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I have been making no bake cheesecake for ages now, in fact it was the first thing i ever made and started my baking obsession. I have been thinking about making a baked cheesecake for a while now but i=until doing some research on it yesterday never realized just how easy it actually is!
Digestive (the UK's version of graham crackers) base , baked vanilla cheesecake, after it has been cooled and chilles i added chocolate ganache (i used the after eight pieces again), a dusting of cocoa powder and a sprinkling of broken after eight pieces. Despite using the after eight pieces this is not mint flavoured, the after eight pieces do not contain the mint cream center.
I found a few tips whilst researching for this cheesecake that you may find useful, i know i sure did. Firstly sinking and cracking is a common problem i have been reading but a good way and from my photo a way that works to stop this is, after baking don't take the cheesecake out straight away. At this point mine had risen a little from the egg so i was worried it would sink in the middle. Instead turn off the heat, keep the door shut and let it stay in the oven to cool for a while. After 20 minutes i took it out and it was perfectly flat, yay.
Secondly the cream cheese can be a bit lumpy when you mix it with the egg so let the cream cheese come to room temperature then gently beat it before adding the egg, this helps reduce the number of lumps in the mixture.
RECIPE
BASE
12 crushed digestives (graham crackers)
50g melted butter
50g caster sugar
FILING
300g cream cheese (i used Philadelphia) at room temperature
2 eggs
50g caster sugar
TOPPING IDEAS
Chocolate Ganache (100g double (heavy) cream melted with 100g dark (semi-sweet chocolate) cherry pie filling, peanut butter etc
Preheat oven to 160oC
Mix crushed biscuits with butter and 50g sugar. Press into the base and sides of a8inch spring form based cake tin. Chill in the fridge.
In the meantime beat the cream cheese to loosen it up then add eggs and sugar, beat together until thoroughly mixed.
Take the base out of the fridge, add the filling and place in the oven for 30 minutes or until no longer runny.
Turn off the oven and leave to cool for at least 20 minutes.
Remove from oven and leave to cool completely on a wire rack before adding your chosen topping (the filling is not very sweet as it is made to be had with a topping of some sort)
Store in air tight container in the fridge for a few days maximum.
My After Eight chocolate pieces series
:thumb283006960: :thumb283189561: :thumb281774976: :thumb281087480:
food gallery claremanson.deviantart.com/gal…
my recipes including oreo truffles, cake balls, mini apple crumbles, pizza, honey and ginger cheesecake, trifle, cake and cookies claremanson.deviantart.com/gal…
my Etsy store www.etsy.com/shop/claremanson?…
Digestive (the UK's version of graham crackers) base , baked vanilla cheesecake, after it has been cooled and chilles i added chocolate ganache (i used the after eight pieces again), a dusting of cocoa powder and a sprinkling of broken after eight pieces. Despite using the after eight pieces this is not mint flavoured, the after eight pieces do not contain the mint cream center.
I found a few tips whilst researching for this cheesecake that you may find useful, i know i sure did. Firstly sinking and cracking is a common problem i have been reading but a good way and from my photo a way that works to stop this is, after baking don't take the cheesecake out straight away. At this point mine had risen a little from the egg so i was worried it would sink in the middle. Instead turn off the heat, keep the door shut and let it stay in the oven to cool for a while. After 20 minutes i took it out and it was perfectly flat, yay.
Secondly the cream cheese can be a bit lumpy when you mix it with the egg so let the cream cheese come to room temperature then gently beat it before adding the egg, this helps reduce the number of lumps in the mixture.
RECIPE
BASE
12 crushed digestives (graham crackers)
50g melted butter
50g caster sugar
FILING
300g cream cheese (i used Philadelphia) at room temperature
2 eggs
50g caster sugar
TOPPING IDEAS
Chocolate Ganache (100g double (heavy) cream melted with 100g dark (semi-sweet chocolate) cherry pie filling, peanut butter etc
Preheat oven to 160oC
Mix crushed biscuits with butter and 50g sugar. Press into the base and sides of a8inch spring form based cake tin. Chill in the fridge.
In the meantime beat the cream cheese to loosen it up then add eggs and sugar, beat together until thoroughly mixed.
Take the base out of the fridge, add the filling and place in the oven for 30 minutes or until no longer runny.
Turn off the oven and leave to cool for at least 20 minutes.
Remove from oven and leave to cool completely on a wire rack before adding your chosen topping (the filling is not very sweet as it is made to be had with a topping of some sort)
Store in air tight container in the fridge for a few days maximum.
My After Eight chocolate pieces series
:thumb283006960: :thumb283189561: :thumb281774976: :thumb281087480:
food gallery claremanson.deviantart.com/gal…
my recipes including oreo truffles, cake balls, mini apple crumbles, pizza, honey and ginger cheesecake, trifle, cake and cookies claremanson.deviantart.com/gal…
my Etsy store www.etsy.com/shop/claremanson?…
Image size
4104x2678px 3.28 MB
Make
Canon
Model
Canon EOS 450D
Shutter Speed
1/32 second
Aperture
F/5.6
Focal Length
55 mm
ISO Speed
800
Date Taken
Feb 9, 2012, 11:45:03 AM
Lens
EF-S18-55mm f/3.5-5.6 IS
Sensor Size
21mm
© 2012 - 2024 claremanson
Comments86
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Made it without the ganache, just added some lemon juice to the cheese mixture. Turned out great, just the right amount of sweetness. Thanks for sharing! 