Basic Cheesecake

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A starting point for set cheesecakes. Add your flavourings to make it sweet or savoury.

Preparation time: 30 minutes Quantity: 8+ (depends on slice size) Cooking time: 2hrs (setting time in fridge)

Ingredients

Base

80g butter – melted

160g biscuits – crushed (wrap in a clean tea towel and smash with a rolling pin, Good stress relief!

Suggested Biscuits

Chocolate Ripple Biscuits™ (approx. 1 pack)

Scotch Fingers™ (approx. ¾ of a pack)

 or other similar sweet biscuits

Suggested Other Base Ingredients

desiccated coconut

citrus zest

 or a little something that, like the toppings, will mix well with the cheese mix flavouring

Cheese Mix

500g 2 x 250g packs creamcheese(I use Kraft Philadelphia ™) - left out of the fridge for approx. 1hr or until soft

300 ml whipping cream

110g caster sugar (20g for when whipping cream)

Suggested Extra Flavourings

melted chocolate

Frangelico or Bailey’s

coffee essence (chicory is best as it is sweet)

pureed fruits

citrus zest

 or almost anything you can think of.

Method

• Prep: Line the bottom of a round spring tin with baking paper, don’t worry about the sides as you can run and knife around the edge once set to release cake before releasing the tin catch.

• Base: Melt the butter. Mix in the crushed biscuits and any other extras. Spoon into a spring bottomed tin, press the crumbs down firmly. Chill until needed.

• Filling: Beat the sugar in to the cream cheese. Whip the cream till just stiff, be careful not to over whip. Lightly fold in the whipped cream. Fold in any extra ingredients – be careful, depending on what you add and/or how much, you may need to add gelatine to stiffen the mixture. Pour on to the chilled base. Top with fruit, chocolate or something that will go well with your flavouring. Pop in the fridge until set (approx 2-6 hours, depending on flavouring)

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