Cheesecake Recipes and questions?

goingsenile

sam.4000 wrote: »

The recipe I use is:
200g digestive biscuits (crushed)
75g butter (melter and mixed in with digestives to make base)

For the topping
250ml double cream (whip till thick)
200g soft cheese
125-150g icing sugar

Mix the soft cheese and icing sugar together and fold the whipped double cream in. {Put on top of biscuit base and smooth out)
Top with fruit or sutable topping

Best cheesecake recipe I have tried.

This is the same recipe I use but with a 150ml tub of youghurt in the filling too- the original recipe was a hazelnut youghut but I use whatever I have or want.
I also sometimes use a vanilla youghurt and then split the mixture and mix in some melted white and dark choc to each half and then marble together .m
Also use toffee youghurt and then crush up some malteasters and mix them through.
The variations are endless with this basis recipe
AJ

goingsenile

Sorry should have said don't use pineapple youghurt- the enzymes in the pineapple cause the cream to seperate(found this out to my cost once!)
AJ

Zziggi

Does anyone have a recipe for cheesecake (not the baked American kind) please?

I have Philadelphia in, digestive biscuits, butter etc. I just can't find a recipe.

Thanks in advance.
Zziggi

pigpen

Use shortbread biscuits instead of digestives they are sooo much nicer..

I have a recipe.. I'll go find it

pigpen

made using a 9" cake tin
Ingredients :-
360g shortbread biscuits (or digestives if you don't want it to taste as scrummylicious)
80g unsalted Butter
1 tin Carnation Caramel (optional)
4x 28g Dime/Daim bar (optional)
600g Philadelphia
100g Icing Sugar
1 Vanilla Pod or 30ml vanilla oil/essence
300ml tub Double Cream
100g Plain Chocolate (optional)

1- Crush the biscuits (I find a food bag and rolling pin works best) and place in mixing bowl, melt the butter and stir in till evenly mixed. Press this mix into your cake tin evenly across the base and a little up the side to leave a hollow you can place caramel in later. Place in fridge for a few hours, I generally leave overnight here.

2- Pour the caramel into the base and smooth over, return to the fridge for a few more hours, I do this in the morning so can finish in the evening.

3- break the Daim bars into small chunks and spread evenly over the caramel in the base. (I leave these out because I hate them)

4- Mix the Philadelphia and the sugar in a bowl. Remove the seeds from the vanilla pod by scraping with the blunt side of a knife and add to the mix. Pour in the cream and mix some more... or tip in the oil/essence

5- Melt the chocolate (metal bowl supported over a pan with water in is my prefered method but presumably others work as well) and whisk the mix until firm while this happens. When chocolate is melted pour in and mix until you get an even colour and texture.

6- Spoon the filling into the base, starting at the edges being careful not to trap any air. Tap the cake tin firmly on the work surface a couple of times to remove any lodged air and smooth over the surface. Place back in fridge overnight.

Get it out of the fridge a little while before you want to serve it as makes it easier to get it out of the cake tin.


For the plain vanilla one vanilla oil is so much nicer than pods.. leave out the chocolate and caramel.

OH has done one with caramel then chopped up chunks of vanilla fudge in the cheesey bit which was divine.. my idea of course



Without chocolate/caramel



With lemon instead

Hardup_Hester

Stir 3 tbsp of nuttella into the philly, spread over biscuit base.

LV_Sue

Even nicer with Baileys and white chocolate added ! :j

-taff

philadelphia and mascarpone together....or phildelphia and ricotta....

Pollybear

I've made this one and it was delicious and easy. I cut down on the amount of biscuits and fat as it made a huge amount!

http://allrecipes.co.uk/recipe/13294/no-bake-lemon-cheesecake.aspx

carlamarie_2

i make a chocolate one with philly and mascapone its beautiful