/2 cup ricotta cheese, or cottage cheese


1 tsp. water


1 egg





Instructions


Combine flour, sugar, grated lemon peel and salt in a food processor or


large mixing bowl. Mix thoroughly. Add softened butter and egg and


process or mix with fingertips just until combined. Do not overwork


dough. Transfer to a work surface. Divide in half and flatten each


piece into a 4 inch round. Wrap each disc of dough in plastic


wrap and chill in refrigerator 40 minutes. Meanwhile prepare


filling.





Combine 1/4 cup sugar with cornstarch in a


small mixing bowl. Mix thoroughly to remove lumps and set


aside. Combine remaining sugar with egg yolks and vanilla in a heavy


saucepan. Beat with a whisk or electric mixer until lighter in color


and sugar dissolves. Stir in half and half. While beating or whisking


constantly, slowly add cornstarch and sugar mixture and beat until


mixed thoroughly. Place mixture over medium high heat and stir


constantly with a whisk until it begins to thicken. Cook 2-3 minutes,


scraping bottom and sides of pan to prevent sticking and


burning. Remove from heat. Stir in almond extract and ricotta


cheese. Mix thoroughly. Press a piece of plastic wrap over the top to


prevent skin from forming on custard. Set aside.





Preheat oven to temperature 375掳F. Place one disc of dough between two


floured sheets of waxed paper and roll out pastry to a 12 inch


circle. Cut into 8 3-1/2 inch


circles with a cookie cutter. Line tart pans with circles of


dough. Gather up remaining dough. Roll out and cut another


4 circles to line remaining tart pans.


Repeat process with remaining disc of pastry dough, adding any scraps


of dough. Set 12 circles of pastry


aside.





Fill tart shells with custard mixture. Cover each with remaining


circles of dough, pressing overhangs together then folding


under. Flute edges with fingers or fluting tool. Using the tip of a


sharp knife, cut a small `x' in the center of each tart. Arrange


filled tarts on a baking sheet. Combine water and egg in a small


bowl. Beat lightly and brush mixture over tops of tarts. Bake


15 minutes and brush again with egg wash. Bake another 15-17


minutes until tops are golden brown. Let cool on a cake rack, then


chill. Remove from tart pans before serving.