What you have if you haven't got teeth...

<http://tinyurl.com/2cp6ju>

In full:
<http://swamp.com.
au/(pe25j5vajuy20e55ednvj155)/CustomComponents/sp1054_Recent.
asp?a=a&Date=5%2DSep%2D2007>
================================================== ===========

ObFood: Triple chocolate cheesecake. [Not one for dieters!]

<plagiarizing from the URL listed below>

Ingredients (serves 8)
200g plain chocolate biscuits
80g butter, melted
1/3 cup cold tap water
5 teaspoons gelatine
500g cream cheese, softened
1/2 cup icing sugar
1/2 cup milk
150g white chocolate, melted
150g dark chocolate, melted
1 1/2 cups thickened cream, whipped
100g milk chocolate, grated
cocoa powder, to serve

Method
Grease and line a 24cm (base) springform pan. Process biscuits in a
food processor to fine crumbs. Transfer to a bowl. Add melted butter.
Stir until well combined. Use your fingertips to press into base of
prepared pan. Refrigerate for 20 minutes or until firm.
Place water into a heatproof microwavesafe bowl. Sprinkle over
gelatine. Stand for 1 minute. Microwave, uncovered, on HIGH (100%)
power for 20 to 40 seconds or until gelatine dissolves. Set aside for
15 minutes.
Using an electric mixer, beat cream cheese, sugar and milk until
smooth. Stir in gelatine. Divide cream cheese mixture between 2 bowls.

Stir white chocolate into 1 cream cheese mixture. Stir dark chocolate
into other.
Fold half the cream through white chocolate mixture and half through
dark chocolate mixture.
Pour dark chocolate mixture over biscuit base. Freeze for 10 minutes
or until firm to the touch. Carefully spread white chocolate mixture
over dark. Cover. Refrigerate overnight.
Release sides of pan. Place cheesecake onto a serving platter.
Sprinkle with grated milk chocolate. Dust with cocoa. Cut into slices
with a warm knife. Serve.

Source: Super Food Ideas - February 2005 , Page 53
Recipe by Dixie Elliott
</plagiarism>

Go to
<http://www.taste.com.au/recipes/1415/triple+chocolate+cheesecake>
to see a pic of the finished product.

Cheers, Phred.

--
LID

I'm making this tonight!!!!!!!!!!!!!!!
Forget the diet.


"Phred" > wrote in message
...
> What you have if you haven't got teeth...
>
> <http://tinyurl.com/2cp6ju>
>
> In full:
> <http://swamp.com.
> au/(pe25j5vajuy20e55ednvj155)/CustomComponents/sp1054_Recent.
> asp?a=a&Date=5%2DSep%2D2007>
> ================================================== ===========
>
> ObFood: Triple chocolate cheesecake. [Not one for dieters!]
>
> <plagiarizing from the URL listed below>
>
> Ingredients (serves 8)
> 200g plain chocolate biscuits
> 80g butter, melted
> 1/3 cup cold tap water
> 5 teaspoons gelatine
> 500g cream cheese, softened
> 1/2 cup icing sugar
> 1/2 cup milk
> 150g white chocolate, melted
> 150g dark chocolate, melted
> 1 1/2 cups thickened cream, whipped
> 100g milk chocolate, grated
> cocoa powder, to serve
>
> Method
> Grease and line a 24cm (base) springform pan. Process biscuits in a
> food processor to fine crumbs. Transfer to a bowl. Add melted butter.
> Stir until well combined. Use your fingertips to press into base of
> prepared pan. Refrigerate for 20 minutes or until firm.
> Place water into a heatproof microwavesafe bowl. Sprinkle over
> gelatine. Stand for 1 minute. Microwave, uncovered, on HIGH (100%)
> power for 20 to 40 seconds or until gelatine dissolves. Set aside for
> 15 minutes.
> Using an electric mixer, beat cream cheese, sugar and milk until
> smooth. Stir in gelatine. Divide cream cheese mixture between 2 bowls.
>
> Stir white chocolate into 1 cream cheese mixture. Stir dark chocolate
> into other.
> Fold half the cream through white chocolate mixture and half through
> dark chocolate mixture.
> Pour dark chocolate mixture over biscuit base. Freeze for 10 minutes
> or until firm to the touch. Carefully spread white chocolate mixture
> over dark. Cover. Refrigerate overnight.
> Release sides of pan. Place cheesecake onto a serving platter.
> Sprinkle with grated milk chocolate. Dust with cocoa. Cut into slices
> with a warm knife. Serve.
>
> Source: Super Food Ideas - February 2005 , Page 53
> Recipe by Dixie Elliott
> </plagiarism>
>
> Go to
> <http://www.taste.com.au/recipes/1415/triple+chocolate+cheesecake>
> to see a pic of the finished product.
>
> Cheers, Phred.
>
> --
> LID
>

