{"id":188,"date":"2012-02-16T01:00:45","date_gmt":"2012-02-15T15:00:45","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=188"},"modified":"2020-03-17T10:53:21","modified_gmt":"2020-03-16T23:53:21","slug":"never-fail-cheesecake-recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/never-fail-cheesecake-recipe\/","title":{"rendered":"Never-Fail Cheesecake Recipe"},"content":{"rendered":"
\n
\n

\"easy
\nMake you next dinner party stress free by planning ahead. \u00a0 Cheesecakes can be prepared weeks ahead and left in the freezer. \u00a0Pull them out the morning that you need them, decorate and defrost in the fridge. \u00a0You can even make individual sized ones using fancy cupcake wrappers in a muffin tin.
\nJust defrost one for each guest and save the rest for another night.<\/p>\n

Cheesecake Base:<\/strong><\/h3>\n

1 cup (100g (3.53 ounces))\u00a0biscuit crumbs of your choice – take a wander down the biscuit aisle and choose something that will compliment your filling.
\n50g (1.76 ounces) or 1\/4 cup melted butter
\nFor an elegant looking cheesecake choose a taller skinnier container rather than one that is wide and flat.<\/p>\n

\"easyYou can use a plastic container. \u00a0Line the sides and base of your container with baking paper.\u00a0 Combine crumbs and butter, press into base to form a flat layer and put in the freezer.<\/p>\n

Cheesecake Filling Recipe:<\/strong><\/h3>\n

2 tablespoons<\/span>\u00a0or 28g (0.99 ounces)\u00a0gelatine<\/span><\/span> dissolved in 1\/3 cup or 83g (2.93 ounces) water<\/p>\n

750g (26.46 ounces) or 3 cups cream cheese – leave out of the fridge to soften while you make the base<\/p>\n

1 cup or 216g (7.62 ounces) sugar<\/p>\n

3\/4 cup or 188mL (6.36 fluid ounces) milk<\/p>\n

3\/4 cup or 179mL (6.05 fluid ounces) cream<\/a> 35% fat (whipped to soft peaks)<\/p>\n

Flavouring of choice eg: a packet of crushed oreos, chopped up mars bars, frozen berries and a tablespoon of lemon juice…<\/p>\n

Sprinkle the gelatin over cold water, stir and leave to stand.<\/p>\n

\"easy<\/p>\n

Beat cream cheese and sugar until smooth. \u00a0Slowly heat the softened gelatine in the microwave until it is a smooth liquid (NB: if you overheat \u00a0it will\u00a0overflow, so heat for\u00a020secs at a time or use a large bowl).\"easy Add this to the cream cheese and beat. \u00a0Then add the milk and beat some more.\"easy<\/p>\n

Using a large spoon fold in the flavouring of your choice.\u00a0\"easy<\/p>\n

Then fold in the cream.\"easy<\/p>\n

Pour over the base and level the top. \u00a0Chill in the freezer until frozen. \u00a0Tip out, peel off baking paper. \u00a0Place on a plate and decorate, defrost in the fridge before serving. See previous post for instructions on making the chocolate decorations pictured. <\/a><\/p>\n

2013<\/h5>\n<\/div>\n<\/div>\n \n

My Cookbook<\/h4>\n

\n\"ann<\/a>\n<\/br>\nStores that sell my book listed by country: \nhttp:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"\"how<\/a>

Make you next dinner party stress free by planning ahead. \u00a0 Cheesecakes can be prepared weeks ahead and left in the freezer. \u00a0Pull them out the morning that you need them, decorate and defrost in the fridge. \u00a0You can even make individual sized ones using fancy cupcake wrappers in a muffin tin. Just defrost one for each guest and save the rest for another night. Cheesecake Base: 1 cup (100g (3.53 ounces))\u00a0biscuit crumbs of your<\/p>\n","protected":false},"author":1,"featured_media":1366,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,145],"tags":[629,31,628,621,633,523,533,623,522,618,625,620,632,616,624,630,622,227,617,626,619,521,627,631],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/188"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=188"}],"version-history":[{"count":35,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/188\/revisions"}],"predecessor-version":[{"id":103585,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/188\/revisions\/103585"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/1366"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=188"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=188"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=188"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}