Thank you
Has any one got a decent recipe for a cheese cake?
Best Cheesecake
Crust
2 cups grahm cracker crumbs
1/2 cup sugar
4 Tsb melted butter
1 large egg white lightly beaten
Preheat oven to 375潞F. Mix all crust ingredients and press into bottom and a little way up sides of 10 inch springform pan. Bake for 5-10 minutes. Cool until reaches room temp.
Filling
5 packages of cream cheese
1 3/4 cups of sugar
2 large eggs
1 Tsb fresh lemon juice
1 Tsb vanilla extract..pure if have
2/3 cup heavy cream
Reduce oven to 325潞F. Wrap bottom of sprinform pan with alumium foil. A few sheets.
Beat cream cheese and sugar until smooth. Best if done when cream cheese is at room temperature. In a small bowl lightly beat eggs, lemon juice and vanilla. With mixer running slowly add egg mixture to cream cheese. In about 4 increments.Add heavy cream next. Mix well.
Pour cream cheese filling into springform pan. Place springform pan in a shallow roasting pan and fill roasting pan with enough hot water to come up half inch of springform pan.
Bake for 60 to 90 minutes, or until center is firm.
Has any one got a decent recipe for a cheese cake?
white choc hazelnut cheesecake
Ingredients:
Crust:
陆 cup (1 stick or 110 grams) unsalted butter, melted
1 cup (230 ml) graham cracker crumbs
录 cup (60 ml) sugar
陆 cup (115 ml) ground toasted hazelnuts
Filling:
2 pounds (900 grams鈥?) cream cheese, softened
1 录 cups (290 ml) sugar
4 large eggs, at room temperature
3 ounces (85 grams) white chocolate, finely chopped
3 tablespoons Frangelico liqueur (I used Cointreu)
Topping:
1 cup (230 ml) coarsely chopped toasted hazelnuts
1 cup (230 ml) coarsely chopped white chocolate
(To toast hazelnuts, place on baking sheet in a 325/165 degree oven for approx. 10-15 minutes or until lightly browned and fragrant.)
Instructions:
Preheat oven to 325 F/165 C degrees.
To make the crust: In a small bowl, combine the butter with the graham cracker crumbs, the sugar, and the hazelnuts. Press into the bottom of a buttered 10-inch/25 cm spring form pan. Bake for 10 minutes. Remove from oven and cool on a rack.
To make the filling: In a large bowl, on the low speed of an electric mixer, beat the cream cheese until very smooth. Gradually add the sugar. Add the eggs one at a time. To ensure that the batter has no lumps and that no ingredients are stuck to the bottom of the bowl, stop the mixer several times, and scrape down the sides of the bowl with a rubber spatula. Stir in the white chocolate and the liqueur until well combined.
Pour the batter into the prepared pan and set the pan on a baking sheet. After 40 minutes, carefully remove from oven and sprinkle hazelnuts and white chocolate evenly over top of cake. Return immediately to oven and bake an additional 20 minutes, until edges are set and center moves only slightly when pan is shaken. At the end of the baking time, turn off the heat, and using a wooden spoon to keep the oven door slightly ajar, cool cake in oven for 1 hour before removing. Cover and refrigerate for at least 12 hours.
Remove cake from the refrigerator at least 15-30 minutes before cutting and serving.
1. 18 OREO Chocolate Sandwich Cookies , crushed
2. 1/4 cup butter, melted
3. 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
4. 3/4 cup sugar
5. 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
6. 3 eggs
7. 12 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, divided
8. 1/2 cup whipping cream
2. Cooking Directions
1. Preheat oven to 350 degrees F if using a 9-in. silver springform pan (or to 325 degrees F if using a 9-in. dark nonstick springform pan.) Combine crumbs and butter. Press firmly onto bottom of pan.
2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Chop 8 of the squares of chocolate; stir into batter. Pour over crust.
3. Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around side of pan to loosen cake. Cool completely.
4. Chop remaining 4 squares of chocolate. Bring cream to simmer in small saucepan on low heat. Remove from heat. Add chocolate; stir until completely melted. Cool slightly. Pour over cheesecake. Refrigerate at least 3 hours or overnight. Remove side of pan before serving. Store leftover cheesecake in refrigerator.
Yield: 16 servings
i use this recipe - it makes a lovely cake and never goes wrong:
ricotta cheescake
pastry:
* 175 g plain flour
* 3 tbsp caster sugar
* 115 g chilled butter
* 1 egg yolk
* a pich of salt
combine the flour with the sugar and salt. dice the butter and add it to the flour mixture together with the egg yolk. either combine all ingredients with your fingers or use the food processor (the blade tool). make a ball out of the crumbly mixture.
use about 3/4 of the pastry to line a 23cm (9in) fluted flan tin (loose based) and wrap the rest in a piece of cling film. chill both for half an hour.
preheat the oven to 190C.
filling:
* 450 g ricotta cheese
* 120 ml double cream
* 85 g caster sugar
* finely grated rind of 1 orange and 1 lemon rind
* 2 eggs + 1 yolk
place all ingredients in a bowl and beat together until well combined and smooth.
take the lined tin out of the fridge and prick the bottom all over with a fork. line with baking paper and fill with baking beans. cover the edges with pieces of foil. bake for 15 minutes. remove the baking paper, beans and foil and leave the shell to cool (in the tin).
roll the rest of the pastry and cut into 1.5cm strips.
spoon the filling into the shell and arrange the strips on top in a lattice pattern.
bake for 30 - 35 minutes until set and golden on top. leave to cool before taking out of the tin.
serve with fruit.
http://evut.webnode.com/products/ricotta鈥?/a>
Tesco Finest - cheat!
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