Cheesecake to die for

I'm making this tonight!!!!!!!!!!!!!!!
Forget the diet.

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

What you have if you haven't got teeth...

<http://tinyurl.com/2cp6ju>

In full:
<http://swamp.com.
au/(pe25j5vajuy20e55ednvj155)/CustomComponents/sp1054_Recent.
asp?a=a&Date=5%2DSep%2D2007>
=============================================================

ObFood: Triple chocolate cheesecake. [Not one for dieters!]

<plagiarizing from the URL listed below>

Ingredients (serves 8)
200g plain chocolate biscuits
80g butter, melted
1/3 cup cold tap water
5 teaspoons gelatine
500g cream cheese, softened
1/2 cup icing sugar
1/2 cup milk
150g white chocolate, melted
150g dark chocolate, melted
1 1/2 cups thickened cream, whipped
100g milk chocolate, grated
cocoa powder, to serve

Method
Grease and line a 24cm (base) springform pan. Process biscuits in a
food processor to fine crumbs. Transfer to a bowl. Add melted butter.
Stir until well combined. Use your fingertips to press into base of
prepared pan. Refrigerate for 20 minutes or until firm.
Place water into a heatproof microwavesafe bowl. Sprinkle over
gelatine. Stand for 1 minute. Microwave, uncovered, on HIGH (100%)
power for 20 to 40 seconds or until gelatine dissolves. Set aside for
15 minutes.
Using an electric mixer, beat cream cheese, sugar and milk until
smooth. Stir in gelatine. Divide cream cheese mixture between 2 bowls.

Stir white chocolate into 1 cream cheese mixture. Stir dark chocolate
into other.
Fold half the cream through white chocolate mixture and half through
dark chocolate mixture.
Pour dark chocolate mixture over biscuit base. Freeze for 10 minutes
or until firm to the touch. Carefully spread white chocolate mixture
over dark. Cover. Refrigerate overnight.
Release sides of pan. Place cheesecake onto a serving platter.
Sprinkle with grated milk chocolate. Dust with cocoa. Cut into slices
with a warm knife. Serve.

Source: Super Food Ideas - February 2005 , Page 53
Recipe by Dixie Elliott
</plagiarism>

Go to
<http://www.taste.com.au/recipes/1415/triple+chocolate+cheesecake>
to see a pic of the finished product.

Cheers, Phred.

--
[email hidden]

Why in the world would they use gelatin anyway? Cheesecake needs no
gelatin if it is made right and baked.

On Mon, 17 Sep 2007 11:42:21 GMT, [email hidden] (Phred)

Quoted message said:

What you have if you haven't got teeth...

<http://tinyurl.com/2cp6ju>

In full:
<http://swamp.com.
au/(pe25j5vajuy20e55ednvj155)/CustomComponents/sp1054_Recent.
asp?a=a&Date=5%2DSep%2D2007>
=============================================================

ObFood: Triple chocolate cheesecake. [Not one for dieters!]

<plagiarizing from the URL listed below>

Ingredients (serves 8)
200g plain chocolate biscuits
80g butter, melted
1/3 cup cold tap water
5 teaspoons gelatine
500g cream cheese, softened
1/2 cup icing sugar
1/2 cup milk
150g white chocolate, melted
150g dark chocolate, melted
1 1/2 cups thickened cream, whipped
100g milk chocolate, grated
cocoa powder, to serve

Method
Grease and line a 24cm (base) springform pan. Process biscuits in a
food processor to fine crumbs. Transfer to a bowl. Add melted butter.
Stir until well combined. Use your fingertips to press into base of
prepared pan. Refrigerate for 20 minutes or until firm.
Place water into a heatproof microwavesafe bowl. Sprinkle over
gelatine. Stand for 1 minute. Microwave, uncovered, on HIGH (100%)
power for 20 to 40 seconds or until gelatine dissolves. Set aside for
15 minutes.
Using an electric mixer, beat cream cheese, sugar and milk until
smooth. Stir in gelatine. Divide cream cheese mixture between 2 bowls.

Stir white chocolate into 1 cream cheese mixture. Stir dark chocolate
into other.
Fold half the cream through white chocolate mixture and half through
dark chocolate mixture.
Pour dark chocolate mixture over biscuit base. Freeze for 10 minutes
or until firm to the touch. Carefully spread white chocolate mixture
over dark. Cover. Refrigerate overnight.
Release sides of pan. Place cheesecake onto a serving platter.
Sprinkle with grated milk chocolate. Dust with cocoa. Cut into slices
with a warm knife. Serve.

