I'm slightly obsessed with making cheesecakes at the moment. In the last fortnight I've done four: Turkish delight, fresh apricot, avocado - and a frozen berry one. What other ideas do you have for me?
245sam,
Jan 29, 7:44pm
wasala, are you more inclined to baked or unbaked cheesecakes? Try doing a search here on the Recipes MB using cheesecake as the Keyword and Last year as the date posted option. You'll find lots of earlier threads that should keep your interest in cheesecake making busy as.
Hope that helps. :-))
freesia,
Jan 29, 8:09pm
Good heavens! What are you doing with them all?
wasala,
Jan 30, 12:03am
Eating them, they're divine. I'm quite partial to a slice of cheesecake at any time of day - even breakfast sometimes. The family is in heaven, of course. They're dying to know what variety I'll produce next!
sarahb5,
Jan 31, 3:53am
White chocolate and raspberry, chocolate swirl, baileys, creme egg - so many - but New York baked cheesecake is still my favourite,
Mix all the ingredients together, then press it on to the base and sides of an 18cm tin.
Filling: 1 tsp gelatine 2 tsp water 250g cream cheese ⅓ cup sugar 1 tsp vanilla essence 1 cup cream 6 chocolate after dinner mints + 1 tbsp water
Over hot water dissolve the gelatine in the 2 tsp water, then allow it to cool. Beat the cream cheese, sugar and vanilla essence together until smooth. Add the cooled gelatine and beat well. Whip, then fold in the cream. Spoon the mixture into the crumb crust. Over simmering water dissolve the after mints with the 1 tbsp water. Cool at little, then spoon the chocolate mint liquid over the cream cheese mixture and, using a spoon, swirl it lightly into the filling. Refrigerate until set.
Filling: 1 tbsp gelatine 1½ tbsp water ½ cup each of cottage cheese and cream cheese 3 tbsp peppermint flavoured liqueur 1 egg 1/5 cup caster sugar ¼ cup cream 75g dark chocolate
Sprinkle the gelatine over the water and leave it to swell, then heat it over hot water to dissolve the gelatine. Allow the gelatine to cool slightly. Sieve the cottage cheese, then beat in the cream cheese. Gradually add the liqueur and beat the mixture well. Beat the egg yolk and the caster sugar until light and creamy. Add the slightly cooled gelatine, then add this mixture to the cheese mixture. Separately beat the egg white until stiff, and the cream until thick but not stiff. Fold the egg white and the cream into the cheese mixture then turn the mixture into the prepared crumb crust and allow it to set a little before topping it with the melted chocolate. Chill until ready to serve. :-))
wasala,
Feb 1, 5:47pm
Yum! Thanks for those.
I've settled on this one for today as I have rosewater in the fridge:
That sounds delicious - light and flavoursome for the summer
sandra25,
Feb 5, 6:06pm
Julie Le Clerc's Favourite Cakes book has a few really nice cheesecakes in it. I have made this one - Turkish Delight Cheesecake
Base 250g packet wine biscuits 2 tablespoons caster sugar 2 tablespoons dark Valrhona Dutch process cocoa 100g butter, melted
Filling 500g cream cheese, at room temperature 1/2 cup caster sugar juice of 1 lemon 1 teaspoon rose water 1 tablespoon powdered gelatine 1/2 cup boiling water 500mls cream, whipped 2 drops red food colouring 250g rose-flavoured Turkish Delight, roughly chopped
Base Wrap a baking-paper collar inside a 22cm springform cake tin, 5cm higher than the rim, to enclose the filling and give added height to the cheesecake.Crush biscuits in a food processor or with a rolling pin. Combine crushed biscuits with sugar, cocoa and melted butter. Spread this mixture evenly into the base of the prepared tin and press down well.
Filling Place cream cheese, sugar, lemon juice and rose water in a bowl and beat with an electric mixer until smooth. Sprinkle gelatine over measured boiling water in a small bowl or cup. Heat the gelatine in a water bath or microwave for 30-40 seconds to dissolve, then stir evenly into cream cheese mixture. Fold whipped cream into mixture. Remove 1 cup of the mixture to a small bowl, add food colouring and stir to combine. Add the Turkish Delight to remaining mixture and stir to combine. Briefly fold in the pink mixture, just enough to form swirls, then pour over prepared biscuit base. Refrigerate for at least 6 hours, preferably overnight, to set. Decorate with rose buds. Remove from fridge 1 hour before serving to soften. Cut with a sharp knife dipped in very hot water. Serves 12.
sandra25,
Feb 5, 6:06pm
And this one -
Julie Le Clerc's Favourite Cakes Author: Julie Le Clerc Fresh Apricot Cheesecake Free recipe from Julie Le Clerc's Favourite Cakes by Julie Le Clerc, Fresh Apricot Cheesecake, page 106.