One time on Usenet, Graphic Queen > said:
> On Mon, 17 Sep 2007 11:42:21 GMT, (Phred)
> wrote:
>
> >What you have if you haven't got teeth...
> >
> > <http://tinyurl.com/2cp6ju>
> >
> >In full:
> ><http://swamp.com.
> >au/(pe25j5vajuy20e55ednvj155)/CustomComponents/sp1054_Recent.
> >asp?a=a&Date=5%2DSep%2D2007>
> >================================================= ============
> >
> >ObFood: Triple chocolate cheesecake. [Not one for dieters!]
> >
> ><plagiarizing from the URL listed below>
> >
> >Ingredients (serves 8)
> >200g plain chocolate biscuits
> >80g butter, melted
> >1/3 cup cold tap water
> >5 teaspoons gelatine

<snip>

> Why in the world would they use gelatin anyway? Cheesecake needs no
> gelatin if it is made right and baked.

I wondered that myself. It sounds like a nice recipe, but the jello
seems superfluous...

--
Jani in WA

Graphic Queen wrote:
> Why in the world would they use gelatin anyway? Cheesecake needs no
> gelatin if it is made right and baked.
>

Looks like a no bake cheesecake. I've seen other recipes that use
gelatin as well. Never tried one though. Might have to give it a try.
--
Queenie

*** Be the change you wish to see in the world ***

On Sep 18, 6:24 pm, MayQueen > wrote:
> Graphic Queen wrote:
> > Why in the world would they use gelatin anyway? Cheesecake needs no
> > gelatin if it is made right and baked.
>
> Looks like a no bake cheesecake.

Yep. No mention of baking it.

> I've seen other recipes that use gelatin as well.

It does work, and does not in any way make it nasty.

> Never tried one though. Might have to give it a try.

The one change I'd make is to add some vanilla extract. I'd add it to
the cream cheese mixture before dividing it.
I'd also be pretty choosy about the chocolate "biscuits" for the
crust.
It does look yummy, and if you swirl the cream cheese a bit, you could
make it prettier than just white over black.

I'm going to show this one to my wife, the dessert person.

> --
> Queenie
>

--Bryan

"Graphic Queen" > wrote in message
...
> Why in the world would they use gelatin anyway? Cheesecake needs no
> gelatin if it is made right and baked.


You need gelatine in an 'unbaked' cheesecake. I've got heaps of unbaked
cheesecake recipes and they all use gelatine, it's very common here. Baked
cheesecakes are a different thing altogether.

Jen

Great recipe will try it soon, looks good too.

In article . com>, =?iso-8859-1?q?Bobo_Bonobo=AE?= > wrote:
>On Sep 18, 6:24 pm, MayQueen > wrote:
>> Graphic Queen wrote:
>> > Why in the world would they use gelatin anyway? Cheesecake needs no
>> > gelatin if it is made right and baked.
>>
>> Looks like a no bake cheesecake.
>
>Yep. No mention of baking it.

I'm pleased to know there are at least two or three people here in RFC
who can read a recipe. Maybe Graphic Queen needs pictures. ;-)

>> I've seen other recipes that use gelatin as well.
>
>It does work, and does not in any way make it nasty.
>
>> Never tried one though. Might have to give it a try.
>
>The one change I'd make is to add some vanilla extract. I'd add it to
>the cream cheese mixture before dividing it.
>I'd also be pretty choosy about the chocolate "biscuits" for the
>crust.
>It does look yummy, and if you swirl the cream cheese a bit, you could
>make it prettier than just white over black.
>
>I'm going to show this one to my wife, the dessert person.

Cheers, Phred.

--
LID

In article >,
Graphic Queen > wrote:

> On Wed, 19 Sep 2007 06:23:48 GMT, "Jen" >
> wrote:
>
> >
> >"Graphic Queen" > wrote in message
> .. .
> >> Why in the world would they use gelatin anyway? Cheesecake needs no
> >> gelatin if it is made right and baked.
> >
> >
> >You need gelatine in an 'unbaked' cheesecake. I've got heaps of unbaked
> >cheesecake recipes and they all use gelatine, it's very common here. Baked
> >cheesecakes are a different thing altogether.
> >
> >Jen
> >
> OK. I have never made a cheesecake that was no bake at all. It looks
> good but I think I will make it by baking it and without the gelatin.

