simple cheesecake recip1 (repaired)

7/28/2019 Simple Cheesecake Recip1 (Repaired)

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Simple Cheesecake Recipe - A Step By StepGuide

I still remember I made my firstbaked Cheesecake when I was 23 years old. Without any

experience in making cheesecake, I tried this really simple and easy Cheesecake Recipe

below. My first attempt was a success. The cake has perfect taste, texture, and presentation. It

was unbeatably creamy and mildly rich, you know, so it melts in your mouth. My friends just

loved it. Thisrecipegave me non-stop compliments and satisfied smiles. Cheesecake is one of

life's great rewards, this one is no exception.

If you often think that it is hard to make a Cheesecake, you are most probably wrong. I have not

failed in making this Cheesecake so far. With this successful attempt, my confidence went up and

I have tried a few other Cheesecake recipes.

Cheesecake is a decadent and delicious dessert, indulged by many. Smooth and creamy, it is the

tastiest and most elegant way to end a meal. If you planning a party or gathering; why not

surprise someone with thisdelicious Simple Cheesecake? You may attract the crowd coming to

you asking for more...

Here is the step-by-step guide to make the Simple Cheesecake :
http://ingenira.hubpages.com/hub/Simple-Cheesecake-Recipehttp://ingenira.hubpages.com/hub/Simple-Cheesecake-Recipehttp://ingenira.hubpages.com/hub/Simple-Cheesecake-Recipehttp://ingenira.hubpages.com/hub/Simple-Cheesecake-Recipehttp://ingenira.hubpages.com/hub/Simple-Cheesecake-Recipehttp://ingenira.hubpages.com/hub/Simple-Cheesecake-Recipehttp://ingenira.hubpages.com/hub/Simple-Cheesecake-Recipehttp://rover.ebay.com/rover/1/711-53200-19255-0/1?type=1&campid=5335845462&toolid=10001&customid=1727830-16280086http://rover.ebay.com/rover/1/711-53200-19255-0/1?type=1&campid=5335845462&toolid=10001&customid=1727830-16280086http://rover.ebay.com/rover/1/711-53200-19255-0/1?type=1&campid=5335845462&toolid=10001&customid=1727830-16280086http://rover.ebay.com/rover/1/711-53200-19255-0/1?type=1&campid=5335845462&toolid=10001&customid=1727830-16280086http://ingenira.hubpages.com/hub/Simple-Cheesecake-Recipehttp://ingenira.hubpages.com/hub/Simple-Cheesecake-Recipehttp://ingenira.hubpages.com/hub/Simple-Cheesecake-Recipe


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Preparation time : 30 minutes

Cooking Time : 1 hour

Step 1: You will need

Crust Ingredients

1 cup bread crumbs

cup sugar

cup margarine/butter

Cheese Filling

250g cream cheese

2 eggs

1 teaspoon of baking powder

cup of milk

1 cup of icing sugar (confectioners' sugar) or less

Step 2: Preheat the oven

Preheat the oven to 175C (or 350F)

Step 3: Make the Crust

Pour the melted butter and sugar over the bread crumbs and mix them together well. Then use a

roller and roll it flat. Butter 8 inch baking tin and even out the crust mixture on the baking tin by

pressing it down and to the sides to form the crust for the cheesecake.

Step 4: Bake the Crust

Bake the crust base in the oven at 350F for about 10 minutes

Step 5 : Make the Cheese Filling

Add the sugar to the cream cheese in a mixing bowl, then using a hand whisk or an electric mixerto blend the ingredients together until the mixture is well mixed. Then one by one, break the eggs

into the mixing bowl and gradually stir them in.

Finally, add in milk and baking powder and stir well.

Step 6: Add the cheese filling to the baking tin

Pour the mixture over the prepared crust and even it out by giving it a little shake.

Step 7: Bake

Place the tin in the centre of the oven and bake the cheesecake for 60 minutes at 175C (or350F).


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Step 8: Remove from the oven and chill

Take the cheesecake out of the oven and leave it to cool down gently (see tips below). Then put it

in the fridge keeping it in its baking tin and let it chill overnight.