This unbaked cheesecake is light and luscious. The tartness of fresh fruit contrasts beautifully with the creamy filling. Other fruits, such as berries, mango or even canned crushed pineapple can be substituted when apricots are not available.
Fresh Apricot Cheesecake, page 106.
Serves 16
250 g digestive biscuits 1/4 cup sugar 1/2 tsp ground cinnamon 100 g butter, melted
Filling 1 cup boiling water 1 x 85-g packet lemon jelly crystals 500 g cream cheese, at room temperature 1/2 cup caster sugar 300 ml cream 600 g (2 1/2 cups) chopped fresh apricots, stones removed
Crush biscuits in a food processor or with a rolling pin on a board. Mix with sugar, cinnamon and butter. Firmly press into the base of a 22-cm spring-form cake tin. Wrap a baking-paper collar around the inside of the tin to enclose the filling, leaving an overhang 5 cm higher than the rim - this will make the cheesecake easier to remove later and also give added height. Measure boiling water into a small bowl. Sprinkle jelly crystals over water and stir until dissolved. Set aside to cool to room temperature. In a bowl, beat cream cheese and sugar until smooth. Beat in the cooled jelly. Chill the mixture for 20 minutes, stirring every now and then. Whip cream to stiff peaks and fold into the mixture. Fold in chopped apricots. Pour filling over prepared base. Refrigerate for at least 6 hours or preferably overnight to set. Serve plain or topped with Grilled Apricots (see page 104).
Using flavoured jelly crystals removes the need to deal with gelatine, as the jelly will set the filling. Change the jelly flavour to suit the fruit being used – for example, use strawberry jelly crystals with red berry fruits.
lhsheps,
Feb 5, 6:08pm
Soooo yummy and very easy to make! ;)
Kahlua and Mars Bar Cheesecake
1 x 250 gram packet plain sweet biscuits 150 grams of butter, melted 3 teaspoons of gelatine 1/4 cup water 375 grams of cream cheese, softened 1 teaspoon of vanilla essence 1/2 cup of caster sugar 1 x 300 ml thickened cream 3 x 60 gram mars bars, chopped 4-5 capfuls of Kahlua Grease a 24 cm springform tin (the deeper the tin the better!) and set aside. Process biscuits until crushed, add butter, process until just combined. Before you press biscuit mixture over the base I like to add 1/2 a cup of chocolate chips to the mix just to give the base a bit of flavour and texture. This is entirely optional! Press the base over the tin evenly, cover and refridgerate for approximately one hour.
Sprinkle gelatine over water in a cup. Stand cup in a pan of simmer water, stir until dissolved. Cool. Beat cream cheese, vanilla essence and sugar in a small bowl with an electric mixer until smooth. Beat cream in a seperate bowl until soft peaks form Stir in gelatine mixture into cheese mixture with Mars Bars, fold in cream and Kahlua. Pour mixture over base in tin, Cover and refridgerate until set.
I made the super easy Nigella nutella cheesecake for a birthday once and it was very well received (it is rich though! )
I also did Gordon Ramsey's mandarin one for another party it was also very nice
(all the recipes are very easily googleable so I haven't typed them out)
wasala,
Feb 6, 10:49pm
Nice to see this old thread revived!
My next cheesecake is going to be an orangeblossom one and the one after that will be lavender.
fey,
Feb 8, 7:26pm
Dark chocolate and peanut butter. Yum!
marcs,
Feb 10, 5:00am
Nice but almost a 1kg of cream cheese. It would make it one expensive cheesecake.
sarahb5,
Feb 10, 1:48pm
Cheesecake is pretty expensive anyway by the time you add it all up but you could probably get away with using a bit less - say 3 x 250g - without making much difference. But this is a big cheesecake that would easily serve 10
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