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Cheese Cakes

 

Recipes on this page: Chimpanzee Cheesecake , Lemon Cheesecake , Toblerone Cheesecake

Chimpanzee Cheesecake

Crust:
1 1/2 c. graham cracker crumbs
1/4 c. granulated sugar
6 Tbs. butter, melted

Filling:
1 lb. cream cheese
1/4 c. granulated sugar
2 tsp. lemon juice
4 large eggs
1 c. sour cream
1 c. mashed bananas (approx. 3 bananas)
Make Crust:

Preheat oven to 350 F.

Place the crumbs in a mixing bowl and add the sugar and butter. Blend well.
Press the crumb mixture onto the bottom and partly up the sides of a
greased 9-inch springform pan. Smooth the crumb mixture along the bottom to
an even thickness.

Bake 10 minutes. Cool before filling.

Make Cheesecake:

Preheat oven to 350 F.

In a large mixing bowl, beat the cream cheese, sugar and lemon juice together. Add the eggs, one at a time, beating well after each addition.
Stir in the sour cream and the mashed bananas and blend well until very smooth. Pour the mixture into the prepared crust.

Bake for 1 hour.

Cool in the oven, with the door propped open, until the cake is at room temperature. Chill until serving time. Yield: 10 servings.

UNSINKABLE BAKED LEMON CHEESECAKE

A favourite cheesecake, soft and creamy, that does not make waves in the baking, then collapse in the centre. The flat top, therefore, makes a perfect base for a spread of whipped cream and a sprinkling of lightly candied lemon peel and ginger. For a lighter option, the cream can be omitted – simply sprinkle the cheesecake with ground cinnamon before baking.

CRUST
250 ml (1 cup) biscuit crumbs
60 ml (1/4 cup) melted butter

FILLING
2 large free-range eggs
125 ml (1/2 cup) castor sugar
2 ml (1/2 tsp) vanilla essence
7 ml (1 ½ tsp) very finely grated lemon rind (that’s whole, thick-skinned lemon, well washed and carefully grated to exclude any white pith)
30 ml (2 tbsp) cornflour
2 x 250 g tubs smooth, low-fat cottage cheese, drained of any liquid
150 ml (3/5 cup) thick cream

(Makes 8 wedges)

Mix the ingredients for the crust and press firmly onto the greased base (not the sides) of a 20 cm pie dish- use the back of a spoon to spread evenly. Bake at 160ºC for 10 minutes. Cool.

To make the filling, whisk the eggs and sugar until pale and light, then add the vanilla, lemon rind, cornflour, cheese and cream. Whisk well until everything’s combined, then pour onto the crust. Bake on the middle shelf of the oven at 180ºC for 20 minutes, then switch off the heat but don’t open the door – jest leave it there for 15 minutes more before removing it to cool – it will still be a bit wobbly. Once cooled, refrigerate until firm enough to slice.


Toblerone cheesecake

BASE:- 1 packet crushed chocolate biscuits
2Tblsps melted butter
mix the above together and spread onto base of a pie dish,
put in the fridge to set.

2 x 250g philly cheese
2 tspns gelatine
1/3 cup boiling water
3/4 cup castor sugar
1/2 cup cream
150gms melted Toblerone

TOPPING:- 1/2 cup cream
dash of vanilla essence
Tblspn of icing sugar
Flake

Beat the philly cheese, with the dissolved gelatine mixture add the castor sugar, cream and melted Toblerone mix until smooth, pour onto base which you have set in the fridge.

Wait for this to set, then whip the cream, vanilla essence and icing sugar together until fairly thick, spread over the filling and top with a flake or strawberries.