Cheesecake

A set cheesecake is very simple to make and using this basic recipe makes changing the flavour easy. I don’t like to have too much of the biscuit base so I only press it onto the base not up the side of the tin, but if that’s what you prefer make up 1 1/2 times the base recipe and press onto the base and sides of the tin.

The flavours are endless, use your favourite chocolate melted and mixed into the cheesecake mixture or crumble your favourite chocolate bar and mix through. Diced or pureed fruit is also a winner as well as caramel or lemon curd mixed into the mixture just to name a few.

Make in a round springform tin or in a large rectangle slice tray, lining the base of the tray with doubled tinfoil on the base and over the the ends to make it easy to remove it from the tray. The rectangular tray is a great way to serve a crowd as you can cut into small squares.

Cheesecake

A basic set cheesecake recipe

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Prep Time 45 minutes mins

Setting Time 3 hours hrs

Total Time 3 hours hrs 45 minutes mins

Servings: 12

Course: Dessert

Ingredients Method Notes

Ingredients

  

• 2 Cups Biscuit crumbs (plain or marie biscuits)
• 100 gm Butter, melted
• 2 Tbsp Condensed Milk

Filling

• 500 gm Cream cheese
• 1 tin Condensed milk (less 2 Tbsp for Base)
• 1 Tbsp Gelatine
• 1/3 Cup Boiling water
• 600 ml Cream

Variations

Lemon or Lime

• 2 Lemons or Limes, finely grated rind and juice or a combination of both

Orange

• 1 Orange, finely grated rind and juice

Passionfruit

• 4 Passionfruit, pulp

Strawberry

• 1 Punnet Strawberries, puree 1/2 and chop remaining. Mix in the puree with cream and then fold in chopped before spreading the filling over base.

Chocolate

• 250 gm Chocolate melted, Milk, Dark, White, Caramilk. To make marbled cheesecake just add cream, beat till almost the correct consistency, divide mixture in 2 and add 2 different chocolates to the mixes and dollop alternately and swirl slightly.

Chocolate Peppermint

• 200 gm Dark Chocolate, Melted
• 3 Peppermint Crisp bars, crushed

Honeycomb

• 2 Violet Crumble or Crunchie bars, crushed

Cherry Ripe

• 3 Cherry Ripe bars, finely chopped

Caramel

• Replace the can of condensed milk with 1 can Caramel top and Fill.

Lemon Curd

• 1 Cup Lemon Curd/Butter. 3/4 cup into the filling then spread the remaining 1/4 cup over the top when set.

Cookies and Cream

• 1 Pkt Oreos, Blitzed to make crumbs
• 1 tsp Vanilla extract Add in with the cream

Method

 

Base

1. Combine the biscuit crumbs, melted butter and condensed milk well and press into a greased 22cm Springform tin.
2. Place the boiling water and gelatine into a small bowl or cup, stirring to dissolve.
3. In the bowl of a mix master beat together Cream cheese and Condensed milk until smooth.
4. Mix the gelatine mixture into the cream cheese until smooth.
5. Add the cream the variation ingredients and beat until the consistency of lightly whipped cream.
6. Pour mixture over the base and refrigerate for 3-4 hours or until set.
7. Remove from the fridge and run a knife around the edge of the tin, remove the springform side, then place a knife between the biscuit base and the bottom of the tin and slide the cheesecake onto a serving plate.
8. Decorate cheesecake with cream and fruit/chocolate etc.
   

Notes

The flavour combinations are endless just use your favourite ingredients and you can’t go wrong.

With the availability of lactose free cream cheese and cream it means that anyone can now enjoy cheesecake.