[Mamabug]

Baking is not my strong point! But I have a strange urge to make cheesecake....

ETA: Due to food issues, it can't contain any flavour other than vanilla. So can't use lemon, any fruit other than peeled pear, and no chocolate/cocoa.

This post has been edited by Mamabug: 10/01/2013, 08:39 PM

[countrymel]

Are you still on that freaky 'everything is banned' diet Mamabug?

[countrymel]

If not... grab a tin of condensed milk, some lemons, a block of philli cheese, a packet of biscuits (gingernuts are nice) and some butter and stay tuned till I find my friend's recipe..

This is damn close..

The important thing is the lemon juice. That's what makes it set.

I stir blueberries/raspberries/random fruits through the mix too.

Although my friend (purist) makes a syrup of lemon juice and sugar and pours that over the top of thin slices of lemon placed in a geometrically perfect manner on top of the set cheesecake and sets it some more.

Use a spring form cake tin too...

This post has been edited by countrymel: 08/01/2013, 03:57 PM

[SnazzySass]

Base

one pack of plain biscuits
150g of butter or enough to wet biscuits well

crush biscuits and mix with melted butter. press firmly into a spring form pan. set till in fridge.

topping

250g cream cheese
1 400g tin of sweetened condensed milk
1/2 cup of lemon juice

beat cheese and milk together. Add lemon juice and stir untill it thinkens. put on top of base and put in fridge to set.

[Mamabug]

Not this week!!!! This week is Dairy Challeneg Week (praise the blessed saints), thus the urge to attempt making the Biggest Bug a cheesecake.

We can have:
Butter
Creme Fraiche
Cream
Sour cream
Ricotta
Mascapone
cream cheese
cottage cheese
plain yoghurt
condensed milk.

Just read your second post - can't have gingernuts, but can have Arnott's Nice; can't have lemon, but can have vanilla.

This post has been edited by Mamabug: 08/01/2013, 03:55 PM

[iavy]

The base is a packet of any crushed biscuits (ginger nut, Marie) and melted butter.

Then in the blender put a tin of condensed milk, packet of cream cheese( 250g) and the juice of 2 lemons

Poor over and pace in fridge for a few hours at least

[Mamabug]

I don't have a blender or food process, will a hand-held mixer do?

OIh, and do I put the crumbs just on the bottom, or do you have to do the sides as well? Does one packet make enough to do the sides?

This post has been edited by Mamabug: 08/01/2013, 03:57 PM

[PrincessPeach]

Just make sure they are not Myer lemons - the cheesecake wont set!

However this is the recipie I've used:

Ingredients
250g plain sweet biscuits
125g butter, melted
3 tsp gelatine
250g cream cheese
1/3 cup lemon juice
1 tsp grated lemon rind
1/2 cup caster sugar
250g cream, whipped
Method

Lightly grease a 20cm springform tin with oil or melted butter. Line the base with baking paper. Finely crush the biscuits in a food processor or in a bag with a rolling pin. Mix together with the melted butter. Press into the base and side of the tin and refrigerate for 10 minutes.

Sprinkle the gelatine over 2 tablespoons water in a small bowl. Place over a pan or bowl of hot water and leave until spongy. Stir until dissolved. Beat the cream cheese, lemon juice, rind and sugar with electric beaters for 4-5 minutes, or until smooth. Add the cooled gelatine to the bowl and beat well.
Using a large metal spoon, fold the whipped cream into the cream cheese mixture. Spoon evenly into the tin carefully smooth the surface and refrigerate until set.

[Chief Pancake Ma...]

http://philly.com.au/recipe/creamy-lemon-cheesecake/

I use condensed milk not cream though.

[countrymel]

The lemon is what makes it set....