Pandora wrote on 04 Sep 2005 in rec.food.cooking

> Hello group, I would like to do a good cheese cake (I've never done
> it). On Google there are millions of recipes, but I don't know which
> is the better. They say that English CK is different from the
> American one, is it true? BTW I would like a traditional, tried, and
> very good recipe (English or American or both version). Can you
> help me? Is it difficult to make? TIA
> Pandora
>
>
>
Many of the cheesecakes out there are the no-bake chill types.

http://cheesecake-recipes.kraftfoods.com/ has a whole lot of cheesecake
recipes

For many cheescake ideas and discussion google the topic in the Google
groups section.


Next you'll be asking about Graham Cracker crumbs....
You can replace that with nut crumbs or cookie crumbs or a combo of both.

After that you'll want to know about topping sauces...I like to use
canned cherry pie filling. Or thickened (with corn starch) a can of
pineapple chunks in syrup.

Here's one I like from the above site.

Triple Citrus Cheesecake

Recipe Rating:
Prep Time: 30 min
Total Time: 5 hr 40 min
Makes: 16 servings




1 cup HONEY MAID Graham Cracker Crumbs
1/3 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
2 Tbsp. flour
1 tsp. vanilla
4 eggs
1 Tbsp. fresh lemon juice
1 Tbsp. fresh lime juice
1 Tbsp. fresh orange juice
1 tsp. grated lemon peel
1 tsp. grated lime peel
1 tsp. grated orange peel

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to
300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, brown
sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
BEAT cream cheese, granulated sugar, flour and vanilla with electric
mixer on medium speed until well blended. Add eggs, 1 at a time, mixing
on low speed after each addition just until blended. Stir in remaining
ingredients; pour over crust.
BAKE 1 hour and 5 minutes or until center is almost set. Run knife or
metal spatula around rim of pan to loosen cake; cool before removing rim
of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in
refrigerator.


KRAFT KITCHENS TIPS

Size It Up
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on
portions.

How To Avoid Cracked Cheesecakes
After adding the eggs, be careful not to overbeat the batter since this
can cause the baked cheesecake to crack.


NUTRITION INFORMATION
Nutrition (per serving)
Calories 340 Total fat 24g Saturated fat 15g Cholesterol 120mg Sodium
310mg Carbohydrate 25g Dietary fiber 1g Sugars 19g Protein 6g Vitamin A
15%DV Vitamin C 2%DV Calcium 6%DV Iron 4%DV
--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.