I had a recipe which was lovely and light.It had cream cheese condensed milk! and definatly whipped cream which made it lovely and fluffy.It didnt have any fruit etc in it was basic but lovely maybe a little lemon juice.Just cant find it could anyone help me out many thanks
bid-warz,
Sep 10, 4:39am
Im watching because I LOVE cheesecake!
angel404,
Sep 10, 4:46am
I make mine with 1 cup of yoghurt (any) whipped with a tin of sweetened condensed milk, can also add lemon juice and its thickened with gelatine.
carlosjackal,
Sep 10, 4:58am
I can post the Masterchef's Lemon Ricotta Cheesecake if you like. I've made it and it is to die for!
245sam,
Sep 10, 5:37am
allurs, the following recipe isn't exactly as the recipe you have enjoyed but maybe it will be a suitable substitute.It's the recipe from my very first attempt - a very successful one! - at making a cheesecake.
HEAVENLY CHEESECAKE - always popular whenever I make it so I hope you will enjoy it too. Crumb Crust: 1 packet plain biscuits, crushed 170g butter, melted
Combine the biscuits and butter, then spread evenly into a 22·5cm (9”) springform tin and up the sides. Chill while preparing the Filling: 1 tbsp gelatine 250g cream cheese ¾ cup sugar 3 eggs ¼ cup each of water, lemon juice and milk pinch salt
Blend the gelatine with the water and lemon juice, then set it aside. Combine the cream cheese, ½ cup sugar, beaten egg yolks, milk and salt. Cook over simmering water for 10 minutes, then blend in the gelatine mixture. Cool the mixture. Beat 3 egg whites, gradually adding the remaining ¼ cup sugar, until soft peaks form. Fold this into cheese mixture and pour the filling carefully into crumb crust. Refrigerate. If desired, pile whipped cream on top and serve as a dessert or as a cake with coffee. This is nicest at least 1 day old, and freezes well too. :-))
allurs,
Sep 10, 2:13pm
thanks all for help going to try them and yes please Carlosjackal that would be great
245sam,
Sep 10, 5:49pm
Here's that recipe for you allurs.If carlosjackal made any alterations to the recipe, maybe she'll add them for you sometime.
"LEMON AND RICOTTA CHEESECAKE WITH FRUIT SALAD Recipe by: George Calombaris
Biscuit base •50g flour •50g almond meal •75g sugar •50g butter, melted •Ricotta Cheesecake Mix •200gcream cheese •160g ricotta, drained through a muslin cloth •100g whole eggs (or 2 eggs) •25g egg yolks •70g caster sugar •90ml pure cream •1 vanilla bean, seeds scraped •Zest of one lemon •Plum sorbet •170g water •170g 170g sugar •450g blood plums, roughly chopped and seeds removed
Fruit salad •Crème fraiche •Berries, raspberries, blueberries, blackberries •Melon balls, honey dew, watermelon and rockmelon •Mango, 1cm diced •White peach, wedges •Dried strawberries •Orange segments •Young coconut flesh, fine dice •Pomegranate seeds •Passionfruit pulp •Candied lemon zest •Fennel fronds •Edible violets •Plum sorbet Add to Shopping List Method For the Biscuit base:
1. Preheat oven to 165°C. Grease and baking paper line the base of a 20cm round spring form cake tin. 2. Combine dry ingredients in a bowl. Add butter and bring together forming a firm crumb. Tip crumbs into prepared tin and smooth over with the back of a spoon to achieve a thin even layer. Bake for 10-15 minutes or until golden brown.
For the Ricotta Cheesecake Mix: 3. Reduce oven to 90°C. Place all ingredients into the bowl of a food processor and process until smooth. Pass though a fine sieve. 4. Pour mix over biscuit base, tap tin firmly on the bench to release air bubbles and bake for 25-30 minutes or until centre reaches 66°C. It will appear still very soft, leave to set in the fridge for 6-8 hours or overnight before serving.
For the Plum sorbet: 5. Place water, sugar and chopped plums into a saucepan over a medium high heat and cook until plums are tender. Allow to cool slightly. Pour into the bowl of a food processor and puree until smooth. 6. Chill over an ice water bath. Pour into a prechilled ice-cream machine and churn according to manufacturers instructions.
