I didn't know how good my cheesecake was till recently at a dinner I had I made it and it was all gone...My boyfriend was asking me why I never made this before and how come he didn't know I could cook that. LOL.. So I thought I'd share them with you and see what you think after making it.

Fresh Berry Cheesecake

2 pounds softened cream cheese (4 pkgs)
1 1/2 cups Sugar
5 large eggs
2 egg yolks
1/2 cup Heavy Cream
1 tsp Vanilla

1/4 cup Graham Cracker crumbs
1 TBSP butter

1 pint raspberries or any other berry
2 TBSP sugar
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Preheat oven to 325

Butter a 9 inch springform pan with 1 tablespoon of butter and coat sides and bottom of pan with 1/4 cup of graham cracker crumbs. Wrap bottom of sides and pan in tinfoil, so water cannot get in.

Beat cream cheese on low 30-60 seconds and add sugar. Beat on medium until smooth and creamy. Add large eggs, 1 at a time and mix after each one, scraping the sides and bottoms of the bowl. After eggs are added, add egg yolks, 1 at a time, mixing after each one. Add heavy cream and vanilla and mix for 30 seconds.

Pour 3/4 of batter into pan. Rinse berries, pat dry. Roll in sugar, sprinkle evenly over cheesecake batter. Pour in remaining batter and smooth the top.

Place pan in 13x9 baking dish and pour boiling water in the dish until the water is 1/2 up the sides of the cheesecake pan.

Bake for 45-50 minutes at 325, until the edges appear to be set, but the middle is slightly jiggly when tapping the pan gently. Turn oven off and let cheesecake cool in oven and water bath for 1 hour, with the oven door propped open. Remove from water bath and let cake cool before unmolding.

Take the other 1/2 pint of raspberries and add 2 TBSP of water and 1/8 cup sugar in a small saucepan. Boil until mixture starts to thicken and reduce. Turn off, let cool slightly and spoon over chesecake.


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Chocolate Marble Cheesecake

2 pounds cream cheese
1 cup Sugar
3 eggs
1/2 cup sour cream
1/2 cup heavy cream
1 tsp vanilla

1/4 - 1/2 cup of Ghiradelli Chocolate, broken in pieces
Heavy cream as needed to assist in chocolate melting.. Start with 3 TBSP and increase as needed.

1 cup graham cracker crumbs
3 TBSP melted butter
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Preheat oven to 500

Beat cream cheese 30-60 seconds. Add sugar, beat till creamy. Add eggs one at a time, scraping after each addition. Add sour cream, heavy cream and vanilla. Mix until well incorporated. Reserve 1 cup of batter for chocolate.

Mix graham cracker crumbs with melted butter, pat evenly in bottom and around sides of pan.

In small saucepan, put chocolate and 3 TBSP of cream, start stirring over medium heat to melt. Add more cream as needed. The melted chocolate mixture needs to be creamy and slightly thick, not runny or chunky.
When consistency is achieved, remove and gradually stir in 1 cup of cheesecake batter. Once this is all stirred together and smooth, pour in a spiral over the cheesecake and take a knife and gently swirl in chocolate batter until it's all swirled and pretty looking.

Bake for 15 minutes at 500 and reduce temperature to 200 and cook for 50-60 minutes more. Turn oven off, crack oven open and let cool for 1 hour. Remove and let cool in pan till cooled completely. Serve slightly warm if you want, but its best chilled for 24 hours, when the flavor really develops.

Oh shit, now Lisa's going to be in the kitchen for a while...

be sure to reward her later for the hard work

Gah! Fattening overload, but, this must be done.

oh, it is SO worth the calories. trust me.

you won't be sorry.

im not one for BAKED cheese cakes but these do sound good..

Aren't they all? Guess I'm not familiar with how cheesecakes are normally made.

Both sound really good, I'll probably end up making one of them over break.

That sounds amazingly good, I'm going to make this and eat it all by myself.

I always make this cheesecake:
http://www.kraftfoods.com/main.aspx?s=reci...recipe_id=51208

It's simple and delicious, and you can modify the recipe to make any kind of cheesecake.

I am so making this right now. Just eating some of the batter along the way filled me up.

EDIT: Almost done and it looks liek it will be wonderful but what the hell do I do with the leftover batter? There's soooo much.

Couldn't you refrigerate it? If not...eat it.

Yeah I'm just gonna put it in the fridge for now, eat it eventually, though there's enough in there for like 4 more cheesecakes so maybe I'll just make more. We'll see.

how much did you make??

lol.. mine makes enough for just one 9" springform pan cheesecake with the cheesecake being about 2 inches tall.

hope it was good

sadly, i have one baking right now. haha.. this one im baking using actual pie crust as the crust. my mom makes it that way and its fantastic.

It was pretty good, though when it was baking it rose up a bit but then sank back down. Was it supposed to do that or did I leave it in the oven for too long?

I think that's normal.

And cheesecake is not really a cake, it's a custard.

It's also gross. GROOOOSSSSS.