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cookessentials - 2013-09-03 15:33:00

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cookessentials - 2013-09-03 15:34:00

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cookessentials - 2013-09-03 15:35:00

CREAMY COFFEE PIE / CHEESECAKE
Crust:
¾ packet wholemeal or malt / maltmeal biscuits, crushed
85g (3oz) butter, melted

Mix the butter and the biscuit crumbs together well, then press the mixture into a 23cm (9”) pie plate and refrigerate.

Filling:
1 tbsp gelatine
2 tbsp water
2 eggs, separated
½ cup sugar
1 cup milk
2 tsp instant coffee
½ cup (125g) cream cheese

Add the gelatine to the water. Leave to stand for 5 minutes.
In a double boiler or basin mix the egg yolks, half of the sugar and the milk. Stir over hot water until the custard coats the back of spoon, then add the coffee and the gelatine and stir until dissolved. Cool.
Beat the cream cheese until soft, then gradually add the cooled custard.
Beat the egg whites and the remaining sugar until stiff, then fold the meringue-like mixture into the setting custard mixture. Pour the filling mixture into the biscuit crust and set it in the refrigerator. Decorate with whipped cream and kiwifruit or strawberries.
Serves: 4-6
Note: This cheesecake freezes well and can also be made in individual portion-sized containers e.g. yoghurt pottles. :-))

245sam - 2013-09-03 15:49:00

This is the recipe I used in my very first attempt at cheesecake making - a very successful one it was too! It's always popular whenever I make it.

HEAVENLY CHEESECAKE
Crumb Crust:
1 packet plain biscuits, crushed
170g butter, melted

Combine the biscuits and butter, then spread evenly into a 22·5cm (9”) springform tin and up the sides. Chill while preparing the Filling:
1 tbsp gelatine
250g cream cheese
¾ cup sugar
3 eggs
¼ cup each of water, lemon juice and milk
pinch salt

Blend the gelatine with the water and lemon juice, then set it aside. Combine the cream cheese, ½ cup sugar, beaten egg yolks, milk and salt. Cook over simmering water for 10 minutes, then blend in the gelatine mixture. Cool the mixture.
Beat 3 egg whites, gradually adding the remaining ¼ cup sugar, until soft peaks form. Fold this into cheese mixture and pour the filling carefully into crumb crust. Refrigerate.
If desired, pile whipped cream on top and serve as a dessert or as a cake with coffee.
This is nicest at least 1 day old, and freezes well too. :-))

245sam - 2013-09-03 15:51:00

The following recipe was posted by TM's cap about 5½ years ago - it makes a lovely special dessert.

BAILEY'S CHOCOLATE CHEESECAKE
250g chocolate chip biscuits
75g butter, melted
3 tsp gelatine
¼ cup water
2 x 250g packets cream cheese
¾ cup caster sugar
300ml thickened cream
â…“ cup Baileys
2 eggs whites

Crush the biscuits until they resemble breadcrumbs, then add the butter and stir to combine. Press into the cheesecake tin and refrigerate for 30 minutes or until firm.
Sprinkle the gelatine over the water in a small heatproof jug, then stand the jug in a small saucepan of simmering water and stir until dissolved. Cool for 5 minutes. Beat the cream cheese and sugar until smooth. Add the cream and beat until thick. Stir in the gelatine and liqueur. Beat the egg whites until soft peaks form, then fold the egg whites into the cheese mixture. Pour the filling mixture over the prepared base. Cover and refrigerate for 4 hours until set. Serve, if you wish, with
Chocolate Sauce:
200g dark chocolate, chopped
1 cup thickened cream
2 tbsp Baileys

Combine the chocolate and cream in saucepan, then stir over low heat until smooth. Stir in the liqueur.
cap noted that she doesn't "always do the sauce" and I haven't either. :-))

Edited by 245sam at 3:59 pm, Tue 3 Sep

245sam - 2013-09-03 15:59:00

This is my favourite, by a country mile - I don't think it is weight watchers approved, but sooo yummy ......
Chocolate and Walnut Cheesecake.
1 packet Malt biscuits
125 grams melted butter.
Whiz together and press into spring form pan - bake for 10 minutes @ 180 degrees, then cool.
Filling
200 grams dark chocolate
250g cottage cheese
1/2 cup caster sugar
1 tsp Vanilla Essence
2 tsp geletine, dissolved in 1/4 cup hot water ( I add the geletine to cold water and then heat on stove till liquid and it has lost its grainy look)
2 large Eggs, separated (beat egg whites till foamy)
300ml whipped cream
3/4 cup chopped walnuts
Melt chocolate - whiz with next 4 ingredients, then beat in egg yolks.
Fold in whipped cream - then beaten egg whites and lastly fold in the walnuts.
Pour over the cooled base and then chill until ready to serve.

