Care to share recipes?
Sure, but I kind of eye ball these things as I go along, so I don't really use recipes. More general ideas that come to me at the time
For the cheesecakes, to make a 9".
I use a springform pan. Rub a little melted butter on it. Add a round of parchment just to cover the bottom and help when you move them.
For the crumb:
Crumble, oh, about 100 grams of Digestive biscuits, graham crackers, what have you. REALLY crumble those suckers too. Can't have lumps in our bases (although we probably will after we eat it). The amount is a matter of choice, and depends on how thick, high, etc you want it. Mix in a few tablespoons of sugar into the crumbs.
Put the crumbs in the pan. You will now melt about 50-60g of butter/margerine. Drizzle that onto and mix into the crumbs. You may have to add more melted butter. Just use your noodle
But make sure you pack it well and it's not entirely dry anywhere. This can be disastrous.
Now chill your crust for at least, oh 45 minutes or so. I throw mine in the freezer while I mix up the fillings.
For the filling:
Put about 300g of soft/cream cheese in a bowl. Add bout a 1/3 cup (3 or so ounces) of powdered sugar icing sugar or caster (white) sugar. Squeeze half a lemon in. Whip with a whisk.
Whip some more
Now, take 250-300ml of whipping cream. MMMM. Whip it. Whip it some more. And some more; I'm not really afraid of it being over whipped, e.g. "dry" looking. It all turns out smooth in the end. Whip the whipped whipping cream into the whipped cheese mix. This is getting violent
It should be nice and smooth now.
You can toss in some fresh fruit right into the filling, or on the bottom of the crust, cover the bottom in chocolate, whatever you want. Make miniature ones in your muffin pan and do various flavours, fruits, etc. Experiment!
Take your crust out of the fridge. Spoon the filling in. Tilt the pan and rub the filing with a spoon to help it move around. Be careful not to stab the crust or anything!
Then freeze for a few hours to whenever you need it. I usually take it out about an hour before serving. Don'tcha hate it when cheesecake was obviously frozen and the strawberries are still frozen? Anyhoo, freezing is important in uncooked cheesecakes. Otherwise they don't set properly.
Now, if you're lucky enough to have left over whipped cream or can make some...
Get yourself a BIG mug. Fill 3/4 full with milk. Microwave on high for 3 minutes. Stir in 2 parts sugar to one part cocoa. Real melted chocolate is always nice too
Top with whipped cream, grated choco, and heck, marshmellows too!
Now enjoy your hard work