Step 9: Serve

Take the cheesecake out of the fridge and run a knife around the edges to help release it from

the tin. Then, gently ease it out.

If you like, you can decorate the cheesecake with the cut fruits (like strawberry, kiwi fruits, lychee

etc).

This is an unbeatably creamy cheesecake which can be enjoyed with or without a splash of

cream.

Finally slice it up with a warmed knife. You can warm the knife with hot water and dry it. Repeat

each cut with warmed knife, and you will get a clean cut of cheesecake.

COMMONLY ASKED QUESTIONS FOR MAKING A SUCCESSFULCHEESECAKE

Should I cool the ingredients before mixing them ?

Yes, you should prepare all the ingredients and allow them to cool to temperature before mixing.

This may take about thirty minutes or less.

Cream cheese must be softened before mixing them. If you cannot wait, you can soften the

cream cheese in the microwave oven. Unwrap the cream cheese and scoop it out to amicrowavable bowl. Microwave it on high temperature for 15 seconds. Add another 15 seconds

for each additional bar of cream cheese.

How do I separate the Cheesecake from the baking pan or tin ?

Use a 9 or 10 inch spring form pan (a round pan with high, straight sides, about 2.5 to 3 inches

high) to bake the cake. When the cake is baked, the bottom of the pan can be removed from the

sides when the clamp is released. This allows the cheesecake to be removed easily from the pan,

since turning the cheesecake upside down and back to the top again is not an option, as it will

crack the cake.

If you do not intend to invest in a spring form pan, for any other type of pan you use, before youpour the ready cake mixture into the pan, make sure you brush the sides and the bottom of the

pan with melted butter so that when the cheesecake is ready, the cake can be removed from the

pan easily without splitting. I normally place a piece of parchment or waxed paper in the bottom

and grease it for easy removal.

How do you know when a cheesecake is baked ?

Unlike normal cake, you cannot use a toothpick to poke into the cake to check whether the cake

is cooked. To know whether a cheesecake is cooked, ensure that you have baked the cake at the

temperature specified and for the duration given. And most importantly, observe the cake. A well-

baked cheesecake will be puffed around the edges. When shaken, about an inch in diameter in

the center should jiggle like custard would. There should not be any wet or liquid spots in the

center.


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Which type of oven is better for baking a cheesecake ?

For cheesecake baking, aconventional oven is a better choice than a convection oven. The

problem with convection oven is that its forced hot air causes too much browning and often

results in the cake collapses in the center.

How to prevent the Cheesecake from cracking ?

After the cheesecake is baked, ensure that it gets a gentle cool down otherwise it may crack.

There are a few ways to do this.

1. Remove the cake from the oven. Keep the cake in pan but place it on a wire cake rack. Then,

place the cake beside the oven. The residue heat from oven will slow down the cake cooling

process, allowing it to cool down gently.

2. Alice Medrich prefers to remove her cheesecakes from the oven, inverts a bowl over it to let it

cool down slowly.

3. Some bakers like to keep the cake in the oven after turning it off and keep the oven door openslightly with a wooden spoon to reduce the heat slowly.

About 10 minutes after you have removed the cake from the oven, separate the cake from the

edge of the pan by running a warmed knife or narrow spatula in an up and down sawing motion in

between the edge of the cake and the side of the pan. You can warm the knife or spatula in warm

water and dry it. This will separate the cake from the pan as it cools so that it doesnt crack.


5/16

Low Fat Carrot Cake Recipe - The Best I have Tasted- Using Grape Seed Oil Instead of Butter orMargarine

The best compliment I received from making this carrot cake is from a boy who frequently visits

hotel restaurants. He warmed my heart by saying that it tasted better than the carrot cake from

Hilton Hotel. My husband, who is often careful with his diet, couldnt help himself with a second

serving.

It is incredibly delicious. The cake is rich with flavour and moist. Simply scrumptious!