pony_girl - 2013-09-03 16:01:00

Oh I forgot to mention, I have a jar of prunes soaking in port in my fridge - and if I'm serving the chocolate and walnut cheesecake to adults only, then I usually put some of those on the base before I pour the chocolate mixture over ..... and sometimes I add a bit of liquer too, it is quite a forgiving recipe, you can change it to suit your taste quite easily.

pony_girl - 2013-09-03 16:04:00

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cookessentials - 2013-09-03 16:07:00

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cookessentials - 2013-09-03 16:37:00

Ok you nasty mean people talking about cheesecake, gosh I'm drooooooling. Here's a skinny one to try, someone make this and tell me its nice heh he. Found this the other day, on my to make list.........

Author: Detoxinista.com
A surprisingly authentic tasting cheesecake, but without the unhealthy ingredients!
Ingredients
•½ cup zucchini, peeled and chopped
•½ cup raw cashew butter
•2½ Tablespoons fresh lemon juice
•2½ Tablespoons raw honey (or agave nectar, for vegans)
•2 dates
•½ teaspoon vanilla extract
•¼ teaspoon sea salt
Instructions
1.In a mini food processor, blend zucchini until finely processed.
2.Add the lemon juice, raw honey, dates, vanilla, and sea salt, and blend until smooth.
3.Finally, add in the cashew butter and blend until well combined.
4.Pour into a spring-form pan, over a raw graham cracker crust if desired, and FREEZE OVERNIGHT until set.
5.Serve frozen for an authentic cheesecake texture.
They used a 41/2' springform tin to serve four, so might need to double the recipe

westigal - 2013-09-03 16:59:00

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cookessentials - 2013-09-03 17:13:00

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cookessentials - 2013-09-03 18:34:00

I'll hunt my recipe out for a savoury cheese cake Crust is made of mince It is so rich and so yummy and so special and different. I will return :) Saw it yesterday and thought yes must do that.

anne1955 - 2013-09-04 10:16:00

Beef Cheese Cake
500g finely minced beef, the less fat the better I mince good beef myself for this one.
2 tbsp. tomato sauce, 1 small onion grated, 1 tsp oregano, salt and paper to taste.

Filling 1tbsp butter, 1glove crushed garlic, 4 small zucchinis thinly sliced, 125g button mushrooms thinly sliced. 185g cream cheese at room temp, 2 eggs, 2tbsp grated parmesan cheese, salth and papper to taste.

Combine all ingredients for crust, press firmly into a greased 9inch pie dish, I use a spring form cake tin lined with baking paper. Bake mince crust in hot oven for 10 mins then remove.

Heat butter in fry pan and cook garlic, zucchinis, and mushrooms for 3-4 mins stirring. They should still be firm but tender.

Beat cream cheese until smooth then beat in eggs Stir vegies into this and add salt & pepper to taste. Spoon into beef crust smooth top sprinkle with cheese.
Bake in a moderately slow oven for 30mind or until filling is firm. Cool for 5mins before cutting.

It is yummy but very rich, serve as a starter or with a salad.

anne1955 - 2013-09-04 10:38:00

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cookessentials - 2013-09-04 11:00:00

cookessentials wrote:

Oh, anne1955, that is amazing and nice to have a savoury one. Well worth making methinks.

