Cheesecake

[Mehnaz]

I want to try and make some home-made, yummy cheesecake. Does anybody have any good recipes? I already have the Philadelphia Cream Cheesecake recipe. Are there any others that have been tested?

[Shahreen]

Thats the best one Mehanz. It's foolproof.

But if you really want another then just say.

[Mehnaz]

I want another.

[waleed]

dear new mod its obvious that she wants more because she has already said that she has the Philadelphia Cream Cheesecake recipe
so i will just 'say' for her so u can now go find a recipe

janam gd to see u learning how to cook

[Mehnaz]

Well, I have to be able to feed my future hubby more than beans and toast.

[funguy]

A typical Waleed response would be;

"Janam, instead of cheesecake for dessert, you may offer yourself with honey on top".

Cheezy kido.

[waleed]

MQ : i am so proud of ur consideraion for ur huby

fungy: u r just jelous . yar u got to get rid of this corny database of urs its shaming as a pakistani u shouldnt need to refer to anything to be corny (cheezy)

[funguy]

A dumbass will remain a dumbass.

'Cheezy' was most appropriate in context of the topic.

[Shahreen]

Sorry waleed, I hadn't got to that part of my official Mod Handbook yet.

Mehnaz, try this one. And if it's not as good as my other one you only have yourself to blame.

3oz butter/marg (melted)
5oz digestive biscuits (crushed - approx 10 or 11 biccies)
1 lemon jelly
Splash lemon juice
6oz cream cheese (Philadelphia is great)
1 can Carnation evaporated milk (chilled - and the regular size - 410g?)
1 can of Mandarin orange segments for decoration


Crush the biscuits into breadcrumbs and bind with melted butter. Press into tin base & put in fridge to set
Dissolve all jelly cubes in one quarter pint boiling water (don't use guidelines on jelly packet) Mix jelly with lemon juice and cream cheese - whisk until smooth
Add entire can of chilled Carnation and whisk again. Pour carefully over biscuit base and leave to set in fridge, usually for a coupleof hours.

Remove from tin carefully when set, decorate with orange segments (or whatever you fancy) and stuff your face.

[zulaykha]

A cousin of mine tried out the following recipe for Cheesecake Factory's Oreo Cheesecake, and it turned out great.

Ingredients:

Crust
1 1/2 C. Oreo Cookie Crumbs (about 23 Oreo cookies finely chopped)
2 Tbsp. Melted Butter
9" Spring Form Pan (buttered on bottom and sides)

Filling
1 1/2 lb. Cream Cheese
1 C. Sugar
5 Large Eggs
1/4 tsp. Salt
2 tsp. Vanilla
1/4 C Flour
8 oz Sour Cream
5 Oreo Cookies (coarsely chopped for the batter)
10 Coarsely Chopped Oreo Cookies for the Top of Cheese Cake

Preparation:

Crust
Mix melted butter with Oreo crumbs and press in spring pan cover the bottom and 1 1/2" up the sides with crumbs, set aside.

Filling
All Ingredients need to be at room temperature before begining. Beat cream cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. Turn off the mixer and stir in the coarsely chopped oreo cookies with a spoon.

Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture. Place pan on the top rack and in the middle of a preheated oven at 325 decrees and bake for one hour and 15 minutes. When time is up prop the oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation. A cheese cake should season. The flavor ripens and becomes enriched.

[Mehnaz]

Sounds absolutely delicious. Now, I will first try Shahreen's recipe, see how it turns out and try the Oreo cookie one. Thanks.

[Let Uz Chat]

American Chocolate Ripple Cheesecake



Preparation time = less than 30 mins

Cooking time = 30 mins to 1 hour


Ingredients

For the base:

100g/4oz plain chocolate digestive biscuits, crushed
50g/2oz butter, melted

For the cheesecake:

150g/5oz plain chocolate, broken into pieces
700g/1½lb full-fat soft cheese
225g/8oz caster sugar
½ tsp vanilla esence
2 size 2 eggs

Method

1. Preheat the oven to 160C/325F/Gas 3. Lightly grease a
20cm/8in loose-bottomed cake tin or spring release tin.

2. Mix together the ingredients for the base and press into the
prepared tin.

3. For the cheesecake filling, melt the chocolate in a bowl over
a pan of hot water. Cool slightly.

4. Measure the cheese into a large bowl and beat until soft. Add
the sugar and beat again until well mixed. Beat in the vanilla
essence and then the eggs, one at a time.

