New York Cheesecake

Ingredients:

1-1/2 cups all-purpose flour
1/3 cup white sugar
1 egg, beaten
1/2 cup butter, softened
2 1/2 pounds cream cheese, softened
1 3/4 cups white sugar
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/4 cup heavy whipping cream


Directions:

Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead.

To make the crust:
Combine 1-1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.

Increase the oven temperature to 475 degrees F (245 degrees C).

In a large bowl, combine cream cheese, 1-3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend.

Pour filling over the crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center.


Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain.


Source: Internet

Oreo Cheesecake

Oreo Cheesecake

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Steam Marble Cheese Cake

Ingredients A:

180 gm butter
20gm cocoa lipid
170 gm caster sugar
3 eggs
120 gm self-rising flour - sifted
1 tsp baking powder

Ingredients B:

250 gm cream cheese
60 gm caster sugar
1 tsp vanilla essence
1 egg


Directions:

Beat butter and sugar. Fold in egg one by one from A.

Fold in sifted flour, cocoa powder and baking powder. Mix well.

Grease and line 8inch round mould. Pour in mixture.

Beat cream cheese and sugar in another bowl until fluffy. Add in egg and essence and beat until fluffy. Add in egg and essence, beat until fluffy.

Pour mixture onto chocolate layer. Cover with aluminium foil and steam for 1 hour.


Source: Steam Cake by Zubaidah Chepa

Classic Cheesecake

Ingredients:

55 gm digestive biscuits - crushed
900 gm cream cheese - at room temperature
240 gm sugar
grated rind of one lemon
3 tbsp lemon juice
1 tsp vanilla essence
4 eggs - at room temperature


Directions:

Preheat oven to 170 degrees C. Grease an 8in spring foam tin. Place on a round of foil 4-5 in larger than the diameter of the tin. Press it up the sides to seal tightly.

Sprinkle the crushed biscuits in the base of the tin. Press to form an even layer.

With an electric mixer, beat the cream cheese until smooth. Add the sugar, lemon rind and juice, and vanilla, and beat until blended. Beat in the eggs, one at a time. Beat just enough to blend thoroughly.

Pour into the prepared tin. Set the tin in a larger baking tray and place in the oven. Pour enough hot water in the outer tray to come one inch up the side of the tin.

Bake until the top of the cake is golden brown. about 1 1/2 hours. Let cool in the tin.

Run the knife around the edge to loosen, then remove the rim of the tin. refrigerate for at least 4 hours before serving.


Serves 8

Source: Essential Baking - Carole Clement

Cheese Cake

Ingredients:

130 gm digestive biscuits
50 gm butter
500 gm cream cheese - at room temperature
3/4 cup soured cream
140 gm sugar
1 tbsp lemon juice
2 eggs


Directions:

Place biscuits inside a plastic bag and crush with a rolling pin. Line a round baking pan with waxed paper.

Mix well butter and biscuits and press firmly into the base of the tin using a glass. Chill in the refrigerator for 30 minutes.

Beat cream cheese with an electric mixer until creamy. Add soured cream, sugar, lemon juice and eggs. Continue to beat until smooth.

Pour the cheese mixture over the biscuit base. Place the tin in a baking tray filled with 1 cup of water. Bake in an oven preheated to 160 degrees C for 80 minutes or until golden brown. Cool in the tin.

Remove the cake and chill in the refrigerator overnight before serving.


Source: Delightful Cakes and Biscuits 2