Cheesecake thread

[cath 55]

@sunny wrote:

Im going to try and make one this week

Now keep in mind i carnt cook egg on toast let alone a f00king cake lol

Il let ya no how it gos and weather or not the familey survive lol

But the cheese cake thread as made me think back to the cooking thread angel did was great looking at all the diffrent foods people made and watching others try them out cooking them

sunny for you will pm you with the easiest baileys choc cheesecake you will ever have lolol xxxx

[toybulldog]

Blueberry Swirl Cheesecake

This is your common-or-garden smooth vanilla cheesecake, normally swirled with blueberries and topped with a crunchy almond crumble.

RECIPE

Get dressed.
Go out.
Say hello to old mate not seen in yonks.
Pop into starbucks.
Order blueberry swirl cheesecake.
Swear under breath at price of cheesecake while maintaining polite exterior.
Eat blueberry swirl cheesecake.
Go home, buying cheesecake recipe book on way.
Job done.

[Oss]

I love the original cheesecake, i also like the strawberry toppped one – am i bad :roll:

[the big hill]

mmmmm cheesecake =P~

i once made a cheesecake in hight school, it was horrid, the base froze in the classroom fridge and my topping was full of liquid, so it just looked like the cream had curdled lol :? :wink: 8)

[toybulldog]

Blueberry cheesecake gateau

Makes 12 slices

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients
255g/9oz self-raising flour
1 tsp baking powder
225g/8oz caster sugar
225g/8oz butter (softened)
4 large eggs
1 tbsp milk
For the icing and decoration
400g/14oz light soft cheese
grated zest of 2 limes and the juice of 1
110g/4oz icing sugar
225g/8oz blueberries

Method
1. Preheat the oven to 180C/350F/Gas 4. Grease a deep 18cm/7in round tin, and line the base with greaseproof paper. Mutter under breath at cobwebs in furthest kitchen corner. Hadn’t you cleaned there only last week ? Consider complete nervous breakdown, but instead….

2. Put the flour, baking powder, sugar, butter and eggs into a large bowl and beat with an electric mixer on slow speed until everything is mixed together. Increase the speed and whisk for 2 minutes. Stir in the milk. Personally I think this recipe was written for Superman, but if you’re the type of person who has funny turns around kryptonite, then have a go !

3. Spoon the mixture into the tin and level the top, bake for 50-60 minutes, or until the centre of the cake springs back when lightly pressed, and the mixture is starting to come away from the sides of the tin. Don’t worry about the tin at this point, you’ll be unlikely to eat it. Keep ya Cake Focus hat on in your minds eye.

4. Leave the cake in the tin for 5 minutes, then turn out on to a wire rack and leave to cool before decorating. This cake keeps in an airtight tin for 2-3 days. This may not be enough time for decorating. There are those who couldn’t pre-wash half a skirting board in that time.

5. To decorate, split into three layers. (The unexpected arrival of an axe murderer may help here).

6. Beat the cheese until soft, then beat in the lime zest, juice and icing sugar. Sandwich the cake back together with two thirds of the cheese mixture, and spread the rest on the top. – warning – this part of the recipe features scenes of violence.

7. Arrange the blueberries in tight circles around the top of the cake, starting in the centre. Keeps for one day in the fridge.

enjoy

[toybulldog]

@esmeralda wrote:

@toybulldog wrote:

try and stay on topic (if you can)…………..I Thank You.

that hurt by the way……….

[Esmeralda]

@toybulldog wrote:

@esmeralda wrote:

@toybulldog wrote:

try and stay on topic (if you can)…………..I Thank You.

that hurt by the way……….

GOOD! :twisted:

[toybulldog]

Spicy Pumpkin Pecan Praline Cheesecake

Say this 3 times really fast!! – you can’t can you ? come on now be positive, turn the oven on to 325 F and keep trying to say it. You might be wasting electricity but you have 16 very hungry cheesecake lovers waiting so FOCUS. You’ve finally said it ? Great, and phew, let’s begin . . . .

Ingredients –

¾ Cup of your fave biscuits, could be honey flavoured, chocolate flavoured or I think they even make chocolate chip ones now. That was a great day in the history of inventing wasn’t it ? OR Vanilla Wafer Crumbs OR Shortbread Cookie crumbs OR whatever leftover biscuits you can find, even with frosting in them (it’s fine we’ll keep that to ourselves and no one is going to inform the Cheesecake Society, oh no not on my watch buster)…..break them up, crush as best you can. Really stamp on those buggers! I find it helps to imagine a most hated schoolteacher here.

½ Cup Walnuts, or any kind of nut meats you desire! (could even be mixed nuts, like you and your parrot ! )

6 Tablespoons Melted Butter, just melted, not boiled! If you boil then you’re probably the sort of person who can’t say spicypumpkinpecanpralinecheesecake at all. Either melt the butter or just give up and go back to watching Dora the Explorer.

2 Pounds Cream Cheese, softened. This is equivalent to about two pounds, and yes, they can be the lower fat version if you wish! But remember, you’re making a cheesecake, it’s suppose to be rich and fattening because it’s a treat, not a staple! Even if you work in an office you don’t want to be eating staples ! You can cut the cream cheese blocks in chunks, then put in a 2 cup glass dish in the microwave for 1-2 minutes on 20 or 30 or 25 to soften, watch & check by stirring with rubber spatula every 30 seconds after the 1st minute, just to be sure. Then surreptiously lick the spatula. No, I don’t know it is either but does sound right up my alley.

