cheesecake - foody faux pas or actually blummin nice?

[hatwoman]

friend made some the other day and it was lush. so how come it's just not done any more? (apart from pizza express) or is it?

I have double standards - baked cheescake in a New York style (usu white chocolate with raspberry coulis, ponce ponce ponce) is ok
but the kind with a ginger biscuit base and/or tinned black cherries on top is not - like Vienetta or black forest gateau it's one of those things my mum thought was frightfully sophisticated and I can't bear.

I think it's bloody great,whether stylish baked one or naff 70s biscuit base one.
Every time I make them,they are gone in minutes.

ooohh, when i was in hospital the BEST pudding was tangerine cheesecake, the really naff ones you can get as Tesco value type of thing, but it was yummy to have it again

yummy (epsecially M&S chocolate - gorgeous)

I don't know anyone who actually makes one these days. Although I do get offered Sara Lee ones on occasion. Quite often it is as an alternative to a perfectly tasty home made pud so I generally go for that. Lots of people don't though.

so Mrs B - what about biscuit-base, wonderfully creamy cheese bit (not baked - over rated imo) and raspberry coulis. is that ok ?(it certainly tasted it and disappeared v. quickly - but what's taste got to do with it? )

I liek the biscuit base ones better than these american things, I really don't see how it can be a faux pas, homemade cheesecake is gorgeous.

mine is a bit like hatwoman's but with white chocolate in it, scrummy!

Homemade and bought are fantastic - we love them here. My gripe with shop-bought ones is that they often say 'serves 6-8' - er not in this house they don't .

I love cheesecake. I love my homemade New ork baked style, I love my homemade Nigella London cheesecae and

I love cheesecake

I love cheesecake -- especially my chocolate one

you wouldn't care to share the recipe for that one would you USAUKMum? (purely for resarch purposes you understand )

you wouldn't care to share the recipe for that one would you USAUKMum? (purely for resarch purposes you understand )

well if Nigella does a London cheescake it can't possibly be a faux pas

Cheesecake is sublime if homemade (unless topped with something tinned esp tinned in sauce).

and Hugh jobby whitting jobby is making one on tv. tonight. how bizarre

I'm making a pumpkin cheesecake for Xmas. Very tasty, Nigella.

I don't like the non-cooked ones, and I hate that gloopy stuff on top. But cooked ones are very nice.

Did someone say Cheesecake ?
yum
yum
yum

Totally unsophisticated here then as I love cheesecake AND vienneta!

Prefer unbaked cheesecakes to baked. Don't like choc ones though.

why should perfectly nice food go out of fashion?

my mums cheesecake is gorgeous

will post recipe later. can we say 2 yr old meltdown last night "no daddy MOMMY!!!!!!!" then up at 1:30, 2:30 : 3:30 & 4:30. ..........[really tired emicon]

This cheesecake is actually "low fat" in that it is only 228 calories; 8 g fat per slice It is very rich & chocolaty so I usually manage 10 servings out of it So don't be put off by some of the weirder ingred. It does taste really really really yummy!

Chocolate Truffle Cheesecake
Serves 16

Crust
75g chocolate cookie crumbs
1 tbl soft brown sugar
1 tbl vegetable oil (sunflower, rapeseed, or whatever)
1 tsp instant coffee dissolved in 2 tsp hot water

Filling
600g low-fat cottage cheese
300g reduced-fat cream cheese
200g soft brown sugar
113g caster sugar
86g cocoa powder (a rich dark one like Green & blacks)
28g cornflour
1 large egg
2 large egg whites
2 tbl instant coffee dissolved in 2 tbl hot water
2 tsp vanilla
1/2 tsp salt
50g plain choc. (70% best), melted

1. Preheat oven to 325°F/170C. Put a kettle of water on to heat for the water bath. Spray a 9-inch springform pan with cooking spray. Wrap the outside bottom of the pan with a double thickness of foil.
2. To prepare crust: Blend crumbs, sugar, oil and coffee in a small bowl with a fork or your fingertips. Press into the bottom of the pan.
3. To prepare filling: Puree cottage cheese in a food processor until very smooth, stopping once or twice to scrape down the sides. Add cream cheese, brown sugar, granulated sugar, cocoa and cornstarch. Process until smooth. Add egg, egg whites, coffee, vanilla, salt and chocolate and blend well. Pour into the crust-lined pan.
4. Place the cheesecake in a roasting pan and pour in enough boiling water to come 1/2 inch up the side of the springform pan.
5. Bake the cheesecake until the edges are set but the center still jiggles, about 50 minutes. Turn off the oven. Spray a knife with cooking spray and run it around the edge of the pan. Let stand in the oven, with the door ajar, for 1 hour. Transfer from the water bath to a wire rack; remove foil. Let cool to room temperature, about 2 hours. Refrigerate, uncovered, until chilled.