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« on: Dec 30, 2007 07:22 PM »

so here goes.  A gift for jannah.  Since you were devastated upon finding out that cheescake factory puts gelatin.  Cheesecake is actually very simple to make and I hear you can get ready made graham cracker shells.  I've started making the crusts out of ground up high fiber cereal to make it healthier (like those stick ones, what're they called? Fiber something)  You can pre-cook it if you want for about 5 minutes for more crunch but it's not necessary.
I like to make it high protein and calcium for the kids (it's one thing I make that they'll actually eat), so instead of cream cheese, I've used ricotta, yogurt cheese or a combination of both.

Mix in a blender or food processor
-Any combination of ricotta and yogurt cheese or other smooth white cheese to give you about 3 cups
-4 eggs
-1 can of sweetened condensed milk (this makes it creamier)
-sugar to taste (1/2 cup to a cup)

You can add some lemon zest to make it lemony, a lot of melted chocolate or cocoa and more sugar for chocolate cheesecake.  Canned pumpkin and pumpkin pie spices... the possibilities are endless.

The one secret I've learned is DON'T OVERCOOK it.  It should still be kind of runny in the center (pudding texture) when you take it out, it'll set when it cools.  If you overcook it it gets grainy.

Lemme know how it turns out Smiley
« Reply #1 on: Dec 30, 2007 07:25 PM »

Lol. What I would like to know is how to make chocolate icing for a cake. Mine always ends up liquid meh  Huh?
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« Reply #2 on: Dec 31, 2007 04:48 AM »


yep that was certainly a dark day gloomy when we heard about our beloved cheesecake  :'(  the recipe sounds yummy! i'll have to buy all those ingredients and get a food processor! i'm not sure if we have yogurt cheese here? hmm  if i get the craving again i shall try it inshallah! 

jazaks for the recipe  bebzi
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« Reply #3 on: Dec 31, 2007 10:20 AM »

Jannah, I use cream cheese, most cheese cake recipes
call for cream cheese

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« Reply #4 on: Jan 01, 2008 02:32 PM »

Allergies keep me from indulging in cheesecake these days but ah the memories of that special treat.  Now if I could find a soy based alternative then I'd happily make some at home.

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« Reply #5 on: Jan 01, 2008 02:59 PM »

 peace be upon you Sister,

Have you tried Tofutti or something like that?  It is a substitute for cream cheese.  Wink

Marcie purplehijabisis
« Reply #6 on: Jan 02, 2008 09:16 PM »

It can be any kind of cheese.  It is usually cream cheese but I just can't bring myself to make or eat something I know is about 50 calories a bite  Lips Sealed
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