Cheesecake Recipes and questions?

amanda40

shegha wrote: »

i have a marshmallow and white chocolate one which is yummy if anyone is intrested?

would love that recipe please.

:j

amanda40

Thanks for all your replies - can't make up mid whether to make this or Key Lime Pie for Sunday dinner......

kaydn

I would like to make a cheesecake to take to mil xmas night for family tea but would like to make a couple of weeks in advance does anyone have a recipie for a cheesecake that can be frozen thanks in anticipation kathy

rev229

I have the in-laws coming to me for lunch in a couple of weeks, although I always do the main course from scratch I usually have a shop bought dessert. However I would like to make a lemon cheesecake. Has anyone got a good foolproof receipe. Thanks

angie_loves_veg

In my experience, all cheesecakes freeze fantastically - any concern would be with the topping, so I would perhaps suggest you make the cheesecake plain - and then freeze, making any topping freshly, or at least freezing it separately and adding once defrosted on xmas eve..

kazmeister

I've got one somewhere, I'll find it and post asap. It was from Easycook magazine so speaks for itself

FOUND IT

Chilled Lemon Cheesecake

85g Digestive biscuits
40g Butter
200g pack Philadelphia
400g can Condensed Milk
Finely grated rind and juice of 2 Lemons
140ml tub Double Cream

Base

• Put biscuits in a plastic bag and crush with rolling pin.
• Melt butter in pan add crumbs and mix well
• Tip into 20cm deep loose-bottomed cake tin and press down firmly and evenly.
• Chill while making filling

Filling

• Beat cheese and condensed milk until smooth with an electric whisk then add lemon rind and juice
• When mixed beat in the cream.
• Pour over the biscuit base, smooth top and chill overnight or at least 5 hours to set

To serve

• Loosen edge of cheesecake with a knife, press up the base and lift onto a serving plate
• Decorate with lemon slices and dust with icing sugar

champys

it is also delicious to eat the cheesecake still partly frozen - just thawed out enough to easily cut it with a knife. tastes just like a classy french 'parfait' ice cream. i always freeze half of my cheesecake to serve like that. (nice with some red berry sauce on top!)

stikiuk

Hi Guys,

Did any one manage to get the recipe for her cheesecake tonight, i missed it and my daughter has asked me to make it :rolleyes:

Thanks in advance x

rev229

If its the cherry cheesecake her it is
125g digestives
75g soft butter
300g cream cheese (bogof tescos)
60g icing sugar
1/2 teaspoon lemon juice
1 teaspoon vanilla extract
250ml double cream
1 jar black cherry fruit spread
put biscuts in food processor until crumbs add butter put into tin mix cheese icing sugar vanilla and lemon juice in bowl lightly whip cream fold into mixture
spoon onto base and into fridge for 3 hours put fruit spread on top to serve
this is from her book hope that is ok don't want to get in trouble from moderators

witchypoo

Thanks for typing that up!
I just wanted to add that she said to whip the cream into soft peaks - it looked quite thick but not stiff. Looked delish even if she did use jam!