Is there such a thing as a foolproof cheesecake recipe...

[BabaMumma]

I do hope so because I need one, it's my favourite but I always manage to ruin them somehow. Does anyone have a simple foolproof recipe?

I wondered if I might be able to do something with condensed milk, lemons and icing sugar on a standard biscuit base. Or is that mad?

Mine always sinks in the middle, but tastes really good. It is in American measurements, would you like it?

The ingredients:
Two 8 oz packages of cream cheese
4eggs,separated 1cupsugar 2 ½ tsp apple cider vinegar
1 tsp vanilla paste
For Bottom Crust:
10 crushed graham crackers
3 Tbsp butter, melted

You can use a 9? springform pan for the cheesecake. Make the bottom crust first. The easiest way to crunch the crackers is to place them in a zip lock bag and use your rolling pin to crush them by rolling over the bag (with NO air in it) on top of your chopping board. After they are crushed, add the melted butter and then, pour the mixture into your pan and pat it down gently to get it to stick. Next, in your mixer, add cream cheese and sugar, blend until light and creamy. Separate the eggs. Add the yolk and vinegar to the mixer with the cream cheese and then add the vanilla. In a separate bowl using your mixer again, beat the egg whites until soft peaks form. Fold the egg whites gently into the cream cheese mixture. Pour into the whole thing into your springform pan, bake at 350 degrees for about 33 minutes.

I can tell you one I make. There is one way it can go wrong but hopefully it won't if you read this!

You make a biscuit base with a packet of ginger nuts and 2 oz of butter (melted).

The top is simply the juice of one lemon, a tin of condensed milk and a small (5 floz) tub of double cream. You just mix them together. You mustn't mix too much or it will go runny and not set. Literally, just put the three things in a bowl and combine them with a sort of lazy flick with your fork/spoon and you will see it thickening before your eyes. Pour on top of the base, refrigerate and hey presto!

Of course it is not a real cheesecake (no cheese in it for one) but it is delicious. Very very rich and sweet - you could make it tarter by serving it with stewed blackcurrants.

Absolutely:

Go to a supermarket
Choose a cheesecake
Purchase.

Good one Soupy!

sunchowder, would your version be an American Baked Cheesecake?
DH is mad on baked cheesecakes, doesn't like the continental style ones really.

They look wonderful, will try all three. Thank you ladees and will report back. I tried to do a quickie key lime pie the other day, from a recipe. It said five juice of limes, three rinds of and a lemon and its rind . Followed it all religiously, no busking involved, and it was so limey my face loked like a baby's first suck on a lemon. It was uttelry revolting. Felt so down about it, as it was the first time I'd tried anything like it for yonks, last one I did was for friends round to supper and it was a sloppy disaster!

Tha=nks to Soupy, don't need any help though . Have already eaten a whole one from Waitrose this week, oooh it was delic a "New York" Cheesecake I think.

Meant to say thank you again at the end!

Welcome McKenzie! SpagBlog, yes this is an American type cheesecake, but not as heavy as a New York cheesecake, because the eggs are separated it is a lighter version. I like it better than the heavier ones to be honest. It is fabulous with cherries or strawberries on top. This one will be published in my cookbook too!

I meant welcome BabaMumma, sorry!

Thank you Sunchowder! Ok, forgive the pendantry here, but I'm paranoid about Cheescake cooking! So:

US - UK
Cream Cheese - Will Philadelphia be ok
Graham Crackers - Digestive Biscuits?
Sugar - Caster, regular, brown and if latter what type
Haven't got vanilla paste - umm vanilla extract instead? How much.
Fan oven crisis - Only goes up to 200 as well!

Oh god I'm useless aren't I. Can you see why it all goes wrong normally?!

My mother always swore by "bung it in at 160 degrees until it's done" with her fan oven. And it seems to work with most things

Sunchowders 350 is most likely farenheit so you'd need to convert it to centrigrade anyway. And reduce the cooking time a bit for a fan oven.

Nigellas chocolate lime cheese cake, I am a clutz in the kitchen but this is devine.
Double chocolate maryland bicuits for the base and two ways of doing the topping. Philideliphia with lime juice and icing sugar to sweeten, or a slightly more complicated method of cooking, interested????

Farenheit - Doh! It's late and err... I've just had a baby..hasn't everyone! Thanks Soupy. Love your mothers saying, makes me realise I've been doing that increasingly since I've had this oven. Now at least it's officiall, except now it'll be bung it in at 350 until it's done obviously.

Chaps yes please! I''m bound to bugger some of these up, so need as many as possible to move onto to help the bad memories go away. I've got to be able to make one of them one day surely!

Yes, I am a firm fan of my mother's cooking methods although it wasn't much help when I asked how long to cook cabbage for and she said "until it's done". Hmmm... a rough guess would have been good so I know when to put it on to have it ready with everything else...

Graham crackers are equivalent to digestive biscuits, by the way. I think "sugar" is probably ordinary caster sugar, cream cheese could be any sort of cream cheese - I think I've used Tescos "soft cheese" rather than philadelphia (but don't get the garlic varieties, obviously ). Vanilla paste... essence should be fine - I always add more than a recipe calls for - taste it and see.

Soupy's answers are perfect,

Our Sugar is your Caster Sugar
Digestives work every bit as well as Graham Crackers
Cream Cheese - Philadelphia should be perfect, any type of soft creamy cheese will work.
Vanilla Essence will be fine - the paste is delish though if you can get it.
170C should work for this also.

It worked, fabulousl. First one I tried was form Tippex and I did it tonight, (sorry took me a while) But by God it was worth the wait! It set, it was delicious and it all worked, even though i panicked about overbeating the cream!

Huge, huge thanks Tipex! You've overturned a long-running paranoia and I'm massivley grateful and stuffed too .