Cheesecakes...Refrigerated & Baked.
  • Cheesecakes...Refrigerated & Baked.

    Here's the you-beaut refrigerated cheesecake recipe as promised :)) With much love always....xxfile0001201698731

    Refrigerated Cheesecake

    • 16oz. (500g) crushed biscuits
    • 10oz. (310g) melted butter........mix together, line greased tin, set 2 hours.

    (I just chuck it in the freezer while I mix up the filling)

    • 1 tin chilled Carnation milk (put it in the fridge overnight, or in the freezer for a bit)
    • 8oz. (250g) Philly cheese
    • 1 cup castor sugar
    • splash vanilla
    • rind & juice 1 lemon
    • 1 lemon jelly
    • 1 cup boiling water (maybe a little less)

    Melt jelly crystals in boiling water. Add rind & juice.
    Cream sugar, vanilla & cheese. Whip carnation milk. Combine.
    Then add the jelly mixture. Pour into biscuit shell. Set overnight for best results.

    Voila! Decorate as you wish....

    Now for the baked cheesecake recipe, also as promised to you, my friends & lovers of all things cheesecake :))

    If you leave this recipe plain, it will be a New York Baked Cheesecake

    In this case we add, White Chocolate & Cherry Ripe Cheesecake on a Tim-Tam caramelizes & is very decadent :))


    Baked Cheesecake

    • 1 pkt. "Nice" biscuits, something plain (or 1/2 Nice & 1/2 Tim-Tams) Crush in processor, then add..
    • 3 tblspns. melted butter

    Press into spring form tin & refrigerate while prepping filling.

    • 700g. cream cheese (Philly or similar)
    • 4 eggs
    • 1 1/4 cups sugar
    • 1/2 cup cream
    • 1 cup sour cream
    • (350.g white chocolate & 2 cherry ripes if making the naughty one :))

    Soften cheese (leave out overnight or 2 mins in microwave.) Process cheese, eggs & sugar.

    Lightly mix in creams. (Add chopped white choc. & small diced cherry ripes too)

    Bake in low oven (200*) till set, approx 40 mins. Let cool in oven to prevent cracking....