Cheesecake Recipe

Cheesecake RecipeFlake Cheesecake

Yield: 8 Servings


4 oz butter
8 oz digestive biscuits
12 oz cream cheese
3 oz castor sugar
100 gm cadbury's bournville chocolate
1/4 pint) milk
1 tb gelatine
2 lg oranges
1/2 pt double cream
6 cadbury's flake from the 99 pack

1 loose (8 inch) based cake tin, base; lined


Melt the butter, stir in the finely crushed biscuits, then press half the mixture into the ungreased tin; chill. Cream the cheese and sugar together. Melt the chocolate in the milk then cool slightly before mixing into the cheese mixture, with the gelatine disolved in 2 tablespoons of boiling water. Finely grate the rind of 1 orange then segment both; reserve 8 segments, chop into the mixture with half the lightly whipped cream. Pour into the tin and leave to set. When set, carefully press the remaining biscuit mixture onto the cheesecake and chill.

Gently turn cheesecake out onto a plate. Spread top with whipped cream. Decorate edge with thin pieces of Flake and orange segments in the centre.

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Cheesecake Pumpkin Recipe

Cheesecake RecipePumpkin Cheesecake recipe


Crust: 1 cup graham cracker crumbs
1 tablespoon sugar
4 tablespoons butter or margarine, melted

Filling: 2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1 (16 ounce) can pumpkin
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs

Topping: 2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 pecan halves

How to Prepare :

Combine crust ingredients. Press into bottom of a 9-in. springform pan; chill. For filling, beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices and salt. Add eggs, one at a time, beating well after each. Pour into crust. Bake at 350 degrees F for 50 minutes. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling; return to the oven for 5 minutes. Cool on rack; chill overnight. Garnish each slice with a pecan half.

Source :

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Chocolate Cheesecake Recipe

Cheesecake RecipeChocolate Mint Meringue Cheesecake


(10 servings)

1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
2 tb Sugar
24 oz Cream Cheese, Softened
2/3 c Sugar
3 ea Large Eggs
1 c Mint Chocolate Chips, Melted
1 ts Vanilla
3 ea Large Egg Whites
7 oz Marshmallow Creme (1 Jr)


Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Beat egg whites until soft peakes form. Gradually add marshmallow creme, beating until stiff peakes form. Carefully spread over top of cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned.

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