It is healthier than other cake since I use better oil, grape seed oil. Its benefits are mentioned

below, after the recipe. Instead of using white sugar, I use brown sugar instead. The health

benefits of carrot are well-known, so I will not mention it here.

Here is the recipe:

Preparation Time : 30 minutes

Cook Time : 1 hour

Servings : 18

Ingredients

4 eggs

1 1/4 cups grape seed oil (or vegetable oil)

2 cups brown sugar (reduce the portion for less sweetness)

(if you use white sugar, 1 to 1.5 cup of sugar is sweet enough)


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2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

Optional : 1 cup chopped pecans or walnuts

Lemon or Lime Frosting

1/2 cup low fat, salt-reduced margarine , softened

2 lemon or 6 limes

3 cups confectioners' sugar

1 teaspoon vanilla extract

Optional : 1/2 cup chopped pecans or walnuts

Methods

1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2) In a large mixing bowl, use the cake mixer to beat the eggs. Add in brown sugar and 2

teaspoons vanilla.

3) Shift in flour, baking soda, baking powder, salt and cinnamon. Add in grape seed oil. Stir gently

and slowly till well mixed, using circular motion in clock-wise direction.

4) Stir in carrots. Fold in pecans (optional).

5) Pour into prepared pan.

6) Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center ofthe cake comes out clean.

7) Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Frosting

1) To make frosting, in a medium mixing bowl, combine margarine, confectioners' sugar and 1

teaspoon vanilla. Add lemon or lime juice 1 tablespoon at a time to avoid getting watery frosting.

2) Using mixer, beat at high speed and continue adding the lemon and lime juice until the mixture

is smooth and creamy. Taste some to ensure quality.

3) Add more confectioners' sugar or juice if necessary. If lemon flavour is quite strong, add water

if more liquid is needed.


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4) Stir in chopped pecans. This makes about 2 cups (450ml) of frosting.

5) Frost the cooled cake.

You can keep the cake in the refrigerator if you like nice cold cake.

Additional baking tips :

1) When grating the carrots, use the large grater (use for cheese) to get good size of grated

carrot.

2) To prevent cake from sinking in the center :

Avoid overbeating which will introduce more air into the cake

Avoid under baking. Check the temperature to ensure that it is not too low and check the time to

ensure sufficient baking time

Avoid using baking pan that is too small or too large

Ensure the oven is preheated for at least 30 minutes

Ensure your oven is heating properly. Use an over thermometer to check the temperature

Avoid opening the over door unless you really necessary, to ensure consistent heating

temperature throughout the baking time

Happy Baking !

Health Benefits of Using Grape Seed Oil

Numerous studies have suggested that Grape Seed Oil and its Extract constitute anti-

inflammatory, anti-oxidant, anti-histamine, anti-aging, anti-allergic, antimicrobial, and

adaptogenic activity. Hence, it is highly beneficial in the treatment of a number of health

problems that include: arthritis, edema, dermatitis, acne, wrinkles, dry and itchy skin, age

spots, sun burns, chapped lips, wounds, bruising, stretch marks, varicose veins,

hemorrhoids, chronic venous insufficiency, premature aging, premenstrual syndrome

(PMS), weight loss, stress, dandruff, hair loss, warts, cardiovascular diseases especially

atherosclerosis, hypertension, high cholesterol levels, diabetes, visual impairment,

cataract, and macular degeneration.

Studies also suggest that its free radical scavenging activity may strengthen the immune

system and reduce the risk of developing cancer.


8/16

Supreme Cheesecake

Original recipe makes 1 - 9 or 10 inch springform panChange Servings

1 1/2 cups graham cracker crumbs

1/2 cup white sugar

1/4 cup butter, melted

5 (8 ounce) packages cream cheese, softened

5 eggs

2 egg yolks

1 3/4 cups white sugar

1/8 cup all-purpose flour

1/4 cup heavy whipping cream

Directions

1. Preheat oven to 400 degrees F (200 degrees C)

.

2. Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Pressmixture into the bottom of one 9 or 10 inch springform pan.

3. In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4

cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.

4. Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200

degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool,

then refrigerate.


