Cookbook:Cheesecake
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| This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements. The following reason was given: Needs procedure; alternatively, merge this recipe into an existing cheesecake recipe, and make this page a description about cheesecakes in general |
- See also: Category:Cheesecake recipes
Baked Cheesecake
A cheesecake is basically a baked custard. There are many recipes for this dessert with ingredients varying from cream cheese to ricotta cheese to a healthier cottage cheese (for a 'lighter' version). The crust on a cheesecake is optional. Some cheesecakes have a crust comprised of crushed cookies (ranging from the traditional graham cracker crust, a shortbread crust, chocolate cookie crust-the possibilities are endless)and some cheesecakes have no crust.
Once the basic recipe and technique is learned, the cheesecake can then serve as a backdrop for many variations. Below is a basic cheesecake recipe with measurements that can easily be doubled if needed to make a bigger cheesecake.
[edit] Tools needed
- Springform pan
- Handheld mixer/beater or Stand mixer,
- Foil
- Oven Safe container
- Measuring cups and spoons
Refrigerated Cheesecake
[edit] Ingredients
- 2 375g or (1) 26.4 oz. [Cookbook:Condensed milk]
- 2 270g or (1) 19.5 oz. or about 2 1/2 bricks [Cookbook:
Cream Cheese] softened
- 125ml or 2 tsp.lemon juice
- 200g or 7 oz. tennis biscuits crushed
- 75g or 5 Tbsp + 1 tsp.[Cookbook:Butter]'
[edit] Method
- Mix butter with crushed biscuit and press into a pie dish.
- Beat lemon juice and condensed milk together.
- Pour into beaten cream cheese and mix thoroughly.
- Pour into pie dish.
- Refrigerate for minimum of 24 hours
