Royal Cheesecake Recipes

Steps:

• Crust Using a pastry blender or 2 knives cut cold margarine into flour, baking powder and sugar until pieces are the size of peas.
• Stir in sour cream, egg yolk& salt.
• Form into a ball& refrigerate for at least 1 hour.
• Roll out into a circle to cover bottom& halfway up sides of a well-greased, 9 inch springform pan (you can also do this with your hands).
• Filling Beat egg yolks until light, adding half the sugar.
• Stir in remaining ingredients except egg whites, remaining sugar, and cherry pie filling.
• Beat egg whites, gradually adding remaining sugar.
• Beat until able to form stiff peaks.
• Fold egg white mixture into cheese mixture.
• Pour into crust.
• Bake in a preheated 350° oven for 45 minutes.
• When cool, spread with a can of cherry pie filling.
• Refrigerate.

Steps:

• Heat oven to 325°F.
• Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, beat next 3 ingredients with mixer until well blended. Add melted chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour batter over crust.
• Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with powdered sugar and berries just before serving.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line the base of a 20cm springform tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.
• For the crust, melt 85g butter in a medium pan. Stir in the darker biscuit crumbs so the mixture is evenly damp. Press the mixture into the bottom of the pan. Melt the remaining butter and stir in the digestive crumbs as before. Make a layer on top of the first, tamp everything down firmly and bake for 10 minutes. Cool while preparing the filling.
• Increase the oven temperature to fan 220C/200C fan/gas 7. Whisk the soft cheese with the caster sugar, plain flour and a pinch of salt, and vanilla extract. Whisk in the eggs and soured cream but don't over-beat. The batter should be smooth and and very thick. Divide the batter equally between 6 bowls and colour each one using purple, blue, green, yellow, orange and red.
• Brush the sides of the tin with melted butter and put on a baking sheet. Spoon in the filling, starting with red and then orange, yellow etc. The mixture should be thick enough to spoon and spread each layer carefully on top of the other. Bake for 10 minutes.
• Reduce oven temperature to 110C/90C fan/gas ¼ and bake for 35-40 minutes more. If you gently shake the tin, the filling should have a very slight wobble in the centre, if it looks liquid, cook for a little longer and check again. Turn off the oven and cool with the door very slightly ajar. Chill the cooled cheesecake until you want to serve it. Decorate just before serving.
• To serve whip the cream until it is thick enough to pipe. Spoon in the cream and pipe blobs or rosettes on top of the cheesecake. For rainbow rosettes, using a paint brush make some rainbow stripes of food colour down the inside of a piping bag fitted with a nozzle before spooning in the cream.

Steps:

• Preheat Oven to 400 degrees.
• Melt the chocolate in the top of a double boiler, over hot water.
• Combine 3/4 cup flour, 2 tablespoons sugar and salt.
• Cut in butter until particles are fine.
• Stir in 2 tablespoons chocolate.
• Press into the bottom of a 9 inch springform pan.
• Bake for 10 minutes.
• In a large mixing bowl, cream 1 cup of sugar and the cream cheese.
• Blend in 1/4 cup flour and the vanilla extract.
• Add the egg yolks and beat well.
• Blend in the sour cream.
• In a separate bowl, beat the egg whites until soft peaks form.
• Fold the beaten egg whites into the cream cheese mixture, making sure it is thoroughly mixed.
• Combine the remaining chocolate mixture with 1 3/4 cups of the cream cheese mixture.
• Pour 1/2 of remaining cream cheese mixture into prepared crust.
• Spoon 1/2 of chocolate mixture over the top of the cream cheese mixture in the crust.
• Pour the remaining cream cheese mixture over the top of this and then spoon on the remaining chocolate mixture.
• Cut through the batter with a spatula to create the marble effect.
• Put the cheesecake into the 400 degree oven and immediately turn the oven down to 300 degrees.
• Bake for 1 hour.
• Turn the oven off and let the cheese sit in the closed oven for 1 hour.
• Cool on a rack away from drafts for 2-3 hours.
• Chill at least 6 hours before serving.
• To cut, use a wet, hot, sharp knife.