Professional Documents
Culture Documents
Cheesecake
Cheesecake
Sublime Cheesecakes......................................1
Baking Cheesecake..........................................2
Cutting Cheesecake.........................................3
Making Cheesecake Filling.............................4
Cherry Cheesecake..........................................6
Toasted Almond Cheesecake...........................6
Lemon Cheesecake-low fat.............................6
Sugar-Free Cheesecake....................................7
Mini Cheesecakes............................................7
Marbled Cheesecake Squares..........................7
Easy Sour Cream Cheesecake.........................8
Peach Cheesecake............................................8
OREO Cheesecake.......................................8
Cookies 'N Cream Cheesecake........................8
Chocolate Cheesecake.....................................9
Cheese Cake....................................................9
Cheese Cake without Crust..............................9
Cheeze Cake..................................................10
Boston Cream Cheesecake............................10
Yellow Cake...................................................10
Toblerone Cheesecake...................................11
Pumpkin Marble Cheesecake........................11
Baked Cheesecake (I)....................................11
Baked Cheesecake (2)....................................11
Pumpkin Cheesecake.....................................12
Mango Yoghurt Cheesecake..........................12
Chilled Strawberry Cheesecake.....................13
Chilled Oreo Cheesecake...............................13
No Crust Cheesecake.....................................14
Basic Low Carb Cheesecake.........................14
Basic Cheesecake..........................................14
Cheesecake....................................................15
No Crust Chocolate Marble Cheesecake.......15
Cheesecake....................................................15
Chantal's New York Cheesecake...................16
Creamy Cheesecake.......................................16
Irish Cream Chocolate Cheesecake...............16
Sublime Cheesecakes
Cheesecake is a dessert that can be dressed up or down in a multitude of ways. Recipes range in
complexity from the simplest three-ingredient filling poured into a store-bought graham cracker crust,
to the most painstaking triple-layer chocolate-amaretto-espresso cheesecake with homemade fudge
brownie crust. But no matter how you dress it, cheesecake is one of the most luxurious desserts
around, and is well worth a word or two of advice.
Baking Cheesecake
Cheesecakes tend to get overcooked. A cheesecake is done when the center is still wobbly. It looks
undercooked at this stage but it isn't. At this time simply leave the door of the oven closed, turn off the
heat and let the cheesecake cool for at least one hour. This helps prevent the cheesecake from
sinking in the center. After chilling the once wobbly center should firm up just fine and without the
unattractive cracks that overcooking causes.
Putting the cheese in cheesecake
There is one ingredient that all cheesecakes have: cream cheese. As obvious as this may be, the way
you treat the cream cheese has a serious impact on your final product. When buying cream cheese
for your cheesecake, make sure you buy the kind in a solid block, not the whipped cream cheese that
comes in a tub. Whipped cream cheese has already had a great deal of air whipped into it, and will
not give your cheesecake the texture you are looking for. It is also imperative that your cream cheese
1
CHEESECAKES
be at room temperature before you begin mixing it. Cold cream cheese is sure to result in lumpy
cheesecake. Using cold cream cheese will also lead to overbeating, since you will have to whip it for a
long, long time to make it smooth, and in the process, you will whip too much air into the cream
cheese. Also, unless the recipe instructions specifically note otherwise, you should beat the cream
cheese by itself until it's smooth and light before you add any of the other ingredients.
It's all about the texture
Eating cheesecake is a very sensual experience; texture is everything. Some recipes contain a small
amount of starch, such as flour or cornstarch. These recipes will result in a cheesecake whose texture
is slightly more firm and cakelike. These flour-containing cheesecakes can be baked directly on the
oven rack at moderate temperatures. Cheesecake recipes that do not contain flour are intended to be
delightfully smooth and silky. To achieve the proper texture, these cheesecakes must be baked in a
water bath at a lower temperature.
I have to give my cheesecake a bath?
Cheesecake can be a delicate thing; you want to bake it slowly and evenly without browning the top.
The most effective way to do this is to bake it in a water bath. This means that your cheesecake pan
is surrounded by water as it bakes, receiving the more gentle, even heat of the water rather than the
direct and uneven heat of the oven coils. To make a water bath, you set the cheesecake pan inside a
roasting pan on the oven rack, then pour boiling water into the roasting pan until the water is at least
halfway up the sides of the cheesecake pan (but NOT spilling over the top!).
