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Need an amateur friendly quality cheesecake recipe

sew and sewsew and sew Posts: 3,443Registered Users
For my SIL's upcoming birthday. She loves to bake for others' birthdays herself, so I feel more of a necessity than usual to make sure that I do a quality cake for hers.

She loves cheesecake and chocolate. I'd be intrigued by a recipe that hits those notes and that berries (maybe berry drizzle of some sort) could also work well with.
“It was only a sunny smile and little it cost in the giving but like morning light it scattered the night and made the day worth living.” - F. Scott Fitzgerald

3B ■ Medium/Course ■ High Porosity

Comments

  • SariaSaria Posts: 15,963Registered Users
    You could always make a bullseye:

    /home/leaving?target=http%3A%2F%2Fnevertrustaskinnycook1.blogspot.com%2F2010%2F06%2Fretro-recipes-part-two.html%3Fm%3D1" class="Popup

    That way you get both chocolate and vanilla and it looks cool. Use all vanilla instead of almond extract if you prefer.

    Or you could try a white chocolate cheesecake:
    /home/leaving?target=http%3A%2F%2Fnotsohumblepie.blogspot.com%2F2010%2F04%2Fwhite-chocolate-caramel-cheesecake.html%3Fm%3D1" class="Popup

    Cheesecake with chocolate glaze:
    /home/leaving?target=http%3A%2F%2Fwww.marthastewart.com%2F355373%2Fvanilla-cheesecake-chocolate-glaze" class="Popup

    Caramel goes well with chocolate and fruit:
    /home/leaving?target=http%3A%2F%2Fwww.bonappetit.com%2Frecipes%2F2005%2F01%2Ftoffee_crunch_caramel_cheesecake" class="Popup

    I recommend you do a low-temperature cheesecake 275-300 rather than a water bath if you're nervous about baking one.
    No-bake cheesecakes are also really nice, but different in texture and require gelatin.
    por-que-no-te-callas.jpg
  • sew and sewsew and sew Posts: 3,443Registered Users
    Thanks for the links!!! They all look mouthwatering.

    I'm not sure if I've ever had a baked cheesecake, now that I think of it. I love the texture of the cheesecakes that I have had.

    I'll ask my SIL if she has a preference there.
    “It was only a sunny smile and little it cost in the giving but like morning light it scattered the night and made the day worth living.” - F. Scott Fitzgerald

    3B ■ Medium/Course ■ High Porosity
  • SariaSaria Posts: 15,963Registered Users
    You're welcome. Most cheesecakes are baked, so I would think what you've had are baked. No-bake cheesecakes are the rarer of the two.
    por-que-no-te-callas.jpg
  • xcptnlxcptnl Posts: 15,678Registered Users
    This is my go to recipe. I cannot help you with the chocolate part though-I like my cheesecake plain. I do not even like fruit on it :) I always 1/2 the topping part.

    Cheesecake


    Makes: 16 servings Prep 25 mins
    Bake 350°F 1 hr
    Stand 15 mins
    Chill overnight



    Ingredients

    Crumb Crust:
    • 1 1/2 cups graham cracker crumbs

    • 1/4 cup sugar

    • 1/4 cup unsalted butter, melted

    Cheesecake:
    • 3 8 ounce packages cream cheese, at room temperature

    • 1 1/4 cups sugar

    • 4 eggs

    • 2 teaspoons vanilla

    • 2 teaspoons fresh lemon juice

    Topping:
    • Topping:

    • 1 16 ounce container dairy sour cream

    • 1/4 cup sugar

    • 1 teaspoon vanilla

    Directions
    1. Preheat oven to 350 degrees F.
    Prepare crust: 2. Combine crumbs, sugar and butter in bowl. Scrape into 9-inch springform pan; press evenly over bottom and 1 inch up sides.
    Prepare Cheesecake: 3. Beat cream cheese and sugar at medium speed in large bowl until blended. Beat in eggs, vanilla and lemon juice until blended. Pour into prepared pan.
    4. Bake in 350 degree oven for 50 minutes or until puffed and golden. Transfer to a wire rack and let stand for 15 minutes. Increase oven temperature to 450 degrees F.
    Prepare Topping: 5. Stir together sour cream, sugar and vanilla in small bowl until blended. Spoon over top of cheesecake, spreading evenly.
    6. Bake 10 minutes or just until the topping is set. Transfer cheesecake to rack to cool completely. Refrigerate overnight. Remove side of pan. Garnish with mandarin oranges, if you wish. Makes 16 servings.
    Central Massachusetts

    One good reason to only maintain a small circle of friends is that three out of four murders are committed by people who know the victim. ~George Carlin~

    In regards to Vagazzling: They just want to get into the goods without worrying about getting scratched up by fake crystals. ~spring1onu~
  • sew and sewsew and sew Posts: 3,443Registered Users
    Saria wrote: »
    You're welcome. Most cheesecakes are baked, so I would think what you've had are baked. No-bake cheesecakes are the rarer of the two.

    My SIL said she doesn't mind either way. Right now I'm leaning toward doing the bulls-eye cake, but I have a week or so to decide. Thanks again :)

    Xcptnl - I like the simplicity of that. I'm a cheesecake fan myself so that's getting filed away. Ty!
    “It was only a sunny smile and little it cost in the giving but like morning light it scattered the night and made the day worth living.” - F. Scott Fitzgerald

    3B ■ Medium/Course ■ High Porosity
  • Ethel_CookEthel_Cook Posts: 49Registered Users
    The first time I made a cheesecake, I just checked online. I chose the non bake one. It's easier.
  • GiftedGirlGiftedGirl Posts: 12Registered Users
    cheesecake lovers who are looking for an alternative cheesecake recipe with a different taste can try these ones from the middle east.

    this one;
    Knafeh Recipe - A Sweet Story From 1001 Nights | Maggwire

    or this one;
    Kunafa Recipe - Sweet As Turkish Delight | Maggwire

    both are basically the same but with different ingredients.

    up to your choice of taste

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