Cheesecake recipes ?? ... Your favourite one please !!

Hello all cheesecake lovers :hello:

Pretty PLEASSSE share your absolute FAVOURITE CHEESECAKE RECIPE :pray:

And any hints/tips that you can offer ;) ... as i have never ever made a cheesecake before :rolleyes:

To help you with ideas i love the continental kind ... and ones that have the biscuit base also up the sides of the tin :dance:

Thanks for any replies ... Cheers from Lorelle :D

Don't know if you'll like this one or not, but I made it on Saturday and it's just delicious. I've only ever made baked cheesecakes before, so I was a bit uhh..hope it works..but it did and it's very addictive!! So simple to make too, no fussing around with it at all. Oh, and licking the bowl from the melted Toblerone is of course the best bit ;)

Double Chocolate Cheesecake

10 OREO* Original Cookies, crushed
500g block PHILADELPHIA Cream Cheese, softened
3/4 cup caster sugar
2 teaspoons gelatine, dissolved in 1/4 cup boiling water, cooled
200g TOBLERONE* Milk Chocolate, melted
1 1/4 cups cream, softly whipped

1.MICROWAVE the cookies for 30-60 seconds, or until warm and cream is softened throughout. Press firmly into the base of a greased 20cm spring form pan. Chill until firm.
2.BEAT the Philly* and sugar until smooth. Stir in the gelatine mixture and fold in the melted chocolate and the cream.
3.POUR the filling into the prepared base, refrigerate 3 hours or until set.

I make a Baked Caramel Cheesecake...yum...I found the caramel sunk to the bottom a little but it didn't affect the cake in any way. It's best to make it the day before.

Ingredients

Melted butter, to grease
1 x 250g pkt biscuits like gingernut or marie
125g butter, melted
750g cream cheese, at room temperature (makes it easier to beat)
300ml ctn sour cream
100g (1/2 cup) caster sugar
3 eggs
1 x 380g Nestle Caramel Top 'n' Fill

Method

Brush a 24cm (base measurement) springform pan with melted butter to lightly grease. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until combined. Transfer to the prepared pan and press firmly over the base and side. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

Preheat oven to 160?C. Place the cream cheese, sour cream and sugar in a bowl and beat until smooth. Add the eggs and beat until well combined.

Pour half of the cream cheese mixture into the biscuit base. Top with caramel. Pour over remaining cream cheese mixture. Bake for 1 hour and 10 minutes or until set. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours or until cooled (it stops it from cracking). Place in the fridge for 4 hours or overnight to chill.

this is my fav - its no bake too!

No Bake Lemon Cheesecake

Ingredients
250g sweet biscuits – I use Arnotts Nice ones
125g butter melted
375g cream cheese – I use Kraft Philly (1 1/2 pkts)
Zest of 1 lemon
1/3 cup lemon juice (I don’t measure it, I use about 1 1/2 ?lemons) use more zest if you want it more lemony in flavour
2 tsp vanilla essence (or I use 1 tsp vanilla bean paste)
1 tin condensed milk – full fat please, it doesn’t seem to set as well with the light version but if you wanted to use it I would just add a sheet of gelatin to the filling to help it set.


Line the bottom of a 20cm spring form tin
Crush biscuits in a food processor until fine – or crush with a rolling pin or mallet
Add melted butter and mix well
Pour into tin and press along sides and base. I find that the sides only need to go up about 4-5 cm.
Chill in fridge for 10mins or while making filling

Beat cream cheese until soft; add vanilla and lemon zest, mix well.
Add lemon juice and condensed milk slowly and mix until combined.

Pour over base and refrigerate over night.

Decorate with fresh fruit or chocolate shavings or anything you like if you want to. I find it yummy all by itself.

Sometimes I mix the berries in the filling. I just use the frozen berries (defrosted first).

Baileys Cheesecake

Ingredients
3 x 250g Philadelphia cream cheese
2x Eggs (Room temperature)
1 x cup white sugar
1 & bit packets Nice Biscuits
113g Butter (melted in microwave)
? cup Baileys (Caramel flavoured baileys is delicious!)
You need an 8 inch Springform Bake tin

Instructions
1. Place Nice biscuits in a plastic bag and smash till biscuits are crumbs. Mix in 113g Melted butter.
2. Grease bake tin and add biscuit mixture. Press around sides and base of tin. Place in the fridge for 30 mins.
3. Cut Philadelphia cream cheese into small cubes, add sugar and leave to soften.
4. When soft, beat with an electric mixer till smooth. Add eggs in one at a time.
5. Add Baileys and mix again. (Be careful not to overbeat) Pour into biscuit base and dust with nutmeg.
6. Bake cheesecake in the lower half of the oven for 40-45 mins on 160 degrees Celsius (Not fan forced)
Cool in the oven for 1 hour with the door ajar before chilling in the refrigerator overnight.

