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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

Cookbook | Ingredients | Recipes | Dessert

Baked cheesecake with raspberries and blueberries

See also:Cookbook | Recipes | Ingredients | Category:Cake recipes

Recipes for Cheesecake.

A cheesecake is a baked cheese custard (with egg), or an unbaked cheese confection without egg. 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). 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 base for many variations.

Below is a basic unbaked cheesecake recipe with measurements that can easily be doubled if needed to make it bigger.

Equipment needed[edit | edit source]

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Mix butter with crushed biscuit and press into a pie dish.
  2. Beat lemon juice and condensed milk together.
  3. Pour into beaten cream cheese and mix thoroughly.
  4. Pour into pie dish.
  5. Refrigerate for minimum of 24 hours