Any cheesecake recipes?

Question

My daughter needs to make a orange flavoured cheesecake for her homework. Any suggestions for an easy method? Don't say buy one and pass it off as hers.

Answer 1

200g ginger biscuits
50g melted butter
500g mascaponi cheese
75g icing sugar
juice and rind of an orange

crush biscuits
melt butter, combine with biscuits and press mixture into a tin
mix cheese, juice, rind and icing sugar together
place on top of biscuit mix and refrigerate

Answer 2

Hi,

The cheesecake I make is this:-

l pot of extra thick double cream
l philidilpha cream cheese
Juice and zest of l lemon
Fruit pie topping
8 crushed digestive biscuits

Firstly mix some melted butter with the crushed biscuits and put in tin with loose bottom (sandwich cake tin) and put in freezer to set hard.

Secondly, mix the extra thick cream with the cream cheese, and add the juice and lemon zest, mix well together.

Take out the cake tin from the freezer and put in creamy lemon mixture, open fruit pie topping and put on top of cheesecake and put in fridge for about 2-3 hours.

This is a lovely recipe which I picked up on Blue Peter about 15 years ago.

Please give it ago and see how easy it is.

Answer 3

COUNTRY CHEESECAKE

DOUGH:

1 3/4 cups all-purpose flour
1/2 cup confectioners sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
3 egg yolks
3 tablespoons dairy sour cream

FILLING:

4 eggs
1 egg white
3/4 cup sugar
1 1/2 pounds of farmers or ricotta cheese
1/2 cup sour cream
2 tablespoons grated orange or lemon peel
1 teaspoon vanilla extract

To make the dough, combine flour, sugar, baking powder, and salt in a bowl. Using a pastry blender or two knives cut the butter into the flour mixture leaving a coarse and crumbly texture (mixture will contain some lumps).

In a separate bowl, beat egg yolks into the sour cream. Stir the beaten egg yolks into the dough mixture. Knead in the bowl until mixture begins to form a dough and is well mixed. Wrap dough in plastic wrap and refrigerate one to two hours.

Roll dough out on a lightly floured surface to fit a 13 x 9 x 2" pan in approximately I 15 x 11" rectangle.

Line the bottom of the pan with the dough, stretching to fit so that it comes up to about two thirds of the way up the sides of the pan.

For the filling, beat the eggs and egg white at high speed of electric mixer until thick. Add the sugar gradually, continuing to beat at high speed until egg whites are stiff, but not dry, and peaks form.

Press the cheese through a sieve or potato ricer or pulse in food processor. Fold gently into beaten egg white mixture.

Add the remaining ingredients. Mix thoroughly, but gently so as not to deflate the egg whites.

Turn the cheese filling into the dough lined pan.

Bake at 350F for 40 minutes or until set.

Cool and cut into squares.

Answer 4

Try this one...

1 cup finely crushed FAMOUS Chocolate Wafers

1/4 tsp. ground cinnamon

3 Tbsp. butter, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4 cup sugar

1/2 cup Sour Cream

1 tsp. vanilla

4 eggs

4 squares Semi-Sweet Baking Chocolate, melted

1/2 tsp. grated orange peel


PREHEAT oven to 350°F if using silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs, cinnamon and butter; press firmly onto bottom of pan to form crust.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 3 cups of the batter; place in medium bowl. Add melted chocolate; mix well. Pour over crust.

BAKE 30 min. Meanwhile, add peel to remaining batter; mix well. Refrigerate until ready to use. Reduce oven temperature to 325°F (or to 300°F for dark pan). Spoon remaining batter over baked chocolate layer in pan. Bake an additional 30 min. or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Answer 5

Go to Kraft .com they have wonderfull cheesecake recipes. Good Luck .

Answer 6

Title: Orange-Glazed Cheesecake
Yield: 0 Servings

Ingredients

1 1/2 c zwieback crumbs (about 18
-zwieback
2 ts sugar
1/4 ts cinnamon
1/3 c butter; melted
2 (8-oz) pkgs cream cheese at
-room t
1 c sugar
1/4 c unsweetened cocoa powder
Whipped cream if desired
1/4 ts almond extract
2 eggs
1 c dairy sour cream
1/3 c sugar
2 ts cornstarch
3/4 c orange juice
1/4 c orange flavoured liqueur (eg
- Grand
2 oranges, peeled and
-sectioned

Instructions

In a small bowl, combine zwieback crumbs, 2 tbsp. sugar, cinnamon and
melted butter. Press on bottom and 1.5 inches up side of an 8-inch
springform pan; refrigerate. Preheat oven to 350F (175C). In a large mixer
bowl, cream the cheese, 1 cup sugar and cocoa. Add almond extract and eggs,
beating until smooth. Stir in sour cream. Pour into prepared crust. Bake
for 45 to 50min. Cool in pan several hours. In a small saucepan, combine
1/3 cup sugar and cornstarch. Stir in orange juice. Bring to a boil over
medium heat, stirring constantly. Simmer 1 minute longer. Remove glaze from
heat. Add liqueur. Cool to lukewarm. Spoon half of glaze over cooled
cheesecake. Arrange orange sections on top of glaze, and spoon remaining
glaze over orange sections. Chill until firm. Remove side of pan. Garnish
with whipped cream if desired.




Chocolate-Raspberry Truffle Cheesecake

2 1/2 c. chocolate wafer crumbs
1/3 c. butter, melted
1/2 cup sugar
8 oz. pkg. semisweet chocolate squares, cut into 1/2" cubes
1/4 c. hot strong coffee
3 (8 oz) pkg. cream cheese, cut into 1" cubes
8 oz. carton sour cream
1 c. sugar, divided
2 eggs
2 T. whipping cream
1 tsp. vanilla extract
1/4 cup Chambord or other raspberry-flavored liqueur

Garnish:
Whipped cream
Fresh mint sprigs

Raspberry Sauce:
10 oz. pkg. frozen raspberries, thawed
2 tsp. cornstarch

Cheesecake: Combine wafer crumbs, butter, and 1/2 c. sugar; blend well. Press on bottom and 1 1/2" up sides of a 9" springform pan. Set aside.

Position knife blade in food processor bowl; add chocolate cubes, and process until finely ground. With food processor running, pour hot coffee through food chute. Process until chocolate is melted and smooth. Add cream cheese cubes and next 6 ingredients, and process until mixture is smooth, stopping once to scrape down sides of processor bowl. Pour mixture into prepared crust, and bake at 350F for 55 minutes. (Center will still be soft.) Let cheesecake cool to room temperature on a wire rack. Cover and chill at least 8 hours. Carefully remove sides of pan. Place each serving on a pool of Raspberry Sauce. Garnish, if desired, with whipped cream and mint.

Raspberry Sauce: Drain raspberries, reserving juice. Put raspberries through a food mill, and discard seeds. Combine raspberry juice, puree, and cornstarch, stirring until smooth. Cook over medium heat, stirring until smooth and thickened. Let cool. Yield: 3/4 c.

Answer 7

recipezaar.com. has“cheesecakes” 1,743 Recipes to choose from and they have people rate them that actually tried them.

I am sure they might have orange flavored ones.