I LLUUUURRRVE Baked cheesecakes!!! Mmm!!

HJ - that recipe sounds great!! I might keep that one to make one day!! Yum!!

Here's mine -

CHOCOLATE SWIRLED BAKED CHEESECAKE (havent made this yet but plan to!)

Serves 8

250g pkt Arnotts choc ripple biscuits
100g butter melted
500g cream cheese
300g sour cream
3/4 cup (175g) caster sugar
3 eggs
100g dark chocolate melted

METHOD
Preheat oven to 160c. Process 250g choc ripple biscuits until crumbs form. add 100g butter, melted. Process until combined. Press crumbs two-thirds of the way up side and over base of a 22cm springform pan. Refrigerate.

Process 500g cream cheese, 300g sour cream and 3/4 cup (175g) caster sugar. Beat in 3 eggs. Transfer 1 1/3 cups to a bowl. Add 100g dark chocolate, melted.
Pour half of plain mixture into base. Dollop with half chocolate mixture. Repeat. Use knife to swirl. Place on baking tray. Bake for 1 hour. Cool slightly in oven. Refrigerate.

Ren - it is simply devine!!!! i loooove cheesecake and i loooove Baileys - so together its a dream come true! hehehe

OMG, the Bailey's one ... oh yummo ... um, i'm such a Bailey's lover ... but does anyone know how much to put in (how much of a Cup measurement) ??

Also are there any more * No-Bake * cheesecake recipes ... pretttty pleassse :pray:

This is absolutely DELICIOUS!! I have cut and pasted it from Taste!

Violet Crumble Cheesecake!
Ingredients (serves 12)
3 tsp gelatine powder
375g pkt cream cheese, at room temperature
1 tsp vanilla essence
1/2 cup (115g) caster sugar
300ml thickened cream
2 x 145g pkts Violet Crumble bites, roughly crushed
1 x Packet Milk Arrowroots
75g Unsalted butter

Bikki Base - I just used a packet of milk arrowroots wizzed in the food processor and 75gs melted Unsalted Butter.

Method

Base
Step 1: Detach the base of a springform pan. Invert the base (this will prevent the biscuit base from sticking in the groove, making it easier to transfer the cheesecake). Place a sheet of non-stick baking paper over the base, allowing sides to overhang. Return the base to the pan and secure.

Step 2: Use a straight-sided glass to spread and press the biscuit mixture over the base and side of the pan. Press the mixture into the side before you do the base to ensure the mixture doesn't build up too much in the corners.

Step 3: Use the back of a teaspoon to smooth out any ridges around the rim of the pan. Place in the fridge for 30 minutes, allowing the biscuit mixture to become firm

Filling
1. Sprinkle the gelatine over 1/4 cup (60ml) of water in a heatproof bowl. Place in a saucepan over simmering water and stir until the gelatine has dissolved. Set aside to cool slightly.
2. Use an electric beater to beat the cream cheese, vanilla essence and sugar until smooth. Use clean electric beaters to beat the cream in a small bowl until soft peaks form. Fold the cream into the cream cheese mixture with the gelatine and half the Violet Crumble.
3.Spoon the cheese mixture into the pan and smooth the surface. Refrigerate for 2 hours or until set. Scatter with the remaining Violet Crumble to serve.

Good luck hun! :dance:

I have two favourite no bake recipes - one chocolatey, and one fruity:

Heavenly hazelnut cheesecake
Ingredients (serves 8)
220g packet Cottage Cookies Heavenly Chocolate Hazelnut
60g butter, melted
1/4 cup boiling water
3 teaspoons gelatine powder
300ml thickened cream
500g cream cheese, softened
2/3 cup caster sugar
1/4 cup choc-hazelnut spread
cocoa powder, to serve
Method
Grease a 20cm round springform pan. Place half the cookies in a food processor. Process until fine crumbs. Add melted butter. Process to combine. Using your fingertips, press biscuit mixture over base of prepared pan. Refrigerate for 30 minutes or until firm.
Pour boiling water into a jug. Sprinkle over gelatine. Using a fork, whisk until gelatine is dissolved. Set aside to cool slightly.
Break remaining cookies into small pieces. Set aside. Using an electric mixer, beat cream in a small bowl until soft peaks form. Beat cream cheese and sugar in a large bowl until smooth. Stir gelatine mixture through cream cheese mixture to combine. Fold through cream, cookie pieces and choc-hazelnut spread. Spoon over base. Smooth surface. Cover. Refrigerate for 3 to 4 hours or until set. Sprinkle with cocoa. Serve.
Notes & tips
When combining dissolved gelatine and the cream cheese mixture, make sure both are at the same temperature, to prevent lumps from forming.


