Cheese cake - but what sort of cheese, please???

[Pan]

I read recipies that talk of cream cheese, but surely this does not mean Phili, and that sort of thing? I have also been advised it's Fromage frais, but I have my doubts..

I asked as I have engaged myself in a 'cook-off' with a friend, and her weapon of choice is for us to make cheese cake and submit them for independent scrutineering....which is fine...'cept I have nooo idea re cheese cake!!

what cheese???

tia.

porcupine - were you making the Worlds Biggest Cheesecake?

(and do you have any left?!)

The tricky one, a la Nigel slater:
Melt 80g butter in saucepan. Crush 250g digestives to fine powder. Tip bics into butter and stir to mix. Set oven at 140 C.

Press 2/3 of the crumbs into the base of a 22 cm loose-bottomed cake tin. Set aside in cold place to harden - freezer. Boil kettle.

Put 500g marscarpone + 200g cream cheese + 150 g raw caster sugar + 3 large eggs + one extra yolk into the food mixer. Grate zest of one orange and one lemon in too. Beat until mixed. Fold in 150 ml double cream and half a teaspoon of vanilla extract.

Wrap tin in foil, covering bottom and sides with a single piece (leaving the top open). This is to make sure water can't get in. Pour cheesecake mix on top of the crumbs. Put cake in a roasting tin and pour in boiling water until it comes halfway up your cake tin. Bake for 50 mins, then switch off oven and let it cool in over. When cake is cold remove from tin and press reserved bic crumbs round edge.

this is the one i made at the weekend which is different, lighter and fluffier, from jamie oliver:

Oven at 180 c. Grease and line 24 cm loose-bottomed tin. Mix 150 g melted butter and 250g crushed digestives in a bowl, press into bottom of tin and cook for 10 mins. Remove from oven.

Turn oven to 200 c. Combine 115 g caster sug, 3 tbsp cornflour in bowl, add 900 g cream cheese (NOT PHILLI) and beat until creamy. Add 2 large eggs and beat well. Add 115 ml double cream slowly, until smooth, and beat in vanilla seeds scraped from one pod (or 1/2 teaspoon extract).

Put mixture on biscuit base and bake for 40 to 45 mins. THis one will rise and look more cake like, top should go golden brown, benefits from foil on top for first 20 mins at least so doesn't go too brown. Let cool at room temp and then put in fridge if you like it harder. serve with cherries 400 g simmered with 3 heaped tbsp sugar and splash of whisky or port for 10 mins - yum yum. it served 13 people at a party with leftovers.

ok enough already!!

I am really grateful to you all.

Am about to c&p the listed recipies into a word doc. and shop on Monday.

Really. Is there a better search engine??

Mayor - ya need to move ooop north - Ocado deliver here....

porcupine, I am with you. Philli is a sort of cream cheese but not the cream cheese required for cheesecakes. I would rush out to Waitrose tomorrow to purchase proper cream cheese and ensure its continuation, but I don't have a Waitrose near me

I make Nigella's London Cheesecake and use Philly...'tis yum

white chocolate cheesecake - it turns out perfectly EVERY time and has a cult following, shall link to it if you like and as its a non-baked one its easy peasy and can be made in advance

oh sorry and I forgot to answer, I always use full fat philly when I make it

white chocolate cheesecake here

baked cheesecake is the best IMO, much much nicer than the "easy" versions you can make (although they are still yum!)

i'd go with what porcupine says!

hmm think might make that white choc cheesecake this week!

see, i prefer non-baked over baked tbh!!

MayorNaze you will not be disappointed - tis my most requested recipe