What is your favourite kind of cheesecake?!
Answers:
mmm!.!.!.mocha!!Www@FoodAQ@Com
Just plain old New York Style cheese cake with blueberries or strawberries!.Www@FoodAQ@Com
the one with philadephia cream cheese and strawberry on the top!.Www@FoodAQ@Com
chocolate caramelWww@FoodAQ@Com
something exotic and different!. Ive had passion fruit cheesecake i know its sounds gross but it's amazing!
Deep-Fried Cheesecake Recipe courtesy Paula Deen, 2008
Show: Paula's Home Cooking
Episode: Fry Me to the Moon
2 cups graham cracker crumbs
1/4 cup sugar
7 tablespoons butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3 large eggs
1 (4-ounce) bar white chocolate, melted and cooled slightly
30 Oriental spring roll wrappers
Egg wash (whisk 1 egg with 1 cup milk)
1 (4-ounce) bar semisweet chocolate, chopped
Vegetable oil, as needed
Powdered sugar, as needed
8 ounces chocolate sauce, in squirt bottle
Whipped cream
Preheat oven to 350 degrees F!.
Cheesecake:
In a medium bowl, combine cracker crumbs, sugar, and melted butter!. Press firmly on bottom and 1-inch up sides of a 9-inch spring form pan!. Bake 8 minutes!.
In a large bowl, combine cream cheese and sugar!. Beat with an electric mixer until fluffy!. Beat in eggs, 1 at a time, beating well after each addition!. Stir in melted chocolate!.
Carefully pour batter into the prepared crust!. Bake 45 minutes!.
Let cool completely on wire rack!. Chill 8 hours before serving to set!.
Cut the cheesecake into approximately 3 by 1-inch uniform pieces!.
Deep-Fried Cheesecake Rolls:
Heat oil n deep-fryer to 365 degrees F!.
Lightly moisten each spring roll wrapper with the egg wash!. Blot off excess egg wash with paper towels!. Place each piece of cheesecake in the middle of a wrapper!. Sprinkle with the chopped chocolate!. Fold top of wrapper down over the cheesecake, and both sides toward the middle!. Roll each piece of cheesecake toward you until it is completely rolled up!. Make sure the egg roll is tightly packed with its edges sealed!.
Gently release "egg rolls" into the oil and cook until golden brown, roughly 2 minutes!. Using tongs remove the golden-brown "egg rolls" from the oil!. Place each "egg roll" in a bowl of powdered sugar and coat well!. Place deep-fried rolls of cheesecake on paper towels to cool slightly before serving!.
Drizzle with chocolate sauce and top with whipped cream!.
Chocolate Cheesecake Recipe courtesy Nigella Lawson
Show: Nigella Feasts
Episode: Chocolate Heaven
Cheesecake base:
1 1/3 cups graham cracker crumbs
1/2 stick butter
1 tablespoon cocoa
Cheesecake filling:
6 ounces bittersweet or semisweet chocolate, chopped small
2 1/2 cups cream cheese
3/4 cup superfine sugar
1 tablespoon custard powder
3 large eggs
3 large egg yolks
2/3 cup sour cream
1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water
Sauce:
3 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 teaspoon dark corn syrup
Special equipment: 9-inch springform pan
Preheat the oven to 350 degrees F!.
To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa!. Process again until it makes damp, clumping crumbs and then tip them into the pan!. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling!.
Put a kettle on to boil!.
Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly!.
Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine!. Beat in the whole eggs and then the yolks, and the sour cream!. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter!.
Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that!. This will protect it from the water bath!.
Sit the springform tin in a roasting pan and pour in the cheesecake filling!. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour!. The top of the cheesecake should be set, but the underneath should still have a wobble to it!.
Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool!. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight!. Let it lose its chill before unspringing the cheesecake to serve!.
