Supragal Posted December 15, 2005 Author Share Posted December 15, 2005 Sounds like something curdled... I do seem to remember using some flour to help the cheese part form a slightly crumbly texture. Don't give up... maybe I'll do one this Christmas and let you know how it turns out. Good luck! yes I want that slightly crumbly texture....! I also need to have mastered it FOR Christmas Quote Link to comment Share on other sites More sharing options...
Ian C Posted December 15, 2005 Share Posted December 15, 2005 I'm in the wrong thread -Ian Quote Link to comment Share on other sites More sharing options...
Supragal Posted December 15, 2005 Author Share Posted December 15, 2005 Come on Ian, we all know you are a master chef Quote Link to comment Share on other sites More sharing options...
Ben-san Posted December 15, 2005 Share Posted December 15, 2005 Right, just emailed my cuz for the recipe I always used. Hopefully she'll get back to me soon and save you from cheesecake limbo. It's a hotel recipe which involved baking it over a tray of water to keep it moist... mmm. I'll let you know. Quote Link to comment Share on other sites More sharing options...
Jspec Germany Posted December 15, 2005 Share Posted December 15, 2005 I'd like a copy of this recipe as well please. Thanks. Quote Link to comment Share on other sites More sharing options...
Ian C Posted December 15, 2005 Share Posted December 15, 2005 Come on Ian, we all know you are a master chef You must have misheard me when I said I'm a cooking good f**k. If I come and help with your car this weekend do I get cake? -Ian Quote Link to comment Share on other sites More sharing options...
Supragal Posted December 15, 2005 Author Share Posted December 15, 2005 If I come and help with your car this weekend do I get cake? -Ian you do not want to eat the stuff that I made last night I assure you. Thought we said January, this weekend is the last one before Xmas! Quote Link to comment Share on other sites More sharing options...
chilli Posted December 15, 2005 Share Posted December 15, 2005 I Want Cheesecake! Quote Link to comment Share on other sites More sharing options...
Ian C Posted December 15, 2005 Share Posted December 15, 2005 you do not want to eat the stuff that I made last night I assure you. Thought we said January, this weekend is the last one before Xmas! It was up in the air last time we spoke, if I get the weekend off I can clean mine Oh and yes, I still want cake. When you figure out how to make it properly Quote Link to comment Share on other sites More sharing options...
dane_stone Posted December 15, 2005 Share Posted December 15, 2005 Heres an easy way to make cheese cake never done one myself tho. Good luke Easy Cheesecake 3/4 cup milk 2 teaspoons vanilla 2 eggs 1 cup sugar 1/2 cup Original Bisquick® mix 2 packages (8 ounces each) cream cheese, cut into about 1/2-inch cubes and softened 1. Heat oven to 350ºF. Grease 9-inch pie plate. 2. Place milk, vanilla, eggs, sugar and the Bisquick mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into pie plate. 3. Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake. Topping: If desired, make topping and spread over top of completely cooled cheesecake. Stir together 1 cup sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Serve with fruit. Quote Link to comment Share on other sites More sharing options...
Ben-san Posted December 16, 2005 Share Posted December 16, 2005 Ok, here we go. Rosie you'll have to guess at the oven temperature I'm afraid, because she hasn't got it in her notes. American cheese cake. * A 83 g icing sugar 333 gg cream cheese (Philidalphea) 3 egg yolks 167g whipping cream 27g self raising flour 10g corn flour * B 3 egg whites 100g icing sugar * 1. Whip the cream and mix in the rest of A together. 2. Whip B until it peaks. 3. Fold B gently into mixture A Preheat your oven, and place a tray of water on the bottom shelf. Stage one: 35 mins in the oven (then open let it cool a little. Turn if necessary, it should brown a little on top) Stage two: 15 mins and allow to cool again Stage three: Final 15 mins, then remove to a cooling tray. * Looks quite funny, buts we've compared notes and that's as much as we've written down I'm afraid. You could use your own biscuit base, but I do recall that I succeeded without using a base at all. Have fun and all the best! Quote Link to comment Share on other sites More sharing options...
Kip Posted December 16, 2005 Share Posted December 16, 2005 Sorry to you both who wanted the Tiramisu recipe. Each time I write it out and try and send an e-mail to you I get logged out and lose the lot. Any ideas how I can send it, or should I just write it out on here? Quote Link to comment Share on other sites More sharing options...
Faye Posted December 16, 2005 Share Posted December 16, 2005 Just write it on the board Quote Link to comment Share on other sites More sharing options...
Supragal Posted December 16, 2005 Author Share Posted December 16, 2005 yeah, bung it on here please and thank you I will try that one... I'll take a guess at the temperature... although are you sure it's 333 kilograms of cheese? or 333 grams?? Quote Link to comment Share on other sites More sharing options...
tbourner Posted December 16, 2005 Share Posted December 16, 2005 although are you sure it's 333 kilograms of cheese? Hope you've got a BIG family!!!! Quote Link to comment Share on other sites More sharing options...
Supragal Posted December 16, 2005 Author Share Posted December 16, 2005 And a HUGE oven!! Quote Link to comment Share on other sites More sharing options...
Kip Posted December 16, 2005 Share Posted December 16, 2005 The Ultimate Tiramisu Ok guys here goes. You will need the following: Mascarpone x 2 tubs Condensed milk x 1 squeezy tube Icing Sugar Strong Dark Chocolate Brandy Espresso Coffee - v v strong. Vanilla pod Amaretti biscuits (all of the above can be found at Waitrose) Mix the Mascarpone with two table spoons of Condensed Milk and some of the seeds which should be scraped from the vanilla pod. Adjust the consistency with some icing sugar, you don't want it too runny nor too stiff. Line the bottom of your serving dish with some of the Amaretti biscuits and drizzle some of the brandy and espresso liquid over them until they are nice and moist. Now for the tricky part - spoon some of the Mascarpone mix over the biscuits and form a nice layer. Once you have formed the layer grate some of the chocolate over and add another layer of biscuits and repeat the drizzling of brandy and espresso mix, once again, until nice and moist. Then another layer of the Mascarpone mix. Top off with some crushed ameretti biscuits and finely grated chocolate. Chill well - its always better to make a day before you eat it. BEWARE LADIES, this is a true hip buster. Enjoy... Quote Link to comment Share on other sites More sharing options...
Ben-san Posted December 16, 2005 Share Posted December 16, 2005 yeah, bung it on here please and thank you I will try that one... I'll take a guess at the temperature... although are you sure it's 333 kilograms of cheese? or 333 grams?? 333kg and 27g of flour... ...oopsie! Now edited just incase someone croaks from a cheese induced heart attack. Quote Link to comment Share on other sites More sharing options...
Supragal Posted December 16, 2005 Author Share Posted December 16, 2005 Ben-San, just a thought, you don't know if those 3 stages of cooking are meant to be at different temps at least do you? ie getting lower each time? Just not sure about opening the oven door and then cooking more, sounds odd... Quote Link to comment Share on other sites More sharing options...
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