Water bath pointers:
You should use a roasting pan that allows at least 2 inches of space between the edge of the
cheesecake pan and the edge of the roasting pan. For example, if your cheesecake pan is 9
inches in diameter, use a roasting pan that's at least 13 inches across.
Place a heavy dishtowel in the bottom of the roasting pan before you set the cheesecake in it.
This will protect the bottom of the cheesecake from receiving any direct heat from the oven
coils.
Finally, be sure you fill the bath with water that is already boiling (heat a pot-full on the
stovetop). If you don't start with boiling water, it will take a very long time for the water to get
hot in the oven, and will throw off your baking time.
Spring ahead
Most cheesecake recipes will call for a springform pan. A springform is a round, straight-sided pan
with a removable bottom. You detach the sides from the base by pulling a lever on the side of the pan.
Before you pour the filling into your springform pan, check to be absolutely sure that the base is
attached tightly and evenly to the sides; we don't want you to experience the heartbreak of opening
the oven to see your cheesecake oozing out the bottom of its pan. If you're baking your cheesecake
in a water bath, you should also take the precaution of tightly wrapping the bottom and sides of the
springform pan with aluminum foil, to be absolutely sure that water will not leak in through the bottom
of the pan.
Is it done yet?
Overbaking a cheesecake is one of the deadly sins of the kitchen. But it's also one of the most difficult
things to gauge correctly. Cheesecake is very coy and deceptive; when it's done, it never LOOKS
done. A properly cooked cheesecake will still have a wobbly 2 or 3 inch circle in the center. Removing
the cheesecake at this point, then chilling it overnight, will help you achieve the perfect silky texture
you're looking for. For this reason, it's essential to bake your cheesecake at least one day before you
plan to serve it. When a cheesecake forms cracks in the top of it's because the cheesecake has been
overbaked. However, once you remove the cheesecake from the oven, you can still try to thwart
cracking by running a thin knife blade carefully around the inside rim of the pan to loosen the cake
from the sides of the pan. To keep the sides of your cheesecake intact, you should do this one more
time before you un-clamp the springform pan, too.
Sweet Success
After you've completely cooled it in the refrigerator, you're ready to serve your masterpiece! To keep
2
CHEESECAKES
the sides of the cheesecake intact, you'll need to gently run a paring knife between the side of the
cake and the pan, being careful not to cut into the cake. Unlatch the clasp and remove the sides of
the pan. Then run a knife between the pan and the bottom of the cake, once more being careful not to
cut into the cake. If you want to transfer your cheesecake to a serving dish, slide the knife straight in
and lift the cake up about two inches. Quickly slide your hand under the cake with your fingers
spread, and transfer it to your dish. This trick can occasionally end in disaster, so you may prefer to
serve your cake on the pan bottom instead. Even if you leave your creamy creation on the pan, you
can still place it on a beautiful plate or platter, and, if you like, dress it up with a few sprigs of mint and
perhaps some fresh berries or chocolate curls. Now your cheesecake looks as good as it tastes;
serve it with pride.
Are you ready? It's time to put your newly acquired cheesecake expertise to the test!
Baking Cheesecake
The way a cheesecake is baked is the key to its perfection. The traditional method, passed down from
our ancestral chefs in Italy and France, is to bake cheesecakes in a water bath. This method bakes
the cake very gently so that it does not darken, curdle or crack. It does take a long time to do this, and
for best results, the cheesecake should be refrigerated overnight before removing it from the pan and
serving.
For professional looking cheesecakes, a springform pan is the best choice for baking because you will
be able to remove the cheesecake from the pan easily without flipping it over. If a springform pan is
not available, a pie pan, glass casserole dish, muffin tins, or any cake pan will work fine. When using
a pan other than a springform, be aware that the cheesecake must be served out of the pan it was
baked in, rather than neatly displayed on a serving plate. Preheat your oven to the temperature
recommended by the cheesecake recipe you are following.
1 To prevent water from seeping into the false-bottom of the springform pan, wrap
aluminum foil completely around the bottom and halfway up the sides of the pan.
Place the cheesecake into a jellyroll pan (or any baking pan with sides at least 1
inch tall) and place the pans into the oven. Fill the outer pan with water once the
pans are in the oven. Now the cheesecake is in its bath. Cheesecakes usually
bake for about 1 1/2 hours, making it sometimes necessary to refill the bath after
the first hour.