To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup!. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce!. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate!.Www@FoodAQ@Com
Deep-Fried Cheesecake Recipe courtesy Paula Deen, 2008
Show: Paula's Home Cooking
Episode: Fry Me to the Moon
2 cups graham cracker crumbs
1/4 cup sugar
7 tablespoons butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3 large eggs
1 (4-ounce) bar white chocolate, melted and cooled slightly
30 Oriental spring roll wrappers
Egg wash (whisk 1 egg with 1 cup milk)
1 (4-ounce) bar semisweet chocolate, chopped
Vegetable oil, as needed
Powdered sugar, as needed
8 ounces chocolate sauce, in squirt bottle
Whipped cream
Preheat oven to 350 degrees F!.
Cheesecake:
In a medium bowl, combine cracker crumbs, sugar, and melted butter!. Press firmly on bottom and 1-inch up sides of a 9-inch spring form pan!. Bake 8 minutes!.
In a large bowl, combine cream cheese and sugar!. Beat with an electric mixer until fluffy!. Beat in eggs, 1 at a time, beating well after each addition!. Stir in melted chocolate!.
Carefully pour batter into the prepared crust!. Bake 45 minutes!.
Let cool completely on wire rack!. Chill 8 hours before serving to set!.
Cut the cheesecake into approximately 3 by 1-inch uniform pieces!.
Deep-Fried Cheesecake Rolls:
Heat oil n deep-fryer to 365 degrees F!.
Lightly moisten each spring roll wrapper with the egg wash!. Blot off excess egg wash with paper towels!. Place each piece of cheesecake in the middle of a wrapper!. Sprinkle with the chopped chocolate!. Fold top of wrapper down over the cheesecake, and both sides toward the middle!. Roll each piece of cheesecake toward you until it is completely rolled up!. Make sure the egg roll is tightly packed with its edges sealed!.
Gently release "egg rolls" into the oil and cook until golden brown, roughly 2 minutes!. Using tongs remove the golden-brown "egg rolls" from the oil!. Place each "egg roll" in a bowl of powdered sugar and coat well!. Place deep-fried rolls of cheesecake on paper towels to cool slightly before serving!.
Drizzle with chocolate sauce and top with whipped cream!.
Chocolate Cheesecake Recipe courtesy Nigella Lawson
Show: Nigella Feasts
Episode: Chocolate Heaven
Cheesecake base:
1 1/3 cups graham cracker crumbs
1/2 stick butter
1 tablespoon cocoa
Cheesecake filling:
6 ounces bittersweet or semisweet chocolate, chopped small
2 1/2 cups cream cheese
3/4 cup superfine sugar
1 tablespoon custard powder
3 large eggs
3 large egg yolks
2/3 cup sour cream
1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water
Sauce:
3 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 teaspoon dark corn syrup
Special equipment: 9-inch springform pan
Preheat the oven to 350 degrees F!.
To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa!. Process again until it makes damp, clumping crumbs and then tip them into the pan!. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling!.
Put a kettle on to boil!.
Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly!.
Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine!. Beat in the whole eggs and then the yolks, and the sour cream!. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter!.
Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that!. This will protect it from the water bath!.
Sit the springform tin in a roasting pan and pour in the cheesecake filling!. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour!. The top of the cheesecake should be set, but the underneath should still have a wobble to it!.
Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool!. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight!. Let it lose its chill before unspringing the cheesecake to serve!.
To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup!. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce!. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate!.Www@FoodAQ@Com
My mom's cheesecake is hard to beat!
My favorite flavors that she makes are: Snickers, Caramel Apple, Mocha, and Lemonade!.
What a tasty question! :)Www@FoodAQ@Com
My favorite flavors that she makes are: Snickers, Caramel Apple, Mocha, and Lemonade!.
What a tasty question! :)Www@FoodAQ@Com
Light version of the NY Cheesecake! Some bakeries name them: NY Mousse CheesecakeWww@FoodAQ@Com
I have a recipe for a pecan praline with caramel that is really good :)Www@FoodAQ@Com