Can u give me the recipe for a good, moist cheesecake?!
Answers: Thanks!
Ingredients
2 digestive biscuits
10g soft butter
1 tsp clear honey
juice and zest of ? lemon
100g Mascarpone
1 tbsp icing sugar
50ml raspberry sauce, to serve
To decorate:
50g small strawberries
mint sprig
Method
1. Crush the biscuits into small pieces and combine with the soft butter and honey. Place this mixture into one small metal egg poaching ring and press the mix evenly on the bottom of the mould.
2. Add the lemon juice and zest and icing sugar to the cheese, being sure not to over mix, as this will cause the mixture to split.
3. Spoon the mix into the ring and using a palette knife press the mix well into the mould to prevent air gaps. Remove the ring with a hot cloth or blowtorch.
4. Place the cheesecake onto a plate and decorate the top with the strawberries and a sprig of mint.
5. Spoon the sauce around the sides of the cheesecake and serve immediately.
INGREDIENTS
10 graham crackers
1/3 cup white sugar
5 tablespoons butter, melted
2 (8 ounce) packages cream cheese
1 cup white sugar
4 eggs
1 pint heavy whipping cream
8 (1 ounce) squares semisweet chocolate
DIRECTIONS
Preheat oven to 350 degrees F (190 degrees C). Grind graham crackers in a food processor.
In a small bowl, or in the food processor, stir together the graham cracker crumbs, white sugar and melted butter. Press into the bottom, and 1 inch up the sides of a 9 inch springform pan.
Bake for 15 minutes in the preheated oven, set aside to cool. Turn the oven down to 350 degrees F (175 degrees C). Chop the semisweet chocolate into pieces and melt over a double boiler along with the cream. Stir occasionally until melted, then set aside to cool.
In a medium bowl, beat the cream cheese and sugar until soft. Stir in the eggs, one at a time, mixing well between additions. Stir in the chocolate mixture until fully incorporated. Pour into the prepared crust.
Bake for 55 to 60 minutes in the preheated oven. Let cake cool to room temperature, then refrigerate for at least 8 hours before serving.
crust
1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter
Filling
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
Cheesecake: All above ingredients should be at room temperature before your begin.
Start by beating the cream cheese until light and fluffy.
Keep the mixer on a low setting throughout the beating and mixing process.
Add the sugar a little at a time and continue beating until creamy.
Add one egg at a time and beat after each egg.
When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
Add the sour cream last and beat well.
Pour cream cheese into the spring pan.
Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
When time is up, prop open oven door and leave in oven for one hour.
After one hour, remove from oven.
Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
A cheesecake should season.
The wait is worth it.
The flavor ripens and becomes enriched.
Fluffy Lemon Cheesecake Squares
CRUST
2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
FILLING
3/4 cup sugar
8 ounces cream cheese, softened
1 (3 ounce) package lemon Jell-O gelatin
3/4 cup boiling water
1/4 cup lemon juice
1 teaspoon lemon extract
1 (12 ounce) can evaporated milk, chilled
Mix crust ingredients, press into 13x9 pan.
In small bowl stir together sugar and cream cheese until fluffy.
In another small bowl, mix jello and boiling water; add lemon juice and extract.
Set aside to cool.
Place large mixing bowl and beaters in freezer while jello cools.
You can take a coffee break here.
When bowl has chilled, whip evaporated milk on high until thick and holds a peak.
Turn mixer to low; mix in cream cheese mixture.
Mix in the jello mixture.
Pour over crust in pan.
Chill; cut into squares.