how do you make a cheese cake top and bottom?

Answer 1

with digestive biscuits

Answer 2

Lime Cheesecake


Preparation time: 1 – 1¼ hours.
Biscuit Base Ingredients
10 digestive biscuits
1oz light brown sugar
1oz butter or margarine

Topping Ingredients
1 small tub Philadelphia cream cheese (full fat) (I think it a 250g tub)
½ tin condensed milk
3 limes
1 small carton double cream (5 fl oz)
Grated chocolate

Instructions (Base)
Lightly butter an 8 inch cake tin. If it has a removable base then this is better as it is a lot easier to remove the cheesecake once it has set.

Chop the biscuits in a blender until all of the large lumps have disappeared. If you don’t have a blender, put the biscuits in a bag and crush them with a rolling pin.

Melt the butter in a pan and add the sugar. When the sugar crystals have dissolved into the butter, add the biscuit crumbs and mix thoroughly until all of the crumbs are coated evenly. If the mixture looks a little dry, melt a little more butter and add it until all the crumbs are coated. Be careful not to add too much butter otherwise the base will be very solid when set.

Add the biscuit mixture to the cake tin, spread evenly and then press into the tin with the back of a spoon. Place in the fridge for 30-45 minutes until cool.

Instructions (Topping)
In a large mixing bowl, add the cream, Philadelphia and the ½ tin of condensed milk. Mix using a whisk. An electric whisk makes this a very easy task.

Add the zest and juice of all three limes and whisk again until all the ingredients are thoroughly mixed. The acidity in the limes will curdle the cream making the entire mixture go thick.

Spoon the mixture over the biscuit base and place the cheesecake back in the fridge for 30 minutes.

Before serving grate some chocolate over the top.

Variations
Other variations on include using lemons instead of limes in which case 2 should do or using chocolate digestives or ginger snaps for the base.

It is possible to use single cream and low fat Philadelphia (why you’d want to I don’t know!) however the topping tends not to set as well.

Answer 3

A chance to share the great recipe I have!!

You ready..... ?

Soft cheese - 1 tub
Double cream - As much as you like
Vanilla essence - Just a drop
Orange juice - Just a little drop
Sugar - To match your sweet tooth. Bung as much in as you want.
Digestive biscuits - Plain or with chocolate
The rind of the orange
Butter - Plenty

Obliterate the bisuits into dust, and pur into a mixing bowl which already contains a significant amount of melted butter, and the orange rind. The butter is there to bind the biscuit together. When ready put into your cheesecake dish, and push down to make the base. This will then sit in the fridge so you can have a firm base.

For the top, cream together the cheese with the sugar. Beat till all is mixed in.

Next whisk the cream until stiff, and fold in the cheese mixture. Add the vanilla essence and the orange juice to suit your tastes.

Place the topping on the base and put back into the fridge.

When you're ready, grate a little chocolate just to decorate before serving.

This is an excellent recipe. It's quick. It tastes better than lovely.
Just make sure the cream has been whipped enough.

Enjoy

Answer 4

Blueberry
Yield: 1 - 9 inch cake
INGREDIENTS
1 cup digestive biscuits crumbled
2 tablespoons white sugar
1/4 cup melted butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
3/4 cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 eggs
2 cups frozen blueberries, dry pack
1/3 cup blueberry jelly
DIRECTIONS
Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

Answer 5

Cheesecake! crush a packet of digestive biscuits and mix them with melted butter until they are sticky enough to bind together. press this into a cake tin (preferably one with a moving bottom). To make the filling beat 500g philly cheese with a cup of icing sugar. Mix in a tub of double cream (200ml ish) take a packet of lemon jelly and add just enough water to dissolve the jelly crystals or tablet. Let it cool then stir it through the rest of the mix (you can leave it looking marbled if you don't stir it completely) Pour this over the biscuit base and chill for a couple of hours. you can make up another packet of jelly and pour it over the top of the cake when it's cool.(it looks a little childish but tastes fantastic!) Or you can decorate it with your favourite fruit.

Answer 6

CHOCOLATE CHEESECAKE

CRUST:

1 cup chocolate wafer cookies, crushed
2 tablespoons sugar
1/4 cup butter, melted

CHEESECAKE:

24 ounces cream cheese, softened
3/4 cup sugar
1 cup semisweet chocolate chips, melted
1/2 teaspoon vanilla
1/2 teaspoon almond extract
3 eggs

Combine cookie crumbs, sugar, and butter; press onto bottom of 9-inch springform pan. Bake at 350 F. for 10 minutes.
Combine cream cheese, sugar, vanilla extract, and almond extract, mixing at medium speed on electric mixer until well blended. Add eggs one at a time, mixing well after each addition. Blend chocolate into batter.

Spoon into crust and bake at 450 F. for 10 minutes. Reduce oven temperature to 250 F. Continue baking for 30 to 40 minutes. Loosen cake from rim of pan. Chill.

Serving Size: 12

Answer 7

get some phillidalphea cheese (sorry cant spell very well)... get about 10 digestive buiscuits put them in a bad bash the bag so its intirely crumbs and bits then but the crumbs at the bottom of the dish you want to keep it in then mix the philidealphea cheese with something like bits of stawberry flavouring or something you have to wip the cheese dont just leave it, then get a topping such as chocolate or the most popuar strawberrys and maybe some other fruit,Its all about experimenting..then pu the finished cheesecake in the fridge untill it hardenes you need to keep it in the frideg about 3 hours
and then your done

woopie you have yourself a cheesecake yay!!

Answer 8

You just go to Asda and buy their Extra Special New York Cheese Cake - its the best I have tasted ever

Answer 9

what the heck are digestive biscuits?? i always use a graham cracker crust. Just mix crushed grahams w/ butter (depending on size of pan) and form to bottom of pan. Add in your cheesecake mixture. I usually top mine w/ canned cherries but u can use any fruit pie filling or ?? depends on your tastebuds.

Answer 10

Hi MrsKris,

The following website has three alternatives for cheesecakes and also has visual instructional guides from professional chefs. A very informative website! Good luck and hope you enjoy the cheesecake!

Answer 11

buy a box with it all in then you only have to add milk to the topping and melted butter to the base lazy but so much easier.