Your best cheesecake recipe?

JIL

Hi

I can cook/make most things but cheesecake is something I struggle with.

I am just back from holiday and had some lovely cheesecake, so on my return I tried to make this
http://www.simplyrecipes.com/recipes/perfect_cheesecake/

and it sunk in the middle, the bottom was soggy and tasted more like egg custard.

so i tried a no bake one, using the carnation recipe.
https://www.carnation.co.uk/recipes/47/Lemon-Cheesecake
it tasted nice but it just did not set.

I would love a "go to" recipe tried and tested.

I would prefer not to use gelatin and prefer a fruit/vanilla cheesecake to a chocolate recipe.

Can anyone help?

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Griizelda

This is a Gino D'Acampo recipe and is scrummy!

Raspberry ripple cheesecake

120g digestive biscuits
60g ground almonds*
100g butter, melted
300g raspberries, keep 150g to decorate
150g caster sugar
750g cream cheese
2 eggs
Zest of one lemon
2 tbsp lemon juice
Fresh raspberries to decorate
Whipped cream to serve

* I didn't use almonds, just more biscuits. Didn't bother with fresh raspberries to decorate (so 150g was enough) or whipped cream either as it was sooo nice as it was!

1. Preheat oven to 180oC fan.
2. Blitz the biscuits into fine crumbs. Stir together crumbs, almonds and melted butter. Using your fingers, press crumb mixture into a 22cm spring form pan.
3. Place half raspberries in a small saucepan with 2 tablespoons of sugar on medium heat until the colour of the raspberries has mixed with the dissolved sugar. Squash a few raspberries with the back of a spoon to create a sauce.
4. Beat cream cheese and remaining sugar until smooth. Beat in eggs, one at a time, then lemon rind and juice. Pour the cream cheese mixture into prepared biscuit base tin.
5. Dot most of the raspberry mixture into the raw cheesecake (keep a couple of spoons of the sauce to decorate) before Baking for 30 minutes until it is just set in the centre.
6. Remove from oven and leave it cool completely.
7. Decorate the top of the cheesecake with fresh raspberries and serve with whipped cream.

Enjoy!

Drachenfach

This no bake Oreo cheescake is to die for (I make it with whipped cream, not cool whip, because yuck).

The proportions of cream cheese to cream make a cheesecake that just holds its shape, and would work well with other flavours such as chopped ginger or lemon zest and fresh berries.

You can strain the creamcheese through muslin to get rid of excess liquid - the cheaper stuff tends to be a bit wet.

VfM4meplse

JIL wrote: »

so i tried a no bake one, using the carnation recipe.
https://www.carnation.co.uk/recipes/47/Lemon-Cheesecake
it tasted nice but it just did not set.

I like the look of this recipe, lemon is by far my favourite flavour and this looks delish. Perhaps the lemons you used were too big? It only takes a bit of citric to curdle ("watch it thicken!") dairy, most of the lemon flavour is from the zest.

I would suggest you try again with less lemon juice. And then microwave a good dose of lemon curd to get it nice and runny, pour over the top and leave it to set. Scrumptious

Btw I agree about Cool Whip. Synthetic crap, it should be banned.

JIL

VfM4meplse wrote: »

I like the look of this recipe, lemon is by far my favourite flavour and this looks delish. Perhaps the lemons you used were too big? It only takes a bit of citric to curdle ("watch it thicken!") dairy, most of the lemon flavour is from the zest.

I would suggest you try again with less lemon juice. And then microwave a good dose of lemon curd to get it nice and runny, pour over the top and leave it to set. Scrumptious

Btw I agree about Cool Whip. Synthetic crap, it should be banned.

thank you
i think with this recipe, perhaps where i went wrong was using low fat Philadelphia? it did taste nice though.

VfM4meplse

JIL wrote: »

thank you
i think with this recipe, perhaps where i went wrong was using low fat Philadelphia? it did taste nice though.

I am tempted to have a go myself using strained 0% yoghurt (£1/L) and YS extra thick double cream (can usually be found for a princely 35p/150ml )

plus

hex2

With the no bake options I find that low fat ruins it - but cheap full fat own brand is fine. I make a popular no bake lemon one (lemon jelly based) and a white chocolate one, both are in the recipe indexes. Don't over do your runny liquids, and make your whipped cream nice and stiff.

Can't make baked ones though, always end up soggy.

RicardaRacoon

This is my tried and tested Cheesecake with lemon curd

For the base:
200 g digestives or other wholemeal bisquits
125 g butter

For the filling
675 g quark or soft cheese (Phil@delphia for example)
180 g sourcream
150 g sugar
3 eggs
100 g lemon curd or more

Crumble the cookies, melt the butter, mix well and put in a 26cm baking form, press it flat with a wet spoon (prevents it from sticking to te spoon)

Mix quark/cheese, sugar, eggs and cream and add lemon curd to taste. Pour into the baking form.

Bake 45-60 min at 150° in the preheated oven. The cake is ready when there is a 3-4 cm gap between the cake and the form.

Leave to cool and set in the fridge for at least 3 hours.

krlyr

I tend to combine a few recipes and see what happens, so can't just paste the last one I used unfortunately. But it did make some very nice no-bake cheesecakes, I normally bake one but was in a hurry. Only downside is they hadn't really set by the evening, but the leftovers the next day were delicious!

I basically used cream cheese (just supermarket own brand - full fat) with some double cream, no gelatine. The closest recipe is probably this one - which, incidentally, my mum makes all the time and everyone loves it
http://www.bbcgoodfood.com/recipes/11289/white-chocolate-berry-cheesecake

jackomdj

I have only done this once, but it was fantastic, i have it saved to do again when we have visitors due.

http://www.jamieoliver.com/recipes/cheese-recipes/new-york-vanilla-cheesecake-with-blueberries/#WQ8ycR40rDsaDYhf.97

retiredlady

VfM4meplse wrote: »

I am tempted to have a go myself using strained 0% yoghurt (£1/L) and YS extra thick double cream (can usually be found for a princely 35p/150ml )

plus

May I ask where you bought that yogurt? Thanks!