Cheesecake

[ConnieK..]

hehe here's a cheesecake recipe I just love ... it is amazing!!!!

Baked Passionfruit Cheesecake

Filling Ingredients

375g creamed cheese at room temperature
3/4 cup sour cream
1/2 cup pouring cream
3 eggs at room temperature
3/4 cup castor sugar
1/2 cup passionfruit pulp or mango

Crust

1 packet sweet biscuits ( while in the US I use honey graham crackers, chocolate chip cookies are great as well)
45g butter

Preheat oven to 150 degrees. Line a springform pan with baking paper and brush the sides with melted butter. Crush the biscuits by whatever means necessary, melt butter and combine with crushed biscuits, then press mixture evenly into base of pan and refridgerate until needed.

cream the cheese until smooth, then add sour cream, cream, eggs, sugar and combine all together until smooth, add fruit and pour into prepared pan with biscuit base and bake 1hr and 10 minutes until set. TURN OFF OVEN BUT LEAVE THE CHEESECAKE IN THE OVEN WITH THE DOOR PROPPED OPEN WITH A WOODEN SPOON TO PREVENT THE TOP FROM CRACKING. If possible, chill for 3 hours. Serves 8-10 people.

This is the best cheesecake ever!


But I have to confess, when I first typed it into the site I typed N instead of B and had a recipe for Naked Cheesecake I guess if you want to cook that way it's considerably safer now theres not as much to get caught in the oven door!

Connie

[shell]

HUGHIE'S CHEESECAKE IN A BOWL

Juice of 1 lemon zapped in microwave for 20 seconds.
2 sheets of gelatine soaked.

Squeeze gelatine and add to lemon juice & stir to disolve.

500g Natural yogurt
200g cream cheese
25g castor sugar
zest of 1 lemon

Mix all the above ingredients-don't over beat or it will curdle
Add gelatine and lemon mixture and stir.

Put in bowl- or small individual bowls or glasses and refrigerate for at least 2 hours.

SAUCE
250g rasberries
25g castor sugar
spoonful of water
Cook until reduced

Put on top of cheesecake mix and can serve with brandy snaps!
Shell

[hexi2]

Ok I have changed this a little (so its low carb) but its an old one from Womens Weekly and just made it - LOVELY

Ingredients
250gms almond meal, (or crushed brazil nuts/walnuts/coconut) whatever takes your fancy
125gms of melted butter
3 eggs, lightly beaten
1/2 cup of splenda or equal
3 X 250gms of phily cream cheese, softened
3 teaspoons of grated lemon rind
1/4 cup lemon juice

METHOD
1. spray 22cm springform tin with canola sray
2. combine crushed nuts/almond meal with melted butter
3. using a glass press crumb mixture evenly over base and side of tin
4 refridgerate for one hour
5. beat eggs and splenda with electric mixer until pale and smooth
6. add cheese, rind and lemon juice, beat until smooth and creamy
7. pour mixture into prepared tin and bake in moderate oven for 45 min
8. cool in oven with door ajar, then refridgerate for several hours or overnight
9. decorate with fruit and cream if desired

Notes
eat eggs and splenda for a very long time - 10 minutes ir so the longer it is beaten the lighter and fluffier the cake

[shell]

Unbelievably- me the huge cheese lover at the moment, I have never tried cheese cake!

You could probably make small muffin size portions do you think?
Shell

[hexi2]

Yes me too - I just LOVE the baked cheesecake, love it! I just made the large one and froze half of it..

You could do them in muffin size - not sure but I imagine baking time would be greatly reduced