Simple Cheesecake Recipe - A Step By Step Guide

I still remember I made my first baked Cheesecake when I was 23 years old. Without any experience in making cheesecake, I tried this really simple and easy Cheesecake Recipe below. My first attempt was a success. The cake has perfect taste, texture, and presentation. It was unbeatably creamy and mildly rich, you know, so it melts in your mouth. My friends just loved it. Thisrecipe gave me non-stop compliments and satisfied smiles. Cheesecake is one of life's great rewards, this one is no exception. If you often think that it is hard to make a Cheesecake, you are most probably wrong. I have not failed in making this Cheesecake so far. With this successful attempt, my confidence went up and I have tried a few other Cheesecake recipes.

Cheesecake is a decadent and delicious dessert, indulged by many. Smooth and creamy, it is the tastiest and most elegant way to end a meal. If you planning a party or gathering; why not surprise someone with thisdelicious Simple Cheesecake? You may attract the crowd coming to you asking for more... Here is the step-by-step guide to make the Simple Cheesecake : Preparation time : 30 minutes Cooking Time : 1 hour Step 1: You will need Crust Ingredients

1 cup bread crumbs cup sugar cup margarine/butter Cheese Filling 250g cream cheese 2 eggs 1 teaspoon of baking powder cup of milk 1 cup of icing sugar (confectioners' sugar) or less Step 2: Preheat the oven Preheat the oven to 175C (or 350F)

Step 3: Make the Crust Pour the melted butter and sugar over the bread crumbs and mix them together well. Then use a roller and roll it flat. Butter 8 inch baking tin and even out the crust mixture on the baking tin by pressing it down and to the sides to form the crust for the cheesecake. Step 4: Bake the Crust Bake the crust base in the oven at 350F for about 10 minutes Step 5 : Make the Cheese Filling Add the sugar to the cream cheese in a mixing bowl, then using a hand whisk or an electric mixer to blend the ingredients together until the mixture is well mixed. Then one by one, break the eggs into the mixing bowl and gradually stir them in. Finally, add in milk and baking powder and stir well. Step 6: Add the cheese filling to the baking tin Pour the mixture over the prepared crust and even it out by giving it a little shake. Step 7: Bake Place the tin in the centre of the oven and bake the cheesecake for 60 minutes at 175C (or 350F). Step 8: Remove from the oven and chill Take the cheesecake out of the oven and leave it to cool down gently (see tips below). Then put it in the fridge keeping it in its baking tin and let it chill overnight. Step 9: Serve

Take the cheesecake out of the fridge and run a knife around the edges to help release it from the tin. Then, gently ease it out. If you like, you can decorate the cheesecake with the cut fruits (like strawberry, kiwi fruits, lychee etc). This is an unbeatably creamy cheesecake which can be enjoyed with or without a splash of cream. Finally slice it up with a warmed knife. You can warm the knife with hot water and dry it. Repeat each cut with warmed knife, and you will get a clean cut of cheesecake.

COMMONLY ASKED QUESTIONS FOR MAKING A SUCCESSFUL CHEESECAKE Should I cool the ingredients before mixing them ?
Yes, you should prepare all the ingredients and allow them to cool to temperature before mixing. This may take about thirty minutes or less. Cream cheese must be softened before mixing them. If you cannot wait, you can soften the cream cheese in the microwave oven. Unwrap the cream cheese and scoop it out to a microwavable bowl. Microwave it on high temperature for 15 seconds. Add another 15 seconds for each additional bar of cream cheese.

How do I separate the Cheesecake from the baking pan or tin ?

Use a 9 or 10 inch spring form pan (a round pan with high, straight sides, about 2.5 to 3 inches high) to bake the cake. When the cake is baked, the bottom of the pan can be removed from the sides when the clamp is released. This allows the cheesecake to be removed easily from the pan, since turning the cheesecake upside down and back to the top again is not an option, as it will crack the cake. If you do not intend to invest in a spring form pan, for any other type of pan you use, before you pour the ready cake mixture into the pan, make sure you brush the sides and the bottom of the pan with melted butter so that when the cheesecake is ready, the cake can be removed from the pan easily without splitting. I normally place a piece of parchment or waxed paper in the bottom and grease it for easy removal.

How do you know when a cheesecake is baked ?

Unlike normal cake, you cannot use a toothpick to poke into the cake to check whether the cake is cooked. To know whether a cheesecake is cooked, ensure that you have baked the cake at the temperature specified and for the duration given. And most importantly, observe the cake. A wellbaked cheesecake will be puffed around the edges. When shaken, about an inch in diameter in the center should jiggle like custard would. There should not be any wet or liquid spots in the center.

