Cheese Cake double Recepies

Cheese cake has a thousand different names all over the world and a thousand different recipes, but they all have cream cheese in common.

Next I will leave you two recipes with or without baking and with or without a biscuit base.

In this post, I hope you will find the recipe for making your favourite cheesecake.

Baked Cheese Cake

The first recipe is for the classic cheese cake without a biscuit base and baking in the oven.

The famous Baked Cheese Cake without biscuit base only soft cream.

Ingredients:

• Quark-type cheese, philadelphia 300g
• Cream 80g
• Sugar 70g
• Eggs 3 large
• Maizena 40g
• Vanilla stick, berries 1
• Salt a pinch

Procedure:

Crumble the biscuits in a bowl and add the melted butter to make a compact mass.

Spread the mass evenly with a minimum thickness of 8mm in a cake tin with a side opening, use a non-stick one.

In a bowl, pour the cheese, eggs, cornflour, sugar, cream, flavouring or vanilla and vigorously whip the mixture with an electric whisk so that it is smooth and velvety.

Baking:

In a static oven for 50 minutes at 160°.

New York Cheese Cake

The second recipe is for the famous N.Y cheese cake with a biscuit base but without baking.

The famous New York cheese cake is famous for not being baked in the oven but left to rest in the fridge for 5 hours.

Commonly strawberry or berry jam is used but you can change it to your liking.

Ingredients:

• Cheese like quark, philadelphia 300g
• Cream 80g
• Sugar 70g
• Gelatine sheets 8g
• Vanilla stick, berries 1
• Salt a pinch
• Digestive biscuits 250g
• Butter 120g
• For the topping: caramel, chocolate, jam of your choice.

Procedure:

Crumble the biscuits in a bowl and add the melted butter to make a compact mass.

Spread the mass evenly with a minimum thickness of 8mm in a cake mould with a side opening, use a non-stick one.

Soak the 8g gelatine in 300ml cold water.

In a bowl pour the cheese, sugar, cream, flavouring or vanilla and whisk with electric whips, you can taste the mixture and adjust sweetness and flavouring if necessary.

Add the well squeezed gelatine and whip vigorously.

Pour the cream into the mould on top of the biscuit base, level well and place in the fridge for at least 5 hours.

Once ready you can pour the topping over the whole cake or on each individual slice.

Some ways to replace classic butter with different alternatives to suit your taste or needs.

• Peanut butter
• Avocado
• Coconut butter
• Tahina
• Various oils

Greetings chef Mirko Giacometti.