Source: Super Food Ideas - February 2005 , Page 53
Recipe by Dixie Elliott
</plagiarism>

Go to
<http://www.taste.com.au/recipes/1415/triple+chocolate+cheesecake>
to see a pic of the finished product.

Cheers, Phred.

One time on Usenet said:

On Mon, 17 Sep 2007 11:42:21 GMT, [email hidden] (Phred)

Quoted message said:

What you have if you haven't got teeth...

<http://tinyurl.com/2cp6ju>

In full:
<http://swamp.com.
au/(pe25j5vajuy20e55ednvj155)/CustomComponents/sp1054_Recent.
asp?a=a&Date=5%2DSep%2D2007>
=============================================================

ObFood: Triple chocolate cheesecake. [Not one for dieters!]

<plagiarizing from the URL listed below>

Ingredients (serves 8)
200g plain chocolate biscuits
80g butter, melted
1/3 cup cold tap water
5 teaspoons gelatine

<snip>

Quoted message said:

Why in the world would they use gelatin anyway? Cheesecake needs no
gelatin if it is made right and baked.

I wondered that myself. It sounds like a nice recipe, but the jello
seems superfluous...

--
Jani in WA

Graphic Queen said:

Why in the world would they use gelatin anyway? Cheesecake needs no
gelatin if it is made right and baked.

Looks like a no bake cheesecake. I've seen other recipes that use
gelatin as well. Never tried one though. Might have to give it a try.
--
Queenie

*** Be the change you wish to see in the world ***

MayQueen said:

Graphic Queen said:

Why in the world would they use gelatin anyway? Cheesecake needs no
gelatin if it is made right and baked.

Looks like a no bake cheesecake.

Yep. No mention of baking it.

Quoted message said:

I've seen other recipes that use gelatin as well.

It does work, and does not in any way make it nasty.

Quoted message said:

Never tried one though. Might have to give it a try.

The one change I'd make is to add some vanilla extract. I'd add it to
the cream cheese mixture before dividing it.
I'd also be pretty choosy about the chocolate "biscuits" for the
crust.
It does look yummy, and if you swirl the cream cheese a bit, you could
make it prettier than just white over black.

I'm going to show this one to my wife, the dessert person.

Quoted message said:

--
Queenie

--Bryan

"Graphic Queen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Why in the world would they use gelatin anyway? Cheesecake needs no
gelatin if it is made right and baked.

You need gelatine in an 'unbaked' cheesecake. I've got heaps of unbaked
cheesecake recipes and they all use gelatine, it's very common here. Baked
cheesecakes are a different thing altogether.

Jen

Great recipe will try it soon, looks good too.

In article said:

MayQueen said:

Graphic Queen said:

Why in the world would they use gelatin anyway? Cheesecake needs no
gelatin if it is made right and baked.

Looks like a no bake cheesecake.

Yep. No mention of baking it.

I'm pleased to know there are at least two or three people here in RFC
who can read a recipe. Maybe Graphic Queen needs pictures. ;-)

Quoted message said:

Quoted message said:

I've seen other recipes that use gelatin as well.

It does work, and does not in any way make it nasty.

Quoted message said:

Never tried one though. Might have to give it a try.

The one change I'd make is to add some vanilla extract. I'd add it to
the cream cheese mixture before dividing it.
I'd also be pretty choosy about the chocolate "biscuits" for the
crust.
It does look yummy, and if you swirl the cream cheese a bit, you could
make it prettier than just white over black.

I'm going to show this one to my wife, the dessert person.

Cheers, Phred.

--
[email hidden]

On Wed, 19 Sep 2007 06:23:48 GMT, "Jen" <[email hidden]>

Quoted message said:

"Graphic Queen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Why in the world would they use gelatin anyway? Cheesecake needs no
gelatin if it is made right and baked.

You need gelatine in an 'unbaked' cheesecake. I've got heaps of unbaked
cheesecake recipes and they all use gelatine, it's very common here. Baked
cheesecakes are a different thing altogether.

Jen

OK. I have never made a cheesecake that was no bake at all. It looks
good but I think I will make it by baking it and without the gelatin.
And I always separate my eggs and then whip the whites and fold them
in to make a nice fluffy cheesecake.

