Cheesecake recipes
Ingredients
- 750 g Cooking or Curd Cheese
- 10 Tbsp Caster Sugar
- 6 - 8 Digestive Biscuits
- 75 g Butter
- 5 Eggs
- 2 Tbsp Lemon Juice
- 1 small tub smetana or sour cream
Method
- 1. Heat oven to 160°C
- 2. Beat cheese and sugar for 10 minutes
- 3. Meanwhile, crumble biscuits with a rolling pin and mix with melted butter and line a large loose-bottomed tin
- 4. Add eggs one at a time to the cheese mixture, beating well between each one then add the lemon juice. (The mixture will be very runny at this time)
- 5. Pour the mixture over the biscuit base and cook for 35 minutes then leave for one hour in the oven with the oven turned off
- 6. When cool, spread the sour cream or smetana over the top and decorate with fruit or chocolate vermicelli
1 Comments
-
kieran bibby Fri Feb 25 2011 • Reply
I tryed this recipu yesterday it turnde out good this morning i talen it out of the refridguratersorry for the spelling
Ingredients
- 175g Digestive biscuits
- 50g Hazelnuts
- 100g Butter
- 350g Mandarins in juice
- 1 sachet Gelatine
- 350g Soft cheese (Philadelphia is best)
- 1 Lemon
- 150ml Soured cream
- 75g Caster sugar
- 2 Eggs (separated)
Method
- The base - crush the biscuits and hazelnuts. (The best way is put them in a plastic bag and bash them with a rolling pin - not for any culinary reason but it is more satisfying than a blender.)
- Then melt the butter in a pan and add the crushed biccy/nut mixture.
- Stir it so the mixture is all coated by the butter and then put it into a 20cm cake tin with one of those bases that you can push out.
- I find it is best to push the mixture down a bit to make a nice solid and crunchy base. (Best to grease the tin with the butter paper too.)
- Stick it in the fridge to chill.
- Meanwhile, make the cheesecake mixture:
- Drain the mandarins, put them in a container in the fridge for decorating the cheesecake tomorrow and keep 1/4 pint of juice for the next bit (sorry to go all Imperial at this stage).
- Put the juice into a mixing bowl that will sit in a saucepan of hot water (not yet!) and sprinkle the gelatine on. Wait until the mixture goes spongy. While waiting, grate the lemon rind off the lemon and squeeze it of all its juice.
- When the gelatine mixture is spongy, stand it in that pan of hot water and heat and stir it until the gelatine has dissolved and the liquid is clear and smooth.
- Remove it from the heat and stir in the lemon juice and rind and leave it to cool off. Then put the cheese, the cream and the sugar into a big bowl and beat them together until they are nicely blended and the 19 mixture is soft.
- Stir in the egg yolks to the cheesy mixture and then stir in the gelatine liquid. Next, beat the egg whites until they are stiff (as you would when making a meringue) and then carefully fold it in to the cheesy mixture.
- When the mixture is nice and smooth take the base back out of the fridge and, if the base is chilled and reasonably solid, pour the cheesy mixture in and return the whole lot to the fridge overnight.
- Next day:
- Before your guest(s) arrive, check the cheesy mixture has gone solid and then push the whole thing out of the cake tin and put it onto a plate for serving. Use the mandarins you saved to decorate the top. When you serve it you might need a pretty strong arm to slice through the base if you took my advice to press it down when you put it into the tin. Finally, a word of warning - the recipe makes a cheesecake big enough to feed 5 or 6 people, but the two of us tend to get through it in only a couple of attempts!
1 Comments
-
I made this last weekend for my Mum who came to visit. I loved it, but worked well with a little more butter. We used flora margarine and doubled the amount! Raspberries and a grated flake decorated the top. A raspberry coullis made from a handful of raspberries, a sprinkle of sugar and a few drops of lemon juice, whisked together in a blender, added the finishing touch. Scrummy!
Becs
Ingredients
- 125g digestive Biscuits
- 25g Butter- Biscuit Base
- 205g Philadephia
- 110g Sugar
- 184g Whipped Cream
- your choice Fruit
- your choice Chocolates. Etc...