2 Because cheesecake is very soft it can be difficult to judge when it is done
cooking. One way to check for doneness is to take the cake's internal temperature
with a cooking thermometer . The ideal temperature for a cheesecake is around
160 to 165 degrees F (70 to 72 degrees C). You can also insert a small knife into
the center of the cake and if it comes out clean, the cake is done. You may want to
turn off the oven and leave the cheesecake in the oven for an additional hour to
ensure that it sets completely, this is called "carryover cooking".
3 Once the cheesecake has been removed from the oven and preferably chilled
overnight, it will have pulled itself from the edges of the pan. Carefully run a small
knife around the edge of the pan, this will prevent pieces of cheesecake from
sticking to the pan when the outer ring is removed. Even in the cases where a pie
pan or glass casserole is used, running a knife around the exterior may ultimately
help when removing individual slices from the pan.
4 To remove the cake from a springform pan, begin by removing the foil from the
pan. Then, unclip the clasp at the side of the pan, watching for any areas that
may have been missed by the knife, and carefully lift the outer ring over the top
of the cake.
CHEESECAKES
5 You may want to smooth the sides with a hot, wet knife at this point or coat
the sides with any leftover graham cracker crumbs.
Cutting Cheesecake
Although cutting cheesecake is quite straightforward, there are a few tricks to achieving perfect slices.
We've outlined a step-by-step process that, with a little practice, will yield even slices.
1 One trick to cutting cheesecake neatly is keeping the knife in use clean and
smooth. To do this, fill a tall container with hot tap water deep enough to cover
the blade of your knife. If no container is available, hold the knife under hot
tap water. Dip the knife into the hot water, then wipe it on a clean towel before
making every cut. The constant dipping and cleaning will prevent chunks of
cake from the previous slice from depositing on top of the next slice. Some
people prefer to cut cheesecake using cheese wire or dental floss, these
cutting tools will also work very well.
2 Depending on the size of your cake, you may choose to cut it into 12 or 16
slices. If cutting the cake into 12 even slices, begin by cutting the cake into
quarters, then cut each quarter into thirds
3 To yield 16 slices, cut the cake into quarters, cut each quarter in half, and
each half into a half. Depending on how long the knife you will use is, the first
slice made should either by cutting the cake completely in half, (or if the knife
is not long enough) by placing the knife's point at the center of the cake.
4 To simplify removal of the cake slices, run a knife or spatula along the
bottom of the cake between the crust and the pan before lifting the first slice
upward, outward and onto a serving plate.
CHEESECAKES
for New York-style Cheesecake; we chose to illustrate this method with Chantal's New York
Cheesecake .
1 We used 4 (8 ounce) packages of cream cheese (room temperature), 1 1/2
cups white sugar, 1/4 cup all-purpose flour, 3/4 cups of milk, 4 eggs, 1 cup sour
cream and 1 tablespoon vanilla extract. Do not purchase spreadable cream
cheese, as spreadable cream cheese has been altered in ways that make the
cheese too smooth and aerated for cheesecakes.
2 Place the cream cheese in an electric mixer and blend on a slow speed;
cream the cheese until it is soft and contains no lumps. If no electric mixer is on
hand, use a wooden spoon to cream the cheese
3 Whisk the flour and sugar together to prevent flour lumps. If the recipe you
are following calls for additional dry ingredients, stir them into the sugar and
flour mixture as well (salt or cocoa powder, for example). Pour this mixture into
the cream cheese and scrape the bowl to prevent lumps from forming.
4 Pour the wet ingredients (including eggs) into the mixing bowl one at a time,
scraping down the bowl after each addition. The mixer should be set at a low
speed for the entirety of this process in an attempt to limit the amount of air
incorporated into the mixture.
5 If too much air is whipped into the mixture, the cheesecake will fall (sink in the
center) when baked and the texture will be grainy
6 The texture of the finished batter should be smooth and glossy. Carefully
remove the electric mixer's bowl from the mixer; being careful that the batter on
the paddle (that may contain lumps) does not get scraped into the smooth
filling.
7 Pour the batter into a springform pan lined with a crumb crust; or if you would
like to make mini cheesecakes, pour the batter into muffin tins lined with foil or
paper liners. To add candies, chocolates, or fruit into the cheesecake, fold the
goodies in with a spatula or wooden spoon before pouring the mixture into the
prepared pan.
