Favorite CL cheesecake recipe?

[laden]

I'm in need of Cooking Light's very best cheese cake recipe. I'd be interested in your opinions.

Thanks so much!

[MrsReber]

I'm putting in my vote for the lemon swirl cheesecake! I just made my second one yesterday! The black forest cheesecake is also very good, but we like the lemon one for the summertime.

[Vanessa]

Mrs REber:

Yes that cheesecake looks good. Did you use a 9inch springform. I have a 9.5 inch and a 10 inch non stick...I was debating on the 10 inch as maybe I won't get a cracked top...?

[Kristilyn1]

I too made two of the lemon swirled cheesecakes and my guests loved it. Unfortunately, I had to throw half of one away as I could not seem to stop eating it.

Kristi

[Laura B]

I have not made many cheesecakes in my life, but I have made CL's Lemon-Swirled Cheesecake three times and it is fabulous. If you like lemons, you should try this cheesecake!

[Natasha]

The lemon cheesecake that Laura mentioned seems to have been a real hit. I MUST try it - someday ...
You might also find some ideas in this thread: http://www.cookinglight.com/bbs/Forum1/HTML/000241.html
Good luck!

[lindrusso]

laden,

If you do a search of the Great Food board, you will find a topic named "Cheesecake anyone?" originally posted by KimKelly - there are many cheesecake suggestions listed there, many of them CL recipes. I'm looking forward to trying some of the recipes in the August issue...

[MrsReber]

Vanessa, I have a 9 inch pan, I'd probably go with the 9.5 if you can. My 9 inch is non stick and works just great. I think I cooled my last cheesecake too fast, though. It sank a bit, but it still tastes just awesome.

Kristi, I wish I could throw away some of those cakes, but my mom taught me not to waste food!! I end up eating them, but I'm lucky because my husband eats and eats (and never gets fat!!!)

[RunnerKim]

With my household just being my husband and I - I have the same problem when trying out some of these desserts - there's so much of it and they're so good! My husband often eats a majority of it (and it doesn't show) but I just ordered 4 "individual" sized springform pans. So I'm hoping that I can just cut a regular cheesecake recipe in half or a quarter and make much less. Anyone ever baked with these smaller pans?

I still have 4 slices of the black forest cheesecake in the freezer and I'm dying to try some of these others mention.

Kim

[Laura B]

Originally posted by RunnerKim:
I just ordered 4 "individual" sized springform pans. So I'm hoping that I can just cut a regular cheesecake recipe in half or a quarter and make much less. Anyone ever baked with these smaller pans?
Kim

I am interested in how to adapt a recipe to the smaller springform pans, as well. I have a set of four 4" pans on my "wish list" at amazon.com but am not sure how to cut a recipe to fit. I guess I could check the volume that they hold all together compared to my regular 9" pan. Maybe it isn't too much different. Anyone converted a recipe like this?

[Anne]

Hi Laura and runnerKim. I haven't tried to convert to smaller pans but I have had moderate luck with freezing half of a regular cooked cheesecake.

[Natasha]

Hi,
There was a discussion about smaller pans and where you can get them on this thread:
http://www.cookinglight.com/bbs/Forum1/HTML/000413.html

Hope this helps!

[Kristy]

Originally posted by laden:
I'm in need of Cooking Light's very best cheese cake recipe. I'd be interested in your opinions.

Thanks so much!

Having baked quite a few cheesecakes from CL, I'd have to say that the White Chocolate Raspberry Cheesecake from the May issue is out of this world!!

[Dana]

I'm guess this qualifies as a cheesecake recipe....The Brownie Cheesecake Torte from the 10th Aniversary issue in August of 97. It was a reader recipe that won a $20,000 grand prize recipe of the decade. And I think it was worth it! Let me know if you want the recipe!