Cheesecake Filling Recipe

[boneca]

This past weekend I attempted to make my first strawberry blueberry cheesecake and while it did come out tasty and my friends enjoyed it I wasn't too satisfied with the texture of the cheesecake filling (found it too mushy). What recipe do you use for your cheesecake filling? I'm looking for the harder restaurant type texture.

Thx.

[NDman]

What is your current recipe? Maybe you can tweak it from there? More cream cheese generally make it firmer (ala NY Cheesecake). But it also depends on what other ingredients you have in your current recipe, obviously

[boneca]

The two main ingrediants were Philly Cream Cheese and whip cream...I read that you could also replace the whip cream with sour cream but I'm not sure what difference that would make....btw..it was a "non-bake cake"...but I have no problem making a "bake cake".

[PennyArcade]

This is the recipe I used (http://allrecipes.com/Recipe/Chantals-New-York-Cheesecake/Detail.aspx)

Did you bake it long enough? Usually people bake it for too long, but it sounds as if you didn't bake it enough.

Also watch out for how much you blend the cheesecake mixture: too much and it will trap a lot of air and become cake-y rather than smooth.

[Initial_C]

the reason why it's mushy was because it was a non-bake cheesecake. these will tend to be be mushier unless you use alot of gelatin powder to help it hold.

now here is the ULTIMATE cheesecake recipe I learned. From a professional baker who sells this at a bakery downtown and sells just ONE of these slices for like $5. Very easy. Simple. Only a few ingredients.

-2 blocks of cream cheese
-2 eggs
-1/2 cup sugar

Put all those in a bowl and use an electric beater to beat that for 20 minutes. THIS IS THE MOST IMPORTANT STEP!!!!! You HAVE to beat it for 20 minutes. It will give you the CREAMIEST softest cheesecake but yet firm after it comes out of the oven. (You can buy an electric beater at Walmart for $8 right now.)

Then you bake at 250F for an hour. Take out and let it cool and chill it. Serve with fresh strawberries ontop or canned cherries or whatever you want.

I swear to you that this is the best and easiest recipe I've ever encountered. And I'm a baker's daughter. I've seen alot cheesecake recipes already.

[vinciman1215]

the reason why it's mushy was because it was a non-bake cheesecake. these will tend to be be mushier unless you use alot of gelatin powder to help it hold.

now here is the ULTIMATE cheesecake recipe I learned. From a professional baker who sells this at a bakery downtown and sells just ONE of these slices for like $5. Very easy. Simple. Only a few ingredients.

-2 blocks of cream cheese
-2 eggs
-1/2 cup sugar

Put all those in a bowl and use an electric beater to beat that for 20 minutes. THIS IS THE MOST IMPORTANT STEP!!!!! You HAVE to beat it for 20 minutes. It will give you the CREAMIEST softest cheesecake but yet firm after it comes out of the oven. (You can buy an electric beater at Walmart for $8 right now.)

Then you bake at 250F for an hour. Take out and let it cool and chill it. Serve with fresh strawberries ontop or canned cherries or whatever you want.

I swear to you that this is the best and easiest recipe I've ever encountered. And I'm a baker's daughter. I've seen alot cheesecake recipes already.

Very interesting. I've encountered many cheesecake recipes as well. None of them was as simple as yours. I definitely will try it out tonight.

Just a question though, do you have a recipe for the gram crust? or should I just buy it at the supermarket? additionally, what size should I buy? 8" or 10"?

[mart242]

Take a look at the recipes on www.americastestkitchen.com

They are my favorite source of recipes.

[Initial_C]

a recipe for graham crust, no unfortunately... I just buy from the supermarket. though my dad just grinds up graham crackers I believe and use butter. not really a "recipe" to it.

Well, if you go with an 8" the cake will be higher and may need more time. Maybe an extra 10 minutes possibly. :confused:

I usually use a 9" pan round pan though for the record.

[vinciman1215]

a recipe for graham crust, no unfortunately... I just buy from the supermarket. though my dad just grinds up graham crackers I believe and use butter. not really a "recipe" to it.

Well, if you go with an 8" the cake will be higher and may need more time. Maybe an extra 10 minutes possibly. :confused:

I usually use a 9" pan round pan though for the record.

Ok. thanks alot!

Does anybody have some good graham crust recipes? I'm kinda reluctant to buy it from the store as I find making them tastes much better.

[mart242]

Ok. thanks alot!

Does anybody have some good graham crust recipes? I'm kinda reluctant to buy it from the store as I find making them tastes much better.

See my link above for america's test kitchen. Their crust is excellent.

[vinciman1215]

See my link above for america's test kitchen. Their crust is excellent.