For the Fruit salad: 7. To serve, spread a little crème fraiche down the centre of the plate. Place a slice of the cheesecake in the centre and cover the crème fraiche with the fruit salad.":-))
connor2003,
Sep 10, 6:38pm
I came across this cheesecake recently and have tried it, delicious. Cheats Cheesecake 1 jelly (any flavour) 1 small bottle of cream, whipped 1 small yoghurt (flavour to compliment the jelly)
Make a biscuit base as usual. Make the jelly with only 1c boiling water and allow to cool but not set. Whip cream, beat yoghurt into cream, beat cool jelly into cream/yoghurt mix and pile onto biscuit base. Set in fridge and decorate with matching fresh or tinned fruit, cream, white chocolate curls.
cas41,
Sep 10, 9:17pm
I have some lemon yoghurt left over from making a lovely lemon cake( yum)what else I can make using it ! any ideas and recipies would be great, many thanks.
bev00,
Sep 15, 6:53am
Mrs Pattersons Cheesecake I made this for a bar-be-que and everyone that ate this cheesecake raved about it and I think one just about licked the plate lol in the cheesecake is 1 pkt of malt biscuits 5 ounces of butter melted (very old recipe) crush biscuits and mix with melted butter and put into tin 1 pkt of cream cheese 5 ounces of sugar 1/2 tsp vanilla -optional I do not use it 1 large tin of crushed pineapple drain(keep the juice for a topping) 3 tsps gelatine 1/2 cup really hot water Dissolve Gelatine in hot water .Mix cream cheese and sugar until well mixed and then add drained pineapple mix then add vanilla and gelatine /hot water and add to rest of the ingredients and mix then put into tin on the biscuit base. Leave to chill can put this topping on if you want I did Topping optional as well Pineapple juice 1 dessertspoon of cornflour Boil juice and cornflour together mix both together before heating and then boil stirring until syrupy spread onto chilled pineapple base With this cheesecake you can also put into a flatter tin and cut into squares
Caramel and Chocolate Cheesecake : 200g toffee pop biscuits 40gms butter (melted) 250gm pkt cream cheese, softened 1/3 cup caster sugar 1/2 cup sour cream 3 teaspoons gelatine dissolved in 1/4 cup boiling water 3/4 cup thickened cream (whipped) #1 lightly grease the sides and line the base of a 22cm springform pan with baking paper or foil. Place biscuits in a plastic bag and break into pieces with a rolling pin. *biscuits should not be totally crushed*. Reserve 1/4 cup biscuits. Place remaining biscuits into a bowl and add butter Mix and press into base of the prepared pan. Chill. #2 Using electric beaters beat cream cheese and sugar until softened and combined. Add sour cream and beat till smooth. Fold gelatine through whipped cream and then fold through cream cheese mixture. #3 Fold in reserved biscuits. Spread mix over the chilled biscuit base. Cover with plastic wrap and refrigerate for 4 hrs until set, or overnight if possible. Serve with chocolate sauce, cream and chocolate curls. This delicious cheesecake just melts in your mouth. divine.
Quotekinna54 (193 )10:07 pm, Thu 15 Sep #9 Hi there I want thru the same search the other week I come across this one which I tried. My partner loves cheese cakes so i was very shocked when this one come out perfect. Even better than the cheese cake shop he said.
HEAVENLY CHEESECAKE Crumb Crust: 1 packet plain biscuits, crushed (i used Malt) 170g butter, melted Combine the biscuits and butter, then spread evenly into a 22•5cm (9”) springform tin and up the sides. Chill while preparing the Filling: 1 tbsp gelatine 250g cream cheese ¾ cup sugar 3 eggs ¼ cup each of water, lemon juice and milk pinch salt Blend the gelatine with the water and lemon juice, then set it aside. Combine the cream cheese, ½ cup sugar, beaten egg yolks, milk and salt. Cook over simmering water for 10 minutes, then blend in the gelatine mixture. Cool the mixture. Beat 3 egg whites, gradually adding the remaining ¼ cup sugar, until soft peaks form. Fold this into cheese mixture and pour the filling carefully into crumb crust. Refrigerate. (I then used passion fruit syrup)
Quotetarshlove (472 )12:34 pm, Fri 16 Sep #10
bev00,
Nov 20, 3:58am
This recipe was in last weeks Woman's Weekly and l made it up and it is so nice but next time l am going to add some dark choc chips to make it like jaffa ice cream
