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Hi Peeps! You guys can also post any cheesecake recipes you want to share!

Personally, I don't like eating cheesecakes but I love baking them. I am not really of a dessert person except for chocolates or anything cooked with chocolates! 

Here's my 1st cheesecake I baked and probably been baking more than 30 since then including presents for birthdays, weddings, and for just special ocassions. My husband would always say "Hmmm....hhmmm... this cheesecake is the best!"

Tess’ Famous No. 1 Yummy Cheesecake

Crust:
1-1/3 cups whole almonds, toasted and ground
1-½ cups crushed vanilla wafers
½ cup butter, melted

Filling:
 4 (8-ounce) packages regular cream cheese, at room temperature
1-2/3 cups granulated sugar
¼ cup cornstarch
1 tablespoon vanilla extract
3 large eggs
¾ cup heavy whipping cream
Assorted fresh fruits

In a bowl, combine almonds and wafer crumbs; stir in butter. Press into the bottom and 2 inches up the sides of an un-greased 9-inch springform pan. Bake at 350 degrees for 7-10 minutes. Cool on a wire rack.

In a large mixing bowl, place 1 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch. Beat with an electric mixer on low speed until creamy, about 3 minutes. Then beat in the remaining 3 packages of cream cheese.

Increase the mixer speed to high and beat in the remaining 1-1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At his point mix the filling only until completely blended. Be careful not to over mix the batter.

Gently spoon the cheese filling on top of the baked almond-wafer crust. Place the springform pan in a large shallow pan containing hot water that comes about 1-inch up the side of the pan. Bake the cheesecake for 1 hour or until the center barely jiggles when you shake the pan.

Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen the crust. Cool 1 hour longer. Cover the cake with plastic wrap and refrigerate until it’s completely cold, at least  hours or overnight.  Remove sides of pan. Top with fresh fruit. Enjoy!

And voila…. Can I have a slice please? 

Note: I replaced the original crust which is a sponge cake. I’ll post the sponge
        cake recipe for other crust variations. For best result, make sure to bake the cheesecake below
        the middle rack but not at the very bottom.
        rack.

Ms. Bella and Tita Birdie, try namo ug bake aning cheesecake ug naa pa ko more recipes na i-post!

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This cheesecake recipe is for Hazel (a.k.a. Ginger)! 

LAYERED  “HAZEL”NUT CHEESECAKE

Crust:
1-½ cups crushed vanilla wafers
¼ cup butter, melted

Filling:
4 packages (8-ounce each) cream cheese, softened
1-¾ cups sugar
4 eggs, lightly beaten
2 teaspoons vanilla extract
4 ounces finely chopped hazelnuts, toasted
1/3 cup semisweet chocolate chips, melted

Topping:2/3 cup vanilla or white chips
3 tablespoons water
1 teaspoon light corn syrup (can be substituted with Agave syrup)
½ teaspoon instant coffee granules
¼ cup chopped hazelnuts, toasted

In a bowl, combine the wafer crumbs and butter; press onto the bottom of a greased 9-inch spring form pan. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs and vanilla; beat on low speed just until combined.

Divide batter into thirds. Into one portion, stir in hazelnuts. Pour over crust. Refrigerate for 20 minutes or until set. Into second portion, gradually stir in melted chocolate. Spoon over bottom layer. Refrigerate for 45 minutes or until set.

Spoon remaining batter over top. Place pan on a baking sheet. Bake at 350 degrees for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool for 1 hour longer. Cover and refrigerate overnight.

For topping, combine vanilla chips, water, corn or agave syrup and coffee granules in a saucepan; cook and stir over low heat until smooth. Cool to room temperature. Remove sides of spring form pan. Serve cheesecake with topping; garnish with hazelnuts. Refrigerate leftovers.


Note: This is a lot-of-work cheesecake but the result is worth it.


Linkback: https://tubagbohol.mikeligalig.com/index.php?topic=13772.0

akong gi print Japs kay mag himo ko.

ugma for sure mag himo ko ug KIK kay naay b-day sa sabado!

Thank you Japs, sus lami raba daw ni ingon si Tiya!



Linkback: https://tubagbohol.mikeligalig.com/index.php?topic=13772.0

Naa man ko mga pictures pero ako pa to pangitaon. Naa man kadtong dihay ming request sa wedding galing kay dili klaro kay lajo wa naka focus. Saba lang diha C2 kay inig EB nato maghimo ko ug ikaw nay picture.

Linkback: https://tubagbohol.mikeligalig.com/index.php?topic=13772.0

whoaaa kahilakon ko kalipay sa imong recpe tiski thank u judd kaayo kay ako ning gipaabot dugay nang panahon. HMuaaah hug n kisses from aust nga na in love sa imong mga recipes, Sus magakos ta jud kag hugot.

Linkback: https://tubagbohol.mikeligalig.com/index.php?topic=13772.0

Syalan, karon lang ko na saag ani dah na thread!  I have been craving for cheesecake since two weeks ago na I tasted the cheesecake from Starbucks.  I didn't like it at all!  So I bought cream cheese pero hangtud karon wa pa ko kaluto.  Mahadlok ko mahurot nko ako ra isa!

Linkback: https://tubagbohol.mikeligalig.com/index.php?topic=13772.0