Which type of oven is better for baking a cheesecake ?

For cheesecake baking, aconventional oven is a better choice than a convection oven. The problem with convection oven is that its forced hot air causes too much browning and often results in the cake collapses in the center.

How to prevent the Cheesecake from cracking ?

After the cheesecake is baked, ensure that it gets a gentle cool down otherwise it may crack. There are a few ways to do this. 1. Remove the cake from the oven. Keep the cake in pan but place it on a wire cake rack. Then, place the cake beside the oven. The residue heat from oven will slow down the cake cooling process, allowing it to cool down gently. 2. Alice Medrich prefers to remove her cheesecakes from the oven, inverts a bowl over it to let it cool down slowly. 3. Some bakers like to keep the cake in the oven after turning it off and keep the oven door open slightly with a wooden spoon to reduce the heat slowly. About 10 minutes after you have removed the cake from the oven, separate the cake from the edge of the pan by running a warmed knife or narrow spatula in an up and down sawing motion in between the edge of the cake and the side of the pan. You can warm the knife or spatula in warm water and dry it. This will separate the cake from the pan as it cools so that it doesnt crack. --------------------------------

Low Fat Carrot Cake Recipe - The Best I have Tasted - Using Grape Seed Oil Instead of Butter or Margarine

The best compliment I received from making this carrot cake is from a boy who frequently visits hotel restaurants. He warmed my heart by saying that it tasted better than the carrot cake from Hilton Hotel. My husband, who is often careful with his diet, couldnt help himself with a second serving. It is incredibly delicious. The cake is rich with flavour and moist. Simply scrumptious! It is healthier than other cake since I use better oil, grape seed oil. Its benefits are mentioned below, after the recipe. Instead of using white sugar, I use brown sugar instead. The health benefits of carrot are well-known, so I will not mention it here.

Here is the recipe: Preparation Time : 30 minutes Cook Time : 1 hour Servings : 18

Ingredients
4 eggs 1 1/4 cups grape seed oil (or vegetable oil) 2 cups brown sugar (reduce the portion for less sweetness) (if you use white sugar, 1 to 1.5 cup of sugar is sweet enough) 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 3 cups grated carrots Optional : 1 cup chopped pecans or walnuts

Lemon or Lime Frosting

1/2 cup low fat, salt-reduced margarine , softened 2 lemon or 6 limes 3 cups confectioners' sugar 1 teaspoon vanilla extract Optional : 1/2 cup chopped pecans or walnuts

Methods 1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. 2) In a large mixing bowl, use the cake mixer to beat the eggs. Add in brown sugar and 2 teaspoons vanilla. 3) Shift in flour, baking soda, baking powder, salt and cinnamon. Add in grape seed oil. Stir gently and slowly till well mixed, using circular motion in clock-wise direction.

4) Stir in carrots. Fold in pecans (optional). 5) Pour into prepared pan. 6) Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. 7) Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Frosting
1) To make frosting, in a medium mixing bowl, combine margarine, confectioners' sugar and 1 teaspoon vanilla. Add lemon or lime juice 1 tablespoon at a time to avoid getting watery frosting. 2) Using mixer, beat at high speed and continue adding the lemon and lime juice until the mixture is smooth and creamy. Taste some to ensure quality. 3) Add more confectioners' sugar or juice if necessary. If lemon flavour is quite strong, add water if more liquid is needed. 4) Stir in chopped pecans. This makes about 2 cups (450ml) of frosting. 5) Frost the cooled cake. You can keep the cake in the refrigerator if you like nice cold cake.

Additional baking tips :

1) When grating the carrots, use the large grater (use for cheese) to get good size of grated carrot. 2) To prevent cake from sinking in the center : Avoid overbeating which will introduce more air into the cake Avoid under baking. Check the temperature to ensure that it is not too low and check the time to ensure sufficient baking time Avoid using baking pan that is too small or too large Ensure the oven is preheated for at least 30 minutes Ensure your oven is heating properly. Use an over thermometer to check the temperature Avoid opening the over door unless you really necessary, to ensure consistent heating temperature throughout the baking time Happy Baking !

