Cheesecake Recipes and questions?

frankie1star

I think you have to sieve the cottage cheese in order to use it in a cheesecake

squeaky

lynzpower wrote:

from what I can see they all want cream cheese, not cottage cheese

Im sure Ive used cottage before?

Im sure Cot cheese cant be frozen, might have to bin it

Bummer. I'm sure I've seen cottage cheese in cheesecake before. hang on...


Google cheesecake +"cottage cheese"

There ya go - loads of recipes to choose from


Edit: Darn. Must learn to search faster

lynzpower

would you believe i did google :doh:

Must have spelt something wrong

thanks

organic_wanabe

I have made a cheesecake for a dinner party tomorrow night, first time in years. I made a lemon and sultana one which is baked in the oven. I'm sure it will taste great (!?!) but it looks pretty awful. - cracks, uneven round the sides (where I took a knife to even it off but made it worse and also, I admit, to taste it) and as though some dead flies have got stuck in it. Sounds revolting, I know. Any ideas how to smarten it up would be appreciated so that I don't have to bin it (OK I'm OS so I would eat it myself and gain another few pounds). I don't have a piper to pipe cream round it. Suggestions gratefully received.

finc

How about putting some sugar on top and grilling/blow torching it to give a brulee type topping?

Noozan

How about liberally dusting it with sifted icing sugar and then grating some lemon zest over the top?

Or piling on some whipped cream and garnishing it with twists of sliced lemon.

Horasio

You can put fruit on it such as cherries, blueberries, or any that you like

or chopped nuts

or cocoa powder or chocolate shavings

or melt some sugar and make those stringy patterns that go brittle when it cools

or squirt some maple or golden syrup over it in a decorative way in the same way as the brittle sugar.

or if it was a Christmas cheesecake, stick a snowman on it


Whatever you decide I bet it tastes scrummy

organic_wanabe

Thanks for the replies so far. Fortunately I can leave the decision until tomorrow morning. Anyway, it seems destined to end up on the floor, I've now managed to take a chunk off the top whilst putting it in the fridge! I wondered about crumbling some Duchy Original lemon biscuits and using them as a topping (as it might cover more than the icing sugar and with my present luck, I'd set in on fire with the blow torch).

Bambam

Defrost some frozen strawberries, place on the top and then drizzle with quick gel.

irocan

Back when I used to bake, I'd take a jar of all-fruit jam, mix it with a couple of tablespoons of water (just enough to loosen it up), then heat on the stove until bubbling - keep stirring it so it doesn't burn on the bottom -only takes a few minutes. then pour it over the cheesecake and let it cool. It adds a nice touch of colour too. If using raspberrry jam, go for seedless or strain the seeds out after heating it.