Say Cheesecake

Apr
11
Author: Kerri
Tags

Sweet, creamy and comforting – who can resist cheesecake for dessert? Treat your friends and family to a classic homemade pudding with these two recipes that are easy to make at home in the kitchen. One of them doesn’t even require an oven!

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White Choc & Raspberry Cheesecake (Fridge)

Ingredients:
85g digestive biscuits
85g ginger nuts
50g butter (melted)
500g white chocolate
½ vanilla pod
500g soft cream cheese
50g caster sugar
175ml whipping cream
225g fresh raspberries

Mix biscuits and melted butter together and press into the base of a 23cm springform cake tin, and set aside.

Put the chocolate and vanilla into a bowl and melt in the microwave, then allow to cool slightly and remove the vanilla pod. In a separate bowl, mix together the cheese, cream and sugar until smooth, then stir in the chocolate mixture. Next, gently add the raspberries.

Spoon the filling into the base and smooth carefully. Set in the fridge for at least 8 hours or overnight. To serve, remove the springform frame and decorate the top of the cake with fresh raspberries.

Baked Chocolate Cheesecake

Ingredients:
125g digestive biscuits
60g butter
1 ½ tbsp cocoa powder
175g plain chocolate
500g cream cheese
150g caster sugar
1 tbsp instant custard powder
3 large eggs, plus 3 large egg yolks
150ml sour cream

In a food processor, crumb the biscuits, then add butter and 1 tbsp cocoa and blitz again until a dough is formed. Press into the base of a 23cm springform cake tin and put in the freezer.

In a bowl, melt the chocolate in the microwave, then set aside to cool. In a separate bowl, beat the cream cheese, then add sugar and custard powder, whisking to mix. Add all the eggs and sour cream. Dissolve the rest of the cocoa powder in a spoonful of hot water and add also. Mix well.

Take the base from the freezer and line the outside of the tin with a layer of cling film and a layer of kitchen foil to seal. Pour in the cake filling, then place the cake tin in a roasting tin and add boiling water until halfway up the cake tin. Bake in a preheated oven (180C) for 45min to 1 hour until the top of the cake has set but is slightly wobbly underneath. Leave to cool in the tin, then chill in the fridge overnight before serving.

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