Will do. thanks

[boneca]

the reason why it's mushy was because it was a non-bake cheesecake. these will tend to be be mushier unless you use alot of gelatin powder to help it hold.

now here is the ULTIMATE cheesecake recipe I learned. From a professional baker who sells this at a bakery downtown and sells just ONE of these slices for like $5. Very easy. Simple. Only a few ingredients.

-2 blocks of cream cheese
-2 eggs
-1/2 cup sugar

Put all those in a bowl and use an electric beater to beat that for 20 minutes. THIS IS THE MOST IMPORTANT STEP!!!!! You HAVE to beat it for 20 minutes. It will give you the CREAMIEST softest cheesecake but yet firm after it comes out of the oven. (You can buy an electric beater at Walmart for $8 right now.)

Then you bake at 250F for an hour. Take out and let it cool and chill it. Serve with fresh strawberries ontop or canned cherries or whatever you want.

I swear to you that this is the best and easiest recipe I've ever encountered. And I'm a baker's daughter. I've seen alot cheesecake recipes already.

This does sound easy...and will definately give it a try...if anyone tries it this weekend can you let me know how it turns out...thx.

[vinciman1215]

This does sound easy...and will definately give it a try...if anyone tries it this weekend can you let me know how it turns out...thx.

I will be trying it tonight, if not this weekend. Will let you guys know how it is.

[Initial_C]

cool. I hope you guys like it. It's really a winner for me because it's simple, easy and tastes really great.

Just remember that you must use an electric beater for 20 minutes or else this recipe will be a disappointment. Whipping it by hand won't work.

[Lost4ever]

Ok. thanks alot!

Does anybody have some good graham crust recipes? I'm kinda reluctant to buy it from the store as I find making them tastes much better.


Mix graham cracker crumbs, and melted butter. Press into the bottom of the pan, and chill.

I like to add chopped nuts also.

[vinciman1215]

Alright guys, I just tried the easy cheesecake recipe out this weekend at a party.

It was absolutely delicious, no joke.

Very scrumptious!

Best cheesecake that I've ever had!!!!

I HIGHLY recommend it to you guys. Just try it. It was so simple to make, yet so tasty. I can't believe that I used to buy cheesecake from the store lol.

Thanks to the chick who gave the recipe :P

[Initial_C]

Yay!! I'm glad you liked it!! :D You welcome. :cheesygri

I, too, just had it yesterday for St. Patty's day party... Green Cheesecake anyone? :twisted: hehehe. Good stuff.

[ai_c]

got to try it then! :D

[boneca]

Alright guys, I just tried the easy cheesecake recipe out this weekend at a party.

It was absolutely delicious, no joke.

Very scrumptious!

Best cheesecake that I've ever had!!!!

I HIGHLY recommend it to you guys. Just try it. It was so simple to make, yet so tasty. I can't believe that I used to buy cheesecake from the store lol.

Thanks to the chick who gave the recipe :P

Definately going to make it this weekend...did you buy ready made crust or make your own?

[bestprice]

ok. so now that I can so simply make this cheesecake, can anyone come up with some toppings to go with it....

(that is right, I am no cook !)

thanks !

and does the topping go on after the cake is cool , then put back into the fridge ?? help.

[vinciman1215]

Definately going to make it this weekend...did you buy ready made crust or make your own?

I made the crust myself! :P
And man was it tasty!

ok. so now that I can so simply make this cheesecake, can anyone come up with some toppings to go with it....

(that is right, I am no cook !)

thanks !

and does the topping go on after the cake is cool , then put back into the fridge ?? help.

For mine, I boiled some cherries the night before until they start liquidizing. I put some gelatin and sugar in the cherry sauce, then spread it over the cheesecake.

I then arranged 12 medium sized strawberries on top of the cherry sauce, and gently zig-zagged melted semi-sweet dark chocolate over the strawberries.

I finished off the decadent dessert by using a generous "whallop" of whip cream in the middle, and as a finishing touch: a Marachino cherry on top :).

I'm telling you it looked as good as it tasted :P

[boneca]

vinciman1215 what recipe did you use for your crust....graham crackers and butter?

[vinciman1215]

Yes, Just graham crackers and melted butter. You need to let it chill in the fridge for about 2 hours though to let the butter soak throughly through the cracker crumbs and solidify into the crust.

[icy_krystalz]

cool. I hope you guys like it. It's really a winner for me because it's simple, easy and tastes really great.

Just remember that you must use an electric beater for 20 minutes or else this recipe will be a disappointment. Whipping it by hand won't work.

Does it matter what setting (medium or high) for the 20 mins?

[yatyat]

would low fat cream cheese work in this recipe?