8 The cheesecake is ready to bake. Read our article titled Sublime
Cheesecakes for more detailed information about cheesecake making and
baking.
CHEESECAKES
From: "denote2984"
<denote2984@y...>
Date: Wed Mar 10, 2004 5:19 am
Cherry Cheesecake
What you need:
2 cups of graham crackers
2 cups of sugar
teaspoon of cinnamon
6 tablespoons of butter PLUS
another stick, melted
4 packages ( 8 ounces each) of
cream cheese, softened
cup of all purpose flour
cup of lemon juice
7 eggs slightly beaten
2 cups of heavy cream
cup of evaporated milk
2 teaspoons of vanilla extract
1 can ( 21 ounces) of cherry pie
filling
What you do:
On bottom rack of your oven, place a
13x9- inch pan filled halfway with
water. Preheat the oven to 325
degrees. In a medium bowl, combine
graham crackers , 1/2 cup of sugar,
cinnamon, and 6 tablespoons of
butter. In a ten inch springform pan,
press crumb mixture on the bottom
of the pan and halfway up the sides
of the pan.
In a large bowl, with an electric
beater, beat cream cheese and
remaining sugar for 3 minutes or
until smooth. Beat in remaining
butter , flour, and lemon juice.
Gradually beat in eggs, cream, milk,
and vanilla until smooth. Pour into
prepared pan and place on the
middle rack.
Bake the cheesecake for 1 hour.
Decrease the temperature to 300
degrees and bake an additional 30
minutes or until almost set in the
center. Turn off oven without
opening the door and let the cake
stay in the oven for another hour.
Cool on a wire rack. Cover and
refrigerate overnight. To serve top
with cherry pie filling.
Filling:)
24 ounces cream cheese, softened
14 oz can condensed milk
3 eggs
1 tsp. almond extract
Almond Topping:)
1/2 cup sliced almonds, toasted
1. Preheat oven to 425.
2. Combine graham crumbs, nuts,
sugar, and butter, press firmly on
bottom of 9-inch springform pan.
3. In a large mixer bowl, beat cream
cheese until fluffy. Gradually beat
in condensed milk until smooth.
Add eggs and extract. Pour into
pan.
4. Bake at 325 for one hour. Turn off
oven and leave inside for 1 hour.
Do not open oven door!!
5. Top with toasted almonds and chill
overnight.
From: "chekray" <chekray@y...>
Date: Sat Feb 14, 2004 12:11 am
From: "denote2984"
<denote2984@y...>
Date: Thu Mar 4, 2004 4:02 am
CHEESECAKES
1. Preheat oven to 325 degrees F.
and grease an 8-inch springform
or cheesecake pan with
margarine. You will also need an
ovenproof pan large enough to
hold the cheesecake pan.
2. Start to boil some water.
3. Place lemon zest, egg whites,
sugar, cornstarch, vanilla, and
cottage cheese in a blender and
blend until very, very smooth (no
lumps). Pour into pan.
4. Carefully pour boiling water into
large pan so it reaches about
halfway up the sides of the
springform pan.
5. Bake for 60 minutes or until
cheesecake is set and cake tester
comes out clean.
6. Remove from pan from water and
refrigerate cake in pan for at least
4 hours or overnight. It should be
really cold.
7. In a food processor, turn graham
crackers into 2/3 cup fine crumbs.
After cheesecake has been
refrigerated for 4 or more hours,
spread crumbs evenly over cake
surface and gently pat them down.
You may do this just before
serving. Before serving, carefully
run knife around edge of
springform pan and remove sides.
Mini Cheesecakes
Makes 12 mini cheesecakes
12 chocolate wafer cookies
3/4 cup (175 mL) granulated sugar
1 lb. (500 g) cream cheese, softened
1 tsp (5 mL) vanilla
2 eggs
1 cup (250 mL) canned fruit pie
filling (peach, blueberry, cherry)
Preheat oven to 300 degrees F (150
degrees C)
12-cup muffin pan, lined with paper
baking cups
1. Place 1 chocolate wafer in the
bottom of each muffin cup. Trim
wafers to fit into bottom of cups,
if necessary.
2. In a large mixer bowl, on
medium speed, cream sugar and
cream cheese until smooth. Add
vanilla and then eggs, and beat
until smooth and well blended.
