I love cheesecake, though have never made one from scratch.
The cafe we go to for Hubby’s gluten-free carrot cake (which is to die for) also do the most delicious homemade cheesecakes EVER so I thought I’d have a go at making one.
The recipes I’ve found on-line (all my cookery books got given to charity when we bought the boat) are either baked or use gelatine. I spoke to the lady today and she said her filling was simply soft cream cheese, whipped cream and flavouring.
The thing is, I can’t find a recipe like that to get the quantities, so I’m asking for my readers’ input.
I’m familiar with making the base with melted butter and
smashed crushed digestive biscuits (great therapy for the frustrated!), but it’s the filling that intrigues me.
Is it equal quantities of cheese and cream? Does it have to be cooked as the packet mixes I’ve used are simply whisked with milk and put in the fridge. Do you add sugar or not?
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