Anyone got any good cheesecake recipes (preferably for ones with biscuit bases)?

I'd be particularly interested in chocolate orange cheesecake but any kind will be fine.Anyone got any good cheesecake recipes (preferably for ones with biscuit bases)?
Try the following





Chocolate Orange Cheesecake





125 g (scant 4 1/2 oz) digestive biscuits (wholewheat biscuits)


60 g (good 2 oz) melted butter or margarine


2 tsp powdered gelatin


250 g (9 oz) soft-stirred Philadelphia cream cheese


1/2 dl (1/4 cup) powdered sugar


150 g (good 5 oz) melted dark chocolate


1 1/4 dl (good 1/2 cup) hazelnut creme, e.g. Nutella


2 tsp grated orange peel


2 tbs Cointreau or Grand Marnier


3 dl (1 1/2 cup) whipping cream, beaten so that peaks have formed


3 dl (1 1/2 cup) whipped cream (yes, the whipped cream should be listed twice!)





Method


Brush a round spring form, diameter 20 cm / 8';, with melted butter or oil and dress bottom and sides with baking paper. Finely grind the biscuits in a food processor for 20 seconds. Stir in the fat and blend well. Pour this in the dish and press it out so that it covers the bottom. Leave the dish in the fridge while you make the filling.





Pour 1/2 dl (1/4 cup) water in a small, heat-proof dish. Sprinkle down the gelatin and put in a larger bowl with lots of hot water. Stir until it dissolves. Beat the cream cheese for 3 minutes (use an electric beater). Beat in the powdered sugar. Add the gelatin liquid, chocolate, 1/2 dl (1/4 cup) Nutella, orange peel, and liqueur. Beat for 2 - 3 minutes or until well and evenly blended.





Fold in the ';first'; whipped cream with a metal spoon. Spread the batter out evenly over the dough bottom layer in the spring form and leave again in the fridge for at least 6 hours. Soften the remaining Nutella with a little of the ';second'; whipped cream, then stir in the rest and spoon it on top of the cake. Enjoy! This cheesecake can be kept for up to 3 days in the fridge if it's well covered. Not suitable for freezing








or Chocolate cheesecake with fig crust





For the crust:


18 dried figs, stalk ends removed


110g/4oz crushed chocolate wafer biscuits


For the filling:


20g/戮oz gelatin猫


250ml/8fl oz evaporated milk


4tbsp of cocoa powder


2 tsp vanilla essence


450g/16oz cottage cheese


170g/6oz brown sugar


225g/8oz Greek yoghurt


paper-thin orange slices or blanched orange zest strips, to garnish





Method


1. make the crust: process the figs in a food processor for a few seconds, add the broken wafers and continue processing until they clump together in a sticky ball. Do not process for too long or the wafers will lose their texture.


2. Press the crust mixture into the bottom and up the sides of a lightly greased, high-sided, 23cm/9in spring-release tin.


3. make the filling: sprinkle the gelatin猫 over the evaporated milk in a small pan and allow to soften for 1 minute. Warm over a low heat, stirring until the gelatin猫 is completely dissolved, about 3 minutes.


4. In a food processor, whizz the cocoa powder, vanilla, cottage cheese, brown sugar and yoghurt until smooth.


5. Add the milk and gelatin猫 mixture and pulse until well mixed.


6. Pour into the prepared crust and chill until set, about 3 hours.


7. Unmold, slice with a warm knife and garnish each piece with a paper-thin orange slice or blanched orange zest to serve.





or Vanilla and white chocolate cheesecake


250g/9oz ready-made shortbread biscuits


125g/4陆oz butter, melted


600g/1lb 5oz full-fat cream cheese


600g/1lb 5oz ricotta


6 free-range eggs


150g/5录oz caster sugar


2 vanilla pods, seeds scraped out


150g/5录oz white


chocolate, plus extra for drizzling


To serve


mixed fresh berries


double cream, to serve





Method


1. Preheat the oven to 175C/350F/Gas 4.


2. Place the biscuits into a food-standard plastic bag and crush with a rolling pin or similar heavy object. Tip the crumbs into a mixing bowl.


3. Add the melted butter and mix well. Press the breadcrumb mixture into the base of a 25cm/10in spring-form cake tin.


4. Place the cream cheese, ricotta, eggs, caster sugar and vanilla seeds into a food processor and pulse until smooth.


5. Meanwhile, place the chocolate in a heatproof bowl placed over a saucepan of barely simmering water (don't allow the bowl to touch the water) and leave to melt. Take care not to stir, as this may ruin the chocolate. Once it has all melted, remove the bowl from the heat and allow to cool slightly.


6. Gently fold the melted chocolate into the cheese mixture, then spoon the cheese and chocolate mixture into the tin, smooth over the top with a palette knife and transfer to the oven. Cook for 50 minutes to an hour, until the surface light and springy to the touch. Remove from the oven and leave to cool.


7. To serve, carefully release the spring-sides of the tin and remove. To serve, cut out a slice of the cheesecake. Place onto a plate, drizzle the melted chocolate over and serve with a handful of berries and a dollop of cream.Anyone got any good cheesecake recipes (preferably for ones with biscuit bases)?
Visit


http://www.eaglebrand.ca and ask for cheese cake.


A lot of good receipes of cheese cake.
FRUIT CHEESECAKE





CRUST:





1 (7 oz.) pkg. Petit Beuvne Biscuits, crushed


7 tbsp. sweet butter, melted


3 tbsp. sugar


1 tsp. cinnamon


1/2 tsp. grated nutmeg





FILLING:





4 eggs, separated


2 (8 oz.) pkg. cream cheese, room temperature


1 c. whipping cream


3/4 c. sugar


1 tbsp. flour


2 tsp. lemon juice


1 1/2 tsp. vanilla


1/2 tsp. lemon peel


1/4 tsp. salt





Preheat oven to 300 degrees. Fill roasting pan 1/3 full with warm water and set in oven. Lightly butter 9 inch pan. Combine crust, press mixture into bottom and upsides of pan.





Beat yolks with cream cheese until well blended. Add next 7 ingredients and mix thoroughly. Beat egg whites until stiff. Stir 1/4 of whites into cheese mixture to loosen. Fold in remaining whites. Pour into pan. Wrap base of pan in foil and set in water, 1/2 up side of pan. Bake until set about 2 hours. Turn oven off and let stand 1 hour. Decorate with fruits.
This is just a plain cheese, learned at my mother-in-law's knee!


1lb 8oz cream cheese, 8oz sugar, 3 eggs, 1/4 pt double cream, 2 tablespoons flour, 1 tsp lemon juice, pinch of salt





Line a square baking tin with thinly cut sponge cake or biscuit crumbs.


Beat eggs and sugar together till very thick and creamy


In another bowl, beat together the cheese, flour, salt, lemon juice and cream and beat thoroughly.


Combine contents of both bowls and beat together.


Pour mixture into prepared tin and bake in a moderate oven (180C) for 1 hour 15 mins.


Turn off heat and let cake remain in oven for 20 mins with door slightly open.


This is the traditional Jewish cheese cake.