CHEESECAKES And UNBAKED CHEESECAKES

cheesecakesWonderful Basic Cheesecake From The Australian women's weekly
750 g (11/2lb) cream cheese
1 teaspoon vanilla
4 eggs
1 cup sugar
2 teaspoons grated lemon rind
2 teaspoons lemon juice
20 cm (8in) crumb crust

Press cream cheese through strainer, blend with vanilla. Beat eggs until thick, beat in sugar gradually. Continue beating while adding cheese mixture in small portions, mixing each time until smooth. Mix in lemon juice and rind.
Spread into crumb crust, bake in oven 190ºC to 200ºC ,25 to 30 minutes. Cool, then refrigerate. Just before serving, top with whipped cream, sprinkle with cinnamon or nutmeg.

Cream Cheesecake From The Australian women's weekly

Base:
90 gm butter
1/3 cup icing sugar
1 egg yolk
1 cup self-raising flour
2 tablespoons milk or water
Beat together butter and sifted sugar until light and fluffy. Add un beaten egg yolk, mix in lightly. Gradually stir in sifted flour. Add milk or water, mix well (mixture should be of fairly stiff consistency). Spread in grease 20 cm (8in) spring form pan lined with band of greased greaseproof paper.
Bake in to oven 220ºC to 230ºC 15 to 20 minutes, or until pale golden colour ; cool.
Topping
250 gm cream cheese
2 egg yolks
3 egg whites
15 gm butter
¼ cup castor sugar
½ teaspoon vanilla
2 teaspoon grated lemon rind
Beat cream cheese until smooth. Stir in un beaten egg yolks, softened butter and sugar. Blend well together, then add vanilla and lemon rind. Fold in softly beaten egg whites. Spoon over cooled base.
Return to oven 190ºC to 200ºC, cook further 15 to 20 minutes. Cool completely, carefully remove from tin.
Cream-Topped Cake From The Australian women's weekly

Cake Base:
1 cup self-raising flour
¼ teaspoon salt
125 gm butter
½ teaspoon vanilla
½ cup castor sugar
2 eggs
2 teaspoons milk
Cream together butter and castor sugar and beat until fluffy. Add eggs, one at a time, beating well after each addition. Stir in milk and vanilla. Add sifted flour and salt and blend well.
Filling:
250 gm cream cheese
½ cup sugar
½ cup sour cream
1 teaspoon vanilla
2 eggs
Cream cheese and sugar together. Add sour cream and vanilla. Mix well, then add eggs, one at time; blend well together. Set aside.
Topping
1 cup sour cream
2 tablespoon sugar
1 teaspoon lemond juice
1 tablespoon milk


Blend together sour cream and sugar. Add lemon juice and milk; mix well.
Turn cake mixture into well-greased and lightly floured 23cm or 25 cm (9in or 10in) springform pan. Spread over bottom of pan and slightly hollow out centre. Spoon cream cheese filling over base.
Bake in 160ºC oven 50 to 60 minutes. Remove from oven carefully spread over topping. Bake further 5 minutes. Remove from oven; cool. Refrigerate several hours or until set.

Hazelnut Cheesecake From The Australian women's weekly

Crumb Crust:
155 gm plain sweet biscuits
90 gm buttero
60 gm ground hazelnuts
Crust biscuits finely, melt butter. Combine all ingredients. Pres on to base and up side of 18cm(7in) greased sandwich tin with removable base.
Refrigerate until firm.


Filling
375 gm cream cheese
½ cup sugar
2 eggs
Chopped hazelnuts
2 teaspoons custard powder
1 teaspoon vanilla
1 tablespoon lemon juice

Cream together cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add custard powder, vanilla and lemon juice beat well.
Pour mixture into prepared crumb crust.
Bake in oven 150ºC (40minutes) Fifteen minutes before end of cooking time, sprinkle a few chopped hazelnut over top. At end of cooking time, turn off heat, leave to cool in oven. Refrigerate several hours or overnight.

CLASSIC CHEESECAKE From The Australian women's weekly

500 gm cream cheese

½ cup sugar

3 egg yolks

3 tablespoons condensed milk

1/3 cup lemon juice

1 cup sour cream

2 tablespoon vanilla

1 tablespoon gelatin

4 tablespoon water

Whipped cream

20cm (8in) crumb crust

Beat cheese until smooth. Beat egg yolks and sugar until light and fluffy, add to softened cheese. Stir in sour cream, condensed milk, lemon juice and vanilla mix well. Soften gelatin in water, cool add to cheese mixture. Pour into prepared crumb crust. Refrigerate until set. Serve topped with whipped cream.

JELLY CHEESECAKE From The Australian women's weekly

1 pkt lemon jelly

400 gm can sweetened condensed milk

1 teaspoon vanilla

4 tablespoon boiling water

½ cup lemon juice

1 tablespoon grated lemon rind

250 gm cream cheese

20 cm crumb crust

Dissolve lemon jelly in boiling water, add lemon juice and rind; cool. Whip milk until thick. Beat cream cheese until soft, gradually add milk, vanilla and jelly beat well. Pour into crumb case. Refrigerate until set.