Orange Cheesecake 85g packet orange jelly ¾ cup boiling water 250g chocolate chip biscuits 125g melted butter 250g traditional cream cheese, at room temperature ½ cup caster sugar 1 teaspoon vanilla extract ¼ cup orange juice Zest of 1 orange 1 cup cream 1 x 216g bag of crunchie bars Optional - handful of dark chocolate chips Make a jelly with the boiling water and cool for 10 minutes while you prepare the base and cream cheese mix Crush the biscuits in a food processor and combine with the melted butter Press the mixture into the bottom and halfway up the sides of a loose based 21cm tin. CHILL Into a large mixing bowl, put room temperature cream cheese, sugar, vanilla, juice and orange zest Mash or using a stick blender, process until smooth Add cooling jelly and some dark chocolate chips if you want Beat cream until light and fluffy and add this to the cream cheese mixture Fold everything together and pour half the mixture onto the crumb base Crumble half the crunchie bars over the cheese cake then pour remaining mixture on top Chill overnight Crumble the rest of the crunchie bars over the top of the cheesecake just before serving This can be stored in the fridge for days, when covered with ling film, and it freezes beautifully If planning this as a dessert for a party, make ahead of time, wrap well again in cling film and freeze Place in fridge the morning of the party to defrost gently If you forget, fear not the cheesecake is quite delicious semi-frozen Variation:- you can make a lemon cheesecake you use round wine biscuits for the base and lemon jelly and fresh lemon instead of orange
Quotegriffo4 (223 )9:29 am, Mon 7
bev00,
Nov 20, 6:15am
cheats cheesecake packet of instant pudding usually butterscotch or choc 500ml cream tub of cream cheese even 2 if you like wine biscuits crushed a whole packet 1/2 lbs butter soften cream cheese in microwave for about 30 secs to a min mix together crushed biscuits with butter push into dish put in fridge to harden mix top ingredients pour into base refridgerate til ready easy peasy
Quotephy39 (91 )10:37 am, Wed 17 Nov #3 Cheesecake
Biscuit base crush 1 pkt plain biscuits. Melt 150g butter and mix into biscuits.
Topping dissolve 1 lemon jelly (or any other flavour you have on hand) in 1 cup boiling water. Set aside to cool. Beat 300g cream cheese , 1/2 cup sugar ( can be left out if you find it to sweet), 300mls cream. Add jelly and beat till thick. pour onto biscuit base and let set in fridge.
Quotettwisty (35 )
bev00,
Nov 20, 6:18am
Baked Cheesecakes are always better! try this one! Base-blend biscuit crumb with just enough butter to make it hold together (about 100g to 1 packet) Cheesecake-500g Cream cheese-softened 4 eggs 125g sugar desired flavouring blend together until smooth, pour over base, bake until set at 150C, cool and serve
Quoteribzuba (135 )11:26 am, Wed 17 Nov #6 pamellie wrote:
Even though this looks complicated it really is very easy. If you don't want to do a berry one you can just chop a packet of your favourite chocolate biscuits into it, tim tams or mint slice is nice.
Filling: ½ cup hot water 1 tbsp gelatine 250g cream cheese ¾ cup sugar 300ml cream (whipped) 425g can boysenberries (drained but keep juice) • Sprinkle gelatine over hot water and dissolve. • Beat cream cheese, sugar until smooth. • Add gelatine to cream cheese mix. • Beat. • Fold in whipped cream. • Fold in boysenberries. • Spread onto base.
Topping: 1 tbsp cornflour ¾ cup boysenberry syrup Few drops vanilla essence • Put cornflour into pot. • Gradually stir in boysenberry syrup until boiling. • Remove from heat, add essence. • Cool slightly spread over cheesecake.
Buy a packet one, put a bit of spice (cinnamon or allspice) in the base. Stir through fruit (drained) after you have done the mixing for the filling, I have used boysenberries-reserve a few & puree them for topping. Xmas mince is delicious as well.
Quotedonna23 (206 )3:18 pm, Wed 17 Nov #9 Maybe a bit late for tonight but perhaps later on, you may wish to try this lovely cheesecake.
Marbled Chocolate Cheesecake
Ingredients; ½ c cocoa powder sifted 900g cream cheese at room temp 1 c castor sugar 4 eggs 1 tsp vanilla essence 75 to 90 grams digestive biscuits crushed
Preheat oven 180c. Line a 20cm x 8cm high cake tin with baking paper and grease. Put cocoa into a bowl, add 75ml hot water and stir until mixed and smooth. Beat cream cheese until smooth in another bowl, then add and beat in the sugar, followed by the eggs – one at a time. Do Not Overmix. Divide the mixture evenly between two bowls. Stir choc mixture into one portion and add the vanilla into the other portion.
Pour a cup of vanilla mixture into the centre of tin, it will spread out into an even layer. Slowly pour a cupful of choc mixture in the centre. Continue to alternate the cake mixtures until all is used. Draw a thin skewer through the mixture for a marbled effect. Set the tin in a roasting dish, pour in hot water to come up about half – way up the sides of cake tin. Bake the cheesecake for about 1 ½ hours or until the top is golden. The cake will rise during baking and sink later. Cool in the tin on a wire rack.