Then it will be a completely different product.

Why not try it the way the recipe has it first? You never know, you
might even like it.

Miche

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper

In article >,
Graphic Queen > wrote:

> On Thu, 20 Sep 2007 21:12:05 +1200, Miche > wrote:
>
> >In article >,
> > Graphic Queen > wrote:
> >
> >> On Wed, 19 Sep 2007 06:23:48 GMT, "Jen" >
> >> wrote:
> >>
> >> >
> >> >"Graphic Queen" > wrote in message
> >> .. .
> >> >> Why in the world would they use gelatin anyway? Cheesecake needs no
> >> >> gelatin if it is made right and baked.
> >> >
> >> >
> >> >You need gelatine in an 'unbaked' cheesecake. I've got heaps of unbaked
> >> >cheesecake recipes and they all use gelatine, it's very common here.
> >> >Baked
> >> >cheesecakes are a different thing altogether.
> >> >
> >> >Jen
> >> >
> >> OK. I have never made a cheesecake that was no bake at all. It looks
> >> good but I think I will make it by baking it and without the gelatin.
> >
> >Then it will be a completely different product.
> >
> >Why not try it the way the recipe has it first? You never know, you
> >might even like it.
>
> Because a no-bake cheesecake is not a real cheesecake.

Why not?

> I have yet to
> taste a no-bake cheesecake that is worth anything at all. I know that
> I would never like it. If someone does, then fine, that is them.

Each to their own.

Miche

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper

Graphic Queen > wrote in
:


>
> Because a no-bake cheesecake is not a real cheesecake. I have yet to
> taste a no-bake cheesecake that is worth anything at all.

The term "no-bake" implies a faked, shortcut version of a baked item. I
grew up with proper set cheesecakes; they are a dessert in their own right
and to compare them with baked ones is like apples and oranges.

K

In article >, Graphic Queen > wrote:
>On Wed, 19 Sep 2007 12:07:33 GMT, (Phred)
>wrote:
>
>>In article . com>,
> =?iso-8859-1?q?Bobo_Bonobo=AE?= > wrote:
>>>On Sep 18, 6:24 pm, MayQueen > wrote:
>>>> Graphic Queen wrote:
>>>> > Why in the world would they use gelatin anyway? Cheesecake needs no
>>>> > gelatin if it is made right and baked.
>>>>
>>>> Looks like a no bake cheesecake.
>>>
>>>Yep. No mention of baking it.
>>
>>I'm pleased to know there are at least two or three people here in RFC
>>who can read a recipe. Maybe Graphic Queen needs pictures. ;-)
>
>Nope, maybe you need to learn how to make real cheesecake. ;-)

Can't. My oven is still stuffed. (And summer is coming on anyway. :-)

[...]

Cheers, Phred.

--
LID

"Graphic Queen" > wrote in message
...
> On Thu, 20 Sep 2007 21:12:05 +1200, Miche > wrote:
>
>>In article >,
>> Graphic Queen > wrote:
>>
>>> On Wed, 19 Sep 2007 06:23:48 GMT, "Jen" >
>>> wrote:
>>>
>>> >
>>> >"Graphic Queen" > wrote in message
>>> .. .
>>> >> Why in the world would they use gelatin anyway? Cheesecake needs no
>>> >> gelatin if it is made right and baked.
>>> >
>>> >
>>> >You need gelatine in an 'unbaked' cheesecake. I've got heaps of
>>> >unbaked
>>> >cheesecake recipes and they all use gelatine, it's very common here.
>>> >Baked
>>> >cheesecakes are a different thing altogether.
>>> >
>>> >Jen
>>> >
>>> OK. I have never made a cheesecake that was no bake at all. It looks
>>> good but I think I will make it by baking it and without the gelatin.
>>
>>Then it will be a completely different product.
>>
>>Why not try it the way the recipe has it first? You never know, you
>>might even like it.
>
> Because a no-bake cheesecake is not a real cheesecake.

Thye're both 'cheesecakes, they're just different. I love both types.

> I also do not like a dense cheesecake but like the fluffier kind.

Most non-baked cheesecakes are fluffier than the baked ones!

