Everyone loves a good cheesecake. So I thought I'd share my yummy recipe. Adapted from a recipe I found on google, I think I have finally managed to bake the perfect cheesecake: creamy and light with a thin chocolaty base!
Serves 8-10
Total time: 4 hours +
For the base:
- 200g chocolate digestives (one packet)
- 50g caster sugar
- +-75g unsalted butter
For the filling:
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| Ingredients for filling |
- 1kg smooth creamed cottage cheese
- 200g caster sugar
- 45g sifted flour
- 5 large eggs - at room temperature
- 125ml cream
- 5ml vanilla paste/extract
My first suggestion would be to cut out a round disc of baking paper and place this inside your spring form cake tin. Even though I thoroughly grease the inside of the cake tin with spray&cook, the base tends to stick to the bottom of the tin. Placing baking paper into the bottom of the tin solves this problem easily. Don't forget to grease the sides of the tin!
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| Lining the tin with baking paper |
Blend the biscuits and sugar in a blender or food processor until crumbly. I use a blender on the "chop" function and it works just as well.
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| Blending the biscuits and sugar |
Melt the butter in a microwaveable bowl until soft. Add the crumbled biscuits and sugar to the butter and mix by hand. Press the mixture into the prepared cake tin, making sure the base is fully covered.
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| The base |
Place the cake tin in the fridge for at least 1 hour to set.
Preheat the oven to 180C.
Beat the cottage cheese, sugar and flour in a mixer until combined.
Add the eggs one by one, then the cream and finally the vanilla paste.
Pour the mixture onto the the biscuit base. Some of the melted butter may leak from the tin, so to save yourself some unnecessary cleaning up, place the baking tin on a baking tray.
Pop the tray into the oven and bake for 15 minutes on 180C. Then turn the temperature down to 120C and bake for a further 1 hour and 45 minutes.
Let the cake cool in the tin for at least 1 hour before popping it into the fridge to chill. The cake is best served the next day when it has been in the fridge over night.
Add 150g Nutella after the cream and eggs have been beat in. Add more Nutella if preferred.
OR
Add 150g smooth peanut butter
OR
For a heavenly lemon cheesecake, replace chocolate digestives with plain ones, and add the juice of half a medium lemon and the zest of the whole lemon.
Happy baking B x
