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    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?
    Life is not about waiting for the storm to pass. It's about learning how to dance in the rain.

    Thats the best one Mehanz. It's foolproof.

    But if you really want another then just say.


      I want another.
      Life is not about waiting for the storm to pass. It's about learning how to dance in the rain.


        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


          Well, I have to be able to feed my future hubby more than beans and toast.
          Life is not about waiting for the storm to pass. It's about learning how to dance in the rain.


            A typical Waleed response would be;

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

            Cheezy kido.


              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)


                A dumbass will remain a dumbass.

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


                  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.


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


                    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)

                    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


                    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.

                    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.


                      Sounds absolutely delicious. Now, I will first try Shahreen's recipe, see how it turns out and try the Oreo cookie one. Thanks.
                      Life is not about waiting for the storm to pass. It's about learning how to dance in the rain.


                        American Chocolate Ripple Cheesecake

                        Preparation time = less than 30 mins

                        Cooking time = 30 mins to 1 hour


                        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


                        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.


                          Mango Cheesecake

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


                          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


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

                          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.


                            Continental Cheesecake

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


                            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


                            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.


                              Lemon Cheesecake with Raspberry Sauce

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


                              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


                              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.