Cheesecake Recipes and questions?

poppy-glos

Either are good. Philli a bit thicker, and cheaper if you buy the value soft cheese ( in same type of pack as philli) rather than the branded. Goo luck. Poppy

krlyr

I use Philedelphia or supermarket brand equivelant. I make baked cheesecakes though so don't know if that helps with the firmness!

[Deleted User]

I too use Philly or the supermarket equivelant and sometimes if I have some I will shove a dollop (techy term ) of cream into the mix as well

marco_79

Thanks folks. I will try Philly or equivalent for the first attempt and see how it goes, lot of experimenting with this new found hobby.

caitybabes

I use basics or value cream cheese (i.e. philly style) - it works for me
Cait

lobbyludd

fate: got two large packets of philli just gone out of date to use up. Can anyone point me to a fool-proof (pref baked) cheesecake recipe?

krlyr

This is the one I usually do (swapped the raspberries for blueberries once for a change and it still worked fine)
http://www.bbcgoodfood.com/recipes/3842/baked-raspberry-cheesecake

pinkypig

Ald* cream cheese really good value and is lovely and creamy. They also do a light version. About 56p I think. It makes lovely cheesecake.

Kevie192

I made my first ever cheesecake this weekend and it was absolutely delicious, even if I do say so myself!

I used a Mary Berry recipe from here. I used sainsburys basics soft cheese at 83p for 300g and basics white chocolate at 30p for 100g.

I topped it with a caramel sauce into which I added a twist of salt to make into salted caramel.

Served with some double cream, it is heaven!

trailingspouse

I would just add that, in my experience (and it probably depends on the specific recipe you use), the full fat soft cheese works better than the low-fat, 'lite' variety.