It is unusual and when cut to see the effect it's quite amazing But it is rich. I'm a cut things in quarter and dish it up. Bit much with this one.

anne1955 - 2013-09-04 17:43:00

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cookessentials - 2013-09-04 20:53:00

Baked Italian Ricotta Cheesecake...to die and go to heaven for...anyone with a recipe for it???

rexavier - 2013-09-04 21:00:00

I had an awesome recipe for triple chocolate baked cheesecake where you put a layer of sour cream on top and then put it back in the oven - darned if I can find it now, it was in a Cadbury leaflet I had and lost in one of our shifts

sarahb5 - 2013-09-04 21:35:00

sarahb5 wrote:

I had an awesome recipe for triple chocolate baked cheesecake where you put a layer of sour cream on top and then put it back in the oven - darned if I can find it now, it was in a Cadbury leaflet I had and lost in one of our shifts

Go find it..now..and don't stop looking until you can post recipe

rexavier - 2013-09-04 21:54:00

daarhn wrote:

Go find it..now..and don't stop looking until you can post recipe

I've been looking every time we shift which is about 4 times in the last 10 years! I can't even find one like it online

sarahb5 - 2013-09-04 22:05:00

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cookessentials - 2013-09-05 19:22:00

cookessentials wrote:

Sounds delicious. I am more of a fan of a baked cheesecake fan.

Me too - don't like the gelatine type ones

sarahb5 - 2013-09-05 20:07:00

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cookessentials - 2013-09-06 07:39:00

Thanks. I love cheesecake. (Mrs jw)

johnwood - 2013-09-06 07:42:00

Oh and what's thickened cream thanks.

johnwood - 2013-09-06 07:43:00

johnwood wrote:

Oh and what's thickened cream thanks.

Exactly what it says it is - cream sold in a tub rather than a pottle and marked "thickened cream"

sarahb5 - 2013-09-06 08:32:00

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cookessentials - 2013-09-06 09:43:00

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cookessentials - 2013-09-06 09:45:00

Here's a simple frozen Lemon Cheesecake from Helen Jackson:
Serves 12. Delicious

75g butter, melted
1 250g packet malt or plain sweet biscuits (I use Ginger biscuits)
2 tsp finely grated lemon rind (or lime)
393g can sweetened condensed milk
500g cream cheese
1/2 cup lemon juice (or lime)

1. Place butter, lemon rind and biscuits in a food processor
and pulse to a crumb consistency.
2. Press crumbs over the base and sides of the spring-form cake tin.
3. Place condensed milk, cream cheese, and juice in a food processor and pulse until smooth.
4. Pour mixture over the biscuit base and freeze for about an hour.
5. Remove from freezer and cut into 12 slices wiping the blade between each cut.
6. Return to the freezer to complete the freezing process.
7. Best removed from freezer about 30 minutes before required.

jynx66 - 2013-09-06 11:17:00

cookessentials wrote:

I have a gorgeous cheesecake recipe which is a baked lemon one, but it has a chocolate glaze on the top and a chocolate base. I think you would enjoy it sarahb5

Ha ha - yes, sounds like my sort of thing - please don't post the recipe as I had a weight gain this week (WW) and I don't need any more temptation to stray (I was within 3kg of my goal weight)

sarahb5 - 2013-09-06 11:21:00

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cookessentials - 2013-09-06 11:24:00

cookessentials wrote:

Well done you. I think you need to back away from the cheesecake thread this week LOL

I think I need to back away from the kitchen too - well it's worth a try ...

sarahb5 - 2013-09-06 11:40:00

cookessentials wrote:

I have a gorgeous cheesecake recipe which is a baked lemon one, but it has a chocolate glaze on the top and a chocolate base. I think you would enjoy it sarahb5

cookessentials/Pam, I know and understand why sarahb5 doesn't want/need the temptation of your recipe but there are others who might like to be tempted, so please do post your recipe.
I too don't really need any encouragement to indulge, so like sarahb5 I will need to enjoy and visualise the taste but not the real thing for now. Given the need for a special dessert and a special recipe I could be tempted to try making a baked cheesecake sometime - to date I have only made unbaked cheesecakes. :-))

245sam - 2013-09-06 11:45:00

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cookessentials - 2013-09-06 11:49:00

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cookessentials - 2013-09-06 11:56:00

I'm really glad I don't like pecans!

Actually the chocolate and lemon cheesecake would be nice for hubby's birthday dinner - he is away for his actual birthday so I need to make more effort than "just" chocolate cake for his birthday dinner I think

sarahb5 - 2013-09-06 11:56:00

sarahb5 wrote:

I had an awesome recipe for triple chocolate baked cheesecake where you put a layer of sour cream on top and then put it back in the oven - darned if I can find it now, it was in a Cadbury leaflet I had and lost in one of our shifts

sarahb5, am I correct in assuming that the Cadbury leaflet was a Cadbury N.Z. leaflet? and if so, can you recall from how long ago and where you might have got the recipe from?