[Initial_C]

Does it matter what setting (medium or high) for the 20 mins?

not really. but I do suggest go at the slowest setting first because the cream cheese would be a bit hard. so the lowest setting will help it get started. and then you can go up to medium and high.

would low fat cream cheese work in this recipe?

yeah. it works fine. though not as tasty as the fully-fat one. ;)
which is always the case i've found for everything. :)

[btham]

Will the cheesecake taste too bland without toppings? Thanks. =)

[Initial_C]

Will the cheesecake taste too bland without toppings? Thanks. =)

that's perfectly up to you in terms of preference. I actually prefer my cheesecake without any toppings since I am REALLY there for the cream cheese and not the stuff on top.

[CanadaBoy]

not really. but I do suggest go at the slowest setting first because the cream cheese would be a bit hard. so the lowest setting will help it get started. and then you can go up to medium and high.



yeah. it works fine. though not as tasty as the fully-fat one. ;)
which is always the case i've found for everything. :)

At what time you you recommend that you go from low to medium and then to high ?

[Initial_C]

well, it's hard for me to say... you just kinda know. there's no big secret about the speeds.

it's just logistically speaking... when you begin whipping the cream cheese, it's pretty stiff still so you have to go at a low setting or you'll break your electric beater. once the cream cheese is worked a little more, you can turn it to medium. And once you find that the consistency is smooth, you can turn it to high.

[CanadaBoy]

well, it's hard for me to say... you just kinda know. there's no big secret about the speeds.

it's just logistically speaking... when you begin whipping the cream cheese, it's pretty stiff still so you have to go at a low setting or you'll break your electric beater. once the cream cheese is worked a little more, you can turn it to medium. And once you find that the consistency is smooth, you can turn it to high.

Thanks :)

[mrspuff]

do you take the cream cheese directly from the fridge & begin mixing it or do you have to let it sit in room temperature first for a while?

[Initial_C]

i guess it's best for you to let it sit for a lil while so the cream cheese softens. again, this is purely a logistical reason so your electric beater doesn't break. but of course, I don't usually have the foresight and the memory to do this. So if you do just grab it out of the fridge, you might want to work it with the fork a little before using your electric beater unless you have like a good mixer to do this like those sturdy KitchenAid ones.

[angieec]

now here is the ULTIMATE cheesecake recipe I learned. From a professional baker who sells this at a bakery downtown and sells just ONE of these slices for like $5. Very easy. Simple. Only a few ingredients.

-2 blocks of cream cheese
-2 eggs
-1/2 cup sugar

Put all those in a bowl and use an electric beater to beat that for 20 minutes. THIS IS THE MOST IMPORTANT STEP!!!!! You HAVE to beat it for 20 minutes. It will give you the CREAMIEST softest cheesecake but yet firm after it comes out of the oven. (You can buy an electric beater at Walmart for $8 right now.)

Then you bake at 250F for an hour. Take out and let it cool and chill it. Serve with fresh strawberries ontop or canned cherries or whatever you want.


i used that recipe & tweaked it a bit to make an oreo cheesecake...it was the simplest & tastiest cheesecake i've made so far...thanks initial_C for the recipe!! ;)

used oreo cookie crumbs for the crust & put a chocolate topping over the cake...added a splash of vanilla extract & added crushed up oreo cookies in the cheesecake batter...

http://img521.imageshack.us/img521/7912/spa0097po5.th.jpg (http://img521.imageshack.us/my.php?image=spa0097po5.jpg)http://img339.imageshack.us/img339/8357/spa0098ep7.th.jpg (http://img339.imageshack.us/my.php?image=spa0098ep7.jpg)

[drco]

the reason why it's mushy was because it was a non-bake cheesecake. these will tend to be be mushier unless you use alot of gelatin powder to help it hold.

now here is the ULTIMATE cheesecake recipe I learned. From a professional baker who sells this at a bakery downtown and sells just ONE of these slices for like $5. Very easy. Simple. Only a few ingredients.

-2 blocks of cream cheese
-2 eggs
-1/2 cup sugar




By 2 blocks of cream cheese, I guess this is the regular size of Philadelphia cream cheese, right?

I wanna try this recipe and am a little afraid not bec of the instructions but because I am a total newbie when it comes to cooking and baking. Hopefully it will be successful. :)

[Pro]

I decided to make two cheesecakes today! I put some good effort into creating these soon to be masterpieces. I used some of the tips posted in this thread and added a few tweaks of my own.

