How do you make a cheesecake?!
How do you make a cheesecake?
Answers:
2 minute cheese cake
Ingredients
2 digestive biscuits
10g soft butter
1 tsp clear honey
juice and zest of ? lemon
100g Mascarpone
10g caster sugar
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.
http://www.homeschoolzone.com/m2m/cheese...
Try the above
A simple but effective and tasty way is to buy a cheesecake mix from the supermarket. Horror!!! Then line foil in a baking tray. Grease the foil, and put crushed digestive biscuits onto the foil. Make up the mix as per packet. Pour onto the crushed biscuits. Let it set. Eat and enjoy.
The Ultimate Cheesecake Recipe courtesy Tyler Florence
Show: Food Network Specials
Episode: All-Star Desserts
Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract
Warm Lemon Blueberry Topping, recipe follows
For the Crust:
Preheat the oven to 325 degrees F.
In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
Warm Lemon Blueberries:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
Yield: 6 servings
Cook Time: 5 minutes
go here and you can pick your own recipe for cheesecake or anything else for that matter. I use it all the time and it never fails and is free.
www.allrecipes.com
In the kitchen
The easiest way is to buy the pre made cheesecake filling. Then add the topping you want.
* Exported from MasterCook *
3-STEP CHEESECAKE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
2 pk Cream cheese,softened (8oz)
1/2 c Sugar
1/2 ts Vanilla
2 Eggs
1 Graham-cracker crust,9″
Mix cream cheese, sugar and vanilla at medium speed
with electric mixer until well-blended. Pour into
crust. Bake at 350'F. for 40 minutes, or until center
is almost set. Cool. Refrigerate 3 hours or overnight,
Makes 8 servings.
NOTE: You can also use lighter Neufchatel-type cheese.
Variations: For chocolate, melt four squares of
semi-sweet baking chocolate; add after eggs and mix
until blended.
For candy version, sprinkle 1 cup of
chopped candy bars on top of cake before baking.
For pumpkin, add 1/2 cup canned pumpkin, 1/2 teaspoons
ground cinnamon and a dash each of nutmeg and cloves
in the first step. Then add eggs and proceed as
directed.
2 cups cookie crumbs
6 Tbsp. butter or margerine
1 bag (14 ounces) caramels
1 can (15 ounces) evaporated milk
1 cup chopped pecans
2 pkg. (8 ounces each) cream cheese, softened
1/2 cup sugar
2 eggs
1/2 cup semi-sweet chocolate chips, melted
1 tsp. vanilla
Preheat oven to 350F
Mix crumbs and butter, press onto bottom and sides of 9-inch springform pan.
Bake 10 minutes.
Microwave caramels and milk in small bowl on high for 4 - 5 minutes or until
melted, stirring every minute.
Pour over crust.
Top with pecans.
Beat cream cheese and sugar until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in chocolate and vanilla.
Pour over pecans.
Place pan on cookie sheet.
Bake 45 minutes. Loosen cake from rim of pan, cool before removing rim of pan.
Keep refrigerated. Garnish with whipped cream.
try continental baked cheesecake
dough:
0.5 lb of flour,
0.5 c of marg.
0.5 c of powdered sugar
2 egg yolks
1 grated lemon rind
cheese mix.
1 3/4 lb farmer cheese(like cottage cheese)
0.5 c butter
5 eggs, separated
1 1/4 c sugar
0.5 c raisins
2-3 tbsp chopped orange peel
knead dough from listed ingredients, roll in aluminium foil and rest in fridge for 30 min.
cream butter and sugar in the bowl, adding egg yolks(1 at the time)still mixing. grind or blitz cheese with hand blender(no lumps) add orange peel and raisins(i soak mine in lemon juice for 10 min-moist).
take dough out and halve it. roll one half to fill the bottom of a cake pan(loose bottom best), pierce with fork and bake blind at 360 until golden(20-25 min). form pencil-thin stripes from the rest of dough.
whisk egg whites into stiff froth and gently fold to cheese mixture with metal spoon, then place on pre-baked crust, then arrange on the top dough strips. brush with lightly beaten egg white.bake in preheated medium oven(360) for 50 min, or until top golden. turn the oven off and leave cheesecake to cool down inside before taking out(will collapse...)remove from pan when cooled.
lots of work, but it really works and is divine...
Cheese and cake??? don't be so ridiculas
Here are two video recipes for you that give you step-by-step instructions:
http://www.videojug.com/film/how-to-make...
http://www.videojug.com/film/how-to-make...