You’ll be fine, you can do this.

1 ½ Cups of White Sugar, I suppose brown sugar could be used here, too, but best if you stick to the recipe. Leave today’s rebellion to younger souls. Let them eat staples.

1/3 Cup Flour, just regular baking flour, nothing fancy!

(Many recipes like this seem to call for a good measure of mixing, blending, beating, and so on, but baking in the comfort of your own kitchen is a blessing, and it’s just good common therapy, too) Ever wondered why grandmothers worldwide generally are smiling and happy! They’ve got it sussed out !

2 Teaspoons Cinnamon

1 Tsp Nutmeg. Yum, can you dig it.

½ Tsp Ground Cloves

¼ Tsp Ground Spice Girls CD. ok just joking. Delete that.

Aren’t you in the baking mood now??!! Yes, yum, smell those spices!

6 Large Eggs, and I’m quite sure you need chicken eggs here, ok? They got a special deal on Emu eggs 2 fa 1 at Morrisons at the moment but resist.

1 ½ Cups Pumpkin Puree, you know, the good old canned stuff you can find anywhere. If you’re a real gardener, maybe you can pull one off from the vine near the shed. I might rephrase that later………ah stuff it, just open the can!

Topping Ingredients

1/3 Cup Brown Sugar, firmly packed

1/3 Cup Whipping Cream, there are various forms of this, so take your pick, rich gourmet style, heavy whipping cream, light whipping cream, reduced fat whipping cream, etc., but I don’t believe the frozen forms of those named brand “toppings” should be considered here, but I suppose you could cheat a little and get the spray cans of whipped topping and make it work for the “topping” portion of this recipe…….you big cheater you.

½ Cup Pecans, roasted and chopped fine, or slightly coarse, whatever you prefer!

Now, you’ve got everything ready to this point, so we must prepare for the long baking process, but it certainly is worth it! Your life now has meaning !

Prepare a 9” springform pan (butter sides and bottom), and refrigerate it. Ya know, if you don’t have a spring form pan, that’s o.k, cos they well expensive and you’re probably barely subsisting on DSS benefits. You could just use a regular round deep pie tin, too. I purchased a springform pan years ago and someone “borrowed” it before I had a chance to use it, so since I never got it back, what do you call that? Bastad yeah that’s it. I wanted to impress peeps with my springform.

Combine graham, vanilla wafer, leftover cookie crumbs, whatever you ended up using, and the walnuts and melted butter. Press this mixture up the sides and bottom of your pan. Chill…..take a short break if you want, but please put the prepared crust in your refrigerator! Both you and the crust need to chill here. Then in a large bowl, beat the cream cheese until it’s kind of light and fluffy looking. To the sad and sore cream cheese, gradually add the white sugar, flour and spices. Yum-yum, can you dig it. Add eggs one at a time, beating after each, blending well until it screams blue murder. Remember to crack the eggs first. Now add the pumpkin puree to your mixture and blend that well, too. Pour this well blended batter into your chilled pan, place it in the center of your oven at 325 F, and let it have a good 90 minutes. When your timer goes off, turn the oven off (the one with the cheesecake in it silly), open the oven door, and just allow the cake to stay in there another 30 minutes, just so it can think about what it’s been doing, I guess, and what it truly wants from life. After all the correct amount of time has passed, like 2 hours since you put this incredible beauty in the oven, take it out and cool it on a wire rack, probably another hour or so. Locate a safe spot in your refrigerator so your cheesecake creation can chill for another 2 hours.

You’re ready to top it with the Nutty Praline Topping! In a small saucepan, combine brown sugar and whipping cream (this is why you should stick with the whipping cream varieties that are in cartons found in the refrigerated section of your favorite shop of your favoured location.) Innit. With the top burner set on medium heat, cook and stir this mixture until the sugar dissolves. Turn heat down, maybe a notch or two, and simmer this for 5 minutes, or until it thickens, occasionally stirring. Remove the pan from heat, in other words, take the pan off the top! Stir in the nuts. You must continue stirring this mouth-watering praline topping until it becomes a bit stiff, and has cooled down some, then pour it carefully over the top of your chilled cheesecake. Yum-yum. Return the whole beautiful creation to your refrigerator until you are ready to serve. Now is when you can add already whipped cream to the top as you serve each piece, so it’s o.k. to use the frozen type or even the spray can type. If you want to spend even more time, use whipping cream from a carton, add a touch of vanilla, maybe a dash of cinnamon, and beat it to a nice, fluffy texture, until it has peaks. You will impress any one on the council estate, let alone the whole of Western Europe !

Wow, now this is one good recipe, at least it sounds terrific! As a dog, I have done very little baking, other than basking myself in the bright sunshine outdoors! However, this recipe has been glorified by all my loved ones, friends, fans, and other dogs. So they are pretty much tried and tested, and oh-so-good for you! Hm-m-m-m !! If the hours you have to spend on a delicious home baked cheesecake like this are just not an option, then you know what you can do, and so read no further. At least we got ya big ‘ol tongue watering !

[cath 55]

mmmmmmmmmmmm what time will it be ready? :o)

[toybulldog]

yum yum, can you dig it

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