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French Chees Cake Pwease my girlfriend is obbsessed with cheese cake and she hasn't had french cheese cake yet.

French Cheesecake (Yields two 9" cakes)
*Note* You will need a measuring scale for this, as baking usually needs to be a lot more exact than general cooking for best results

Cream cheese, softened 1350 g/3 lb.
Granulated sugar 425 g/18 oz.
Cornstarch 60 g/2 oz.
Bread Flour 60 g/2 oz.
Large eggs 7
Sour Cream 500 ml/18 fl oz.
Milk (2%) 400 ml/14 fl oz
Vanilla Extract 10 ml/2 tsp
Lemon Zest & Juice 1 lemon's worth
Short Paste Crust, 9", baked 2
-Cream the cheese and sugar at low speed until smooth, incorporate the cornstarch & flour.
-Blend the eggs slowly, then add the sour cream, milk, vanilla, lemon zest and juice.
-Divide the batter into 2 cake pans sprayed with Pam.
-Bake in a hot water bath at 180ºC/350ºF for 1 hour. Remove from oven and water bath and let rest for 1 minute.
-Turn cakes upside down onto an oiled, plastic wrapped surface (like a cutting board).
-Place baked SHort Paste crusts onto the bottom of the cakes then flip back right side up on a clean surface and cool.

Short Paste (Yields 2.35 kg/5 lb)
Unsalted Butter, softened 700 g/1 lb 8 oz
Sugar 425 g/1 lb
Whole eggs 225 g/8 oz
Pastry flour 1 kg/2 lb
-Cream the butter and sugar in a large mixer bowl.
-Slowly add the eggs to the creamed butter. Mix until smooth and free of lumps, scraping down the side of the bowl as needed.
-With the mixer on low speed, slowly add the flour to the butter/egg mix. Mix only until incorporated; do not overmix. The dough should be firm, smooth and not sticky
-Dust a baking sheet with four. Pack the dough onto the pan evenly. Wrap with plastic wrap and chill until firm
-Only work with small amounts of the dough at a time, leaving the rest in the fridge.

Chocolate soufflés (2 soufflés of 4 portions each)
1 oz/30 g flour
1 oz/30 g cornflour
2 oz/60 g butter
2 oz/60 g castor sugar
1 cup milk
5 egg whites
5 egg yolks
2 oz/60 g grated chocolate
-Grease the soufflé or cocotte dishes with melted butter and coat the sides evenly with sugar.
-Boil the milk in a saucepan.
-Beat the butter to a cream. Add the sugar and beat well.
-Add the flour & gently mix it into the butter/sugar mixture.
-Pour in the boiling mix slowly, stirring vigorously to get a perfectly smooth mix.
-Return to the pan and, stirring continuously, cook the mix for a few minutes. Add the chocolate.
-Remove it from the heat and allow to cool slightly.
-Add the egg yolks individually, beating each well into the mixture.
-Whisk the egg whites to stiff peaks, blend some carefully into the mixture first to soften it, and then very carefully fold in the remainder. Do not overmix.
-Fill the moulds 3/4 full.
-Bake in an oven set at 400ºF/204ºC for 20-25 minutes.
-One minute before they are done, sprinkle the tops with icing sugar (don't keep them out of the oven for long) and finish cooking (this will give the tops a nice glaze)
-Serve immediately in the ramekin.

Do you mean the traditional Bolognese sauce recipe? Or the imitation variety that seemingly every restaurant puts out nowadays? The traditional bolognese sauce actually has very little tomato it it...

I've already posted a recipe for cheesecake in the dessert section.

If you want a different base, you can always buy a prepackaged cake mix, blend in one egg and just enough oil to moisten it all and then tightly pack it onto the bottom of a greased pan. Pre-bake it for 5-10 minutes so it'll set and then put your cheesecake mix on top of that and finish baking it.