Cheesecake Recipes and questions?

loopyloulou_3

i know, i'll make one of each and post you all a slice, then we can vote for the best!

sorry to torment you rchddap1!

Rikki

rchddap1 wrote:

And I'm dreaming of cheesecakes. Can't have any cos of my bun in the oven. Must save up these ideas for when I am allowed to have them again.

Have you tried making one without the egg yolk?

nickyc_2

just to add another one, to confuse you more..

If you have time you're meant to poach 2 pears in vanilla syrup,however a can of pear quarters in juice works as well if not better (have tried both ways & won't be poaching again)

can of pears
250g digestive biscuits
125g butter
300g cream cheese
150g caster sugar
150g creme fraiche
1x 287ml double cream
75g amaretti biscuits

Make cheesecake base - Crush the biscuits, melt the butter and mix well. Press down well into base of 23-24cm spring form cake tin, making sure crumbs are compacted. Chill to set.

Whiz the cream cheese in a mixer with the sugar. Whip the creme fraiche and cream until forming soft peaks, and fold into the cream cheese mix. Dice the pears, crush the amaretti biscuits and fold both into the mixture.

Spoon mixture onto biscuit base and chill until firm (give is a couple of hours). To serve - run a hot knife round the edge and press out of the tin.

Serve left over amaretti biscuits with coffee if you haven't eaten them all as you go along. (Well I don't drink coffee)

hex2

Easy lemon and lime (I am a very lazy cook!)

Base, as above - or try ginger nuts for variety with some grated dark chocolate in

2 packs full fat philadelphia
1 packet lemon jelly dissolved in 150ml boiling water, cooled a little but not set
150g caster sugar
142ml lightly whipped cream
Juice and zest of one lemon and one lime made up to 100ml with milk if needed.

beat philly until smooth, add sugar, jelly mix and milk mix. Blend well. Fold in lightly whipped cream. Pour onto base and chill overnight. Before serving decorate with grated dark chocolate.

Ring guests, tell them you are too ill to cook and eat it all yourself.

rchddap1

Rikki wrote:

Have you tried making one without the egg yolk?

Its the soft cheese as well you see. To make things simpler I've just avoided cheesecakes completely (trouble is I love 'em)

Little_miss_neat

This is my fave cheesecake recipe - v easy and absoultely delicious. It is a baked one, ie US style. The house smells lovely all day, too.


1 prepared digestive biscuit crust ( I use about half a packet with about 50g butter)

16 ounces cream cheese (Philadelphia type)(take this out fridge for a while first to soften up)

2 eggs

3/4 cup white sugar

2 teaspoons vanilla extract

1/2 teaspoon grated lemon zest (or lime_ I normally use lime)

Preheat oven to 350 degrees F (175 degrees C).
Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy. Pour mixture onto crust.
Bake until firm, about 25 minutes.
Let cheesecake cool. Refrigerate for at least 8 hours before serving.

lynzpower

camn i just add, dont forget to use shops own philli version, as its consistently cheaper :money:

Fay

I made this one the other week http://www.deliaonline.com/recipes/chocolate-mascarpone-cheesecake-with-fruit-and-nuts-served-with-creme-fraiche,1190,RC.html and it was lovely, very rich and filling and didn't taste like a 'normal' cheesecake but it was very nice.

Rachie_B

rchddap1 wrote:

Its the soft cheese as well you see. To make things simpler I've just avoided cheesecakes completely (trouble is I love 'em)

AFAIK cream cheese ie philly is fine in pregnancy !

thriftlady_2

Well I ate cream cheese all through my pregnancies, I think it's Brie type cheeses that you must avoid and unpastuerised cheese. But you must avoid uncooked egg so some recipes might not be suitable