Cheesecake Recipes and questions?

Rikki

I make a lemon non-bake cheese cake and I decorate it with frosted grapes.

I use the egg whites left over from the cheese cake to coat the grapes and dip them in sugar. It just adds a nice touch.

Sorry I know it doesn't help with your immediate dilemma, but an idea for the future.

Emmzi

I'd be inclined to keep it simple and serve it plated..then you can pick the 'best' slices to put out.. and put aerosol cream over the dodgy bits!

Sarahsaver

SMother it in lemon curd.

Horasio

What did you end up doing with it?

TheFlyingGerbil

Does anyone know how to stop a baked cheesecake from cracking? I have made a dark and white marble cheesecake twice and it has cracked both times.

Joe

Sarahsaver

That is what they do AFAIK, try reducing the cooking time a bit.

organic_wanabe

All these suggestions were great, so thanks very much. I ended up mixing mascarpone and single cream and, using a knife, covered the cheesecake with it. I then decorated it with a few lemon slices (how do you do twists of lemon?) and a tiny bit of grated chocolate. I loved the idea of fruit topping, but wasn't sure what other flavours go with lemon. Wish I had thought of the lemon curd (only just read that suggestions) as I have a jar sitting in the cupboard. It tasted gorgeous (such a shame its so calorific!, but who cares). Now that I've made one again - after years of abstaining -I'll certainly make more of them so I'll bear all of the above suggestions in mind. By the way, does anyone know if you can freeze cheesecake?

Numptie

I found this easy refrigerator cheesecake recipe but bought evaporated milk rather than condensed milk. Checked out the difference and it seems that condensed is just sweetened evaporated milk. Anyone know if the recipe below will work with the evaporated milk?

Easy Refrigerator Cheesecake (Lemon Philly Pie)
Quick, easy and delicious cheesecake!
Get 10 digestive biscuits and crush them to a powder (place them in a bag or cloth and hit repeatedly with a rolling pin. Add 1 oz of butter and press it together with the crumbs to make a dough for the cheesecake base. Press the dough into the bottom of a greased 9 inch Pie Dish.
Mix together a small tin of condensed milk with a small (125g) packet of cream cheese (e.g. Philadelphia). whisk for one minute and Squeeze in the juice of one lemon whisk for another 20 seconds and then pour in to the pie dish. Now just leave it in the refrigerator to set.


Cheers:beer:

Rikki

Condensed milk has a thick consistency. I think you may have a problem because evaporated milk is runny.

The taste is different condensed milk is very sweet.

Rikki

Had a thought.

If you whisk the evaporated milk so it thickens up and add sugar. Then use gelatine to set the mixture.