Baked cheese cake recipes anyone?

matt_sam, May 18, 10:46pm
so after watching nz's hottest home baker i would like to try making one. has anyone got a recipe!


rainrain1, May 18, 11:14pm

shellz213, May 18, 11:18pm
http://shop.countdown.co.nz/Shop/Recipe/354!name=classic-baked-cheesecake

You can also do a search on here . there are lots and lots of different recipes already posted.

rainrain1, May 19, 5:08am
somehow a baked cheesecake lets down my tastebuds, so I'm not a fan of them, but in saying that I'm going to try another over Winter just to be a greedy pig.

dian2, May 19, 5:28am
Baked cheesecake is my ultimate dessert yummo!
Look online and choose the richest, cheeziest, eggiest recipe you can find. then again. liter options are worth playing around with to enjoy with less guilt , better health etc :p

dian2, May 19, 5:35am
I like the sound of this. lemon and apricot (yogurt) baked cheesecake
http://shop.countdown.co.nz/Shop/Recipe/170!name=light-lemon-and-apricot-cheese-cake

nadineb, May 20, 4:40am
Baked Cheesecake
Ingredients
1 packet vanilla winesbiscuits
1/3 packet gingernuts
2 Tbl flour
100g butter
4 eggs separated
juice and zest of one lemon
¾ cup sugar
375g cream cheese
2 heaped dessertspoons of sour cream
Method
Use a food processor to break the biscuits into crumbs.
In a bowl add the flour and the melted butter and combine.
Tip this mixture into an 18-20cm springform tin and press with your fingers to form base and sides.
In the food processor place the egg yolks, lemon juice and zest, sugar, cream cheese and the sour cream and blend until smooth.
In a separate bowl beat the egg whites until they form peaks.Fold the egg yolk mixture into the whites and tip into the biscuit crust.
Bake at 160° C for 50 minutes.
Leave to cool will sink a little but tastes better once cooled

nadineb, May 20, 4:43am
I just put up the one I make it always turns out nice

1kaiwaka, May 20, 6:39am
Philly Cream chees has a really nice Baked Date Cheese Cake with a Cameral Sauce.Its made is a loaf tin and rich and delicious.Its on their packet. YUM

bev00, Sep 5, 10:46am
I much prefer a baked cheesecake. This one below is a basic one, quite plain with lemon which is nice.

250g plain sweet biscuits
125g butter, melted
Filling
750g cream cheese, softened
1/2 cup caster sugar
3 eggs
3 teaspoons grated lemon rind
1/4 cup lemon juice

Grease 20cm springform tin. Blend, process or crush biscuits finely; stir in butter. Using a flat-bottomed glass, press crumb mixture evenly over base and side of prepared tin; refrigerate 30 minutes or until firm.
Place springform tin on oven tray, pour filling into tin. Bake in moderately slow oven about 50 minutes, or until firm. Cool in oven with door ajar.
Cover cheesecake; refrigerate several hours or overnight before serving. Serve with fresh fruit, if desired.
Filling: Beat cheese and sugar in medium bowl with electric mixer until smooth. Add eggs one at a time, beating well after additions. Add rind and juice, beat until mixture is creamy.

Quotecookessentials (1202 )4:38 pm

bev00, Sep 12, 9:31am
Classic Baked Cheesecake - Donna Hay
Ingredients
Base
1/3 cup ground almonds (almond meal)
¾ cup plain flour
¼ cup caster sugar
90g chilled butter, chopped

Filling
330g cream cheese, softened
500g fresh ricotta
4 eggs
1 1/3 cups caster sugar
1 tablespoon grated lemon rind
¼ cup lemon juice
½ teaspoon vanilla extract
1½ tablespoons cornflour
1½ tablespoons water

Strawberries and raspberries, to decorate

Method
1. Preheat oven to 150°C.

2. To make the base, place the ground almonds, flour, sugar and butter into a bowl. Rub mixture with your fingertips until it forms coarse crumbs.

3. Line the base of a 20cm spring form tin with non-stick baking paper. Place the base mixture in the tin and press gently with fingers until even and then smooth out with the back of a spoon. Bake for 15 minutes or until light golden, set aside.

4. To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon rind, juice and vanilla in a food processor. Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth.

5. Grease the sides of the cake tin with a little butter and then pour the filling over the base. Tap lightly to remove any air bubbles. Bake for 1 hour. Turn the oven off and stand the cake in the oven for 1 hour, leaving the door closed. Refrigerate until cold and serve with fresh berries.

bev00, Sep 15, 11:46am
This is by far the best cheesecake recipe!
I would never make another recipe, try it!

Cheesecake
This is a great basic cheesecake recipe, the texture is perfect and it works well with any additions. Anyone who tastes it will ask for seconds, it is delicious.
CRUST
 2 cups / 180 g graham cracker crumbs
 113g butter, melted
 2 tablespoons sugar
 1 teaspoons vanilla extract

CHEESECAKE
 680g cream cheese
1 cup sugar
 3 large eggs
 1 cup heavy cream
 1 tablespoons lemon juice
 1 tablespoons vanilla extract (or the innards of a vanilla bean)
 1 tablespoons liqueur, optional, but choose what will work well with your cheesecake
DIRECTIONS:
1. Preheat oven to 180C . Begin to boil a large pot of water for the water bath.
2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.
3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.
4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Use any biscuits you like for the base, just pick what works with your cheesecake.

Any other combinations you can think of are great too, this is a great recipe to be creative with

Quotecheese-mike (273 )2:52 pm, Tue 14 Sep

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