Last week I asked Mr O if there was anything in particular he would like me to bake and he said “cheesecake”. I have a few go to cheesecake recipes for set cheesecakes but I have never made a baked one so I decided to give it a go. It’s a bit fiddly but this recipe from Janie’s Patisserie came out perfectly. Not a single crack and the texture is heavenly. I have absolutely found my forever recipe.
This cheesecake needs to rest overnight so make sure you start the day before you expect to serve it.
Over the weekend we had some friends around for Sunday lunch and I wanted to make a really exciting dessert. I very recently pinned this amazing looking Salted Caramel cheesecake from the fabulous Jane’s Patisserie and neither myself nor any of our guests were disappointed because it was a knockout. Thanks Jane for once again posting such a stunning recipe!
This cheesecake looks and tastes very impressive but is ridiculously easy to make. You could also replace the raspberries with strawberries or blueberries. I made it for a braai (BBQ) at my in-law’s house last weekend and it went down a treat.
Raspberry and white chocolate cheesecake
100g digestive biscuits
100g ginger biscuits
500g white chocolate
250g mascarpone cheese
250g cream cheese
70g icing sugar
1 teaspoon vanilla extract
300g raspberries, plus extra for decorating
Smash the biscuits until fine either by putting in the food processor or by putting them in a freezer bag and hitting them with something heavy like a rolling pin. Melt the butter and mix together with the biscuit crumbs until well combined. Press the crumb mixture firmly into the bottom of a loose bottomed cake tin in an even layer and place in the fridge to cool.
Melt the white chocolate in a double boiler (glass bowl rested on top of a pot of gently simmering water but not touching the water) and set aside to cool for five minutes.
Stir together the cheeses, vanilla extract and icing sugar until well combined. Fold in the melted chocolate and stir till well combined. Then gently fold in the raspberries reserving a few for decoration.
Pour the cheesecake mixture over the chilled base and smooth the top.
Cover the cheesecake and refrigerate overnight.
Remove from the fridge about half an hour before serving. Then run a knife around the edge of the cake and then gently remove from the tin. Arrange remaining raspberries on the top of the cake.
I made these for a braai (BBQ) over the weekend and they went down really well… let’s just say some people had more than one. I will admit that it was a bit of a challenge making them because this is what the front of my oven looks like in the new flat.
Who needs a temperature gauge?
I appear to have done a relatively good job of guesstimating the temperature because they came out really well.
Oreo cheesecake cupcakes
Adapted from Cate’s World Kitchen
18 Oreos – 12 left whole, 6 roughly chopped
480g full fat cream cheese at room temperature
½ cup sugar
½ teaspoon vanilla extract
2 large eggs at room temperature, lightly beaten
½ cup sour cream
Pinch of salt
Preheat oven to 135 C. Line a 12 hole muffin tray with large paper cups. Place a whole Oreo at the bottom of each one.
Beat the cream cheese with an electric mixer on medium speed. Gradually add the sugar and vanilla and beat in. Pour in the eggs a little at the time and scrape down the sides of the bowl after each addition. Beat in the sour cream and the salt.
Pour the batter into the prepared cups, filling almost to the top. Bake for 25 minutes, turning half way.
Allow to cool in the tray for 15 minutes and then transfer to the fridge for at least four hours or overnight before serving.