Need an amateur friendly quality cheesecake recipe

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  • 2 Post By Saria
  • 1 Post By xcptnl

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.
It was only a sunny smile and little it cost in the giving but like morning light it scattered the night and made the day worth living. - F. Scott Fitzgerald
You could always make a bullseye:

http://nevertrustaskinnycook1.blogsp...t-two.html?m=1

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:
http://notsohumblepie.blogspot.com/2...ecake.html?m=1

Cheesecake with chocolate glaze:
http://www.marthastewart.com/355373/...hocolate-glaze

Caramel goes well with chocolate and fruit:
http://www.bonappetit.com/recipes/20...mel_cheesecake

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.
sew and sew and thelio like this.
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.
It was only a sunny smile and little it cost in the giving but like morning light it scattered the night and made the day worth living. - F. Scott Fitzgerald
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.

Cheesecake


Makes: 16 servings Prep 25 mins
Bake 350F 1 hr
Stand 15 mins
Chill overnight



Ingredients

Crumb Crust:
  • 1 1/2 cups graham cracker crumbs

  • 1/4 cup sugar

  • 1/4 cup unsalted butter, melted

Cheesecake:
  • 3 8 ounce packages cream cheese, at room temperature

  • 1 1/4 cups sugar

  • 4 eggs

  • 2 teaspoons vanilla

  • 2 teaspoons fresh lemon juice

Topping:
  • Topping:

  • 1 16 ounce container dairy sour cream

  • 1/4 cup sugar

  • 1 teaspoon vanilla

Directions
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.
sew and sew likes this.
Central Massachusetts

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In regards to Vagazzling: They just want to get into the goods without worrying about getting scratched up by fake crystals. ~spring1onu~
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.
Originally Posted by Saria
My SIL said she doesn't mind either way. Right now I'm leaning toward doing the bulls-eye cake, but I have a week or so to decide. Thanks again

Xcptnl - I like the simplicity of that. I'm a cheesecake fan myself so that's getting filed away. Ty!
It was only a sunny smile and little it cost in the giving but like morning light it scattered the night and made the day worth living. - F. Scott Fitzgerald

Last edited by sew and sew; 03-31-2013 at 12:00 AM.

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