In article <[email hidden]>,

Graphic Queen said:

On Wed, 19 Sep 2007 06:23:48 GMT, "Jen" <[email hidden]>

Quoted message said:

"Graphic Queen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Why in the world would they use gelatin anyway? Cheesecake needs no
gelatin if it is made right and baked.

You need gelatine in an 'unbaked' cheesecake. I've got heaps of unbaked
cheesecake recipes and they all use gelatine, it's very common here. Baked
cheesecakes are a different thing altogether.

Jen

OK. I have never made a cheesecake that was no bake at all. It looks
good but I think I will make it by baking it and without the gelatin.

Then it will be a completely different product.

Why not try it the way the recipe has it first? You never know, you
might even like it.

Miche

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper

On Wed, 19 Sep 2007 12:07:33 GMT, [email hidden] (Phred)

Quoted message said:

In article said:

MayQueen said:

Graphic Queen wrote:
> Why in the world would they use gelatin anyway? Cheesecake needs no
> gelatin if it is made right and baked.

Looks like a no bake cheesecake.

Yep. No mention of baking it.

I'm pleased to know there are at least two or three people here in RFC
who can read a recipe. Maybe Graphic Queen needs pictures. ;-)

Nope, maybe you need to learn how to make real cheesecake. ;-)

Quoted message said:

Quoted message said:

Quoted message said:

I've seen other recipes that use gelatin as well.

It does work, and does not in any way make it nasty.

Quoted message said:

Never tried one though. Might have to give it a try.

The one change I'd make is to add some vanilla extract. I'd add it to
the cream cheese mixture before dividing it.
I'd also be pretty choosy about the chocolate "biscuits" for the
crust.
It does look yummy, and if you swirl the cream cheese a bit, you could
make it prettier than just white over black.

I'm going to show this one to my wife, the dessert person.

Cheers, Phred.

Miche said:

In article <[email hidden]>,

Graphic Queen said:

On Wed, 19 Sep 2007 06:23:48 GMT, "Jen" <[email hidden]>

Quoted message said:

"Graphic Queen" <[email hidden]> wrote in message
news:[email hidden]...
> Why in the world would they use gelatin anyway? Cheesecake needs no
> gelatin if it is made right and baked.

You need gelatine in an 'unbaked' cheesecake. I've got heaps of unbaked
cheesecake recipes and they all use gelatine, it's very common here. Baked
cheesecakes are a different thing altogether.

Jen

OK. I have never made a cheesecake that was no bake at all. It looks
good but I think I will make it by baking it and without the gelatin.

Then it will be a completely different product.

Why not try it the way the recipe has it first? You never know, you
might even like it.

Because a no-bake cheesecake is not a real cheesecake. I have yet to
taste a no-bake cheesecake that is worth anything at all. I know that
I would never like it. If someone does, then fine, that is them.

I also do not like a dense cheesecake but like the fluffier kind. I
rarely make any recipe as it is posted. A recipe to me is nothing more
than a base anyway.

Quoted message said:

Miche

In article <[email hidden]>,

Graphic Queen said:

Miche said:

In article <[email hidden]>,

Graphic Queen said:

On Wed, 19 Sep 2007 06:23:48 GMT, "Jen" <[email hidden]>
wrote:

>
>"Graphic Queen" <[email hidden]> wrote in message
>news:[email hidden]...
>> Why in the world would they use gelatin anyway? Cheesecake needs no
>> gelatin if it is made right and baked.
>
>
>You need gelatine in an 'unbaked' cheesecake. I've got heaps of unbaked
>cheesecake recipes and they all use gelatine, it's very common here.
>Baked
>cheesecakes are a different thing altogether.
>
>Jen
>
OK. I have never made a cheesecake that was no bake at all. It looks
good but I think I will make it by baking it and without the gelatin.

Then it will be a completely different product.

Why not try it the way the recipe has it first? You never know, you
might even like it.

Because a no-bake cheesecake is not a real cheesecake.

Why not?

Quoted message said:

I have yet to
taste a no-bake cheesecake that is worth anything at all. I know that
I would never like it. If someone does, then fine, that is them.

Each to their own.

Miche

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper

Graphic Queen <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Because a no-bake cheesecake is not a real cheesecake. I have yet to
taste a no-bake cheesecake that is worth anything at all.

