"Mr Libido Incognito" > ha scritto nel messaggio
...
> 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

Uhhhh! How many recipes!!!! Also with strawberrys!!!!
>
> For many cheescake ideas and discussion google the topic in the Google
> groups section.
>
>
> Next you'll be asking about Graham Cracker crumbs....

yes, I was likely to ask you...

> You can replace that with nut crumbs or cookie crumbs or a combo of both.

Can I replace it also with slices of crispbread?

> 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.

Oh, thank you. But I would like to do first the classic one (without any
fruit over).
>
> Here's one I like from the above site.

I will try it, thank you Mr. Libido! You are very kind!
Pandora
-------------------------------------------------------------
>
> 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.