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Chantal New York Cheesecake

Ingredients

Original recipe makes 1 - 9 inch springform panChange Servings

15 graham crackers, crushed

2 tablespoons butter, melted

4 (8 ounce) packages cream cheese

1 1/2 cups white sugar

3/4 cup milk

4 eggs

1 cup sour cream

1 tablespoon vanilla extract

1/4 cup all-purpose flour

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of

springform pan.3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the

eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flouruntil smooth. Pour filling into prepared crust.

4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the doorclosed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
http://allrecipes.com/video/2658/chantals-new-york-cheesecake/detail.aspx?prop24=RD_VideoTipsTrickshttp://allrecipes.com/video/2658/chantals-new-york-cheesecake/detail.aspx?prop24=RD_VideoTipsTricks


10/16

Versatile Semi-Baked Cheesecake

Recipe by:chorazy

This recipe has a long history - it apparently comes from one of the top chefsin Sydney and was passed around some distant family members before my cousingave it to me. You can do lots of variations with it which makes it extra great.

Ready in 1 day 1 hour 30 minutesSaved as a favourite by 16 cook(s)

Ingredients

Serves: 12

125g unsalted butter 300g plain sweet biscuits 750g cream cheese (preferably Philadelphia) 1 cup caster sugar 2 eggs (60g each) 1 teaspoon vanilla extract various toppings (see footnotes)

Similar Recipes

Chantal's Cheesecake

Caramel Macchiato Cheesecake
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11/16

Strawberry Baked Cheesecake

Pumpkin Cheesecake

New York CheesecakePreparation method

Prep: 1 hour| Cook: 30 minutes | Extra time: 1 day, resting

Melt the butter. Crush the biscuit to fine crumbs (mortar and pestle makes this easy!).

Combine with melted butter. Press hard into a 23cm springform pan. Refrigerate

while preparing filling.

Cream the cheese with the caster sugar (using a mix master or hand beater is

easiest) until smooth, light, and creamy texture.

Whisk eggs and add gradually to cheese mixture while beating. Add the vanilla

extract and continue to beat until creamy and fluffy consistency.

Pour cheese mixture into the biscuit base and bake for 30 minutes on preheated

oven of 150 degrees C fan forced oven (or 160 degrees if un-fan forced).

After baking time turn off the oven and then partially open the oven door and leavecheesecake in the oven to cool (this will take several hours).
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Refrigerate the cooled cheesecake overnight (cheesecake matures and is best eaten

2-3 days after cooking)..

FOR PLAIN CHEESECAKE: + 200ml fresh cream and spices. Top with whipped

cream and sprinkle with ground nutmeg and/or cinnamon.

FOR RASPBERRY CHEESECAKE: + 2 punnets fresh raspberries (or 250g snap

frozen), caster sugar. Once cheese mixture is poured into biscuit base, but before

baking, poke/push a punnet of fresh raspberries into the mixture then bake as

normal. With second punnet, mash or puree the raspberries with 1/3 cup caster sugar

then spread over cooled cheesecake just before setting in fridge..

FOR MARS BAR CHEESECAKE: + chocolate biscuits, 2 Mars Bars, 200g milkcooking chocolate, 100ml cream. Use chocolate biscuits as substitute for plain sweet

biscuits. Once cheese mixture is poured into biscuit base, but before baking,

poke/push chopped Mars Bars into the mixture then bake as normal. Heat 100ml

fresh cream with 200g milk cooking chocolate until melted and well combined (stirring

as you go). When the ganache is cooled and thick, pour over cooled cheesecake

before setting in fridge.

Substitution

See variations in steps above.

Add a picture

1 of 1

Picture by:kelly lynch

Recipe by: Sally Smircich

You probably won't ever find a cheesecake recipe easier than this! You cansubstitute lime for lemon juice if you like.
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Ready in 2 hours 15 minutesSaved as a favourite by 2 cook(s)

Ingredients

Serves: 12

1 cup sweet biscuit crumbs 500g cream cheese 1 (400g) tin sweetened condensed milk 1/2 cup egg substitute 1/4 cup lemon juice

Preparation method

Prep: 30 minutes | Cook: 45 minutes | Extra time: 1 hour, chilling1.