Spoon half the cheese mixture on to the biscuit crust, separating
the spoonfuls. Add the melted chocolate to the remaining
cheesecake mixture and stir well to mix. Spoon this mixture in
between the cheesecake mixture already in the tin. Swirl the top
to give a marbled effect.

5. Bake the cheesecake in the preheated oven for about 30 minutes
or until the cheesecake becomes puffy around the edges but it still
very soft in the centre. Turn off the oven but leave the cheesecake
in the oven to cool.

6. Chill well and then loosen the cheesecake from the sides of the
tin using a small palette knife. Serve well chilled.

[Let Uz Chat]

Mango Cheesecake



Preparation time= less than 30 mins
Cooking time = no cooking required

Ingredients

For the cheesecake filling:

1 tub cream cheese
½ lime, juice only
50g/2oz sugar
little fresh mint, chopped

For the cheesecake base:

1 round flour tortilla

For the topping:

one-third mango, peeled and chopped

Method

1. In a medium bowl mix together all the cheesecake filling
ingredients.

2. Place a pastry cutter in the centre of a flat plate and push
the tortilla towards the bottom.

3. Spoon the cheesecake filling on top.

4. Top with the fresh mango before gently removing the pastry
cutter. Serve.

[Let Uz Chat]

Continental Cheesecake




Serves = 12
Preparation time = 1-2 hours
Cooking time = 1 to 2 hours

Ingredients

For the base:

100g/4oz digestive biscuits, crushed
50g/2oz butter, melted
40g/1½oz demerara sugar

For the cheesecake:

65g/2½oz soft margarine
225g/8oz caster sugar
550g/1¼lb curd cheese
40g/1½oz plain flour
finely grated rind and juice of 2 lemons
4 eggs, separated
200ml/7fl oz double cream, lightly whipped

For the topping:

450g/1lb mixed summer fruits (strawberries, raspberries, red and blackcurrants, blackberries)
caster sugar, to taste
1 tsp arrowroot
150ml/5fl oz double cream, whipped

Method

1. Preheat the oven to 160C/325F/Gas 3. Lightly oil a 25cm/10in
loose-bottomed round cake or spring-release tin, and line with
greased greaseproof paper.

2. Mix together the ingredients for the base, spread over the base
of the tin and press down firmly with the back of a metal spoon.
Leave to set.

3. For the cheesecake, measure the margarine, sugar, curd
cheese, flour, lemon rind and juice, and egg yolks into a large
bowl. Beat until smooth. Fold in the cream. Whisk the egg whites
stiffly then fold into the mixture. Pour on to the biscuit crust.

4. Bake in a preheated oven for about 1½ hours or until set. Turn
off the oven and leave the cheesecake in the oven for a further 1
hour to cool. Run a knife around the edge of the tin to loosen
the cheesecake and push the base up through the cake tin.
Remove the side paper.

5. For the topping, cook the redcurrants, blackcurrants and
blackberries in 2 tbsp of cold water, add the cooked fruit and
liquid from the pan. Return to the pan, allow to thicken and then
leave to cool. Stir the raspberries and strawberries into the other fruits then pile on top of the cheesecake, leveling out evenly. Decorate the edge of the cheesecake with piped or spooned whipped double cream.

[Let Uz Chat]

Lemon Cheesecake with Raspberry Sauce



Serves = 2
Preparation time = less than 30 mins
Cooking time = no cooking required

Ingredients

For the cheesecake:

2 slices banana loaf cake, cut into 7.5cm/3in rounds
200g/7oz Greek yoghurt
1 lemon, juice only
110g/4oz fresh raspberries

For the raspberry sauce:

50g/2oz fresh raspberries
½ lime, juice only
1 tsp icing sugar, sieved

Method

1. To make the raspberry sauce, blend all the ingredients together
in a mini food processor. Pass through a sieve into a bowl and
discard the seeds. Set aside.

2. Place a 7.5cm/3in cooking ring on two small serving plates.

3. Place a banana loaf slice in the bottom of each.

4. In a medium bowl mix together the yoghurt and lemon juice.

5. Fill each ring with half of the yoghurt mixture.

6. Top each with half of the raspberries.

7. Wipe round the rings with a hot cloth to remove.

8. Serve the cheesecake with raspberry sauce drizzled round the base.