The term "no-bake" implies a faked, shortcut version of a baked item. I
grew up with proper set cheesecakes; they are a dessert in their own right
and to compare them with baked ones is like apples and oranges.

K

In article said:

On Wed, 19 Sep 2007 12:07:33 GMT, [email hidden] (Phred)

Quoted message said:

In article <[email hidden]>,

=?iso-8859-1?q?Bobo_Bonobo=AE?= said:

Quoted message said:

On Sep 18, 6:24 pm, MayQueen <[email hidden]> wrote:
> Graphic Queen wrote:
> > Why in the world would they use gelatin anyway? Cheesecake needs no
> > gelatin if it is made right and baked.
>
> Looks like a no bake cheesecake.

Yep. No mention of baking it.

I'm pleased to know there are at least two or three people here in RFC
who can read a recipe. Maybe Graphic Queen needs pictures. ;-)

Nope, maybe you need to learn how to make real cheesecake. ;-)

Can't. My oven is still stuffed. (And summer is coming on anyway. :-)

[...]

Cheers, Phred.

--
[email hidden]

"Graphic Queen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Miche said:

In article <[email hidden]>,

Graphic Queen said:

On Wed, 19 Sep 2007 06:23:48 GMT, "Jen" <[email hidden]>
wrote:

>
>"Graphic Queen" <[email hidden]> wrote in message
>news:[email hidden]...
>> Why in the world would they use gelatin anyway? Cheesecake needs no
>> gelatin if it is made right and baked.
>
>
>You need gelatine in an 'unbaked' cheesecake. I've got heaps of
>unbaked
>cheesecake recipes and they all use gelatine, it's very common here.
>Baked
>cheesecakes are a different thing altogether.
>
>Jen
>
OK. I have never made a cheesecake that was no bake at all. It looks
good but I think I will make it by baking it and without the gelatin.

Then it will be a completely different product.

Why not try it the way the recipe has it first? You never know, you
might even like it.

Because a no-bake cheesecake is not a real cheesecake.

Thye're both 'cheesecakes, they're just different. I love both types.

Quoted message said:

I also do not like a dense cheesecake but like the fluffier kind.

Most non-baked cheesecakes are fluffier than the baked ones!

Jen

"Amarantha" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Graphic Queen <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Because a no-bake cheesecake is not a real cheesecake. I have yet to
taste a no-bake cheesecake that is worth anything at all.

The term "no-bake" implies a faked, shortcut version of a baked item.

No. Thy're just "different" desserts, that's all.

I

Quoted message said:

grew up with proper set cheesecakes; they are a dessert in their own right
and to compare them with baked ones is like apples and oranges.

Apples and oranges are both fruit, just different types. It's the same with
the cheesecakes. My husband prefers un-baked, My mother prefers baked. I
love both sorts.

Jen

Miche said:

In article <[email hidden]>,

Graphic Queen said:

On Wed, 19 Sep 2007 06:23:48 GMT, "Jen" <[email hidden]>

Quoted message said:

"Graphic Queen" <[email hidden]> wrote in message
news:[email hidden]...
> Why in the world would they use gelatin anyway? Cheesecake needs no
> gelatin if it is made right and baked.

You need gelatine in an 'unbaked' cheesecake. I've got heaps of unbaked
cheesecake recipes and they all use gelatine, it's very common here. Baked
cheesecakes are a different thing altogether.

Jen

OK. I have never made a cheesecake that was no bake at all. It looks
good but I think I will make it by baking it and without the gelatin.

Then it will be a completely different product.

Why not try it the way the recipe has it first? You never know, you
might even like it.

Mom used to prefer the gelatin type over baked. Maybe it's because
she didn't enjoy baking. Come to think of it, she made it in the
summertime.... so it was probably a kitchen heat thing (no air
conditioning, hot and humid climate).
--

History is a vast early warning system
Norman Cousins

On Thu, 20 Sep 2007 12:19:51 -0600, Graphic Queen <[email hidden]>

Quoted message said:

I also do not like a dense cheesecake but like the fluffier kind. I
rarely make any recipe as it is posted. A recipe to me is nothing more
than a base anyway.

By "any recipe", do you mean any cheese cake recipe or most recipes?
If it's most recipe, then why bother reading rfc?
--

History is a vast early warning system
Norman Cousins