Health Benefits of Using Grape Seed Oil

Numerous studies have suggested that Grape Seed Oil and its Extract constitute antiinflammatory, anti-oxidant, anti-histamine, anti-aging, anti-allergic, antimicrobial, and adaptogenic activity. Hence, it is highly beneficial in the treatment of a number of health

problems that include: arthritis, edema, dermatitis, acne, wrinkles, dry and itchy skin, age spots, sun burns, chapped lips, wounds, bruising, stretch marks, varicose veins, hemorrhoids, chronic venous insufficiency, premature aging, premenstrual syndrome (PMS), weight loss, stress, dandruff, hair loss, warts, cardiovascular diseases especially atherosclerosis, hypertension, high cholesterol levels, diabetes, visual impairment, cataract, and macular degeneration. Studies also suggest that its free radical scavenging activity may strengthen the immune system and reduce the risk of developing cancer.

New York Cheesecake Recipe

These are three family favorite New York Cheesecake recipes. Each cheesecake recipe is amazingly delicious, and each version's contributor swears by their recipe. They are all mouth watering, decadently rich cheesecakes. You can't go wrong with any of these! New York Cheesecake #1 Ingredients: 1/3 cup butter, melted 1 1/2 cup cinnamon graham cracker crumbs 3 1/4 packages (8 oz. packages) cream cheese, softened 1 can 14 oz. sweetened condensed milk 2 tsp. vanilla extract 2 eggs Directions: 1. Preheat oven to 300 degrees F. Combine graham cracker crumbs and butter; press evenly on bottom of 9 inch pie pan. 2. In large mixing bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk, beating until smooth. 3. Add vanilla and eggs, mix well. Pour into prepared pie pan. 4. Bake for 1 hour, turn off oven but leave cheesecake in oven with door propped slightly open for an additonal hour. 5. Refrigerate at least 6 hours until firm.

New York Cheesecake #2 This New York Cheesecake Recipe is from Aunt Sophia. She uses ricotta cheese in her recipe, which adds an extra bit of richness to the cheesecake. Crust Ingredients: 1 1/2 cups graham cracker crumbs 1/4 cup sugar 1/4 cup butter, melted Filling Ingredients: 2 lbs. ricotta cheese 6 eggs 2 Tbsp. flour 1 1/2 cups sugar 1 tsp. vanilla 1 large can evaporated milk Directions: 1. Mix the graham cracker crumbs, sugar, and the melted butter together. Press mixture into the bottom of springform pan. 2. In a large mixing bowl add the eggs to the ricotta cheese, one at a time, beating thoroughly after each egg is added. 3. Mix flour and sugar together and add to cheese mixture. Fold in vanilla and evaporated milk. 4. Pour into prepared springform pan. Bake at 350 degrees F for 50 to 60 minutes, until firm. Chill overnight. New York Cheesecake #3 Grandma Celia swears by this New York Cheesecake recipe, it was handed down to her by her mother. It is one of the richest cheesecake recipes ever, it is an amazing cheesecake that everyone always has room for no matter how much they've eaten! It does not have a crust, in order to highlight the flavor of the cheesecake only. Ingredients: 2 cups sour cream 1 lb. ricotta cheese 1/2 cup butter, melted 1 1/2 cup sugar 16 oz. cream cheese 3 Tbsp. flour 3 extra large eggs 1 Tbsp. vanilla 3 Tbsp. cornstarch 1 Tbsp. lemon juice

Directions: 1. Combine sour cream and ricotta cheese in a large mixing bowl. Beating at low speed, add butter, sugar and cream cheese. 2. Increase speed to medium and add flour, eggs, vanilla, cornstarch, and lemon juice. Beat for 5 minutes. 3. Pour into springform pan. 4. Bake in preheated 350F oven for 1 hour, then turn off oven and leave in closed oven for one hour longer. Cool on rack.

Simple Secrets to Perfect Cheesecake Use these 10 easy tips to make sure your cheesecake comes out uncracked and perfectly baked. 1. The cream cheese should be at room temperature (and soft) before you begin mixing, or you'll end up with lumps in your cheesecake. 2. Do not overbeat your cheesecake batter. 3. Cheesecake should be removed from the oven before it looks done, the center will appear jiggly. Cheesecakes become firm only after theyve cooled and have chilled for several hours. 4. When you remove your cheesecake from the oven, immediately run a thin knife along the edges, pressing the knife against the wall of the pan to loosen the top. This prevents cracking as the cheesecake cools and contracts. 5. If your cheesecake batter has starch in the recipe (flour or cornstarch), you do not need a water bath. 6. If you use a water bath, use this foolproof method: Wrap aluminum foil around the sides and bottom of the springform pan. Place the springform pan which has all the cheesecake ingredients in it, into a larger deep baking pan (approximately 3 inches deep) that it will fit into with room to spare. Place the pans in a preheated oven. Using a teakettle filled with very hot water, pour water into the larger pan about halfway up the sides of the pan. Bake cheesecake as directed. When the cheesecake is done baking, remove the springform pan from the water bath pan and set aside so you can remove the larger pan with the water in it from oven. Be very careful, as it will be extremely hot. Remove the aluminim foil from the sides and bottom of the springform pan after the cheescake has chilled completely in the refrigerator. 7. Do not cool your cheesecake in the oven. If the recipe calls for the cheescake to finish baking in a turned-off oven, do so. However, if you are to remove it from the oven, do not leave it in to cool. 8. Do not attempt to remove your cheesecake from the pan until it has chilled overnight, at least 12 hours. This will ensure that it is firm enough to avoid breakage.

