JoandJon Posted February 17, 2012 Share Posted February 17, 2012 Reason for making cheesecake: To take to the moonlight cinema tonight for us, Sister & BIL and his Mum. Base: 1 pkt (250g) ginger-nuts, ~85g almonds blitzed in food processor then with ~125g melted butter mixed through. (This spread around a springform tin and sitting in the fridge to set) Filling- Melt 250g white chocolate and leave to cool a bit Beat in mixer until creamy: 500g philly cheese, 115g castor sugar, 1 t vanilla (plus another 250g ricotta or cream cheese when jon gets back from the shop with it) Add melted chocolate and ~75ml milk to cheese and beat until smooth and yummy looking. Then 3-4 large eggs Then bake (160C ~50mins) and leave to cool - first in switched off oven and then in fridge. Ok my conundrum is this - the recipe just says to add the beaten eggs and fold them in, but I'm wondering what it would be like if I separated them, added the yolks (beat well) and then folded in whipped egg whites? Hmmmmm... Link to comment Share on other sites More sharing options...
realitynotincluded Posted February 18, 2012 Share Posted February 18, 2012 Do you think anyone would care once they are stuffing their faces with it lol... go for quick n easy.... if its too light and fluffy might not hold so well on a trip... fridge to plate to mouth does not count as travelling...... Link to comment Share on other sites More sharing options...
Missus B Posted February 18, 2012 Share Posted February 18, 2012 Can't wait to try this out:notworthy: Link to comment Share on other sites More sharing options...
JoandJon Posted February 19, 2012 Author Share Posted February 19, 2012 Ok well I went with the easy option - plus a few variations: an extra cap of vanilla it was a total of 500g cream cheese and 250g ricotta I went with 4 eggs The verdict: Bloody delicious !!! Quite a mild white chocolate flavour (you could add more choc if you wanted, but I didn't want it to be too sweet). And I took it in the actual spring-form pan (supported it well!) Seriously delicious - we ate about 1/2 of it between 5 adults. The nuts came through just the right amount, and the ricotta gave it a nice texture (you could make it all cream cheese if you prefer it all totally creamy-smooth) Link to comment Share on other sites More sharing options...
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