Tried and tested cheesecake recipes?!

I have just googled 'cheesecake recipe' and was totally overwhelmed with the responses, lol! There are sooooo many!! Baked, frozen, caramel, lemon, berry, chocolate, mango.....*insert Homer Simpson-like drooling*
I absolutely CAN NOT decide over them all! So I though you lovely people here in all your wonderful wisdom would have some tried, true and tested recipes I could more easily choose from (or I mght be making more cheese cakes in the very near future!)
So hit me with them...cheesecake recipes at the ready!! :)

TIA

I found a recipe years ago that I use as my base cheesecake, and then modify as I like. I'm not a fan of baked cheesecake so this is chilled.

base is 250g biscuits, ground then mixed with 150g melted butter and pressed into a springform pan. I change the biscuits I'm using to suit the flavour of the cheesecake, but normally I use either granitas, chocolate ripples or ginger snaps.

Filling is:

3 tsp gelatine
1/4 cup water
500g cream cheese, softened
1/2 cup caster sugar
300ml carton thickened cream, whipped

Sprinkle the gelatine over the water in a heatproof jug and stand in simmer water, stirring until the gelatine is dissolved. Let cool.

Beat cream cheese and sugar together until smooth. Stir in the gelatine mixture, then fold in the whipped cream. And that's it!

The original recipe I had said you should cut up a 250g block of peppermint centred chocolate and mix it through and that's really yum.

Other variations I've done are

mixing through the zest of a lemon and its juice. Once the cream cheese mix is poured over the biscuits chill for a bit and then cover the top of the cream mix with lemon curd.

Mix in whole berries, and then do a berry coulis for the top.

mix in crushed maltesers

split the cream cheese mix into two and leave one half plain, but then mix in a couple of tablespoons of coffee dissolved in a bit of hot water into the other. End up with a pretty layered effect.

Mix in crushed peanut brittle, and then swirl caramel topping through the surface.

I've also used muffin pans to do individual cheesecakes too. If you're having a party its really easy to do a big batch of the base, and then add different bits and pieces so you have variations to the toppings.

Can't think of anything else for now, but basically you can use the base to do whatever you can think of.

250 grams of crushed biscuits I tend to use Marie
175 grams melted butter
500 grams of softened cream cheese
400 grams condendesed milk
300ml of cream
3 teaspoons of gelatine disolved in 1/4 cup boiling water
1/4 - 1/2 a cup of lemon juice and some zest (depends on how much flavour you want)

crush biscuit and combine with melted butter.
Press into spring form pan base and refigirate
Beat cream cheese with electric mixer until smooth
Beat in condensed milk, cream and gelatine until smooth and then add lemon juice and zest mix until combined
pour onto base and refrigirate min 3 hrs overnight is best.

Can omit lemon and add Baileys, raspberrys, caramel, choc, crushed up honeycomb anything really

I don't have a recipe handy, but I always prefer baked. Can post a really easy recipe tomorrow.

I like to use yoyo biscuits for my base, but not sure if they are only available in SA? I know in Vic that melting moments are known as yoyos, so I don't want to confuse anyone!

I use the one on the philly boxes :) Love them!
My favourite is the philly lemon one.

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I use the one on the philly boxes :) Love them!
My favourite is the philly lemon one.

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Me too - that's my base recipe and I just add extra bits and pieces to change the flavours. Mango swirl, chocolate, berries, baileys - you can put just about anything into a good base cheesecake :)

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12 cup caster sugar

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is that really 12 cups of castor sugar??

I think it's mean to be 1/2 a cup...

:rofl: thank goodness I was thinking that was a LOT of sugar even my tablet recipe doesn't call for that much sugar LOL

oops :redface: Could take a while to get that cheesecake too creamy! Sorry. Definitely only 1/2 cup