- 1 or 2 tablespoons Vanilla Essence
Method
- Biscuit base: Crush up the digestive biscuits and put them into a saucepan. Melt the butter on a high heat and then let it cool before adding it to the biscuits. Get a spoon or spactular and spread the biscuit base out evenly. Get a glass dish and spread the biscuit base into that.
- Filling: Get a glass bowl and pour the sugar into it. Get the whipped cream or get single cream and whip it up quickly. Pour the whipped cream into the same bowl as the sugar and get the Philadelphia into the bowl as well. Stir the mixture around until it all goes nice and smooth. If you want to, at this point you can add the Vanilla essence or whatever flavouring you want to into the bowl. Spread the filling on top of the biscuit base and make this even as well.
- Toppings: If you want to add toppings to your cheesecake to make it look presentable, then you can do so. Just add whatever you want onto the cheesecake.! Enjoyyy!
21 Comments
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Add commentMyrna Young Fri Dec 9 2011 • Reply
I am so sorry - you are the first person to notice this mistake which I will correct immediately.
C.marram1 Fri Dec 9 2011 • Reply
Pity you didn't,t mention the sour cream or smetana in your ingredients have to go back to shops now ,
Jamie Macnaught Hackett Sun Sep 18 2011 • Reply
Just wondering how did you adapt this recipe for the aga? Desperate to make one but only have an aga that can't be turned on and off!
Sandydl Thu Apr 7 2011 • Reply
I cant bake for toffee but this recipe never, ever fails to produce the most tasty, moist
lainyw Mon Oct 18 2010 • Reply
why is this under Gluten Free - it is certainly NOT gluten free, very disappointing
Cloggswild Fri Aug 13 2010 • Reply
LOVE IT!!!!! ..... Made it twice now, and has been a big hit! Thanks again! :)
Myrna Young Fri Jul 16 2010 • Reply
Go into Waitrose or Sainsbury and buy curd cheese or go into any delicatessan and buy cooking/curd cheese. It is not as creamy and I think is not as fat as cream cheese. Curd cheese is also cheaper than cream cheese but I am sure the cake will be lovely with it anyway.
ellenmatilda Fri Jul 16 2010 • Reply
What is cooking/curd cheese? Is it cream cheese or can this be substituted?Thanks.
Myrna Young Sun Jul 11 2010 • Reply
I have used ginger nuts as well and really like it, but they are much harder to crumble so often use half and half. Have never tried the vanilla seeds.
Josa Fri Jul 9 2010 • Reply
Lovely recipe, very like my one. But I replace the digestives with ginger nuts when using a lemon flavoured cheese filling. And use real vanilla seeds with a digestive base.
Myrna Young Thu Mar 25 2010 • Reply
No way. This is a cheesecake recipe and i have absolutely no idea how it would work with lemon curd.
swishyfresh Thu Mar 25 2010 • Reply
I'd really like to try this tomorrow...can I use lemon curd in place of cooking curd???
jisi Thu Jan 21 2010 • Reply
This is THE cheesecake. forget all others. I added some very finely grated lemon zest to add even more lemony flavour. Yum!
kittiepurrrrr Wed Sep 16 2009 • Reply
Loved this cheesecake... Nice & simple to make.. I'm not much of a cook, but i do like to try to bake with niece and nephew so this was simple enough lol. x
Myrna Young Fri Sep 4 2009 • Reply
I have never used an Aga so am very pleased you could adapt it.
baugassur Fri Sep 4 2009 • Reply
I modified this recipe for cooking in an Aga and it still turned out fine. Needs a bit of fine tuning but then this isnt designed for an Aga!
Michele H Thu Jan 8 2009 • Reply
The best traditional recipe i've found - fantastic you just got to bake it.
King Cook 72 Thu Jan 8 2009 • Reply
Yes, I made this and OH BOY what a fantastic result!
Charlottev Wed Nov 19 2008 • Reply
Thank you for this very good and simple cheesecake recipe... I love it!
Kitchen Angel Tue May 13 2008 • Reply
People can get really complicated with cheesecake (or curdcake), but this is as I think it should be. Simple and more-ish. Beautiful.
Jacquie Fri Dec 7 2007 • Reply
I have tasted this cheese cake as made by Myrna and I can tell you that it is beyond delicious - it is truly fantastic!!!