9. To remove the cheesecake from the springform pan bottom, make sure the cake has been chilled in the refrigerator overnight. Place the cheesecake in its pan (with sides) over a burner set at low heat and turn it every 10 seconds until the entire bottom is warmed. This softens the butter in the crust, which will help release the cake from the pan. 10. To remove the cheesecake from the springform pan sides, use a very thin knife that has been warmed by dipping in hot water and dried. Go around the edge of the cheesecake to loosen it using a slow up and down motion. Open the springform pan's ring. The cheesecake will slide easily on to a plate.

RESEPI SNOW CHEESE CAKE resepi oleh : hanamemories.blogspot.com

Bahan-bahan Untuk Kek

4 keping slice cheese - 6 keping 170ml susu segar - 250ml 70g butter - 100g 80g gula halus -100g 80g tepung gandum ayak (hana buat 10g tpg SRF, 70g tepung superfine) - 110g 4 biji telur - 6 biji 1sk esen vanila Untuk Topping 250g cream cheese philadelphia (satu ketul) 1/2 tin susu pekat 1/2 ketul keju cheddar kraf - parut Cara-cara

Untuk Kek - Siat2kan slice cheese dan masukkan ke dalam periuk, Masukkan sekali susu segar. Kacau hingga cheese cair kemudian masukkan butter. Matikan api. (tak perlu hingga mendidih). Sejukkan. Asingkan putih dan kuning telur. Pukul putih telur dan gula hingga bertanduk (terbalikkan tak jatuh).

Kemudian pukul kuning telur dan esen vanila lebih kurang satu-dua minit dengan kelajuan sederhana. Masukkan campuran susu segar, butter dan slice cheese tadi. Kacau menggunakan whisk. Kemudian masukkan tepung sedikit demi sedikit sehingga sebati. Ambil 1/3 drpd putih telur dan kaup balikkan ke dalam adunan kuning telur. Kemudian campurkan baki adunan putih telur sedikit demi sedikit. Kaup balik sebati. (jgn over.. adunan agak ringan dan pekat) Griss loyang dengan butter dan ratakan tepung supaya tidak melekat. (boleh juga alas dgn baking paper) Tuang adunan ke dalam loyang dan bakar secara waterbath. (letak air di dalam dulang pembakar.. contoh lihat dibawah) Bakar suhu 160 api atas bawah selama 50min-1jam (Bergantung kepanasan oven masing2). Uji kek sebelum keluarkan dr oven. Sejukkan dahulu kek kemudian potong tengah dua bahagian.(hana potong guna pisau pemotong roti) Untuk Topping - Pukul cream cheese dan susu pekat hingga sebati. Sapukan ke atas kek dan taburkan dengan parutan keju cheddar. Sejukkan dahulu dalam peti kemudian potong dan hidangkan.

kek yang sangat lembut dan sedap kek yan

RESEPI BISKUT MERIE LAPIS CHEESE sumber : June Ahmad FB, samida74.blogspot.com olahan : hanamemories.blogspot.com Bahan-bahan

500g cream cheese 1 tin susu pekat - hana buh 3/4tin shj. manis ok je.. 1 bungkus biskut merie - perisa ikut suka (hana guna yg original) 1sb lemon jus - optional 1 cawan susu segar Nestum secukupnya

Cara-cara

Biarkan cream cheese pada suhu bilik sebentar. Satukan dengan susu pekat dan jus lemon.Putar sehingga sebati. Alas loyang dengan baking paper/plastik/aluminium foil. Celup biskut sesaat dua ke dalam susu segar dan susun ke dalam loyang. Ratakan cheese. Kemudian taburkan nestum. Ulang lagi proses melapis biskut, cheese, nestum sehingga abis. Akhir sekali di atas lapisan cheese tabur nestum. Sejukkan di dalam peti ais seeloknya semalaman. Potong dan hidangkan. Nota : Jika inginkan biskut dalam keadaan yang rangup/keras, tak perlu celupkan biskut ke dalam susu segar. Omit step tersebut.