need plain NY Style Cheesecake recipe

Just omit the fruit! Usually there is a good recipe on the back of the philly cream cheese label...be sure you have a spring form pan.

Hah! I have cream cheese in the fridge and didn't even think to look. thanks. If it calls for fruit in the recipe, and I leave it out, texture and sweetness will change quite a bit and it may be bland unless I add something like vanilla extract, right?

SJ, this is basically the same as the recipe I use. It's cream cheese. I think the crust of a cheese cake is important. If you can do the crust yourself, great. If not, then there are some decent ones already made in the grocery.

A little tip. I add a small pan of water in the bottom of my stove while baking to prevent cracking.

SJ, If you need a taste tester, I am available. ;-)

Thanks, Mango.

Goofer, this cake is going to be a one-shot deal. No test cakes. Just the final product.

Make sure you use a graham cracker crust if you buy the premade. The frozen ones for regular pies don't turn out to well.

Everything you ever wanted to know about cheesecake:

http://www.foodnetwork.com/food/ck_bk_cheesecake/

SJ, I prefer a vanilla wafer crust to a crumbly, grainy graham cracker crust. For flavor you can get creative and top the cheesecake with fruit, crushed candy bars like butterfinger, heath bar etc. I prefer plain with sour cream topping and fresh mixed berries.
I also think the new york style cheesecake is the best. It is firm and not creamy like a pudding.

still need recipe??

joe - do you still need a recipe? i have a great one that a friend gave me years ago. calls for 2 lbs of cream cheese. it is excellent (how could it not be with all that cheese?). it has a long list of ingredients, but i'm game to type it all up for you if you are still looking for a good recipe. let me know - i'll check this thread tomorrow to see.

Thanks, but I am going to use JUL's suggestion. The recipe on the cream cheese package looks perfect for my purposes. I'll let you know how the b-day girl likes it, but we are still a week or two away.

SJ,

Here is a plain and simple one...
2 lbs cram cheese
2 cups sugar
4 eggs
2 Tbl vanilla

*Cream the cheese and sugar untill fluffy

*Add eggs 1 at a time

*Add the vanilla mix until combined

For Crust

2 cups of ground graham crackers
1/2 cup sugar
appx 1/2 lb butter

combine sugar and crumbs add melted butter until when crumbs are squeezed the stick together.

put in a ring mold pan and par bake for 20 min or so until mix is shimmering.

let cool and pour in cake batter

cook in a water bath at 325 for 45- 60 min (depending on oven) until cake barely jiggles

Chill for at least 2 hours or until set.

One TIP...

line the ring mold with aluminum foil... keeps water out and makes removing the cake a breeze.