There are some no bake cheesecake recipes out there - so long as there's no egg in it - the recipes are good to use.
I have a recipe for a baked cheesecake - but it's a pretty long one (takes about 2 1/2 hours start to finish and you need a careful hand to prevent cracking - interested?
I’m known amongst my friends for this cheesecake because it isn’t super sweet. It’s got a lemony taste.
Lemon Yogurt Cheesecake Crust
1 1/2 cup graham-cracker crumbs (or substitute another biscuit)
1/3 cup crushed walnuts or almonds
1/3 cup melted butter
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
Cheesecake
1 cup yogurt cheese, made from 24 ounces low-fat yogurt (I take a cheesecloth and press out the moisture to make the yogurt cheese)
2 8-ounces packages of low-fat cream cheese, softened
4 eggs, at room temperature, well beaten
2/3 cup white sugar (you can use up to one cup depending on how sweet you want the cake)
1 tablespoon fresh lemon juice
1 tablespoon grated lemon peel (optional)
1 cup low-fat yogurt, (8 ounces)
Topping
Top with sliced kiwis, strawberries, blueberries, canned peach slices, pineapple slices
Preparation
To make crust: Butter and chill a 9-inch spring-form pan. Mix all ingredients together. Press firmly into the bottom and 1 1/2 inches up the sides of the pan. Bake 10-15 minutes at 350 °F. Chill.
To make cheesecake: Preheat oven to 300°F. Beat together yogurt cheese, cream cheese, eggs, sugar, lemon juice and peel with an electric mixer. Stir in yogurt. Spoon mixture carefully into the crust-lined pan.
Bake for 1 hour and 20 minutes, or until the center sets. Cool in the oven with the door ajar for 1 hour (this is very important to prevent the cake from cracking).
Refrigerate 1-2 hours or more and unmold.
Decorate with fruits of your choice.
If the cake does crack - don’t worry, decorate the top with fruits to hide the cracks
Question ladies … is it absolutely necessary to bake the biscuit crust for a few minutes before adding the cheese layer to it?
I made a cheese cake yesterday , the taste was fabulous , but the biscuit crust got slightly soggy .. and i hadnt baked the crust separely , I just layered all the stuff and put it on the oven and then chilled it …
The original recipe did not call for baking the crust and when I made it that way I found that the cake did not hold its shape - the crust would crumble when slicing.
That’s why I made the addition to the recipe.
To make crust: Butter and chill a 9-inch spring-form pan. Mix all ingredients together. Press firmly into the bottom and 1 1/2 inches up the sides of the pan. Bake 10-15 minutes at 350 °F. Chill.
Sehrysh , … I didnt have the stuff from the recipe you mentioned so I just devised one on my own :no: .. Like after reading all the recipes in this thread , I just picked this and that from each one and looked at the ingredients I had at home and just made it and it came out awesome:e6: … infact the cake this catch its shape quite well i must say , the only thing was that the crust wasnt as crispy as I would have liked it to be , but otherwise It was rocking .. I guess next time when i bake the crust like you mentioned , then it would totally rock …