8
I have listed here the filling commonly used for cheesecakes as it can be used for a number of other dishes as well, for example as a filling in small tartlets to be served as sweet hors, d’oeuvres, in the middle of a basic cake to add variety to it, or cooked in dariole moulds on their own, without a base and serve as cheese pudding with a sauce. according to your recipe
Makes/Serves
8
Prep Time
15 mins
Cook | Chill | Freeze
Oven Settings
N/A
Oven Temperature
N/A
Prep Time
15 mins

Ingredients

  1. 500g cream cheese
  2. 300g fresh ricotta cheese
  3. 300g sour cream
  4. 1 cup sugar
  5. 1 tsp lime or lemon juice
  6. 4 eggs (for a baked cheesecake)
  7. 4 tsp gelatine dissolved in ¼ cup hot water (for an unbaked cheesecake)

Method

  1. In a bowl combine the cream cheese, ricotta, sour cream, sugar and juice and beat until smooth.
  2. You can use a stand mixer or a hand beater whichever is easier or that you have.
  3. For a baked cheesecake, add the eggs, one at a time, to the mixture, and beat in thoroughly.
  4. For an unbaked cheesecake, add the gelatine mixture.
  5. Beat until the additions are thoroughly combined.
  6. Use as required, according to the recipe you are making.
Adapted from N/A
Adapted from N/A
Victoria Hansen Food http://www.victoriahansenfood.com/
 

Cheesecake with Barry Mac 2ST

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