Jen

"Amarantha" > wrote in message
. 245.131...
> Graphic Queen > wrote in
> :
>
>
>>
>> Because a no-bake cheesecake is not a real cheesecake. I have yet to
>> taste a no-bake cheesecake that is worth anything at all.
>
> The term "no-bake" implies a faked, shortcut version of a baked item.

No. Thy're just "different" desserts, that's all.

I
> grew up with proper set cheesecakes; they are a dessert in their own right
> and to compare them with baked ones is like apples and oranges.

Apples and oranges are both fruit, just different types. It's the same with
the cheesecakes. My husband prefers un-baked, My mother prefers baked. I
love both sorts.

Jen

On Thu, 20 Sep 2007 21:12:05 +1200, Miche > wrote:

>In article >,
> Graphic Queen > wrote:
>
>> On Wed, 19 Sep 2007 06:23:48 GMT, "Jen" >
>> wrote:
>>
>> >
>> >"Graphic Queen" > wrote in message
>> .. .
>> >> Why in the world would they use gelatin anyway? Cheesecake needs no
>> >> gelatin if it is made right and baked.
>> >
>> >
>> >You need gelatine in an 'unbaked' cheesecake. I've got heaps of unbaked
>> >cheesecake recipes and they all use gelatine, it's very common here. Baked
>> >cheesecakes are a different thing altogether.
>> >
>> >Jen
>> >
>> OK. I have never made a cheesecake that was no bake at all. It looks
>> good but I think I will make it by baking it and without the gelatin.
>
>Then it will be a completely different product.
>
>Why not try it the way the recipe has it first? You never know, you
>might even like it.
>
Mom used to prefer the gelatin type over baked. Maybe it's because
she didn't enjoy baking. Come to think of it, she made it in the
summertime.... so it was probably a kitchen heat thing (no air
conditioning, hot and humid climate).
--

History is a vast early warning system
Norman Cousins

On Thu, 20 Sep 2007 12:19:51 -0600, Graphic Queen >
wrote:

>I also do not like a dense cheesecake but like the fluffier kind. I
>rarely make any recipe as it is posted. A recipe to me is nothing more
>than a base anyway.

By "any recipe", do you mean any cheese cake recipe or most recipes?
If it's most recipe, then why bother reading rfc?
--

History is a vast early warning system
Norman Cousins

<sf> wrote in message ...
> On Thu, 20 Sep 2007 12:19:51 -0600, Graphic Queen >
> wrote:
>
>>I also do not like a dense cheesecake but like the fluffier kind. I
>>rarely make any recipe as it is posted. A recipe to me is nothing more
>>than a base anyway.
>
> By "any recipe", do you mean any cheese cake recipe or most recipes?
> If it's most recipe, then why bother reading rfc?
> --
>

To get ideas?

I rarely if ever follow any recipe to the letter.

sf wrote in :

> On Thu, 20 Sep 2007 21:12:05 +1200, Miche > wrote:
>
>>In article >,
>> Graphic Queen > wrote:
>>
>>> On Wed, 19 Sep 2007 06:23:48 GMT, "Jen"
>>> > wrote:
>>>
>>> >
>>> >"Graphic Queen" > wrote in message
>>> .. .
>>> >> Why in the world would they use gelatin anyway? Cheesecake needs
>>> >> no gelatin if it is made right and baked.
>>> >
>>> >
>>> >You need gelatine in an 'unbaked' cheesecake. I've got heaps of
>>> >unbaked cheesecake recipes and they all use gelatine, it's very
>>> >common here. Baked cheesecakes are a different thing altogether.
>>> >
>>> >Jen
>>> >
>>> OK. I have never made a cheesecake that was no bake at all. It looks
>>> good but I think I will make it by baking it and without the
>>> gelatin.
>>
>>Then it will be a completely different product.
>>
>>Why not try it the way the recipe has it first? You never know, you
>>might even like it.
>>
> Mom used to prefer the gelatin type over baked. Maybe it's because
> she didn't enjoy baking. Come to think of it, she made it in the
> summertime.... so it was probably a kitchen heat thing (no air
> conditioning, hot and humid climate).

the no bake style of cheesecake doesn't crack like the bake style is
prone to. Plus the not having to wrap in foil the springform pan and
placing in a water bath removes much intimidation.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Sat, 22 Sep 2007 08:19:22 -0600, Graphic Queen >
wrote:

