Request for Recipe

[carynb]

Does anyone out there have a good recipe for regular cheesecake, preferably sized to go in a 6" Springform pan?

Chocolate Cheesecake I have a recipe for, but my google searching keeps turning up recipes that have whipping cream or sour cream in them, and I always thought it was just cream cheese, usually. I'm gonna make a glaze for the top, and I'm sure I can manage the graham cracker crust without too much trouble, but I'm having trouble finding a good recipe for the actual cheesecake part of the recipe.

So, any favourites?

Comments

[zoarazul.livejournal.com]

I haven't tried this particular version myself, but the ingredients and proportions look almost exactly like the "tried and true" recipe I have at home: http://www.epicurious.com/recipes/recipe_views/views/102592

[carynb.livejournal.com]

That looks really good. Now I just have to figure out how to halve 5 large eggs... (Use 3 medium, I guess?)

Thanks!

[crystal-diva.livejournal.com]

Perfect Cheesecake (http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=2629)

[theobviousname.livejournal.com]

2 packages cream cheese
1 can sweetened condensed milk
3 eggs
1/4 tsp salt
1/4 c. lemon juice

(Note this recipe is for a 9" springform, so divide by 2.)

Beat the cream cheese until fluffy, add milk, eggs and salt and beat 'til smooth. Stir in the lemon juice, pour into the springform. Bake 300F/150C for 50 minutes or until springs back when lightly touched. Cool, then chill.

My family's recipe continues with a thin layer of sour cream spread on top, but you can completely leave that out.

If you want a chocolate cheesecake recipe, I have a recipe for an absolutely divine "belgian truffle cheesecake" that uses 1lb of bittersweet chocolate...

[carynb.livejournal.com]

Sweetened condensed milk, eh? I've never seen that used in a cheesecake recipe, but I bet it's yummy.

Thanks!

[theobviousname.livejournal.com]

You bet it's yummy; when we were kids my sister and I used to fight for the opportunity to clean (read: lick) out the can. :)

If you're dubious about it, you can substitute (approx.) 1/2c. yogurt (or light cream) and 1/2c. sugar. I like using the milk, though, because it's easier than getting granulated sugar sufficiently well mixed into the other ingredients (neither eggs or cream cheese readily dissolve sugar).

I just realised I don't know how deep a cake you're looking to make. Our family traditionally makes a cheesecake that's about 2cm deep, as opposed to a "new york" style cheesecake that would be double that. If you're after a deep cheesecake, don't halve the ingredients and you might have to fiddle with the temperature/cooking time a bit.