Actuall i dont have any idea about these cheese cakes but can u post the recipe of how to prepare cheese cake? As iam the big fan of cheese cake i would love to know about how to prepare this.

Carla : I came across the CheeseCake Question; you posted in May, while looking for something and realized I never put in the recipe. I worked on a new one for a few months. It is Fluffy. Thought you might want to give it a try.It is easy to make and has a Great flavor. LOU Fluffy Cheesecake Ingredients: 6 extra large eggs, Separated 1 cup of Vanilla Ice Cream 1 ¼ Cups of Sugar 1 /4 pound of Butter (softened in micro wave and let cool but still soft) 2 packs of Philadelphia Cream Cheese. ( 16 Oz. )At room temp. Sugar ¾ cup for Batter and ½ cup for egg whites 1 tablespoon of Lemon Juice 6 Tablespoons of Orange juice2 teaspoons of Vanilla flavor 2 heaping tablespoons of AP flour Beat the egg whites, until they start to peak. Add the ½ cup of Sugar, A little at a time, at a medium speed for 1 minute. Beat for another 3 minutes, or until they hold stiff peaks. Put aside, until the batter is mixed. In a bowl large enough to hold the batter and beaten egg whites, Add the 6 egg yolks, Cream Cheese, ¾ cup of Sugar, Lemon juice, Orange Juice, Softened butter, Vanilla flavor, Flour and Ice Cream. Beat this for 3 to 4 minutes, until smooth, add Cornstarch and mix on low speed 1 minute. Fold 1/3 of the beaten egg whites into the cake batter, using a rubber spatula. Then fold in the remaining egg whites , very easily but well. Pour this into a 9 x 13 in. SS Pan or your favorite pan, that is oiled and dusted with flour. Or you can use a Graham Cracker crust. Place this Pan into a slightly larger pan, that has about ¾ inches of water. And then place pans into a pre heated 320 degree oven on the middle shelf. Bake for about 50 to 55 minutes or until the top is a Golden tan ( not Dark Tan !!! ) Turn the oven off but leave the cake in, until it cools down. When cooled down, cover the top with Aluminum Foil and refrigerate, for at least 1 hour. You can add a topping of your choice , a Pineapple Sauce, preserves, thickened peach pie filling , etc. Seems to be OK for freezing.

thanks. Will get the kids to crush the Oreos today though. At least they won't be snacking on them with all the loot they came home with last night!

Tia, This might be worth considering for your French cheesecake. Clearly given the ingredients it would be very smooth and deeply rich. Of course the crust could be deleted; perhaps that's what the bakery did. French Cheesecake Servings: 16 Categories: Cheesecakes / Desserts Ingredients: -----CRUST----- 1 1/2 cups Unbleached flour, sifted 1 large Egg, separated, yolk lightly beaten 1/4 cup Sugar, granulated, up to 1/3 to taste 1/2 cup Butter, unsalted, sweet cream, softened, no margarine -----CHEESECAKE----- 1 pound Cream Cheese 1/2 pound Cheese, Soft Double Creme French Cheese (see notes) 1/3 cup Sugar, granulated 1 tablespoon Unbleached Flour 4 large Eggs, separated 1/4 cup Sour Cream 1/4 cup Heavy Cream 1 teaspoon Vanilla Extract 1 tablespoon Confectioner's Sugar Directions: 1. Crust: Preheat the oven to 400 degrees F. Working on a large flat surface, such as a pastry board, place the flour and the sugar in the center of the surface and mix together. Form a small depression or well in the center of the mound. Add the beaten egg yolk and the softened butter to the well, ten blend these with the dry mixture. Mix the ingredients thoroughly using your hands -- there's no substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9-inch circle. Place the circle inside a 9-inch springform pan. Prick the crust several times with a fork to keep the crust from puffing up during the baking. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown. Allow to cool. Using the leftover dough, line the sides of the springform pan. 2. Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan. Make sure that the side crust meets the bottom crust all the way around. Brush the reserved egg white onto the shell, covering the bottom and sides. This will seal the dough and keep it from becoming soggy. Set aside until ready to use. 3. Cheesecake: Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cream cheese and the double creme, then add the sugar and flour and beat until thoroughly blended. Stir in the egg yolks, sour cream, heavy cream and vanilla. Beat the egg whites until they are frothy, then gradually add the confectioners' sugar and beat until the whites form stiff peaks. Fold the whites into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes, or until the center is firm. Cool to room temperature, then chill before serving. Carol Here is a link that might be useful: French Cheesecake