Supragal Posted December 14, 2005 Share Posted December 14, 2005 OK, this is driving me nuts. It would seem that all cheesecake receipies state "cream cheese" as an ingredient. YOU CAN'T BUY A PRODUCT CALLED CREAM CHEESE!!! Do they mean philalephia? Mascarpone? what? I can't be messing about making 40 million cheesecakes to get it right. And it needs to be perfect or all the toys will come out. Or... where can you buy it from? I know sainsburys USED to do it, but that was years ago, when I was a kid... when they used to do frozen OJ and frozen cream too!! Quote Link to comment Share on other sites More sharing options...
tDR Posted December 14, 2005 Share Posted December 14, 2005 Mascarpone should do the trick Quote Link to comment Share on other sites More sharing options...
Faye Posted December 14, 2005 Share Posted December 14, 2005 Always use full fat Philadelphia and some sugar to sweeten it up a bit. It'll give you a heart attack, but by god is it tasty Quote Link to comment Share on other sites More sharing options...
Supragal Posted December 14, 2005 Author Share Posted December 14, 2005 See, this is my confusion. Maybe I will have to make 3. 1 of each and half and half, thats a shame Quote Link to comment Share on other sites More sharing options...
tDR Posted December 14, 2005 Share Posted December 14, 2005 Ricotta is commonly used also! Quote Link to comment Share on other sites More sharing options...
Supragal Posted December 14, 2005 Author Share Posted December 14, 2005 Yup, but that tend to be in recipies that specify to use it... not that I've spent a lot of time trying to resolve this Quote Link to comment Share on other sites More sharing options...
Kip Posted December 14, 2005 Share Posted December 14, 2005 You can use either Philly or Mascarpone, however you may need to add a touch of gelatin if you use mascarpone. Quote Link to comment Share on other sites More sharing options...
Supragal Posted December 14, 2005 Author Share Posted December 14, 2005 Is that for a baked or chilled? I am after perfecting a baked vanilla cheesecake... Quote Link to comment Share on other sites More sharing options...
Kip Posted December 14, 2005 Share Posted December 14, 2005 That will be for chilled me old fruit. Not really up to speed with baked cheesecakes - a couple of egg yolks mixed in to the pre baked mixture may help the mascarpone set and keep it from running all over the oven. Does this help? Quote Link to comment Share on other sites More sharing options...
edd_t Posted December 14, 2005 Share Posted December 14, 2005 put milky bars in the chilled ones instead of biscuit base. thats what i learnt in home economics at school! lol The milky bars are on me! Quote Link to comment Share on other sites More sharing options...
Soop Dogg Posted December 14, 2005 Share Posted December 14, 2005 You could try all 3 ways and release them as 'Cheesecake1.0' etc? Quote Link to comment Share on other sites More sharing options...
RedM Posted December 14, 2005 Share Posted December 14, 2005 Is this for a cheesecake group buy? Quote Link to comment Share on other sites More sharing options...
monkey76364 Posted December 14, 2005 Share Posted December 14, 2005 When do we get to come for the tastings !!!! lol Quote Link to comment Share on other sites More sharing options...
Ben-san Posted December 14, 2005 Share Posted December 14, 2005 Hey Rosie. I second Faye's motion on full fat Philadelphia. Are you baking it? Tray of water method? Keep us updated, and let us have the working recipe! B Quote Link to comment Share on other sites More sharing options...
black cat Posted December 14, 2005 Share Posted December 14, 2005 Is that for a baked or chilled? I am after perfecting a baked vanilla cheesecake... do not bake it.......... surely you just leave it to set?? r you useing digestives for the base? choclate ones work a treat. Quote Link to comment Share on other sites More sharing options...
Digsy Posted December 14, 2005 Share Posted December 14, 2005 Off the top of my head I'd say bake (or *ahem* buy) the base, allow to cool and then make the filling out of some double cream heated with some vanilla pods and then mixed with some marscapone. Possibly with a little bit of gelatine in there too to help it set. And maybe some lemon juice. Then allow it to chill in the fridge. I'm soooo metrosexual Quote Link to comment Share on other sites More sharing options...
black cat Posted December 14, 2005 Share Posted December 14, 2005 i thought the base is bashed up digestives with melted butter mixed in to a doh, spread in tin. leave to go hard and then spoon in cheese cake mix. then leave all to go firm. no.........?? Quote Link to comment Share on other sites More sharing options...
Kip Posted December 14, 2005 Share Posted December 14, 2005 Digsy, you sound like a bit of a cooky. Quote Link to comment Share on other sites More sharing options...
Digsy Posted December 14, 2005 Share Posted December 14, 2005 I do like to, when time permits. The cheesecake kits that my mum used to get used bashed up digestives as the base, but if I was doing it I'd bake my own. Quote Link to comment Share on other sites More sharing options...
black cat Posted December 14, 2005 Share Posted December 14, 2005 I do like to, when time permits. The cheesecake kits that my mum used to get used bashed up digestives as the base, but if I was doing it I'd bake my own. you used to bash around with your mum??? did you use a rolin pin to do the bashin:looney: Quote Link to comment Share on other sites More sharing options...
Supragal Posted December 14, 2005 Author Share Posted December 14, 2005 Guys, you can get chilled cheesecakes or baked ones. chilled ones have the digestive bases, baked ones have biscuit or crust or... well... loads of options. I can make chilled cheesecake ok hense wanting to master bakes ones... they are yummy. Anyone know how to make it taste like that Eli cheesecake stuff you get. OMG. Amazing! Digsy- lemon in them, blergh, nooooooo Just had that here (xmas lunch) not for me... Quote Link to comment Share on other sites More sharing options...
black cat Posted December 14, 2005 Share Posted December 14, 2005 Guys, you can get chilled cheesecakes or baked ones. chilled ones have the digestive bases, baked ones have biscuit or crust or... well... loads of options. I can make chilled cheesecake ok hense wanting to master bakes ones... they are yummy. Anyone know how to make it taste like that Eli cheesecake stuff you get. OMG. Amazing! Digsy- lemon in them, blergh, nooooooo Just had that here (xmas lunch) not for me... http://www.ehow.com/how_10053_make-cheesecake.html any good? Quote Link to comment Share on other sites More sharing options...
terribleturner Posted December 14, 2005 Share Posted December 14, 2005 Been a while since i did a cheesecake, but i did make a Bannoffe Pie at work the other week. MMmmmmm was really really good Quote Link to comment Share on other sites More sharing options...
chilli Posted December 14, 2005 Share Posted December 14, 2005 Baked cheesecake with Mascarpone cheese rocks! Works really well with real orange btw! yum yum, now I fancy one! Quote Link to comment Share on other sites More sharing options...
Supragal Posted December 14, 2005 Author Share Posted December 14, 2005 http://www.ehow.com/how_10053_make-cheesecake.html any good? it still just says cream cheese though, doesn't specify but thank you. I have a zillion recipies to try though, could be fun! Need to have a cheesecake tasting party Quote Link to comment Share on other sites More sharing options...
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