Guest woompyslumpy Posted January 7, 2011 Report Share Posted January 7, 2011 Hi! Im trying to bake a cheesecake, but there's toooooooooo many recipes for cheesecake on the net. Anyone tried baking, and it's nice mind sharing it with me? hehe. thanks =D Quote Link to comment Share on other sites More sharing options...
windanseaguy Posted January 8, 2011 Report Share Posted January 8, 2011 Hi! Im trying to bake a cheesecake, but there's toooooooooo many recipes for cheesecake on the net. Anyone tried baking, and it's nice mind sharing it with me? hehe. thanks =DFor quick easy cheesecake I usually use this recipe:http://allrecipes.com/Recipe/Cheesecake-Supreme/Detail.aspxHave fun! Quote Link to comment Share on other sites More sharing options...
cw30 Posted January 8, 2011 Report Share Posted January 8, 2011 try lime cheese cake(w/o baking). it is simple, tasty and also easy to do. It is my first cheese cake. After you gain your confidence, try baking. this is my opinion Quote Link to comment Share on other sites More sharing options...
thorzguy Posted January 10, 2011 Report Share Posted January 10, 2011 Yes, I do agree with cw30. A non-bake cheesecake is definitely much easier to handle than a baked one (no offence to windanseaguy). Quote Link to comment Share on other sites More sharing options...
windanseaguy Posted January 10, 2011 Report Share Posted January 10, 2011 Yes, I do agree with cw30. A non-bake cheesecake is definitely much easier to handle than a baked one (no offence to windanseaguy). No offense taken...anyways have fun making it Quote Link to comment Share on other sites More sharing options...
cock brand Posted January 10, 2011 Report Share Posted January 10, 2011 Cheesecake should be one of the easiest cake to make. Here is this video on how to make cheesecake using Philadelphia Cream Cheese which I normally use. Just follow the instructions very carefully. For myself, I made some small adjustment to suit my taste - reduce sugar to slightly more than 1 cup only add finely minced lemon zest from 1/2 a lemon and 1 tablespoon of the juice. use digestive biscuits and omit cinnamon for the baseThe result is a slightly tangy cheesecake, very similar to those from the famous NYDC!My link Quote Link to comment Share on other sites More sharing options...
weez Posted January 10, 2011 Report Share Posted January 10, 2011 you need to try out the recipes yourself to see how u like your cake to be. light or thick, trial and error to see which suits your taste. Quote Link to comment Share on other sites More sharing options...
Guest woompyslumpy Posted January 15, 2011 Report Share Posted January 15, 2011 thanks everyone! will try it =D Quote Link to comment Share on other sites More sharing options...
windanseaguy Posted February 7, 2011 Report Share Posted February 7, 2011 Just wondering if anyone has a recipe for Japanese styled Cheesecake? Thanks. Quote Link to comment Share on other sites More sharing options...
Guest cakelover Posted February 7, 2011 Report Share Posted February 7, 2011 Just wondering if anyone has a recipe for Japanese styled Cheesecake? Thanks.you mean cotton cheesecakes? Quote Link to comment Share on other sites More sharing options...
windanseaguy Posted February 7, 2011 Report Share Posted February 7, 2011 you mean cotton cheesecakes?Yes! Thanks. Quote Link to comment Share on other sites More sharing options...
cock brand Posted February 8, 2011 Report Share Posted February 8, 2011 Just wondering if anyone has a recipe for Japanese styled Cheesecake? Thanks.You can try this easy receipe for a yummy melt-in-your-mouth Japanese cheesecake - LIGHT JAPANESE CHEESECAKE LARGE EGGS - 3 NOSPLAIN FLOUR - 1 TBSCORN FLOUR - 25 GMMILK - 75 GMSUGAR - 65 GMCREAM OF TARTAR - 1/8 TSPBUTTER - 30 GMCREAM CHEESE - 125 GMLEMON JUICE - 1 TSP (OPTIONAL)METHOD BOIL MILK ADD CREAM CHEESE AND BUTTER AND STIR TILL ALL MELTED AND SMOOTH SEPARATE THE EGG WHITE/YOLK WHEN COOL, ADD YOLKS AND BOTH FLOUR, MIX WELL WHIP UP EGG WHITES WITH CREAM OF TARTAR AND SUGAR FOLD IN SLOWLY THE MILK MIXTURE (AND LEMON JUICE IF USING) BAKE BAIN MARIE IN A LINED 7 INCH TIN AT 150 DEG C FOR 40 MINS WHEN COOL, CHILL IN FRIDGE FOR MIN 4 HRS Quote Link to comment Share on other sites More sharing options...
