Actuall i dont have any idea about these cheese cakes but can u post the recipe of how to prepare cheese cake? As iam the big fan of cheese cake i would love to know about how to prepare this.

Lou we're off on a tangent here but my absolute to go to recipe for chocolate ice cream is from Cafe Pasqual's in Santa Fe. The cookbook is by Katherine Kagel but the recipe below is from epicurious. It's so good I make it anually for a friend as his birthday gift - his request. It's Mexican Chocolate Ice cream and it has pequins in it (YUMMMMM!!) I have a Cuisinart Ice Cream maker so not sure how it would work with the KA Here you go * 9 ounces fine-quality bittersweet chocolate * 2 ounces unsweetened chocolate, chopped * 2 cups heavy cream * 1 cup milk * 6 large egg yolks * 1/3 cup firmly packed dark brown sugar * 2 teaspoons cinnamon * 2 tablespoons Kahlú * 1/2 teaspoons crumbled pequín chilies* (wear rubber gloves) * 1/2 cup blanched whole almonds, toasted, cooled, and chopped * *available at some specialty stores Preparation In a metal bowl set over a pan of barely simmering water melt 6 ounces of the bittersweet chocolate, chopped, and the unsweetened chocolate, stirring until the mixture is smooth, and remove the bowl from the heat. In a heavy saucepan combine the cream and the milk and bring the mixture just to a boil. In a bowl whisk together the egg yolks and the brown sugar, add the cream mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170°F. on a candy thermometer, strain it through a fine sieve set over another bowl, and whisk in the melted chocolate, the cinnamon, and the Kahlúa. Let the mixture cool completely and freeze it in an ice-cream freezer according to the manufacturer's instructions, adding the remaining 3 ounces bittersweet chocolate, chopped fine, the crumbled chilies, and the almonds during the last few minutes of freezing time. Let me know if you need pequins. I can put some in the mail for you, that is if you can mail hazardous material ;-) I love Ghiardelli's bittersweet so always use that and Whole Foods has bulk unsweetened chocolate. It's made by one of the big companies but the name escapes me right now.

I'm a bit of a purest on cheesecake and have developed over 40 recipies for them, as well as won amateur chef of the world (ok washington state) gad many many years ago for my pumpkin cheesecake recipe. I only tell you this because I want you to know that if it exists and the word cheese and cake were in the title I tried it. Keep it basic :) Don't bake a cheesecake with anything else in the oven. Keep it centered in your oven. If you live in a dry climate put a cake pan on the shelf below half filled with water and cook your cheese cake as usual on the shelf above it. The moisture is much like a professional steam oven used to bake cheesecakes and helps with cracking. Take the cake out of the oven and let it rest for a slow cool on the counter. Don't throw it in the fridge right away because it will crack. The more eggs in the recipe the more likely it will crack...no biggie, cracks taste fine, learn to garnish well :oP When you make the cake, add the eggs one at a time at the end of your recipe mixing well between each egg. Don't whip them at high spead during this process. It will help your cake turn out lovely and not crack. It's all about the cracking can't you tell? For ease in getting the cake out of a spring form I often line the base of a springform with bakers paper (rip a square off, stick it on the base, put the spring form on top, then the crust...if you want it pretty you can trim it before putting the crust in but I always remove it prior to serving). To remove the cake (and ensure no cracks LOL) run a very sharp and thin knife around the inside edge of the pan before losening up the springform. Keep the blade towards the pan just a bit so you don't cut into your cake. Gently does it. To cut, have a cup of hot hot water nearby. Use a large cutting knife and slice the cake at the half way point. Slide the knife directly in, point at center and then with your fingers at the knife blade at the tail end of the piece, slide the knife directly out towards you. wipe the cake that might come off on a paper towel and rinse knife with hot water, then cut directly across from that area to cut the cake in half, rinse and repeat than pat dry your hair with a to...wait I got mixed up.... If you cake cracks (after all I've told you it shouldn't) learn the joy of slivered almonds which look lovely sprinkled over the top of a cake....hiding the cracks. Big split in the center? Edible flowers are lovely and look planned. Oh and do put it in the fridge when cooled to room temperature but do not cover with plastic or you'll end up ripping the top off when you remove it. If you do this, resort to slivered almonds...they go with almost any flavor.... Water baths and crock pots....too much work :) I used to sell 30 cakes a week to local restaurants....nary a water bath in sight LOL But i'm a lazy cook so that could be part of it :) Remember, in life avoid crack....both personally and in your desert products! (It's harder to fix a crack addict with silvered almonds than it is a cheesecake....)

Homey - I almost never post on this forum but I'll help you out. Ricotta can make a great cheesecake. You can simply bake ricotta actually, and don't even call it a "cake". The texture will not be smooth like with Philadelphia Cream Cheese. You can use a crust that's kind of a pate sucree - mix together some butter, flour and sugar and add an egg or two. Can incorporate crushed nuts of some sort if you want. Bake it a bit before putting in the filling - many people don't do that but they should. Matter of fact, do that with the graham cracker crust too - if you put a wet filling on an unbaked crust, the crust will never quite cook right. But be careful - it will burn fast so watch it. When you're making a cheesecake, what you're really making is a custard. You thicken a custard with eggs. When the temp gets hot enough to change the proteins of the eggs, they solidify and that's why your custard hardens. Exactly the same thing you do with flan, etc. So when you cook it, don't leave it in the oven until it's completely done. Take it out or stop cooking it when the center is still kind of gooey - the internal temp of the custard will finish the cooking itself. If you cook until done completely, you'll end up with an overcooked cheesecake and it won't be smooth. You don't have to use Philadelphia cream cheese obviously, and the better the cheese, the better the finished product. You can actually make your own and it will be delicious. Get some good yogurt, or make your own yogurt, and strain it well. That's essentially cream cheese - the commercial version adds a lot of starch and stabilizers, but the original is very common in the Middle East, Greece, and France. Whatever you use, if you whip the batter and incorporate a lot of air, you'll end up with a kind of souffle that will rise and sink, so it's better to mix by hand or with minimal help from the food processor or whatever else you're using. As always, don't worry about specific measurements in your cooking. As a rule of thumb, if you use those 8 oz packages of cheese, use one egg per package and a tablespoon of sugar. If you like it sweeter, use a bit more sugar or honey or maple syrup or whatever. Also add a pinch of salt and maybe a few drops of vanilla. From there, you can go anywhere. When they're in season, I add blueberries or raspberries or strawberries, etc. Or peaches, which are wonderful. You can put in a food processor or put in chunks. For the holidays, add pumpkin - baked not canned because it's less watery, and add some cinnamon, cloves, ginger, etc. Or dice up a jalapeno really fine and incorporate that. Or burnt butter or a banana or melted chocolate or peanut butter. You don't need a "recipe" for any of those - just add what you feel will work. It's the ratio of liquid to egg and the cooking time that is going to make the difference in your final product. You don't need to add sour cream, and I wouldn't. Or you can make a savory cheesecake - forego the sugar and add chunks of blue cheese, mushrooms, herbs, or whatever. It's essentially a kind of quiche at that point. What you should NOT do is use condensed milk. That's way too sweet and has a grainy texture that's horrid. If you want something similar, make dulce de leche or confiture du lait - you can do it in a crock pot. Use about 1/2 cup of sugar for every 2 cups of milk and add about a quarter spoon of salt. Bring to a boil and then turn the heat down way low and simmer until it's reduced to a fraction of what it was. You decide how thick you want it. Good luck and happy baking!