Cheese Cake Recipe

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Chantal's New York Cheesecake

Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
7 Hrs 30 Min

Servin
 
Original Recipe Yield 1 - 9 inch springform pan
 

Ingredients
 15 graham crackers, crushed
 2 tablespoons butter, melted 
 4 (8 ounce) packages cream cheese
 1 1/2 cups white sugar
 3/4 cup milk
 4 eggs
 1 cup sour cream
 1 tablespoon vanilla extract
 1/4 cup all-purpose flour
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a
time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared
crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to
6 hours; this prevents cracking. Chill in refrigerator until serving.

Resipi Cheesecake
Angah, a tagger at Joe's tag asked from me a simple cheesecake recipe. She asked
me to email but I could not compose and email from my email account so I am
uploading the recipe here. I hope she reads it. This recipe was given to me by a male
colleague. I have tried it once and find it OK.

Baked Cheesecake (10-12" pie size)

Ingredients

1. CrustCrushed biscuits (recommended cheese crackers) or bread crumbs2 table

spoon butter or margerine1 table spoon plain sugar

2. Filling
500g cream cheese (2 x 250g pack usually sold),
1 table spoon vanilla essence,
6 table spoon plain sugar,
3 eggs
2 table spoon butter

Procedure

1. Make crust first. Have ready 10-12" pie pan. Crush biscuits enough to fill or layer
the pan.
2. Melt the 2 table spoon butter and 1 table spoon sugar.
3. Pour into pan and mix well with crushed biscuits. Melt & add more butter if
required. Use hand or spoon to pad crushed biscuits into crust layer in the pan. You
 can sprinkle or mix unmelted sugar with the crushed biscuits also to make crust
crunchy-sweet.
4. Put in fridge to "set" or harden the crust.
5. Cream cheese must be left at room temperature to soften i.e. take out of fridge 1-2
hours or more. Before mixing the filling ingredient.
6 Turn on the oven and set to 100-150 degrees celcius (or low flame).
7. Use a mixer to whip the softened cream cheese + 1 table spoon vanilla essence + 6
table spoons sugar (you can add 1-2 spoons more depending on your taste) + the 3
eggs in a suitable container. Mix/whip well (3-4 minutes or more) until the filling is
smooth. Taste to your liking. You can add a table spoon of lemon or lime to make it
more sour.
8. Pour filling into pan with crust layer. Put in the oven and bake for 20-30 minutes.
Once top of cheese filling turns slightly yellowish brown, turn off oven and leave for
15-20 minutes. Take out to cool at room temperature then put in fridge. Cake is best
served a few minutes (15-20 minutes) after taken out of fridge when the cheesecake
is softer.

Chocolate Cheesecake

Times:Prep
25 min

Inactive Prep

12 hr 0 min

Cook

1 hr 0 min

Total:

13 hr 25 min

Ingredients
Cheesecake base:
 1 1/3 cups graham cracker crumbs
 1/2 stick butter
 1 tablespoon cocoa

Cheesecake filling:
 6 ounces bittersweet or semisweet chocolate, chopped small
 2 1/2 cups cream cheese
 3/4 cup superfine sugar
 1 tablespoon custard powder
 3 large eggs
 3 large egg yolks
 2/3 cup sour cream
 1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water

Sauce:
 3 ounces bittersweet chocolate, finely chopped
 1/2 cup heavy cream
 1 teaspoon dark corn syrup

 Special equipment: 9-inch springform pan

Directions
Preheat the oven to 350 degrees F.

To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa.
Process again until it makes damp,clumping crumbs and then tip them into the pan. Press the crumbs into the
bottom of the pan to make an even base and put into the freezer while you make the filling.

Put a kettle on to boil.

Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.

Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the
whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted
chocolate and mix to a smooth batter.

Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then
another layer of strong foil over that. This will protect it from the water bath.

Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled
water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the
cheesecake should be set, but the underneath should still have a wobble to it.

Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator
once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the
cheesecake to serve.

To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate
has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the
chocolate cheesecake on its serving plate.
Lemon Cheese Ice Cream Cake

Lega rasanya dapat makan

aiskrim cake buatan sendiri dgn taste sendiri berbanding yang dijual kat kedai. Manis taklah
sangat. Sedang2. Rasa lemon2 gitu...kat lapisan bawahnya lak dayang guna biskut marie (actually
nak guna biskut oreo tapi stok xde, malas lak nak pergi kedai) Buat satu loyang kecik. Memang
best!

Anak2 lak sejak dua menjak ni dah tak

berapa minat makan aiskrim sb dayang dah bagi warning jangan makan byk sgt. Lagipun musim
ni musim batuk dan selsema. Si kecik tu pun baru je terkena. Nasib baiklah anak2 ni dgr
cakap...hehe.
 Anyway, kek aiskrim ni dyg buat
mengikut stok yang ada. Kebetulan whipping cream masih ada dan krim keju pun ada sedikit. Apa
lagi.....jalan gak projek separuh mega ni... :)

Resepi Lemon Cheese Ice-Cream Cake

Bahan-bahan :

Bahan A :
 2 cawan biskut marie hancur (boleh guna biskut manis yang lain)
 150 gm butter
Cara-cara : Gaulkan bahan-bahan di atas sehingga sebati. Sediakan loyang/bekas yang
bersesuaian dan lengserkan dgn sedikit minyak zaitun/marjerin. Tuangkan adunan tadi dan
mampatkan sehingga rata. Ketepikan.
Bahan B :
 200 gm cream cheese (dicairkan bersama 1/2 cawan air panas. Kacau sehingga sebati)
 1 cawan susu segar + 1 sudu besar jus lemon (dikacau hingga sedikit likat)
 1/2 cawan whipping cream
 1/2 @ 3/4 cawan gula halus
Cara-cara : Satukan kesemua bahan2 di atas di dlm mix bowl dan putar hingga sebati. Kemudian
tuangkan ke dalam loyang tadi dan bekukan selama 7-9 jam.