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  1. #1
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    Default Cheesecake shop style recipe

    I really feel like making a cheesecake. A cheesecake shop style cheesecake. A smooth creamy cheesecake.

    Does anyone have a recipe? Are the cheesecake shop ones baked?

    I'm not really after the Philly type ones you find on the packets. Dp reckons they are too rich.

  2. #2
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    Default Cheesecake shop style recipe

    The cheesecake shop do both styles of cheesecake:

    Cold set & baked cheesecakes

    The cold set ones generally use gelatine to set the cheesecake and are a quick version.
    While baked cheesecakes use eggs and baking to help set the cheesecake, and then still require extra chilling to finish the setting.

    I find the following baked cheesecake recipe to be easy to follow:

    https://www.donnahay.com.au/recipes/...ked-cheesecake

    You can add various flavours/fruit into the mix.

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    DesperatelySeekingSleep  (24-03-2015)

  4. #3
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    I have made baked ones before but they always end up a little dry.

    I went through a phase a few years ago of trying to find the perfect recipe that put us right off them until now.

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    Default Cheesecake shop style recipe

    I'm not a fan of the gelatine taste of those store bought ones but this is the one my mum makes and it's yum - it's baked but it's still creamy - the unfortunate thing is its best eaten the next day as it sets beautifully in the fridge , then take it out ten mins before serving and it's yummy and creamy!
    http://m.joyofbaking.com/cakes/Cheesecake.html

    She sometimes makes a caramel sauce to pour over it and it's even better!

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    DesperatelySeekingSleep  (24-03-2015)

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    They look pretty good.
    @Elijahs Mum I'm not a huge fan of the gelatine taste either. I don't care if i have to wait over night if it tastes as good as that looks! Yum!

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    Elijahs Mum  (24-03-2015)

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    Quote Originally Posted by Elijahs Mum View Post
    I'm not a fan of the gelatine taste of those store bought ones but this is the one my mum makes and it's yum - it's baked but it's still creamy - the unfortunate thing is its best eaten the next day as it sets beautifully in the fridge , then take it out ten mins before serving and it's yummy and creamy!
    http://m.joyofbaking.com/cakes/Cheesecake.html

    She sometimes makes a caramel sauce to pour over it and it's even better!
    Well I finally got around to doing these. I halved the recipe though and made mini ones instead and they are in the oven right now. Yep I even halved an egg. Im going to adjust the cooking time to suit. I can't wait to try them!

  10. #7
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    Zombie_eyes is offline Formerly Diamondeyes
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    Pic when they are done please!!!

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    Quote Originally Posted by Zombie_eyes View Post
    Pic when they are done please!!!
    I will try. They are on the bench cooling and I'm struggling to not stick my fingers in for a taste test. Then they have to go in the fridge to set.

    I think after reading the instructions to this cake I have realised my past mistakes in making them. I think I had cooked them too high or for too long. I think too high. These ones look so smooth and creamy and not cracked at all or dry looking.

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    Oh my goodness! Im trying so hard to resist tasting this one! Buy I had to get a photo of it to prove I made it. I made 6 mini cheesecakes in muffin pans and 2x 10cm (I think) mini cheesecakes with one being less full than the other, just. I chucked a mini muffin one in the freezer to firm up quickly so I could take it out of the casing for a photo. Licking my fingers afterwards it seems this may be what I was after. Or close enough! Or better than!
    Attached Images

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    Yum! That looks amazing!!! I love mini cheesecakes! I have a mini cheesecake pan - you need to buy one! I made these 2 weeks ago and put a caramel sauce over the top!

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