Personally, I have constantly had great success with a New York style cheese cake with a graham cracker crust, but I've made other styles and flavors that have turned out well. For the ones I make for myself, I more often than not use the graham crust; I just choose it to any other. I remember the first cheese cake I ever made many years ago had been a Greek honey cheese cake; I had been sure that it wouldn't turn out right, but it was extremely good, and looked great, too. They're my favorite kind of cake and that very first one gave me the confidence to branch out and try out other cheese cakes.
There are different kinds of cheese cake-cream cheese or curd style. Cheese cakes can also be made with or without a crust. Crumb crusts can be made with cookie graham or crumbs cracker crumbs; just about any taste of crumbs can be used. The filling of cheese cake can be flavored with many different things, including fruit purees, chocolate, white chocolate and liquors. There are also a variety of different toppings that can be put on a cheese cake; cherries or sour lotion are two of the most common. The combinations of crusts, toppings and fillings that you can come up with are endless!
When doing a crumb crust you can put crumbs over the whole pan, just upward the sides or just in the bottom. When you have a crumb crust, bake it in the oven at 450 degrees for five minutes, and then let it great before filling with the cheese cake mixture. Baking the crumbs before filling helps to keep them from getting soggy.
Make sure the cream cheese is at room temperature; this will help it incorporate into the batter more smoothly and prevent lumps. Scrape the beaters and sides of the bowl often while mixing to ensure that the stiff cream cheese on the beaters and bowl get mixed into the batter. Combine the batter properly, but don't over beat. If you beat too much air into the batter it shall puff up when baking and then collapse. Don't use a foods processor to mix cheese cake batter; it will make the batter thin and dense and it won't rise in the oven like it should.
For a pretty swirled cheese cake, use a tart fruit puree or melted chocolate. Put one-third of the cheese cake batter in the pan and then drizzle one-half of the chocolate or pureed fruit blend over that. Repeat with the remaining batter and fruit puree or chocolate, ending with the batter. Then, using a knife, lower through the batter to make swirls in it.
How to Make Cheese Cake....?
Cheese cake is actually more of a custard than a cake, so crustless cheese cakes bake well in a water bath. To do a water bath, Grease the springform range and pan the bottom with waxed paper. Then, wrap a double layer of foil around the outside of the pan so that none of the batter seeps out. Put the springform pan in a larger pan that doesn't touch the sides of the springform pan. Put two to three inches of water in the larger pan.
Cheese cake can be baked with the New York method also. Bake the cake at 500 degrees for a quarter-hour, then switch the oven down to 200 degrees and bake about yet another hour. When the cake is done baking, switch the oven off, but depart the cake in it. Put a wooden spoon in the oven door so that it's open a little bit, and depart the cake in the oven to great for one hour.
Cheese cakes have to be baked at a low temperature, for the right amount of time, or they shall crack on the top or over bake around the edges. Over mixing may also trigger cracking and shrinking, as can cooling the cake too fast. The cheese cake should still jiggle in the center when it comes from the oven; it won't create completely until it's properly chilled.
Unmolding a cheese cake can be tricky. Wrapping a warm, damp towel around the pan or placing it on a temperature source for 10 secs will usually help discharge it from the pan. Also, try sliding a long, steel spatula with a thin blade between the cake and the pan to release it.
Cheese cakes are better if they're chilled for at least 24 hours before serving. This improves the taste and density of the cake. Store cheese cake covered, in the refrigerator. Take it out about one hour before serving to soften and bring out the flavors.
Also See Recipe for Chocolate Brownies.