2 Philly Cheesecake bricks 250g
2 Large Eggs
1 Cup of Sugar
1 Tablespoon Flour
2 Tablespoons of Pure Vanilla Extra
125ml of Gloria Milk aka Carnation tin milk
2 Teaspoons of Condensed Milk

Mixed those all together for 20 minutes and the batter came out nice and smooth. I poured the mix into two seperate ready-made crusts and for one cake I dropped some dabs of red food coloring and mixed it around with a knife. The cakes just finished baking and I'm letting them cool in the oven for 4-5 hours to prevent any cracking. I hope these cheesecakes turn out well. I will post some pics for sure! Thanks for all the tips!

[ghettogal]

I decided to make two cheesecakes today! I put some good effort into creating these soon to be masterpieces. I used some of the tips posted in this thread and added a few tweaks of my own.

2 Philly Cheesecake bricks 250g
2 Large Eggs
1 Cup of Sugar
1 Tablespoon Flour
2 Tablespoons of Pure Vanilla Extra
125ml of Gloria Milk aka Carnation tin milk
2 Teaspoons of Condensed Milk

Mixed those all together for 20 minutes and the batter came out nice and smooth. I poured the mix into two seperate ready-made crusts and for one cake I dropped some dabs of red food coloring and mixed it around with a knife. The cakes just finished baking and I'm letting them cool in the oven for 4-5 hours to prevent any cracking. I hope these cheesecakes turn out well. I will post some pics for sure! Thanks for all the tips!

how did your cheesecake turn out??? any pix???? I LOVE CHEESECAKE and so not a bake person...but it sounds easy enough that I just might try it this weekend.

[Initial_C]

By 2 blocks of cream cheese, I guess this is the regular size of Philadelphia cream cheese, right?

I wanna try this recipe and am a little afraid not bec of the instructions but because I am a total newbie when it comes to cooking and baking. Hopefully it will be successful. :)


yep. just regular size cream cheese. those block sized ones.
it's REALLy easy. TRUST me.

[Pro]

how did your cheesecake turn out??? any pix???? I LOVE CHEESECAKE and so not a bake person...but it sounds easy enough that I just might try it this weekend.

Hey! Trust me, you can pull this off no question! Very easy and you'll be surprised how good it tastes. I made two and they turned out really well. I hardly had any because I shared them with some co-workers and my close friends. The feedback went something like this..."so if I pay you, can you make me a whole one?!!" Haha, quite awesome I'd say. Good luck with yours! Post pics if you can!

http://img265.imageshack.us/img265/8549/img0450hn5.th.jpg (http://img265.imageshack.us/my.php?image=img0450hn5.jpg)
http://img250.imageshack.us/img250/6617/img0467ix0.th.jpg (http://img250.imageshack.us/my.php?image=img0467ix0.jpg)
http://img255.imageshack.us/img255/2259/img0469uc4.th.jpg (http://img255.imageshack.us/my.php?image=img0469uc4.jpg)
http://img250.imageshack.us/img250/6186/img0470th4.th.jpg (http://img250.imageshack.us/my.php?image=img0470th4.jpg)

No sliced pics because cake didn't last long enough to capture!

[ghettogal]

Hey! Trust me, you can pull this off no question! Very easy and you'll be surprised how good it tastes. I made two and they turned out really well. I hardly had any because I shared them with some co-workers and my close friends. The feedback went something like this..."so if I pay you, can you make me a whole one?!!" Haha, quite awesome I'd say. Good luck with yours! Post pics if you can!

http://img265.imageshack.us/img265/8549/img0450hn5.th.jpg (http://img265.imageshack.us/my.php?image=img0450hn5.jpg)
http://img250.imageshack.us/img250/6617/img0467ix0.th.jpg (http://img250.imageshack.us/my.php?image=img0467ix0.jpg)
http://img255.imageshack.us/img255/2259/img0469uc4.th.jpg (http://img255.imageshack.us/my.php?image=img0469uc4.jpg)
http://img250.imageshack.us/img250/6186/img0470th4.th.jpg (http://img250.imageshack.us/my.php?image=img0470th4.jpg)

No sliced pics because cake didn't last long enough to capture!

mmm...that looks SOOOOOOOOOO good!! don't have time this weekend but I will try for sure next weekend...do you put the fruit after you bake?? how do you get the syrupy look to it???

[Michie]

oh my... i love cheese cake!

[Pro]

mmm...that looks SOOOOOOOOOO good!! don't have time this weekend but I will try for sure next weekend...do you put the fruit after you bake?? how do you get the syrupy look to it???


Well I used the ED Smith canned pie filling. I picked the cherry one but there are many others. I used my fingers (washed) to spread the extra syrup over the strawberries to give it that shine. You can also use a Glaze to coat the fruit to give it a nice look.

http://img524.imageshack.us/img524/7746/img0523iv7.th.jpg (http://img524.imageshack.us/my.php?image=img0523iv7.jpg)

You can of course use a spoon or a brush to coat each berry.