>On Sat, 22 Sep 2007 00:42:01 -0400, "cybercat" >
>wrote:
>
>>
>><sf> wrote in message ...
>>> On Thu, 20 Sep 2007 12:19:51 -0600, Graphic Queen >
>>> wrote:
>>>
>>>>I also do not like a dense cheesecake but like the fluffier kind. I
>>>>rarely make any recipe as it is posted. A recipe to me is nothing more
>>>>than a base anyway.
>>>
>>> By "any recipe", do you mean any cheese cake recipe or most recipes?
>>> If it's most recipe, then why bother reading rfc?
>>> --
>>>
>>
>>To get ideas?
>>
>>I rarely if ever follow any recipe to the letter.
>>
>I don't understand why anyone would be perturbed by those of us who
>don't follow a recipe to the tee.

That's not what you said though.
--

History is a vast early warning system
Norman Cousins

On Sat, 22 Sep 2007 08:19:22 -0600, Graphic Queen >
wrote:

>On Fri, 21 Sep 2007 21:36:50 -0700, sf wrote:
>
>>On Thu, 20 Sep 2007 12:19:51 -0600, Graphic Queen >
>>wrote:
>>
>>>I also do not like a dense cheesecake but like the fluffier kind. I
>>>rarely make any recipe as it is posted. A recipe to me is nothing more
>>>than a base anyway.
>>
>>By "any recipe", do you mean any cheese cake recipe or most recipes?
>>If it's most recipe, then why bother reading rfc?
>
>Most recipes, period.
>
>I read this to give me ideas of course. Why is it that you have a hard
>time understanding that? It is no big deal. I have been cooking most
>of my life and I rarely measure, except for baking certain things.
>Some of us are just able to do such things. When I give a recipe to
>someone I have to make the item a few times to make sure I have the
>amounts and items correct for them. Don't get your bowels in an
>uproar. It is just some of us cook and bake differently than others.
>No big deal. ;-)

Dear GQ,

*I* am not upset or even annoyed so don't go patting yourself on the
back yet.
--

History is a vast early warning system
Norman Cousins

On Sat, 22 Sep 2007 11:51:50 GMT, hahabogus > wrote:

> Plus the not having to wrap in foil the springform pan and
>placing in a water bath removes much intimidation.

FYI: I don't bother with water baths when I bake cheesecake and I
don't have a problem with splitting.
--

History is a vast early warning system
Norman Cousins

On Sat, 22 Sep 2007 08:19:22 -0600, Graphic Queen >
wrote:

>On Fri, 21 Sep 2007 21:36:50 -0700, sf wrote:
>
>>On Thu, 20 Sep 2007 12:19:51 -0600, Graphic Queen >
>>wrote:
>>
>>>I also do not like a dense cheesecake but like the fluffier kind. I
>>>rarely make any recipe as it is posted. A recipe to me is nothing more
>>>than a base anyway.
>>
>>By "any recipe", do you mean any cheese cake recipe or most recipes?
>>If it's most recipe, then why bother reading rfc?
>
>Most recipes, period.
>
>I read this to give me ideas of course. Why is it that you have a hard
>time understanding that? It is no big deal. I have been cooking most
>of my life and I rarely measure, except for baking certain things.
>Some of us are just able to do such things. When I give a recipe to
>someone I have to make the item a few times to make sure I have the
>amounts and items correct for them. Don't get your bowels in an
>uproar. It is just some of us cook and bake differently than others.
>No big deal. ;-)

it's just that some folks who don't 'follow recipes' seem to think of
themselves as better cooks, like a jazz musician sneering at the horn
section of a soul band.

your pal,
blake

"Jen" > wrote in
:

>
> "Amarantha" > wrote in message
> . 245.131...
>> Graphic Queen > wrote in
>> :
>>
>>
>>>
>>> Because a no-bake cheesecake is not a real cheesecake. I have yet to
>>> taste a no-bake cheesecake that is worth anything at all.
>>
>> The term "no-bake" implies a faked, shortcut version of a baked item.
>
> No. Thy're just "different" desserts, that's all.
>
> I
>> grew up with proper set cheesecakes; they are a dessert in their own
>> right and to compare them with baked ones is like apples and oranges.
>
> Apples and oranges are both fruit, just different types. It's the
> same with the cheesecakes. My husband prefers un-baked, My mother
> prefers baked. I love both sorts.
>


Ya, that's pretty much what I was saying. I didn't express it very well

K