Cheesecake Recipe - Tilted Forum Project Discussion Community

Starkizzer · 08-26-2008, 02:06 PM

We are having a BBQ at my work on Thursday and I am planning on making pasta salad, water gate salad, and a cheesecake.

Thing is I have never made a cheesecake before and while there are lots of recipes online I was wondering if any of our resident tilted cookers had good tips and recipes.

I want a light lemon flavor so I am going to add some fresh lemon zest, maybe even a little orange zest. But I would like it to be light and decadent.

I would like to have cherry compote to serve with it but don't want to be making that as well, any good brands that anyone could recommend? (I live in California so no East Coast brands, its just a tease!)

Thanks in advance everyone!

jewels · 08-26-2008, 03:50 PM

I've made quite a few of them. My kids and exes are fanatical cheesecake freaks. The best ones I've made have come from Southern Living mag.

You mentioned lemon and fairly light, so I found this one we've enjoyed once or twice. It's a little different than the standard cheesecake, but everyone loves it.

Quote:

Lemon-Topped Cheesecake

2 cups sugar, divided
1 cup matzo meal
1 cup chopped slivered almonds
1/3 cup butter or margarine, melted
4 (8-ounce) packages cream cheese, softened
4 large eggs
1 tablespoon grated lemon rind
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
Preparation
Stir together 1⁄4 cup sugar, matzo meal, chopped slivered almonds, and melted butter; press mixture into bottom of a lightly greased 10-inch springform pan.

Bake at 350° for 13 to 15 minutes or until lightly browned. Cool crust on a wire rack. Reduce oven temperature to 325?.

Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add remaining 13⁄4 cups sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition. Stir in 1 tablespoon grated lemon rind and 2 tablespoons fresh lemon juice. Pour mixture into prepared crust.

Bake at 325° for 1 hour to 1 hour and 15 minutes or until cheesecake is almost set. Turn off oven; leave cheesecake in oven 15 minutes. Remove cheesecake to a wire rack; run a sharp knife around edges of pan to loosen. Cool completely. Cover and chill at least 8 hours.Place cheesecake on a serving platter or cake stand; release sides of springform pan, and remove. Spread Lemon Curd evenly over top of cheesecake. Garnish, if desired.

*Substitute 1 1⁄3 cups prepared lemon curd, if desired.
Yield

Makes 10 to 12 servings
Southern Living, MARCH 2002

08-26-2008, 02:06 PM	#1 (permalink)
Starkizzer Hi floor! Make me a samwich. Location: Ontario (in the stray cat complex)	Cheesecake Recipe We are having a BBQ at my work on Thursday and I am planning on making pasta salad, water gate salad, and a cheesecake. Thing is I have never made a cheesecake before and while there are lots of recipes online I was wondering if any of our resident tilted cookers had good tips and recipes. I want a light lemon flavor so I am going to add some fresh lemon zest, maybe even a little orange zest. But I would like it to be light and decadent. I would like to have cherry compote to serve with it but don't want to be making that as well, any good brands that anyone could recommend? (I live in California so no East Coast brands, its just a tease!) Thanks in advance everyone! __________________ Frivolity, at the edge of a Moral Swamp, hears Hymn-Singing in the Distance and dons the Galoshes of Remorse. ~Edward Gorey