i ussually have cranachan for xmas dessert, but for a wee change thought that it might be nice to make it as a cheese cake. a simple recipe that i can add the flavous too would be great ta very much have a nice one.Cheese cake recipe?
Lemon cheesecake
For the cheesecake mix:
1 lemon, juice and zest
2 digestive biscuits
255g/9oz mascarpone cheese
15g/陆oz butter, softened
110g/4oz caster sugar
1 tbsp icing sugar
1 tsp clear honey
mint, to garnish
For the sauce:
陆 bag frozen fruits, defrosted
icing sugar, to taste
Method
1. Crush the biscuits into small pieces and combine with the butter and honey. Place this mixture into one small metal ring and press the mix evenly on the bottom of the mould.
2. Add the lemon juice and zest and caster sugar to the cheese, being sure not to mix it too much as this will cause the mix to split.
3. Spoon the mix into the ring and using a palette knife press the mix well into the moulds to prevent air gaps. Remove the ring with a hot cloth or blowtorch.
4. Blend most of the fruits with some icing sugar (to taste) and pass through a sieve
5. Place the cheesecake on to a plate and decorate the top with the sprigs of fresh mint and spoon the sauce around the side and decorate with the remaining berries.
or Cherry cheesecake
For the cheesecake base
2 digestive biscuits
30g/1oz walnuts
15g/陆oz butter, melted
For the cheesecake filling
100g/3陆oz mascarpone cheese
100ml/3陆fl oz double cream, whipped
2 tbsp lemon juice
1 tbsp icing sugar
To decorate
100g/3陆oz tinned cherries, drained, syrup reserved
Method
1. For the cheesecake base, place the biscuits, walnuts and butter into a food processor and blend until the mixture resembles breadcrumbs. Spoon into a 6cm/2陆in metal chefs' ring on a well-greased baking sheet and flatten down with the back of a spoon.
2. For the cheesecake filling, place the mascarpone and whipped cream into a bowl and fold in the lemon juice and icing sugar. Spoon onto the biscuit base. Slice the cherries in half and arrange on top of the cream. Chill in the fridge for ten minutes.
3. When ready to serve, spoon six tablespoons of cherry syrup into a pan and reduce over a high heat until it reaches a thick syrup consistency.
4. Remove the cheesecake from the fridge, place on a plate and remove the metal ring. Drizzle the hot cherry sauce around the cheesecake and serve.
or Low-fat cheesecake
clear honey
2 amaretti biscuits, crushed
1 tub quark
fresh fruits
fruit sauce
Method
1. Add a little honey to the biscuits, just enough to bring them together.
2. Place a metal ring onto a chopping board and press the biscuit mixture in the bottom of the ring.
3. Give the quark a stir, taste and add honey if you think it needs sweetening. Spoon the quark in the ring and level off with a palette knife.
4. Take a hot cloth and ease the ring off the cheesecake. Using a fish slice take the cake off the board and place in the middle of a serving plate. Decorate with fruits and pour a little fruit sauce around the plate. Serve immediately.
or Orange cheesecake
2 tbsp honey
55g/2oz pine nuts
150ml/5录fl oz double cream
2 tbsp icing sugar
2 tbsp ricotta cheese
1 orange, zest only, peeled and sliced
55g/2oz caster sugar
splash of double cream
Method
1. Mix the honey and pine nuts in a bowl and press into a chef's ring lined on a serving plate.
2. Whisk the cream and icing sugar until thickened and smooth. Stir in the ricotta cheese and orange zest.
3. Spoon the orange cream into the chef's ring and smooth off the top using a palette knife.
4. Remove the ring and arrange the orange slices on top.
5. Gently melt the caster sugar in a small pan over a low heat until caramelised. Add the cream and heat for a further minute.
6. Pour the caramel sauce over the cheesecake to serve.Cheese cake recipe?
This is what I'm making for Christmas
http://www.verybestbaking.com/recipes/de鈥?/a>
It's a chocolate chip cheesecake. Looks easy and delicious!
Ingredients :
1kg cream cheese
2 eggs
250 g sugar
2 teaspoons ground ginger
1 lemon
30 g butter
1 packet digestive biscuits
Recipe :
Grease a 22cm cake tin or flan dish, preferably with removable bottom.
Squeeze the lemon.
Put the cream cheese in a large bowl.
Add the sugar, eggs and ginger, whisk and add lemon juice. Beat for a further 3 minutes.
Preheat oven to 180掳F (350掳C).
Crush the biscuits, line the bottom and sides of the cake tin.
Pour the mixture on top.
Cook for 50 minutes.
Cream cheese cheesecake
Ingredients:
-1 cup graham cracker crumbs
-3 tbs sugar
-3 tbs butter (melted)
-4 8-oz packages cream cheese
-1 cup sugar
-3 tbs flour
-4 eggs
-1 cup sour cream
-1 tbs vanilla extract
To make the crust for the cream cheese cheesecake, mix together the crumbs, sugar and butter. Press the mixture onto the bottom of a spring-form pan, and bake at 350 degrees for 10 minutes. To make the filling, use an electric mixer or food processor to combine the cream cheese, sugar and flour at medium speed. Do not use high speed or else you will introduce air into the mixture, which will lead to cracks during baking. While still mixing, add the eggs and mix until well blended. Stir in the sour cream and vanilla extract. Pour over prepared crust. Bake at 350 degrees for 1 hour, then turn off the oven and leave the cake in the closed oven for an additional hour. Remove to cool on a wire rack. Chill in the refrigerator overnight for the best resu
I wish I had my dad's recipie for Swedish Rum Cheesecake to give you. It takes awhile to make but is SO YUMMY!!!!! (now I want it...lol). He used to make it most Christmas's when I was a kid....but no more.
My cheesecake recipe is here, enjoy!
http://bretzeletcafecreme.blogspot.com/2鈥?/a>
NEW YORK CHEESECAKE
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
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