Preheat oven to 170 degrees C. Spray the bottom of one 20cm springform pan with cooking spray.

Sprinkle crumbs on the bottom of the pan.2.

In a mixing bowl beat the cream cheese until fluffy. Gradually beat in the condensed milk until smooth.Add egg substitute and lemon juice mixing well. Pour mixture into prepared pan.

3.

Bake for 40 to 45 minutes or until centre is set. Cool and then chill. Keep cake refrigerated.

SIMPLY SINFUL CHEESECAKE

Bahan untuk base200 gram biskut digestive, dihancurkan

3 sudu besar mentega

2 sudu besar madu

Bahan untuk Cheesecake

500 gram kriim keju, dilembutkan

1 tin kecil (390 gram) susu pekat

3 biji telur

150 gram coklat masakan, cairkan cara double boil

1 sudu teh esen vanilla

Cara-caranya

1. Panaskan ketuhar pada suhu 150C. Campurkan kesemua bahan untuk base dan tekan

pada dasar loyang springform berukuran 9 inch. Bakar selama 10 minit dan ketepikan.

2. Menggunakan mixer, pukul cream cheese sehingga kembang. Kemudian masukan susu

pekat sambil dipukul sehingga ia sebati.

3. Masukkan telur satu persatu dan esen vanilla. Pukul sebati. Bahagikan adunan

cheesecake kepada dua bahagian. Satu bahagian dicampurkan dengan coklat masakan

yang telah di double boil tadi dan gaul rata.

4. Tuangkan adunan cheesecake coklat kedalam loyang diikuti dengan adunan cheesecakeplain. Bakar selama 50 55 minit sehingga pertengahan cheesecake bergoyang-goyang


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tetapi tepi adunan telah set. Sejukkan selama 1 jam dan kemudian boleh disejukkan dalam

peti sejuk selama 4 jam sebelum dihidangkan.

Pandan Slice Cheese Cake

Bahan-bahan

4-5 keping slice cheese

200 ml susu segar

70 gram butter atau marjerin 70 gram tepung gandum (diayak dahulu)

70 gram gula

4 biji telur saiz M

beberapa titik esen vanila

sesudu kecil perisa pandan@pandan emulco

pewarna hijau

Cara-cara

1. potong atau siat slice cheese kecil-kecil dan campurkan dengan susu segar

2. kemudian masukkan dlm periuk, gunakan api perlahan dan biarkan slicecheese tadi cair. kacau sentiasa.*hana masukkan sesudu kecil perisa pandan npewarna hijau. kacau.
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3. masukkan butter dan kacau hingga larut, tutup api dan sejukkan sebentar.

4. asingkan putih telur dan kuning telur, pukul putih telur bersama gula hinggamenjadi meringue.

5. didalam bekas lain pukul kuning telur hingga kembang dan masukkankedalam adunan cheese tadi, masukkan tepung sedikit demi sedikit dan pukul lagi,

pastikan adunan tidak berketul6. akhir sekali campurkan merigue ke dalam adunan tadi dan berberapa titikesen vanila, gunakan cara kaup balik supaya adunan rata. glis acuan kek denganmarjerin dan alaskan dengan kertas. masukkan adunan kek di dalam acuan .

7. bakar pada suhu 170 darjah selama 20 minit dan turunkan suhu 140 darjahselama 40 minit, gunakan acuan kek berukuran 20cm dan letakkan sedikit air dibawah dulang pembakar, cara bain marie, untuk mendapatkan kek yang elokteksturnya.

8. hias ikut kreativiti sendiri atau dimakan begitu sahaja. kek ini lembut danringan. tak rugi mencubanya.

