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

[danniellabella]

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.

[hj1981]

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

[LaurenSP]

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