Question on cheesecake

[mark111757 Profile]

There was what sounded like a good recipe for a non bake cheesecake in my fb newsfeed

Kinderbuenocheesecake.png (953.25 KiB) Viewed 4199 times

Here is a foto

Kinderbuenocheesecake.png (818.36 KiB) Viewed 4199 times

As you can see no size for the spring form pan, I hate that.

There is a video. Get on fb and search chefclub and kinderbueno cheesecake.

Thank you to all.

[Renee Profile]

I see that I "liked" it on Facebook, Mark, but can't help, sorry.

[jeral Profile]

Given the cheesecake has about 2L volume in it, I'd say a 2L litre one. A 9"dia x 2" Height, or 9 1/2" dia x 3" Height should work (however your sizings come). Personally, I don't think cheesecakes should be too deep. Can always put any excess in ramekins to set rather than overcrowding or overloading the tin you have.

When you say a "good" recipe, what makes you say it's good? It's certainly not short of fat and sugar and, er, more fat and sugar

[Suelle Profile Website]

When making a cheesecake for myself, I tend not to trust recipes which only use mascarpone (or cream cheese) and cream for the cheesecake part. There's nothing there to 'set' the mixture.

I'd rather use a recipe which added either gelatine, white chocolate or lemon juice to give a firmer texture. Without a setting agent, I'd worry too much that the cheesecake would just collapse when cut.

[Joanbunting Profile]

Mary Berry's no-bake lemon and ginger cheesecake uses only lemon curd and Mascapone= it sets fine - not stiff but enough to hold it together well.

http://www.maryberry.co.uk/recipes/dess ... nger-crust.

It is the nicest no-bake cheesecake I have eaten /made. In fact my go to recipe when a dessert is called for but not much time to do it.

[Suelle Profile Website]

Joan - Mary's recipe also adds lemon juice, which is a known setting agent for cream cheese/cream mixtures.

My favourite recipe is just cream cheese, whipped cream, lemon juice and, if you or your guests are happy with raw egg, beaten egg white to lighten the mixture.

[mark111757 Profile]

Found this as part of a no bake recipe


".....https://www.countrysidecravings.com/no- ... ecake/.....

[Alexandria Profile]

We prepare our family cheesecake as follows:

1 & 1 /2 Cups of Graham Cracker Crumbs
1 / 4 cup melted French Butter ( to combine with the Graham Cracker Crumbs ) and is thoroughly blended and pressed into the bottom of a 9 inch pie plate ..
3 Packages of Asturias Sustainable Cream Cheese Room Temperature Softened ( many people use Philadelphia Brand )
2 tblsps of bio flour all purpose
1 tsp. vanilla ..
1 egg ..
3 / 4 cup evaporated milk
1 / 8 Cup of Sugar ( i use grinded in a coffee mill, Golden Bio .. )

*** Can add some chocolate if you wish .. ( approx. 3 cups grated chocolate )

Stir the Graham Cracker Crumbs and butter until thoroughly blended and press into a 9 inch pie plate. Now, add the evaporated milk, into a small saucepan.
Place the milk over a very low flame, stirring frequently.

Now, beat the cream cheese until smooth, blend in the sugar, flour and vanilla extract, and add the egg, beat until blended.
Gradually, add in 1 / 2 cup of evaporated milk and bake for 35 to 40 minutes on:

Farenheit: 300 Degrees I believe would be correct, however, math except for business financial math, is my achilles heel ..

Centigrade: 180 Degrees

When done, let cool at room temperature and chill for 3 hours or 4 hours .. or overnight ..

Have a nice weekend ..