Cheesecake- Any hints, tips and recipes?

[Tinks]

I have a rather embarrassing confession to make and I'm coming to BB in hope that you lovely people can help poor old me......OK....here goes...


I have NEVER made a cheesecake in my life!!!

I'd like to make one for my nephew's birthday party next weekend. Please help me!

Hit me with your favourite tried and tested cheesecake recipes (baked or not) and any tips or bits of info I may need to know so my cheesecake will be the best thing everyone at the party has ever tasted!

[RainbowBrite]

I absolutely love cheesecake!!!
My favorite that I make is the apricot nector cheesecake...so yummy.
Never any left over and it sets beautifully.


155 g plain sweet biscuits or shortbread fingers, finely crumbed
75 g butter, melted
1 x 470 g can apricot nectar
1 tablespoon gelatine
375 g cream cheese
½ cup caster sugar
1 tablespoon lemon juice
1 cup thickened cream
1 tablespoon sugar
3 teaspoons cornflour
2 teaspoons rum (optional)

Method

Base: Combine biscuit crumbs and butter, mix well. Press evenly into base of 20 cm springform pan. Refrigerate for 30 minutes.
Filling: Pour one cup of nectar into a small saucepan. Sprinkle gelatine over nectar and stir over a low heat until gelatine dissolves. Allow to cool and thicken slightly.
Whip thickened cream and set aside.
Beat softened cream cheese and sugar until mixture is smooth and creamy. Add lemon juice.
Beat in cooled apricot mixture then fold in whipped cream.
Pour mixture into crumb base and refrigerate for 2 hours or until set.
Topping: Place one tablespoon sugar and three teaspoons cornflour in saucepan and stir in remaining nectar.
Bring mixture to boil stirring constantly. Remove from heat and stir in rum.
Allow to cool slightly before gently pouring over cheesecake.
Refrigerate until set.

[Fleur]

BEST recipe ever (and probably the most common, it's off the Philly box) - I have been making this for years & everyone loves it. My kids don't consider anythign else to be cheesecake

2 x 250g blocks of Philadelphia cheese, softened to room temp
1 x time sweetened condensed milk
1/3 cup of lemon juice
1 teaspoon of gelatine, dissolved in 1/4 cup of boiling water
1 pack of biscuits, crushed
butter (maybe 1/3 cup?

Melt butter, mix with crushed biscuits. Press into base of pan & refrigerate while you prepare the filling.

Beat philly cheese until soft. Add condensed milk & beat until well mixed. Add lemon juice and and beat. Dissolve gelatine in water and add. Beat well.

Pour mix into prepared base, refrigerate overnight or for at least 6 - 8 hours. YUM.

ETA - the amounts are a bit approximate, I have been doing this so long now I don't use the recipe. When I mix the biscuits & butter, I add the butter gradually until I have it well moistened - I'm not sure exactly how much to use. And I think the original recipe called for one block of cheese, but I have always used two.
You can add grated lemon rind to the mix, makes it more zesty, and it is awesome with fresh fruit on top.

Mmmm, makes me want cheesecake!

[*star*]

If you're really keen to do your research you can go the masterchef website - Donna Hay did a fantastic job of pointing out hints and tips for baked cheesecake on there this year. The episode date is 27th May. I'm yet to try all the tips out, but next time I do a cheesecake I will!

[NaeNae]

I have NEVER made a cheesecake in my life!!!

hun don't be embarrassed not only have I never made a cheesecake I have never made scones either let me know which recipe you have tried from this thread and how you went x x x

[Mollie89]

Toblerone cheesecake


Toblerone Cheesecake

Base
1 cup plain chocolate biscuit crumbs (used choc ripple)
80g butter
¼ cup ground almonds

Filling
2x 250g block philly cheese
½ cup castor sugar
200g toblerone chocolate, melted
½ cup thickened cream

Topping
200g toblerone choc for shaving

Method
Combine biscuit crumbs, butter and almonds, press into a lightly greased 22cm spring form pan. Chill.
Beat philly for 2 minutes or until smooth. Add sugar, melted toblerone and cream, continue beating until well combined.
Pour onto the prepared crumb base and refrigerate for 2-3 hours until set, or overnight. Serve topped with toblerone shavings.

[Cranky Kitten]

I second the recipe off the philly cheese box - if you leave out the lemon juice you can use it as a base cheesecake recipe and add all kinds of tasty stuff. I've done coffee, mango, berry with a choc biscuit base, kahluah, baileys, choc-hazelnut with frangelico....works a treat pretty well every time too.

Mmmmmm, cheesecake......

[Fleur]

I second the recipe off the philly cheese box - if you leave out the lemon juice you can use it as a base cheesecake recipe and add all kinds of tasty stuff. I've done coffee, mango, berry with a choc biscuit base, kahluah, baileys, choc-hazelnut with frangelico....works a treat pretty well every time too.

Mmmmmm, cheesecake......

mmmm, Baileys......

[~me~]

I am with Fleur and Cranky Kitten with the Philly Cheesecake, always a hit. It's on the Philly Website, has other varations as well. My Mum used to make the same one except use cornflake crumbs as a base instead of biscuits to make it less sweet.

You CAN do it Tinks!!