What is the Best Cheesecake recipe you know of?

I am searching for the very best cheesecake recipe, you have ever tasted. Please give a good description of ingredients, taste and why you believe it's the best out there.What is the Best Cheesecake recipe you know of?
ALTON BROW's cheesecake recipe is the best. i have been baking cheesecakes for 7 years now, using dif recipes, even creating one. when i want to be pampered i order cheesecakes from JR CHEESCAKE in brroklyn ny.they deliver....i live next door to cheesecake factory and REFUSE to get any of theirs... the truth is the best cheesecake is ALTON BROWN;s sour cream cheesecake. it is a great base recipe that can be modified to make ANY flavor cheesecake. i've made it turtle by adding pecans choc and caramel to the crust after baking before putting in batter, and after it's baked top it with more turtle. i've sub vanilla extract for almond and made an almond cake. so many ways to work with this AMAZING recipe. but the truth is, the recipe calls for 1 hr of baking and i hr in the oven. it need btween 1 hr and forty five min to 2 hrs of baking and 1 in the oven. it's the best because it is creamy, great texture, flavor is spot on. you can read the recipe reviews and you'll see that many people agree this is a great recipe. ok heres the recipe.. i use springform pans so i cannot put my actual cakebatter pan in the water so i keep a pan of water on the next rack under the cheesecake, and it works great.











Crust:


33 graham cracker squares, crumbled


4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan


1 tablespoon sugar


Filling:


20 ounces cream cheese


1 1/4 cups sour cream


1 cup sugar


1 tablespoon vanilla extract


2 eggs


3 yolks


1/3 cup heavy cream


Directions


Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.





In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.





In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.





In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.





Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.





When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.





To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.What is the Best Cheesecake recipe you know of?
CHEESECAKE FACTORY CARROT CAKE CHEESECAKE





Cheesecake


16 oz. cream cheese, room temperature


3/4 C. granulated sugar


1 T. flour


3 eggs


2 tsp. vanilla extract





In large bowl of electric mixer, beat together cream cheese and


sugar until smooth. Beat in flour, eggs and vanilla extract until


smooth. Set aside. Meanwhile prepare Carrot Cake.





Carrot Cake


3/4 C. vegetable oil


1 C. granulated sugar


2 eggs


1 tsp. vanilla extract


1 C. all-purpose flour


1 tsp. baking soda


1 tsp. ground cinnamon


Dash salt


1 (8 1/2 oz.) can crushed pineapple


packed in juice, well-drained and


juice reserved


1 C. grated carrots


1/2 C. flaked or shredded coconut


1/2 C. chopped walnuts





In large bowl, combine oil, sugar, eggs and vanilla extract,


blending thoroughly. Stir in flour, baking soda, cinnamon and dash


of salt, mixing well. Stir in drained pineapple, carrots, coconut


and walnuts.





Spread 1 1/2 cups carrot cake batter over bottom of greased 9- or 9


1/2-inch springform pan. Drop large spoonfuls of cream cheese batter


over carrot cake batter; top with large spoonfuls of remaining


carrot cake batter. Repeat with remaining cream cheese batter,


spreading evenly with a knife. Do not marble with a knife. Bake in


preheated 350掳 F. oven for 50 to 65 minutes or until cake is set


and cooked through. Cool to room temperature, then refrigerate.





When cake is cold, prepare Pineapple Cream Cheese Frosting.





Pineapple Cream Cheese Frosting


2 oz. cream cheese, softened


1 T. butter, softened


1 3/4 C. confectioners' sugar


1/2 tsp. vanilla extract


1 T. reserved pineapple juice


Dash of salt





In a bowl of electric mixer, combine cream cheese, butter,


confectioners' sugar, vanilla extract, reserved pineapple juice and


dash of salt. Beat until smooth and of spreading consistency. Frost


top of cheesecake. Refrigerate 3 to 4 hours before serving.





Makes 1 (9-or 9 1/2-inch) cheesecake














White Chocolate Raspberry Cheesecake Santa Cafe





***CRUST***


2 cups graham cracker crumbs


1 cup ground almonds


1/4 cup clarified butter in liquid


form


***FILLING***


8 ounces fine-quality white chocolate


4 8 oz package cream cheese


1/2 cup +2 tablespoons sugar


4 large eggs


2 large egg yolks


2 tablespoons flour


1 teaspoon vanilla


2 pints raspberries





Crust: Blend together the graham crumbs and the almonds, add the butter and combine mixture well. Press the mixture onto the bottom and two thirds up the sides of a 10-inch Springform pan.





Filling: In a double boiler melt the chocolate, stirring until it is smooth, and remove the bowl from the heat. In a large bowl with an electric mixer beat the cream cheese until it is light and fluffy; add the sugar and beat in the whole eggs and egg yolks, 1 at a time and beating well after each addition. Beat in the flour and the vanilla, and add the melted chocolate in a slow stream, beating until the filling is well combined.





Scatter the raspberries over the bottom of the crust, pour filling over them, and bake the cheesecake in the middle of a preheated 250F oven for 1 hour, or until top is firm to the touch. Let the cheesecake cool in the pan on a rack; chill, covered loosely, overnight. Remove side of pan to serve.

















Chocolate Raspberry Cheesecake





1 1/2 cups Creme-filled Cookie Crumbs *


32 ounces Cream Cheese -- Softened


3 Large Eggs


1 teaspoon Vanilla


1/3 cup Strained Raspberry Preserves


1/4 cup Whipping Cream


2 tablespoons Margarine -- Melted


1 1/4 cups Sugar


1 cup Sour Cream


6 ounces Semi-sweet Chocolate Chips**


6 ounces Semi-sweet Chocolate Chips


Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly .


Combine crumbs and margarine; press onto bottom of 9-inch springform pan.


Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust.


Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan.


Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired.














Tropical Cheesecake








Crust


1 cup of graham crumbs


1/2 cup gingersnap crumbs


5 Tbsp melted butter


Filling


1 lb cream cheese softened to room temperature


1 cup sour cream


1 cup sugar


2 large bananas


3/4 tsp cinnamon


1/4 tsp ground clove


4 slightly beaten eggs


1/3 cup coconut cream


1/2 cup pureed fruit (apple, apricot
The Cheesecake Factory Cheesecake recipe from Recipezaar.com (recipe # 107544) is the best I've had and made, unless it's their pumpkin cheesecake that was printed in the Houston Chronicle last fall.





I'd suggest you search on Cheesecake Factory Cheesecake Recipes and then decide which flavor(s) appeal most to you!
I make this every year during the holidays





http://www.joyofbaking.com/PumpkinCheese鈥?/a>








deeelishh =]
best cheesecake would have to be my auntys toblerone cheesecake..but no one knows the recipe except her..lol its soooo good!