Spoon into muffin cups, over the
wafer, filling each cup about 3/4
full.
3. Bake in preheated oven for 20 to
25 minutes, or until set. Cool in
cups on a wire rack for about 20
minutes, and then remove
carefully and cool completely.
Store in refrigerator for up to 3
days. Just before serving, top
each cheesecake with a spoonful
of pie filling.
Sugar-Free Cheesecake
Filling:
2 (8 oz) Philadelphia Cream Cheese
(softened)
1 cup plain yogurt
cup honey
1 tsp. vanilla grate a rind of 1 lemon
From: ray
Date: Sun Apr 4, 2004 12:58 am
Crust:
2 cups crushed graham crackers
1 stick of butter
2 Tbsp. honey
tsp. cinnamon dash of nutmeg
CHEESECAKES
1/3 cup butter, melted
3 tablespoons white sugar
Peach Cheesecake
CRUST
1 1/2 cup graham cracker crumbs,
finely crushed
2 tbsp. brown sugar
1/2 cup melted butter
FILLING
2 8 oz- package cream cheese
cup Granulated sugar
2 Eggs
1 teaspoon Vanilla extract
cup Light cream
2 cup Canned peaches
Drained and crushed
TOPPING
1 cup Sour cream
1 tablespoon Granulated sugar
1 cup Canned sliced peaches drained
Pan: 9" springform pan Crust: In a
medium-size bowl, combine the
graham cracker crumbs, sugar and
butter. Blend well with fingers, fork,
or pastry blender. Press or pat the
From: ray
Date: Sun Apr 4, 2004 12:52 am
CHEESECAKES
mixture onto the bottom of a wellbuttered springform pan.
OREO Cheesecake
Ingredients
1 pkg. (1 lb. 4 oz.) OREO Chocolate
Sandwich Cookies, divided
1/3 cup margarine or butter, melted
3 pkg. (8 oz. each) PHILADELPHIA
Cream Cheese, softened
cup sugar
4 eggs
1 cup Sour Cream
1 tsp. vanilla
Preparation
CRUSH 30 cookies finely and
coarsely chop remaining cookies; set
aside. Mix finely crushed cookie
crumbs and margarine in bowl. Press
on bottom and 2 inches up side of 9inch springform pan; set aside.
BEAT cream cheese and sugar in
bowl with electric mixer on medium
speed until creamy. Blend in eggs,
sour cream and vanilla; fold in
chopped cookies. Spread mixture
into prepared crust.
BAKE at 350F for 55 to 60 minutes
or until set. (If necessary to prevent
Tips
How To Press Crumbs into Pan for
Crust: Use bottom of straight-sided
glass to evenly press cookie crumb
mixture onto bottom of springform
pan.
CHEESECAKES
- cepat2 campurkan cairan tadi dgn
serbuk biskut, then masukkan ke dlm
acuan tekan sikit2
- bakar selama 5 minit
Chocolate Cheesecake
Ingredients
24 NABISCO FAMOUS Chocolate
Wafers, finely crushed (about 1-1/3
cups crumbs)
cup (1/2 stick) margarine or
butter, melted
2 pkg. (8 oz. each) PHILADELPHIA
Cream Cheese, softened
1 cups Sour Cream, divided
1 cup sugar
2 eggs
cup cocoa powder
2 Tbsp. flour
1 tsp. vanilla
cup powdered sugar
Bahagian Cheese :
1 bar Philadelphia cream cheese
4 biji telur
tin susu pekat manis
biji lemon jus ( 2 sudu besar )
- gunakan mixer, putar cheese, then
masukkan telur sebiji demi sebiji
- masukkan susu, sambil putar
- masukkan lemon jus
- tuangkan ke dlm acuan tadi ( atas
base )
- bakar selama 40-45 minit
- biarkan sejuk ke suhu bilik sebelum
masukkan ke dalam freezer.
Preparation
MIX cookie crumbs and margarine in
small bowl. Press on bottom of 8-inch
springform pan; set aside.
BEAT cream cheese in large bowl
with mixer on medium speed until
creamy.
Beat in 1/2 cup of the sour cream,
sugar and eggs until smooth.
Add cocoa, flour and vanilla to cream
cheese mixture, beating until well
blended and smooth.
Pour into prepared springform pan.
BAKE at 300F for 60 to 65 minutes
or until set.
Cool in pan on wire rack. Cover.
