I just returned from the salon where my hairdresser oh so casually mentioned “Hey, have you ever made cheesecake?” I felt my pulse racing – are you kidding, only a million times, bake and no bake. Thanks to our friends at Kraft Canada, I’ve taken this basic recipe and spun it around to suit the mood and season. This is for you Yangi, hope you and your new boyfriend enjoy it!
There are two kinds, bake and no bake – I’m in a generous mood so I’ll give you both. For both methods, the crumbs and cheese mixture can vary based on your spring form pan size and how high you want your cheesecake.
No Bake
1 – 2 cups cookie crumbs mixed with half a cup of melted butter.
2 - 250 pkgs Philly cream cheese
Juice of a ½ lemon
1 can condensed milk
1 pkg gelatin
Note: 1 pkg sets 500 ml. If you are increasing the cheesecake mixture, you MUST increase the gelatin or it will not set properly.
Press the crumbs into the base of a spring form pan. Refrigerate for 10 mins. Microwave the cheese for a few secs to soften it. Mix it with the lemon juice and condensed milk. Pour over base and keep in fridge to set overnight.
Top your cheesecake as you like – fruit, caramel, melted chocolate.
Bake
2 cups cookie crumbs
½ stick butter
3 tsps sugar
2 pkgs philly cream cheese
1 cup sugar
3 eggs
2 tsps flour
¾ cup sour cream
1 tsp vanilla essence
Preheat oven to 350 degrees
Mix the cookie crumbs with the butter and sugar and bake for 10 mins. Microwave the cheese for a few secs to soften it. Beat this together with the sugar, vanilla and add the eggs one at a time. Then add the flour and the sourcream. Pour batter over the crust and bake for close to an hour.
For best results, cover the base of your pan in foil and place in a bain marie.
Top your cheesecake as you like – fruit, caramel, melted chocolate.
K-rating: Adam adores the no bake while the rest of the family LOVE the bake. Sigh, wish everyone would just like one thing in this family.
No comments:
Post a Comment