cheesecake! please can you give me a recipe for a decent cheesecake.?

Question

don't mind what flavour the cheesecake is, though chocolate or mandarin would be nice, but can't find a good recipe anywhere. would really like it to involve a biscuit (digestive)base, and want to do the whole thing myself, maybe a philadelphia cheese based topping would be good? any ideas? thank you!

Answer 1

I've not cooked it myself, but I've had extremely good reviews from those who have. And those who've eaten it.

New York Cheesecake

For the crust:
85g butter, melted, plus extra for tin
10 digestive biscuits (140g), made into fine crumbs
1tbsp sugar, granulated, or golden caster

For the cheescake filling:
(have everything at room temp)
3 x 300g packs full-fat soft cheese (Philadelphia is good)
250g golden caster sugar
3 tbsp plain flour
1.5 tsp vanilla extract
finely grated zest of 1 lemon (2 tsp)
1.5 tsp lemon juice
3 large eggs, plus 1 yolk
284ml carton soured cream

For the soured cream topping:
142ml carton soured cream
1 tbsp golden caster sugar
2 tsp lemon juice


1) Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.

2) For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9. In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.

3) Swap the paddle attachment for the whisk. Continue by adding the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice. Stir the 284ml carton of sourced cream until smooth then measure 200ml/7fl oz (just over 0.75 of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't overbeat. The batter should be smooth, light and somewhat airy.

4) Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to fan 90C/conventional 110C/gas 0.25 and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.

5) Combine the reserced soured cream with the 142ml carton, the sugar and lemon juice for the topping. Spread ove rthe cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.

6) Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

Hints and tips:
To avoid lumps and ensure even mixing without over-beating, it is essential to have the soft cheese at room temperature before starting. Ideally, let it come to room temperature in its pack for 2 hours. If you're short of time, cut the soft cheese into chunks and leave to soften for 1 hour. It also helps to have a tabletop mixer with a powerful motor. But if you don't have one, a hand-held mixer works fine.
Line the tin with parchment paper of the crust may stick - even to a non-stick pan.
The way you blend the ingredients is crucial: under-beating can lead to a lumpy mixture, over-beating can whip in too much air. This can result in uneven cooking, bubbles, and cracking.


Something on the side - caramelised nectarines

140g golden caster sugar
25g cold, unsalted butter, cut in pieces
4 ripe-but-firm nectarines, cut into wedges (no need to peel)
0.5 tsp vanilla extract

In a heavy-based medium frying pan, over medium-high heat, stir together 5 tbsp water and the sugar. Cook until caramelised and golden, about 10-12 minutes, swirling the pan frequently. If the sugar is cooking too quickly, reduce the heat to medium. Stir in the butter, nectarines and vanilla - don't worry if the sugar hardens when the fruit is added, it soon dissolves again. Continue to cook over a medium heat until the fruit is soft, about 10 minutes, depending on the fruit's ripeness. Serve warm or at room temperature.

Answer 2

Delicious Cheesecake recipeA good cheesecake that is diabetic friendly.


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12 Slices 100% would make this recipe again




Ingredients
Crust ingredients 8 ounces Cream cheese
1 1/2 cups Pecans finely chopped 2 cups Cottage cheese
1/4 cup Splenda 1 1/4 cups Splenda
2 tablespoons Butter melted 3 Eggs
1 teaspoon Ground cinnamon 1 cup Sour cream
Filling ingredients 1 tablespoon Vanilla


Instructions
Crust:
Combine ingredients and mix completely. Press crust into the bottom of an 8" or 9" springform pan. Bake at 350 degrees Farenheit for 5 minutes.

Filling:
Beat together in a large mixing bowl cream cheese, cottage cheese and Splenda until creamy and smooth. Add eggs and beat well. Add Sour Cream and mix completely; beat in vanilla. Pour filling over crust in pan and bake at 325 degrees F for 60-70 minutes or until center is slightly shaky. Let cool and chill. May add fresh fruit to garnish.

