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

[ss_storm]

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.

[Laranna]

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.

[MrsB26]

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).

[hj1981]

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.

[Shanti]

I LLUUUURRRVE Baked cheesecakes!!! Mmm!!

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

[Shanti]

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.

[hj1981]

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