Refrigerate at least 4 hours.
BLEND sour cream and powdered
sugar.
Carefully remove side of pan from
cheesecake; place on serving platter.
Serve with sour cream sauce.
Cheese Cake
Bahagian Base :
12 kpg biskut digestive
3-4 sudu besar butter
3 sudu besar gula
Cara steam:
1) Sediakan 2 bekas yang berlainan
saiz.
2) Isikan lebih kurang 1/2 cawan air
kedalam bekas yang lebih besar.
3) Masukan adunan kek kedalam
bekas yang kecil.
4) Masukan bekas yang kecil
kedalam bekas yang beisi air tadi
CHEESECAKES
dan dibakar dalam oven. (ni
namanya hot water bath. mcm yg
diexplainkan tu loyang ada ada
cheesecke tu di letak dlm bekas
besar skit lepas tu tuang air panas
dlm bekas yg besar tadi tu.. caranye
biasanya jugak guna utk bakar
custard supaya dia tetap moist dan
tak burn. Ni pasal cheesecake ni
takde crust tu pasal buat cani. Kalau
cheesecake yg ada crust pun kekdg
buat cani jugak atau pun cuma letak
satu bekas berisi air panas dlm oven
tak payah
letak loyang berisi cheesecake tu
dlm dia tapi letak kat bhgn bwh oven
to create steam and moisture supaya
udara dlm oven tu tak keringkan kek
tu.)
Cheeze Cake.
Cheeze cream:1. 250 gm Philadelphia Cheeze
cream
2. cup whipping cream
3. 75 gm sugar
4. 3 eggs
Yellow Cake
Ingredients
cup unsalted butter
3 egg yokes, well beaten
cup milk
(Milk, butter, and eggs should be at room
temperature)
2 cups cake flour, sifted
2 teaspoons baking powder
1/8 teaspoon salt
1 cup sugar
1 teaspoons vanilla
Directions
Preheat oven to 350 degrees.
In a large bowl sift together flour, salt, and baking
powder; set aside. Butter and flour cake pan as
directed above in cheesecake recipe.
CHEESECAKES
cheesecake pan. Bake at 350F for
10 minutes. Combine cream cheese,
c sugar, vanilla and mix at medium
speed with an electric mixer until
well blended and smooth. Add eggs,
one at a time, mixing well after each
addition. Reserve 1 cup batter and
refrigerate. Add remaining sugar,
pumpkin and spices to remaining
batter; mix well. Alternately layer
pumpkin and cream cheese batters
over crust. Cut through batters with
knife several times for marble effect.
Bake at 350 degrees F for 55
minutes or until done. Cool before
removing from pan.
Toblerone Cheesecake
Ingredients:
1 cup plain chocolate biscuits (chocolate wafer
cookies), crushed
1/3 cup unsalted butter, melted
2 x 250 grams (two 8 ounce packages) Philadelphia
Cream Cheese, softened, at room temperature
cup of sugar (castor, granulated or superfine)
cup of thickened cream, or heavy cream
200g (approximately 8 ounces) Toblerone
Chocolate (milk or dark chocolate), melted
Extra Toblerone, grated to garnish top of
cheesecake
Confectioner's (Icing) Sugar for Garnishing,
Optional
Instructions:
CHEESECAKES
the water bath and allow to cool
completely in the pan on a rack.
Pumpkin Cheesecake
Recipe by Amy Beh
Ingredients
For the crumb base
1 cups digestive biscuits, finely
crushed with a rolling pin
23 tbsp castor sugar
56 tbsp butter, melted
For the cheesecake
625g cream cheese
1 cups soft brown sugar
(A)
1 tsp plus 2 tsp plain flour
1 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground ginger
1 cup plus 2 tbsp sour cream
1 tbsp vanilla essence
3 large eggs
1 cups pumpkin puree
Method
Grease, line and grease a 18cm
spring-form cake pan. Wrap the
outside of the cake pan with
aluminium foil to prevent water from
seeping into the pan. Preheat oven to
170C.
Beat cream cheese, butter, sugar,
vanilla essence and lemon zest at
maximum speed with an electric
beater for 56 minutes.
Add the egg and egg yolk and
continue to beat at maximum speed
for 11 minutes until mixture is
smooth.
