Cheesecake Recipes and questions?

Rikki

Another idea.

My Mum occassionally used to make jelly with evaporated milk. You could do this and pour it on your base.

A loose bottom tin works best if you have one.

saving-grace

I agree with Rikki you must use condensed milk not evaporated.
I have a similar recipe without the cheese!

Lemon Crunch Flan

Make a biscuit crust then the filling is:
small can condensed milk
1/4 pint double cream
grated rind of one lemon
6 tablespoons lemon juice

The filling will set when refrigerated

This is an old recipe and like yours uses a small can of condensed milk. However I find it impossible to find small cans in the shops now so have to use half a large can - or make 2 flans!

Horasio

I find condensed milk too sweet

I would vary it by addiing lemon curd to cream cheese and whipped cream. Put this mix on the base.

Numptie

Have seen several recipes that use gelatine to set the mixture. Think I will try that first. Thanks for the replies.

oakdale_minx

saving-grace wrote:

I agree with Rikki you must use condensed milk not evaporated.
I have a similar recipe without the cheese!

Lemon Crunch Flan

Make a biscuit crust then the filling is:
small can condensed milk
1/4 pint double cream
grated rind of one lemon
6 tablespoons lemon juice

The filling will set when refrigerated

This is an old recipe and like yours uses a small can of condensed milk. However I find it impossible to find small cans in the shops now so have to use half a large can - or make 2 flans!

I'm going to have a go at making this, although I wondered - if I melt a small amount of chocolate and let it cool a little and then substitute it for the lemon, could I mix it into the filling to make a chocolate cheesecake flan? Or even a marble swirl filling? Would it work?

saving-grace

oakdale_minx wrote:

I'm going to have a go at making this, although I wondered - if I melt a small amount of chocolate and let it cool a little and then substitute it for the lemon, could I mix it into the filling to make a chocolate cheesecake flan? Or even a marble swirl filling? Would it work?

This would be too sweet for my taste, as the lemon counteracts the sweetness of the condensed milk (which is VERY sweet).
Also I've wondered if the lemon juice helps the filling to set as the finished thing is fairly firm (I don't know here, just something I've wondered about)

oakdale_minx

I've bought dark chocolate so I'm hoping it won't be too sweet. I also wondered about the lemon juice, I often see it in cheesecake reciped and wonder if it is for taste or is something to help it set.

janb5

How about this to use up your evaporated milk?

LEMON FLAN

2 oz butter
4 oz digestive biscuits
1 level tbl castor sugar.

Filling

1/4 pt double cream
6 oz evap. milk
2 large lemons

Crush biscuits by placing in poly bag and using rolling pin. Press into shape around a 7" tin. Mix together cream and evaporated milk and finely grated lemon rind. Beat in juice. Add to base. Chill Well.

Enjoy!

soon2bjobless

If you keep the evap milk in the fridge until its really cold - whisk up and add 1 lime jelly made up with only 1/2 pint water - this makes a lovely tangy light cheesecake topping.

Becles

If using condensed milk makes it too sweet, try this:

Crush about 10oz digestive biscuits. Mix in about 3oz melted marg and squash into a flan dish.

Mix together 1kg marscapone cheese, the zest of either 2 lemons or 3 limes, about 3oz icing sugar (can add more or less depending on how sweet you want it!). Put on top of the biscuit base and put back in the fridge to chill.

Decorate with whatever you like! I find the easiest is to tip a tin of blackcurrent pie filling over the top - mmmm!