what biscuits do you all recommend for cheesecake base.?

Question

i am tryin to make a blueberry cheesecake for my friend birthday. so just wondering what biscuits will be good for the base. i always use the mcvitie disgestive biscuit. and where can i get blueberry fruits in singapore?

Answer 1

Don't use biscuits, use nilla wafers or graham cracker. They can blueberries and they come in their own juice which makes it easy to marble a cheesecake. I wouldn't add too many blueberries, if any, they might pop. If you really want to make it rich and creamy get a 12oz package of white chocolate chips and about 1/3rd cup of half and half. Use 2 pots as a double boiler and melt the chips in the half and half. Add this last to your cheesecake batter. Good luck

Answer 2

While Graham Cracker crust is good....I like to use "Nilla Wafers in place of. OOH it is 10X's better. Not sure about the biscuit base try the wafers.....you'll be glad you did. Enjoy & good luck

INGREDIENTS

1-1/2 cups Nilla Wafer crumbs
2 tablespoons granulated sugar
6 tablespoons butter, melted (I always use unsalted)

Preheat oven to 350° F. Combine all of the ingredients in a medium bowl. Press into the bottom and sides of a 9-inch pie plate. Bake until set and golden, about 8 minutes. Cool completely on a wire rack.

Notes: Baking and cooling the crust is necessary for recipes that suggest using a store-bought crust. If those steps are not required, it should be clearly indicated in the directions.

Answer 3

Vanilla wafers are very nice for the base. Perhaps you can get blueberries in the frozen food section (get the type that do not have sugar added, without syrup).

The last time I made a blueberry cheesecake, I put the berries on top of the crust, and then the cream cheese mixture over that. So, instead of berries on top, they were at the bottom and people really liked it.

Have fun making your cake!

Answer 4

Strawberry Cheesecake


Author/Submitted by:
Servings: 12
Categories: Cheesecakes / Desserts / Strawberry


Ingredients:

-----CRUST-----
1 1/2 cups Graham cracker crumbs
3 tablespoons Butter or margarine, melted
2 tablespoons Sugar

-----FILLING-----
19 ounces Cream cheese, softened
2 teaspoons Lemon peel, grated
3 each Eggs
1 cup Sugar
1/4 teaspoon Vanilla

-----GLAZE-----
1 cup Strawberries, mashed
3 tablespoons Cornstarch
1 cup Sugar
1/3 cup Water

Directions:
1. Pre-heat oven to 350f.


2. CRUST: Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9" springform pan. Bake 10 minutes. Cool. Reduce oven temperature to 300f.

3. FILLING: Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a time. Pour into shell. Bake 1 hour or until center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours.

4. GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.

Answer 5

Not sure if you will be able to get blueberry fruits in singapore but try this base.......crushed gingernut biscuits....either on their own or mixed with crushed digestives,,,,,,then again try porridge flakes mixed with either of the above biscuits...might sound awful but it's really very good!
If you can buy condensed sweetend milk....boil it for 3 hours and when cooled open and add to cheesecake mix and also add a few chopped pecan nuts......the result will be a delicious toffee pecan cheesecake!

Answer 6

I have never used the biscuit/cookie you are referring to for cheesecake baking. If you can get them were you are...try grahm crackers mashed up or ghram cracker crumbs. Actually...you could probably use ANY cookie under the Singaporean sun to make the base. As far as blueberries go, I don't live in Singapore so I have no idea. Sorry. :(

Answer 7

LOW CALORIE CHEESECAKE TO LIVE FOR CRUST 1 1/2 cups of finely crushed lowfat vanilla wafer crumbs 1/4 cup of no-calorie refrigerated butter spray (you may add a bit more or less to get a workable crust as temperature, humidity & altitude affect differently) You can also opt to use a ready-made crust of your choice but be sure and count this calorie content as part of your recipe. If you use a ready-made crust, subtract 65 calories to delete the given crust, then add the calories of your ready-made crust and divide by 8 (8 servings). FILLING 2(8 oz) packages of fat-free cream cheese, softened Nutrasweet (add as much or as little as you like - you control the sweetness) 1 teaspoon of vanilla 1/2 carton of Egg-Beaters (or 2 eggs) Optional - you can experiment with additional lemon & lemon peel, strawberries, extracts such as almond, rum, brandy, mint. The possibilities are endless. DIRECTIONS - Mix crust ingredients and press into springform pan OR just use an ovenproof deep-dish pie plate. Next, mix filling, adding the eggs last until blended. Pour in your crust & bake for about 40 minutes (until the center is almost set). Refrigerate at least 3 hours before eating. Top with fruit, fat-free topping, drizzled jelly or a bit of toasted coconut. Serves 8. CALORIES = about 125 per slice.

Answer 8

Graham crackers are the best, but try short bread once and see what you think. It should be crumbled into small chunks and cooked off for a few minutes and allowed to cool before adding the cheesecake base. Good luck!

Answer 9

I recently made a cheesecake using ginger snaps. What a delightful change. Not sure where you can get blueberries in Singapore.

Answer 10

digestive biscuits are the best for cheesecakes. but when you crumble it make sure to mix it with a little butter