windanseaguy Posted February 8, 2011 Report Share Posted February 8, 2011 You can try this easy receipe for a yummy melt-in-your-mouth Japanese cheesecake - LIGHT JAPANESE CHEESECAKE LARGE EGGS - 3 NOSPLAIN FLOUR - 1 TBSCORN FLOUR - 25 GMMILK - 75 GMSUGAR - 65 GMCREAM OF TARTAR - 1/8 TSPBUTTER - 30 GMCREAM CHEESE - 125 GMLEMON JUICE - 1 TSP (OPTIONAL)METHOD BOIL MILK ADD CREAM CHEESE AND BUTTER AND STIR TILL ALL MELTED AND SMOOTH SEPARATE THE EGG WHITE/YOLK WHEN COOL, ADD YOLKS AND BOTH FLOUR, MIX WELL WHIP UP EGG WHITES WITH CREAM OF TARTAR AND SUGAR FOLD IN SLOWLY THE MILK MIXTURE (AND LEMON JUICE IF USING) BAKE BAIN MARIE IN A LINED 7 INCH TIN AT 150 DEG C FOR 40 MINS WHEN COOL, CHILL IN FRIDGE FOR MIN 4 HRSThank you so very much cock brand! Just one question....you whip the egg whites till stiff right? Thanks again! Will try it out and let you know Quote Link to comment Share on other sites More sharing options...
cock brand Posted February 8, 2011 Report Share Posted February 8, 2011 Thank you so very much cock brand! Just one question....you whip the egg whites till stiff right? Thanks again! Will try it out and let you know Don't mention, you're welcome.Yes, egg white whipped till stiff and glossy.Extra tips - After baking over, leave the cake in the oven with the oven door slightly ajar. Leave it there till almost cool, this is to prevent the cake from shrinking.Whip the egg whites only when ready to mix with the cooled milk mixture, too early it will collapse.Let me know the result please. This version should resemble those you get from Papa Beard. Quote Link to comment Share on other sites More sharing options...
windanseaguy Posted February 9, 2011 Report Share Posted February 9, 2011 Don't mention, you're welcome.Yes, egg white whipped till stiff and glossy.Extra tips - After baking over, leave the cake in the oven with the oven door slightly ajar. Leave it there till almost cool, this is to prevent the cake from shrinking.Whip the egg whites only when ready to mix with the cooled milk mixture, too early it will collapse.Let me know the result please. This version should resemble those you get from Papa Beard.Thanks for the tips! Will be trying your recipe this weekend. I recently bought 2kg worth of cream cheese for a white chocolate passion genoise and have plenty of cream cheese left over. Will keep you posted on the cheesecake. Quote Link to comment Share on other sites More sharing options...
manlybigsize Posted February 20, 2011 Report Share Posted February 20, 2011 try lime cheese cake(w/o baking). it is simple, tasty and also easy to do. It is my first cheese cake. After you gain your confidence, try baking. this is my opinion can share the recipe and method of it, wanna try it...thanks Quote Link to comment Share on other sites More sharing options...
Guest Cheesecake Posted July 1, 2011 Report Share Posted July 1, 2011 I baked cheesecake . But after refrigerated it , when I tried to cut the cake, it didn't turn out fine . So I had to fridge it back over 1-2 nights before it could be cut nicely . Anyone knows here the reason and how to overcome this? Quote Link to comment Share on other sites More sharing options...
Guest cakelover Posted July 1, 2011 Report Share Posted July 1, 2011 didnt turn out fine meaning it is wobbly? Probably underbaked your cheesecake or did not chill it long enough. Cheesecakes need to be baked sufficiently and/or chilled sufficiently to firm up. Allow cheesecakes to chill for 3-4 hours or longer. I usually bake my cheesecakes longer so that they turn out firmer and denser. If you want very cleanly sliced cheesecakes without making a mess, wipe your knife with a kitchen towel after every cut. Quote Link to comment Share on other sites More sharing options...
Guest Cheesecake Posted July 2, 2011 Report Share Posted July 2, 2011 didnt turn out fine meaning it is wobbly? Probably underbaked your cheesecake or did not chill it long enough. Cheesecakes need to be baked sufficiently and/or chilled sufficiently to firm up. Allow cheesecakes to chill for 3-4 hours or longer. I usually bake my cheesecakes longer so that they turn out firmer and denser. Yup , it was wobbly . Thanks ! If you want very cleanly sliced cheesecakes without making a mess, wipe your knife with a kitchen towel after every cut. Quote Link to comment Share on other sites More sharing options...
Guest Hi Posted July 14, 2011 Report Share Posted July 14, 2011 Any non- baked cheesecake recipe to recommend ? Quote Link to comment Share on other sites More sharing options...
No Frills Factory Outlet Posted July 16, 2011 Report Share Posted July 16, 2011 Any non- baked cheesecake recipe to recommend ? yeeah me wanna know too Quote Link to comment Share on other sites More sharing options...
analogous Posted August 27, 2011 Report Share Posted August 27, 2011 Baked Cheesecakehttp://www.youtube.com/watch?v=45iqyb11iGYstarts at 4:13 Quote That awkward moment when you say goodbye and then walk in the same direction... Link to comment Share on other sites More sharing options...
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