Run a knife around the inside edge of the cake. Invert a very flat plate over the tin and turn out the cake. Sprinkle crushed biscuits evenly over the cheesecake. Gently invert another very flat plate on top of crumbed side and turn both cake and plates over again. Cover and place in refrigerator for at least 3 hours or overnight.
Cheers.
Quotevalentino (525 )4:18 pm, Wed 17 Nov #10 Mrs Pattersons Cheesecake 1 pkt of malt biscuits 5 ounces of butter melted (very old recipe) crush biscuits and mix with melted butter and put into tin 1 pkt of cream cheese 5 ounces of sugar 1/2 tsp vanilla -optional I do not use it 1 large tin of crushed pineapple drain(keep the juice for a topping) 3 tsps gelatine 1/2 cup really hot water Dissolve Gelatine in hot water .Mix cream cheese and sugar until well mixed and then add drained pineapple mix then add vanilla and gelatine /hot water and add to rest of the ingredients and mix then put into tin on the biscuit base. Leave to chill can put this topping on if you want I did Topping optional as well Pineapple juice 1 dessert
bev00,
Nov 20, 6:18am
Baked Cheesecakes are always better! try this one! Base-blend biscuit crumb with just enough butter to make it hold together (about 100g to 1 packet) Cheesecake-500g Cream cheese-softened 4 eggs 125g sugar desired flavouring blend together until smooth, pour over base, bake until set at 150C, cool and serve
Quoteribzuba (135 )11:26 am, Wed 17 Nov #6 pamellie wrote:
Even though this looks complicated it really is very easy. If you don't want to do a berry one you can just chop a packet of your favourite chocolate biscuits into it, tim tams or mint slice is nice.
Filling: ½ cup hot water 1 tbsp gelatine 250g cream cheese ¾ cup sugar 300ml cream (whipped) 425g can boysenberries (drained but keep juice) • Sprinkle gelatine over hot water and dissolve. • Beat cream cheese, sugar until smooth. • Add gelatine to cream cheese mix. • Beat. • Fold in whipped cream. • Fold in boysenberries. • Spread onto base.
Topping: 1 tbsp cornflour ¾ cup boysenberry syrup Few drops vanilla essence • Put cornflour into pot. • Gradually stir in boysenberry syrup until boiling. • Remove from heat, add essence. • Cool slightly spread over cheesecake.
Maybe a bit late for tonight but perhaps later on, you may wish to try this lovely cheesecake.
Marbled Chocolate Cheesecake
Ingredients; ½ c cocoa powder sifted 900g cream cheese at room temp 1 c castor sugar 4 eggs 1 tsp vanilla essence 75 to 90 grams digestive biscuits crushed
Preheat oven 180c. Line a 20cm x 8cm high cake tin with baking paper and grease. Put cocoa into a bowl, add 75ml hot water and stir until mixed and smooth. Beat cream cheese until smooth in another bowl, then add and beat in the sugar, followed by the eggs – one at a time. Do Not Overmix. Divide the mixture evenly between two bowls. Stir choc mixture into one portion and add the vanilla into the other portion.
Pour a cup of vanilla mixture into the centre of tin, it will spread out into an even layer. Slowly pour a cupful of choc mixture in the centre. Continue to alternate the cake mixtures until all is used. Draw a thin skewer through the mixture for a marbled effect. Set the tin in a roasting dish, pour in hot water to come up about half – way up the sides of cake tin. Bake the cheesecake for about 1 ½ hours or until the top is golden. The cake will rise during baking and sink later. Cool in the tin on a wire rack.
Run a knife around the inside edge of the cake. Invert a very flat plate over the tin and turn out the cake. Sprinkle crushed biscuits evenly over the cheesecake. Gently invert another very flat plate on top of crumbed side and turn both cake and plates over again. Cover and place in refrigerator for at least 3 hours or overnight.
Cheers.
Quotevalentino (525 )4:18 pm, Wed 17 Nov #10 Mrs Pattersons Cheesecake 1 pkt of malt biscuits 5 ounces of butter melted (very old recipe) crush biscuits and mix with melted butter and put into tin 1 pkt of cream cheese 5 ounces of sugar 1/2 tsp vanilla -optional I do not use it 1 large tin of crushed pineapple drain(keep the juice for a topping) 3 tsps gelatine 1/2 cup really hot water Dissolve Gelatine in hot water .Mix cream cheese and sugar until well mixed and then add drained pineapple mix then add vanilla and gelatine /hot water and add to rest of the ingredients and mix then put into tin on the biscuit base. Leave to chill can put this topping on if you want I did
p/a juice 1 dessertspoon of cornflour Boil juice and cornflour together mix both together before heating and then boil stirring until syrupy spread onto chilled pineapple base With this cheesecake you can also put into a flatter tin and cut into squares
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