Marble Cheese Brownies

ramai yg dh mencube bronis nih kan! so aku pon nk menerai la jugak!

nmpok cam sodap joo! wat nih utk bbq semalam.... alhmdllah sodap jugak hasilnyer! cume

aku bahagi dua loyang so lapisan cheese tuh tk brape byk! iyo la sobab loyang den nih

semua comel lote! tuh psl tk muat! hahahahahaa.... resepi tgk kat dapurcikmatgebuyg

asalnyer drk.rinnchan. nk tgk step by step p la lapor diri kat dapur kak.rin yer! tQVM!

Bahan Brownies

250 g mentega1 cawan serbuk koko

1/2 cawan susu cair

1 1/2 cawan gula halus

3 biji telur gred B

1 1/2 cawan tepung gandum*

1 camca teh baking powder*

1 camca teh soda bicarbonate*(*digaul rata dan diayak)

1 camca teh esen vanilla
http://hanamemories.blogspot.com/2009/04/marble-cheese-brownies.htmlhttp://hanamemories.blogspot.com/2009/04/marble-cheese-brownies.htmlhttp://tiffinbiru.blogspot.com/2009/04/marble-cheese-brownies.htmlhttp://tiffinbiru.blogspot.com/2009/04/marble-cheese-brownies.htmlhttp://tiffinbiru.blogspot.com/2009/04/marble-cheese-brownies.htmlhttp://rinnchan.fotopages.com/?entry=1836374&back=http://rinnchan.fotopages.com/?page=0http://rinnchan.fotopages.com/?entry=1836374&back=http://rinnchan.fotopages.com/?page=0http://rinnchan.fotopages.com/?entry=1836374&back=http://rinnchan.fotopages.com/?page=0http://4.bp.blogspot.com/_jURnbiPIu2g/Seu3vS2VKsI/AAAAAAAADZo/7lNFCPIY1Xg/s1600-h/brownies.jpghttp://rinnchan.fotopages.com/?entry=1836374&back=http://rinnchan.fotopages.com/?page=0http://tiffinbiru.blogspot.com/2009/04/marble-cheese-brownies.htmlhttp://hanamemories.blogspot.com/2009/04/marble-cheese-brownies.htmlhttp://hanamemories.blogspot.com/2009/04/marble-cheese-brownies.html


16/16

Bahan Cheese

250 g cream cheese

1 cawan gula halus (mat guna 3/4 cawan) - hana ltk setengah cwn jer!

1 biji telur gred B

*hana tmbh jus lemon skit n freshcream.

Cara-cara

1. Lenser tin berukuran (10 x 10 x 2) inci dengan mentega, alas dengan kertasminyak, biar kertas minyak terlebih dari tin. Lenser juga kertas minyak denganmentega. Panaskan oven pada suhu 175C.

2. Untuk brownies: Cairkan mentega (gunakan kaedah double-boiler) hinggacair, masukka serbuk koko dan kacau hingga rata. Kacau gula halus + telur denganwhisk hingga sebati. Masukkan ke dalam bancuhan koko + butter dan gaul rata.Masukkan susu cair, kacau rata. Tambah tepung sedikit demi sedikit sambil diadunhingga sekata. Tuang esen vanilla, gaul rata dan asingkan adunan ini lebih kurang 1

1/2 camca besar untuk dibuat corak atas cheese. Tuang selebihnya dalam loyangtadi, bakar 25 - 30 minit atau hingga brownies masak.

3. Untuk Cream Cheese : Putar cream cheese dan gula hingga sebati,masukkan telur dan putar lagi hingga berkrim. Tuang atas brownies tadi dan ratakan.Isikan adunan brownies yang diasingkan tadi dalam piping beg, dan buat beberapagarisan lurus, kemudian lorekkan untuk mendapat hasil seperti dalam gambar.Sambung membakar selama 15 - 20 minit lagi atau hingga masak, biarkan betul2sejuk, baru dipotong untuk dihidangkan...

hasil celoreng keras tgnku! nk titun punyer psl! heee....
http://4.bp.blogspot.com/_jURnbiPIu2g/Seu3nb71TtI/AAAAAAAADZg/-SZg1w0drCo/s1600-h/IMG_1265.jpg

simple cheesecake recip1 (repaired)

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