Cheesecake With Variations Recipes

SIMPLE BASIC UNBAKED CHEESECAKE WITH VARIATIONS.

Steps:

• BASE:.
• In a food processor or blender combine the biscuits and melted butter until fine crumbs.
• Press the crumbs evenly and firmly into a 23cm (9") round springform tin or one with a removable base.
• Smooth with a spoon and place in fridge.
• FILLING:.
• Beat the cream cheese for a few mins on low speed with an electric beater until soft and lump free.
• Slowly add the sugar while continuing to beat on low.
• Once the sugar is incorporated slowly pour in the cream while still beating on low.
• On a higher speed whip the cream cheese & cream mixture til it holds its shape completely when the beater passes through the mix and it looks a little grainy.
• Spoon into the chilled base and smooth with a spatula.
• Chill for at least 4hours or overnight.
• Remove from tin and place on serving dish.
• Cut into portions using a hot dry knife. Between each slice, clean & reheat knife by dipping into hot water & drying. This makes neater portions.
• VARIATION #1.
• RIPPLED JELLY CHEESECAKE:.
• Make a basic cheesecake and place in fridge while you prepare jelly.
• Place 250mls water, 90g raspberries or other berries and 3Tblsp sugar into a pot and simmer for 2mins.
• When cooled a little, puree in a blender until smooth and return to clean pot on the stove and over a low heat stir in 1tsp gelatine until dissolved.
• Pass the mixture through a fine sieve into a metal bowl and chill until it reaches a thick soup like consistency.
• Pour this over the chilled cheesecake and use a fork to fold in the jelly by working in circles.
• When the jelly is partially worked in, tap the tin on the bench until the surface flattens, then place in fridge for at least 4hrs to set.
• VARIATION #2:.
• CHOCOLATE CHIP CHEESECAKE.
• Make basic cheesecake using either plain or chocolate biscuits for base.
• Melt 120g dark chocolate, then squiggle onto the surface of made cheesecake before chilling.
• Using a fork, quickly work circles of chocolate through the cheesecake. The chocolate will set while you are doing this.
• Tap the tin on the bench to settle & flatten the surface then chill for 4hrs or overnight.
• For a real treat you can use both the jelly and chocolate in the one cheesecake to make it a "Rippled Jelly & Chocolate Chip Cheesecake :).

THE PHILLY 3 STEP CHEESECAKE WITH VARIATIONS

Steps:

• Mix cream cheese, sugar, and vanilla until creamy.
• Blend in eggs.
• Pour into crust.
• Bake at 350 for 40 minutes.
• Cool, then refrigerate.
• Topping ideas: Cherry pie filling, Blueberry pie filling, Assorted fresh fruits, cut and lightly sugared, Sour cream--place under broiler till bubbly Hot fudge ice cream topping, Caramel ice cream topping.

FOUR 4.5-INCH CHEESECAKES WITH NINE STIR-IN VARIATIONS

Steps:

• Preheat oven to 300°F.
• Mix crumbs, the 3 tablespoons sugar and butter; press scant 1/3 cup crumb mixture onto bottom of each of 4 mini (4-1/2-inch) springform pans. Bake at 300°F (150°C) for 7 minutes.
• Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended.
• Add eggs, one at a time, mixing on low speed after each addition just until blended.
• Decide what variations you'll make and pour 1/4 of the batter (about 1 cup) into each of 4 bowls. Add one of the stir-In variations to each bowl of batter, as desired. Pour over crusts. Place pans on cookie sheet.
• Bake at 300°F (150°C) for 40 to 45 minutes, or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims of pans. Refrigerate 4 hours or overnight.
• Topping Ideas to garnish: Fresh fruits, such as strawberry halves, slices of kiwi, whole raspberries, sliced peaches, or chocolate curls can be placed in the middle of cheesecakes, for garnish, before serving.
• STIR-IN VARIATIONS ~ For each 1/4 portion of batter (approximately 1 cup), stir in one of the following:.
• APPLE PIE MINI CHEESECAKE: Stir in 1/8 teaspoon. ground cinnamon; pour over crust. Bake as directed. Top cheesecake with combined 1/2 cup warmed apple pie filling and 1/2 teaspoon brown sugar.
• NEW YORK MINI CHEESECAKE: Stir in 1/4 cup sour cream and 1 tablespoon flour.
• CHOCOLATE CHUNK MINI CHEESECAKE: Stir in 1/4 cup milk chocolate chunks.
• CITRUS MINI CHEESECAKE: Stir in 1 teaspoon lemon, orange, or lime juice; 1 teaspoon flour and 1/4 teaspoon grated lemon, orange. or lime zest.
• S'MORES MINI CHEESECAKE: Stir in 3 tablespoons milk chocolate chunks; pour over crust. Top with 1/4 cup miniature marshmallows and 1 tablespoon broken graham crackers.
• COOKIES AND CREAM MINI CHEESECAKE: Stir in 1/4 cup chopped cookies, such as Oreo Chocolate Sandwich Cookies, Nutter Butter Peanut Butter Sandwich Cookies or Chips Ahoy! Chocolate Chip Cookies.
• CHOCOLATE ROYALE MINI CHEESECAKE: Stir in 2 ounces semi-sweet baking chocolate, melted.
• PEANUT BUTTER MINI CHEESECAKE: Stir in 2 tablespoons peanut butter and 1 tablespoon milk.
• MOCHA MINI CHEESECAKE: Mix 1 teaspoon instant coffee granules with 2 teaspoons hot water. Stir into batter along with 2 ounces semi-sweet baking chocolate, melted.