Answer 3

1

Answer 4

COTTAGE CHEESECAKE RECIPE






INGREDIENTS:


Crust
· 225g tennis biscuits crumbed
· 4 Tbls melted margarine or butter
Filling
· 500g Lancewood Smooth Cottage Cheese
· 1 cup Lancewood Crème Fraîche (soured cream)
· 100g sugar
· 2 eggs, beaten
· 1 tsp vanilla
· 2 Tbls flour
Topping
· 1 cup Lancewood Crème Fraîche (soured cream)
· 2 Tbls sugar
· 1 tsp vanilla
· Cherries or mint leaves

METHOD:

Crust: Mix the biscuit crumbs and margarine together and pat firmly into a spring pan. Place in refrigerator to chill.
Filling: Mix the ingredients and beat well. Carefully pour over the crust and bake in oven at 180°C for 20mins. Remove from oven and turn the heat up to 220° C. Mix the ingredients for the topping and spread carefully over the cheesecake. Return to the hot oven for 5 mins. Remove from the oven and allow to cool (topping sets as it cools). Decorate with strawberry halves and whipped cream use mint leaves around base.

Answer 5

An idea to add to the already excellent material here: if you're going to use digestive biscuits for the base, think about alternatives and / or do something to insulate the base from the top.

Ginger biscuits are a nice alternative, for instance. Particularly with mandarin.

But it's a good idea -- and not mine, but I like it -- to seal the biscuit base with a thin layer of melted white chocolate. That way, the biscuit base doesn't go soggy,

Answer 6

2 boxes (11.1 ounces each) real cheesecake dessert mix, Jell-O No Bake
3/4 cup butter, melted
1/4 cup granulated sugar
2 tablespoons water
2 1/2 cups cold whole milk
1 cup butterscotch caramel sauce, Mrs. Richardson's
1 cup pecans, toasted, chopped
1/2 cup golden brown sugar, packed

Line bottom of 9-inch-diameter springform pan with parchment or wax paper.

Mix 2 packages of crust, melted butter, sugar, and water in large bowl until well blended. Reserve 1 cup of crumb mixture for topping. Press remaining crumb mixture onto bottom of prepared pan (not up sides).

Combine 2 packages of cheesecake filling and cold milk in another large bowl. Beat for 3 minutes, or until smooth and thick. Fold 1/2 cup of caramel sauce into cheesecake mixture. Pour mixture into crust-lined springform pan.

Mix reserved crumb mixture with 1/4 cup of caramel sauce, pecans, and brown sugar. Sprinkle atop cheesecake.

Refrigerate cake at least 5 hours, or until set. Run warm knife around pan sides to loosen cake; remove pan sides. Transfer cake to serving platter and drizzle with remaining 1/4 cup of caramel sauce.
Serve cold.

Answer 7

double cream whipped, folded into equal part mascarapone cheese is nice on a digestive or ginger nut base. Top as you please.

Answer 8

ask peter kay

Answer 9

for all the work to make it,buy fresh at bakery.