This apricot nectar one has been a staple for mum and now me over many years. A couple of different ways we've done it have been to omit the gelatine and use as a sweet dipping pot for cut up fruits (great in summer). Have also taken out the crumb base and made it for a finger food / ****tail type parties by lining a square tin with arnotts lattice biscuits, pouring in mix and topping with same pattern of lattice biscuits. You can then chop into squares that are easier to handle if people are standing up and a fork and plate will be too clumsy. OK enough commentary - here it is:

Apricot Nectar Cheesecake
1 cup apricot nectar
1 tablespoon gelatine
375g cream cheese
1/2 cup caster sugar
1 tablespoon lemon juice
1 1/4 cups cream, whipped

Pur nectar into small saucepan, sprinkle gelatine over and place on low heat, stirring to dissolve gelatine. Cool and allow to thicken slightly.

Beat softened cream cheese and sugar until mixture is smooth and creamy. Add lemon juice.

Beat in apricot mixture and then fold in whipped cream.

Pour mixture into crumb crust and refrigerate 2 hours or until firm.

(Don't have an exact recipe for crumb crust - I seem to just do it by feel these days!!- Packet of plain type biscuits, crushed in food processor. Then add as much melted butter as needed to kind of bind it. Make sure you refrigerate the crumb crust until it's nice and hard before putting the mixture in)

My fave is Mars Bar Cheesecake

1/4 cup Wate
3 tsp Gelatine
500g Cream Cheese softened
1/2 cup Castor Sugar
3 Mars Bar chopped finely
1 tbsp Vanillin Sugar
250g Chocolate Ripple Biscuits
125g Butter melted
1tpsp Brown Sugar
20 g Butter extra
300ml Thickened Cream
60g Milk Chocolate finely chopped


Recipe Directions:

1. Crush biscuits until mixture resembles fine breadcrumbs. Add butter and vanillin sugar process until just combined.
2. Press mixture evenly over base and up 1/2 the side of spring form tin. Place on tray and refrigerate about 30 minutes or until firm.
3. Meanwhile combine brown sugar extra butter and 2 tablespoons cream in small saucepan. Stir over low heat, without boiling, until sugar dissolves.
4. Make chocolate sauce, combine chocolate and another 2 tablespoons of the cream in another small saucepan, stir until chocolate melt.
5. Sprinkle gelatine over the water in a heatproof jug, stand jug in a small saucepan of simmering water, stir until gelatine dissolves. Cool for several minutes.
6. Beat cream cheese and castor sugar in medium bowl with electric mixer until soft peaks form. Stir gelatine mixture into cream cheese mixture with sliced Mars Bars, fold in cream.
7. Pour half of the cream cheese mixture into crumb crust and drizzle the butterscotch and chocolate sauce over cream cheese mixture. Pull skewer backwards and forwards through mixture to create a rippled effect.
8. Repeat with remaining cream cheese mixture and sauces. Cover cheesecake, refrigerate for several hours or overnight until set.
9. Garnish with extra Mars Bars for effect.

Smiles4u - sorry its 1 cup - or until it is too ur liking - usually one cup - and be careful not to overbeat it!

This is my favourite cheesecake ever, Blueberry, and it's no bake. I'll give you the original version, but I tend to tweek it a little bit. It has a yummy 'jelly' layer on top.

Blueberry Cheesecake

1 x 420gm can blueberries, drained, juice reserved
250gm plain sweet biscuits, crushed
125gm melted butter
1tsp nutmeg
4tsp gelatine, dissolved in 1/2 cup hot water, and allowed to cool
300gm cream cheese
1/4cup sugar
1tbs lemon juice
150gm sour cream

Mix together crushed biscuits, butter and nutmeg (sometimes I find I need more melted butter to make it stay together will). Press into a spring form tin. Cool in the freezer.
Mix together cream cheese, sugar, lemon juice and sour cream. Add 3/4 of the gelatine and water mix and mix well. Spoon into the base, with half of the blueberries, (don't mix the blueberries as they break up, just place them in the dish). Allow to cool and set in the fridge/freezer. Mix the remaining gelatine with some of the reserved Blueberry juice (this is where I tweek it and add lots more gelatine and mix it with all the juice to make quite a thick layer, and I quite often add a punnet of fresh blueberries too, so there's just heaps of them). Top the set cheesecake with the remaining blueberries and juice/gelatine mix. Cool until set.

Enjoy....it's devine!

Lauren