"Jen" > wrote in
:
> All this talk about cheesecakes is making me hungry for them. Anyone
> want to share their favourite recipes? I've only ever made uncooked
> ones, (many different types and flavours, and very yummy), and I only
> have one recipe for a very plain baked one. A local cafe here does a
> wonderful baked caramel and macadamia nut cheesecake that I'd kill
> for.
>
> Jen
>
>
Hi Jen,
I've never made the uncooked sort of cheesecake, only baked ones. I've
eaten the unbaked ones, but prefer baked.
I've made this one a couple of times, though haven't made the caramel
sauce. The crust is made with butternut biscuits (which have changed name
to butternut cookies - don't know when that happened, I'm sure they
weren't called that when I was a kid - but I digress...) and hazelnuts -
really yummy.
http://aww.ninemsn.com.au/article.as...onname=archive
I swirled a couple of spoonfuls of jam through the mixture after pouring
it into the pan, which is an idea I got from the following recipe. I've
only made this the once, but it is a very nice special occasion recipe.
In the original recipe they piled berries and rose petals on top of the
cake - I didn't have any rose petals, so just piled it high with
strawberries, as I had used strawberry jam. This cheesecake has no crust.
Summer Rose Cheesecake (Better Homes & Garden Magazine - Australian - Dec
93)
Note: Australian tbsp = 20ml, or 4 tsp. Australian cup = 250ml
450g cream cheese, room temp
3 tsps cornflour (corn starch)
2 tbsp strained lemon juice
1/4 tsp salt
1/3 cup good quality berry jam
200g caster sugar
3 eggs
1 1/2 tsp vanilla
3 cups sour cream
White Chocolate Icing
1 x 250g packet cream cheese, room temp
170g good quality white chocolate, melted and cooled
120g unsalted butter, softened
3 tsp strained lemon juice
Garnish
Berries of choice - 2 to 3 punnets
Rose petals - unsprayed!
Preheat oven to 180C. Butter a 20cm springform tin and line base with
baking paper. Wrap outside of tin tightly in double layer of foil to
prevent seepage. In a large mixing bowl beat on medium speed, the cream
cheese and sugar until very smooth, about 3 minutes. Beat in the
cornflour. Add the eggs, one at a time, beating well after each addition.
Scrape down the sides to ensure everything is smoothly mixed. Add the
lemon juice, vanilla and salt and beat until well combined. Beat in the
sour cream until just blended. Pour a third of the cheesecake mixture
into the prepared tin. Stir jam and drizzle half of it over this. Add
another third of the filling and repeat drizzling with the remaining jam,
cover with the remaining filling. Use a small knife to cut down through
the batter and swirl just a few times to marble the jam through the
filling. Place the tin in a larger baking pan and pour in enough very hot
water to come about 3cm up the sides of the cake tin. Transfer to oven
and bake for 45 minutes. Turn off oven without opening door and leave
cake for 1 hour. Remove to wire rack and cool. When cool remove foil and
cover with plastic wrap. Refrigerate overnight or up to 5 days.
For the icing - beat the cream cheese until smooth and creamy. Gradually
beat in the cooled chocolate until smooth, then beat in the butter and
lemon juice. Use immediately, or if storing in the fridge, return to cool
room temp and beat before using. When ready to ice the cheesecake, remove
from fridge, place the pan on a very hot, damp towel then run a thin
spatula around the sides to loosen the cake from the pan. Invert onto a
flat plate, release sides and remove bottom of tin and paper. Use paper
towels to absorb any excess moisture on cake then re-invert onto serving
platter. Smooth a thin layer of icing evenly over top and sides of cake.
If liked, fill a piping bag with a star tip with remaining icing and pipe
a border around top and base of cake. Refrigerate until firm then cover
with plastic wrap. When ready to eat, pile berries and rose petals (snip
out bitter white base of each petal) into centre of cake and serve with
extra berries, if liked. Cut with a hot knife.
Serves 10-12.
Rhonda Anderson - all typed out, now!
Cranebrook, NSW, Australia