Capybara Cheesecake Recipes

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CAPYBARA CHEESECAKE

This recipe comes from Ronny on the alt.food.vegan newsgroup. Ronny is renowned for her cakes. I haven't yet made this one but I bet right now from past experience of her recipes that it will work very well indeed. Indeed I'm posting it here so that I don't lose it! Times include overnight chilling.

Provided by Missy Wombat

Categories     Cheesecake

Time 13h

Yield 12 serving(s)

Number Of Ingredients 12



Capybara Cheesecake image

Steps:

  • Melt chocolate and grind up biscuits.
  • Mix together.
  • Press into a springform cake/flan tin.
  • Freeze for about half an hour.
  • Put all the tofu layer ingredients except agar agar into a pan, blend with hand blender, then heat.
  • Boil the agar agar in a little water separately, then add to other pan.
  • Bring to boil, stirring then remove from heat.
  • Pour onto base.
  • Put in fridge till set, preferably overnight.
  • Mix agar agar with a little water till smooth in a cup.
  • Put orange juice in a pan, add agar agar then bring to boil.
  • Arrange orange segments on top of cheesecake.
  • Spoon orange jelly on top.
  • Allow to set.
  • Garnish with a drizzle of melted chocolate.

Nutrition Facts : Calories 89.8, Fat 4, SaturatedFat 1.8, Sodium 15.1, Carbohydrate 12.5, Fiber 1.4, Sugar 7.1, Protein 3.7

400 g tofu
1 1/2 teaspoons agar-agar
1/2 cup soya milk
4 tablespoons syrup (bang goes my diet...)
1 lemon, juice of
grated fresh lemon rind
1 grated orange, rind of
2 cups orange juice
1/2 teaspoon agar-agar
1 chopped orange
1 packet digestive biscuit (Graham crackers, if you are American)
50 g chocolate

OUR BEST CHEESECAKE

Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 6h25m

Yield 16

Number Of Ingredients 8



Our Best Cheesecake image

Steps:

  • Heat oven to 350 degrees F.
  • Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
  • Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Top with pie filling before serving.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 36.2 g, Cholesterol 97.9 mg, Fat 20.6 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 277.1 mg, Sugar 18 g

1 ¾ cups HONEY MAID Graham Cracker Crumbs
⅓ cup butter, melted
1 ¼ cups sugar, divided
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 teaspoons vanilla
3 eggs
1 (21 ounce) can cherry pie filling

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