With the likelihood of having (not necessarily wanting) to shift out for whatever is decided re earthquake damage to our home of 28½ years, I am gradually having to sort through all my hoarded recipes, leaflets, etc.
Chocolate has always been of interest so I know that I have various Cadbury books and some of them have cut-outs and leaflets tucked into them, so if the leaflet was a NZ one I may have it (no promises though). :-))

245sam - 2013-09-06 12:38:00

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cookessentials - 2013-09-06 15:03:00

By Jane Gutry. Yet to try it, and it's unbaked, but looks pretty:

PEPPERMINT CHEESECAKE

300gms Oreo cookies, crushed
1/4 cup melted butter
1.5 Tbsp sugar
1/2 cup white chocolate chips
3/4 cup cream
250gm cream cheese
2 Tbsp creme de menthe liqueur
1/2 cup icing sugar
1tsp gelatine
1/4 cup crushed peppermints

Combine biscuits, melted butter & sugar; press into 20cm springform tin. Chill.

Melt choc chips and cream together; cool. Beat cream cheese and icing sugar till soft. Melt gelatine in 1tsp water and microwave 40 seconds. Add to cream cheese mix with the creme de menthe. Fold in cream/chocolate mix and add peppermints. Spread over base and chill. Makes 8-10 slices.

Edited by kaddiew at 3:55 pm, Fri 6 Sep

kaddiew - 2013-09-06 15:49:00

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cookessentials - 2013-09-07 17:47:00

cookessentials wrote:

For 245sam ( and maybe sarahb5 if she dares look LOL)

Lemon Cheesecake With Chocolate Glaze.

Thanks for sharing the recipe cookessentials/Pam - now all I need is a reason to need to take the plunge and make my first baked cheesecake. There's only DH and myself so I can't really justify making it for just the two of us. :-))

Edited by 245sam at 6:01 pm, Sat 7 Sep

245sam - 2013-09-07 18:00:00

cookessentials wrote:

Interest-
ing recipe and would be quite misty. I half expected some dark chocolate in there somewhere.

Dark chocolate swirled through would contrast nicely with the pale green.

kaddiew - 2013-09-07 18:38:00

I copied this recipe down many years ago, then forgot about it, so not yet tried.

LEMON, GINGER & SULTANA CHEESECAKE SLICE (BAKED)

BASE
¾ cup flour
1/3 cup icing sugar
¼ cup unsalted butter, diced

Preheat oven to 180C

Crumb the butter through the flour and icing sugar, add the egg and mix to a firm dough. Wrap and chill 1 hour. Press into a greased/lined 25 x 30 cm slice tin. Bake 8-10 mins till light golden brown. Cool.

TOPPING

Preheat oven to 180C

1 cup milk
2 Tbsp unsalted butter
1 cup cream cheese
1 tsp ground ginger
juice & zest 1 lemon
5 tsp castor sugar
½ cup milk (extra)
½ cup custard powder
¾ cup sultanas
4 large egg whites*
½ cup castor sugar (extra)

2 large egg yolks*, beaten

Place first 6 ingreds in saucepan and bring slowly to a boil. Blend the extra milk with custard powder and beat into the mixture as it boils, stirring until thickens. Remove from heat and cool slightly.
Beat egg whites to stiff peaks, beat in extra sugar gradually till dissolved, then fold into custard mixture.

Pour topping onto cooked base, brush lightly with the beaten egg yolk and bake 180C 25-30 mins till firm to the touch. Cool in the tin, cut into squares or diamond shapes.

Edited by kaddiew at 6:47 pm, Sat 7 Sep

kaddiew - 2013-09-07 18:40:00

I have a baked cheesecake recipe I love that I found in a Philadelphia cream cheese recipe book. I tweaked it so that I can use it for difference flavoured cheesecakes. Most popular ones so far have been the nectarine and gingernut and a peach and mango one. I really like it because its the only recipe I have found that only uses one egg.

lotsagiggles - 2013-09-07 22:25:00

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cookessentials - 2013-09-07 22:35:00

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cookessentials - 2013-09-07 22:38:00

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cookessentials - 2013-09-07 22:38:00

You guys are the greatest I will save these...Thankyou so much!!!

glasshalfull - 2013-09-07 22:43:00