Need an amateur friendly quality cheesecake recipe
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.
You could always make a bullseye:
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:
Cheesecake with chocolate glaze:
Caramel goes well with chocolate and fruit:
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.
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.
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.
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.
Makes: 16 servings Prep 25 mins
Bake 350°F 1 hr
Stand 15 mins
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.
Xcptnl - I like the simplicity of that. I'm a cheesecake fan myself so that's getting filed away. Ty!
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