Method
1. To prepare the crumb crust,
combine digestive biscuit crumbs
and sugar in a mixing bowl. Add
the melted butter to mix until
well combined. Press the mixture
firmly into the base of a 22cm
spring-form pan.
2. To prepare the cheesecake
filling, beat cream cheese with
an electric beater until soft. Add
the soft brown sugar and
continue to beat until thoroughly
incorporated.
CHEESECAKES
3. Combine ingredients (A) in
another small bowl. Stir well
together then add to the
creamed cream cheese mixture.
Beat until well blended.
4. Stir in the sour cream and beat
in the eggs one at a time, beating
well after each addition. Add the
essence and the pumpkin puree.
Beat well to combine. Pour the
mixture into a prepared springform tin. Bake in preheated oven
at 175C for 1 hour and 2025
minutes or until cake is done.
Cool the cake thoroughly before
putting it in the refrigerator
overnight.
10.
Heat up apricot gel until it is
warm and well dissolved. Spread
apricot gel over to glaze the cake.
11.
To decorate the cake: Spread
whipped cream on the sides and
sprinkle toasted, chopped almonds
all round.
12.
To make apricot gel glaze: Put
one tablespoon of apricot jam in a
small saucepan with one
tablespoon water. Bring to the
boil, then remove from heat and
brush over the cake while it is still
warm.
Method
1. To make the sponge layer: Preheat
oven to 180 C. Lightly grease and
line and a 23cm round cake tin.
2. Whisk all the sponge layer
ingredients except the butter in a
cake mixer at maximum speed
until thick and fluffy. Add in the
melted butter at a slow speed until
well blended.
CHEESECAKES
200g Oreo biscuits (cream removed,
leaving only the biscuit), finely
crushed
100g chocolate sponge cake, mashed
60g butter, melted
For the topping:
500g cream cheese, at room
temperature
Finely grated rind of 1 lemon
65g butter, at room temperature
100g castor sugar
Juice of 1 lemon
3 tsp gelatine
1 cups whipping cream, whipped
until just stiff
50g Oreo biscuits (cream removed),
crushed coarsely
Method
Lightly grease a 20cm spring form
pan. Melt butter in a small container
on power medium high for five to 10
seconds in a microwave oven. Mix
melted butter, biscuit crumbs and
chocolate sponge cake until evenly
mixed.
Ingredients
For the base:
No Crust Cheesecake
2 (8 oz.) pkgs. cream cheese, soft
15
CHEESECAKES
1/8 teaspoon almond extract
3 lg. eggs
2/3 cup sugar
3 tablespoons sugar
1 teaspoon vanilla
1 cup commercial sour cream
Basic Cheesecake
***Crust***
2 cups Graham Cracker Crumbs
cup Sugar
cup Melted Butter
***Filling***
32 Oz. Cream Cheese -- softened
6 tablespoons Lemon Juice
2/3 cup Half And Half
8 Eggs -- well beaten
1 cup Sugar
1 tablespoon Flour
Fruit Topping -- as desired
Mix crust ingredients well and press
into the bottom of a 9" springform
pan.
CHEESECAKES
hours or until top is lightly browned.
Cool. Top with fruit pie filling or
preserves.
Cheesecake
3/4 cup fine graham cracker crumbs
2 tablespoons butter
2 tablespoons sugar
1 cup sugar
3 tablespoons sugar
1 pound cream cheese
3 eggs
2 teaspoons vanilla
2 cups sour cream
Cheesecake
CHEESECAKES
4 Let cool, refrigerate several hours
before serving
Creamy Cheesecake
Submitted by: Karin Christian
"This cheesecake is creamier than
most cheesecakes, and very easy to
make. Use grated lemon zest or 1
teaspoon lemon extract for
flavoring."
Yields 1 -9 inch cake.
1 (9 inch) prepared graham cracker
crust
16 ounces cream cheese
2 eggs
3/4 cup white sugar
18
CHEESECAKES
cream and Irish cream liqueur;
mixing on low speed. Pour filling
over baked crust.
3 Bake at 450 degrees F (230
degrees C) for 10 minutes. Reduce
oven temperature to 250 degrees F
(120 degrees C), and continue
baking for 60 minutes.
4 With a knife, loosen cake from rim
of pan. Let cool, then remove the rim
of pan. Chill before serving. If your
cake cracks, a helpful tip is to
dampen a spatula and smooth the
top, then sprinkle with some
chocolate wafer crumbs.
19