Answer 10

CHEESECAKE:
Graham cracker crumbs
1 lb. small curd cream-style cottage cheese
(use as dry a cream-style variety as possible)
2 (8 ounces) packages cream cheese, softened
1 1/2 cups sugar
4 eggs, slightly beaten
1/3 cup Argo cornstarch
2 Tablespoons lemon juice
1/2 cup margarine, melted
1 (16 ounces) pint sour cream
Grease 1 (9-inch) spring form pan; dust with graham cracker crumbs.
Preheat oven to 325 degrees. Sieve cottage cheese into large mixing bowl. Add cream cheese. Beat with high speed of electric mixer until well blended and creamy. Beating at high speed, blend in sugar, then eggs. Reduce speed to low. Add cornstarch, lemon juice and vanilla. Beat until blended. Add melted margarine and sour cream. Blend with low speed. Pour into prepared pan. Bake in 325 degrees (slow) oven about 1 hour and 10 minutes or until firm around edges. Turn off oven. Let cake stand in oven 2 hours. Remove and cool completely on wire rack. Chill. Remove sides of pan.Makes about 12 servings.
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Fabulous Fudge Cheesecake
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=17293
Rich Chocolate Cheesecake
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=17661
Chocolate-Amaretto Cheesecake
Chocolate-Caramel-Pecan Cheesecake
Chocolate Cheesecake I
Chocolate Cheesecake II
Chocolate Cherry Cheesecake
Chocolate Chip Cheesecake
Chocolate Chip Cheesecake Supreme
Chocolate Chip Cookie Dough Cheesecake
Chocolate Espresso Cheesecake with Cranberry Topping
Chocolate Layer Cheesecake
Chocolate Mint Meringue Cheesecake
Chocolate Orange Supreme Cheesecake
Chocolate Raspberry Cheesecake
Chocolate Rice Cheesecake
Chocolate Truffle Cheesecake
Chocolate Turtle Cheesecake I
Chocolate Turtle Cheesecake II
Chocolate Velvet Cheesecake
Orange-Butterscotch Cheesecake
Orange Cheesecake
Orange Upside-Down Cheesecake I
Orange Upside-Down Cheesecake II
Orange Creamsicle Cheesecake
White Chocolate Cheesecake I
White Chocolate Cheesecake II
White Chocolate Macadamia Nut Cheesecake
http://www.cooksrecipes.com/desserts/cheesecake-recipes.html

Citrus Liqueur Cheesecake
1/2 cup butter
2 cups shortbread cookie crumbs
5 (8-ounce) packages cream cheese, softened
1 3/4 cups granulated sugar
3 tablespoons all-purpose flour
1 tablespoon finely grated orange or lemon peel
5 large eggs
2 large egg yolks
1/4 cup whipping cream
1/4 cup orange flavored liqueur, such as Grand Marnier
Preheat oven to 475°F. Butter bottom and sides of a 10-inch springform pan.
Melt butter in a small saucepan. Add cookie crumbs and mix until thoroughly combined. Press mixture onto bottom and 1-inch up sides of prepared pan. Refrigerate until needed.
In a large bowl, combine cream cheese, sugar, flour and orange peel. Beat with an electric mixer on medium speed until smooth. Add eggs and yolks, one at a time, beating well after each addition. Stir in cream and liqueur until well combined.
Pour mixture into crust and bake for 10 minutes. Reduce heat to 200°F and bake 1 1/2 hours or until set. Turn off oven and leave cheesecake in oven with the door ajar, for 30 minutes. Finish cooling cheesecake on a wire rack. Cover and refrigerate until completely chilled (6 to 8 hours).
To serve, run a sharp knife around the edge to loosen. Remove pan and cut into wedges.
Makes 16 servings.
http://www.cooksrecipes.com/dessert/citrus_liqueur_cheesecake_recipe.html

Orange Creamsicle Cheesecake
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon orange extract
2 drops yellow food color
1 drop red food color
1 (9-inch) graham cracker pie crust
Lightly sweetened whipped cream for accompaniment
1 orange, peeled, pith (white) removed and segmented or sliced for garnish (optional)
Preheat the oven to 350*F (175*C).
In a large bowl, using an electric mixer, beat the cream cheese and sugar until light and fluffy. Add the eggs and beat well. Add the sour cream and vanilla and beat well.
Place 1 cup of the creamed mixture in a small bowl and stir in the orange extract and the yellow and red food colors.
Pour the remaining cream cheese mixture into the pie crust. Spoon the orange cream mixture on top by tablespoonfuls, then swirl with a knife to create a marbled effect.
Bake for 30 to 35 minutes, or until firm around the edges. (The center should be slightly .) Allow to cool for 1 hour, then cover and chill for at least 8 hours before serving.
To serve, place a dollop of whipped cream on each slice and garnish with fresh orange.
Makes 6 to 8 servings.
http://www.cooksrecipes.com/dessert/orange-creamsicle-cheesecake-recipe.html