The perfect cheesecake?!
The perfect cheesecake?
hi, i was just wondering if anyone had a recipe for a light creamy cheesecake? All of the recipes i've tried have produced an extremely dense and heavy cake... no one wants to eat more than half a slice! Also, does anyone have any tips for making it look appetising? Mine always come out really, really brown - are there any topping tricks?
Answers:
SUPER EASY LEMON CHEESECAKE
1 pkg. Scotch finger biscuits
3 large pkgs. Philadelphia cream cheese, softened
1 can condensed milk
300 ml whipping cream
1 pkg. lemon jelly crystals
1/2 cup boiling water
juice of 2 large lemons
zest of 2 large lemons
extra cream to decorate (optional)
Spray a medium sized deep pan with oil. Layer the biscuits on the bottom of the pan to form the crust. Dissolve the jelly crystals in the boiling water; stir to ensure they are completely dissolved and allow to cool.
Cream together the cream cheese, condensed milk and lemon juice. Gently mix the cooled jelly mix into the cheese mixture, mixing well.
Whip the cream until stiff and gently fold through the mixture. Add lemon zest, stirring gently. Pour the cheese mix into the pan. (Don't stir too much or shake it up; the air whipped in keeps it light.)
Refrigerate overnight. Decorate with whipped cream and the decorations of your choice.
Creamy Cheesecake
"This cheesecake is creamier than most cheesecakes, and very easy to make. Use grated lemon zest or 1 teaspoon lemon extract for flavoring."
INGREDIENTS
* 1 (9 inch) prepared graham cracker crust
* 16 ounces cream cheese
* 2 eggs
* 3/4 cup white sugar
* 2 teaspoons vanilla extract
* 1/2 teaspoon grated lemon zest
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy. Pour mixture into crust.
3. Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie filling, if desired. Refrigerate for at least 8 hours before serving.
http://allrecipes.com/recipe/creamy-chee...
More Cheesecake Tips
http://allrecipes.com/howto/perfect-chee...
Italian Ricotta Cheesecake Recipe
Italian Cheesecake
Ingredients:
3/4 c. flour
2 tbsp sugar
1/8 tsp salt
1/3 c. butter or margarine, softened
2 1/2 c. ricotta cheese
1/2 c. sugar
3 tbsp flour
3 large eggs
1 tsp grated orange rind
1 tsp vanilla extract
1/4 tsp salt
2 tbsp golden raisins
2 tbsp finely chopped candied citron
2 tbsp chopped almonds
Garnishes: orange sections, orange rind strips
Directions:
Combine first 3 ingredients in small bowl; cut in butter with pastry blender till mix is crumbly. Press into a 9 inch springform pan. Bake at 475 for 5 min. Cool on wire rack.
Combine cheese, 1/2 c. sugar and 3 tbsp flour; beat at med. speed with elec. mixer until smooth. Add eggs and next 3 ingredients; beat 4 min. Stir in raisins, citron and almonds; spoon over crust. Bake at 350 for 1 hour to 1 hour 15 min. or till center is set. Run a knife around edge of cheesecake to loosen; cool in pan on wire rack. Cover and chill at least 8 hours. Carefully remove sides of pan just before serving. Garnish, if desired.
12 to 16 servings.
Go to "foodnetwork.com" get the "Classic Cheesecake" recipe. It is light, smooth, and delicious. Any cheesecake recipe that calls for ricotta cheese will be very thick and heavy. This one uses cream cheese and sour cream. It's wonderful and easy.
LIGHT CREAMY CHOCOLATE CHEESECAKE
2 c. graham cracker crumbs
3/4 c. butter, melted
1 (12 oz.) pkg. semisweet chocolate morsels
3 (8 oz.) pkgs. cream cheese, softened
1 1/4 c. sugar
3 eggs
1 tbsp. cocoa
2 tsp. vanilla extract
1 (16 oz.) ctn. commercial sour cream
Combine graham cracker crumbs and melted butter, mixing well; firmly press on bottom and sides of a 9 inch springform pan.
Place chocolate morsels in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Beat cream cheese with an electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, heating well after each addition. Stir in melted chocolate, cocoa and vanilla; beat until blended. Serves 12.
Stir in sour cream, blending well. Pour into prepared pan. Bake at 300 degrees for 1 hour and 40 minutes (center may be soft but will firm when chilled) Let cool to room temperature on a wire rack; chill at least 5 hours. Remove sides of pan. Garnish with chocolate curls, if desired. Calories per serving 697. Protein 9.4, fat 52.3, carbohydrate 53.1, iron 2.3, cholesterol 163, sodium 427, calcium 114.