The Versitile Cheesecake

 

Cheesecake is a personal favorite of mine. It is also totally customizable and flexible. Got a favorite flavor? You can take a basic baked cheese cake recipe and with small adjustments you can change it up at any time. We've made Macha, Mocha, Pumpkin, Margarita, Blueberry, and the most recent-- Raspberry pictured above.

Here's a good basic starter recipe

Baked Cheesecake recipe

for the Biscuit crust
250 g (8 oz) plain sweet biscuits
90 g (3 oz) melted butter
1 tablespoon ground almonds (optional)


for the filling
250 g (8 oz) cottage cheese
500 g (1 lb) cream cheese, softened
3/4 cup sugar
3 tablespoons cream
3 eggs
1 teaspoon vanilla essence
1/4 teaspoon grated lemon rind
whipped cream and freshly grated nutmeg for serving

for the Biscuit crust
1. Crush biscuits and combine with melted butter and ground almonds if used.
2. Spread over base and sides of a greased 20 cm (8 inch) spring-form tin. Press firmly and chill.

for the Filling
1. Press cottage cheese through a sieve into a bowl.
2. Add cream cheese, sugar and cream and beat together thoroughly.
3. Add eggs one at a time, then vanilla essence and lemon rind, beat well.
4. Pour mixture into prepared biscuit case
5. cook in an oven 180-190°C (350-375°F) for 45 minutes.
6. Turn off oven and leave cheesecake inside oven to cool.
7. Then chill for at least 2 hours.
8. Top with whipped cream and nutmeg before serving (optional)

This site has a ton of variations.