cheesy delights

Creamy cheesecake with blueberry compote  



for the base

150g (5oz) Hobnobs, finely crushed
75g (3oz) butter, melted

for the filling

600g (1lb 5oz) cream cheese, at room temperature
1 heaped tbsp cornflour
150g (5oz) caster sugar
2 large free-range eggs and 1 egg yolk
1tsp vanilla extract
150ml (¼pt) crème fraîche
200g (7oz) blueberries
icing sugar, to decorate

for the blueberry compote

400g (14oz) blueberries
50g (2oz) caster sugar
1 strip lemon zest, removed with a peeler, and juice 1 lemon

Heat the oven to 180C, 160C fan, 350F, gas 4. For the base, place the biscuits and butter in a bowl, stir well and press into the base of the tin.

For the filling, place the cream cheese in a large bowl with the cornflour, caster sugar, whole eggs and egg yolk, and vanilla extract. Beat well with an electric whisk until thick and creamy. Beat in the crème fraîche, pour the filling over the biscuit base, then poke the blueberries into it. Place on a baking sheet in the centre of the oven and cook for 15 minutes, then lower the heat to 170C, 150C fan, 325F, gas 3 and cook for a further 30 to 40 minutes or until the outside is firm to the touch but the centre still has a good wobble.

Remove from the oven and run a round-bladed knife around the inside of the tin to loosen the cheesecake. Leave to cool completely in the tin, sitting on a wire rack so the air can circulate, then cover and chill overnight.

For the blueberry compote, place all the ingredients in a saucepan and cook over a gentle heat until the sugar has dissolved and the blueberries just burst with juices. Chill. To serve the cheesecake, remove from the tin, dust with icing sugar and serve with the compote on the side. The cheesecake will keep for 3 days, covered in the fridge.

Strawberry cheesecake with strawberry sauce

For the base:

175g (6oz) digestive biscuits, finely crushed
75g (3oz) butter, melted

For the filling:

225g (8oz) strawberries, hulled and halved
75g (3oz) caster sugar
2 gelatine leaves, softened in cold water
300g (10oz) cream cheese
150ml (1/4 pt) double cream, whipped
150ml (1/4 pt) natural Greek yoghurt

For the strawberry sauce:

450g (1lb) strawberries, hulled and halved
75g (3oz) caster sugar
Juice of ½ lemon
Extra strawberries to serve

Place the biscuits and butter in a bowl, mix well and press into the base of the tin. Chill whilst you make the filling.

For the filling, place the strawberries, 25g (1oz) of the caster sugar and 2 tbsp water in a saucepan and cook on a moderate until the strawberries are very soft. Puree the mixture in a blender and push through a fine sieve back into the saucepan that you cooked them in. Warm the strawberry puree again and when hot, squeeze the excess water from the gelatine leaves and add to the strawberry puree. Swirl the pan to make sure that the gelatine is completely dissolved. Set aside.

Place the cream cheese and remaining sugar in a mixing bowl and beat until smooth. Add the cooled strawberry and gelatine mixture and beat again. Add the yogurt and double cream and fold in until thoroughly combined . Pour over the biscuit base and chill for a minimum of 6 hours or overnight.

To make the strawberry sauce, place the strawberries, sugar and lemon juice in a bowl and leave to macerate for ½ hour. Puree the strawberries in a blender and push through a sieve. Chill until ready to serve.

To serve the cheesecake, run a round bladed knife around the outside of the tin and release the tin. Transfer the cheesecake to a serving plate. Decorate the top with a few halved strawberries and serve the sauce on the side. Your strawberry cheesecake will keep for 3 days, covered in the fridge.

Mocha rum cheesecake 

For the base:

175g (6oz) dark chocolate digestives, finely crushed
75g (3oz) butter, melted
½ tsp mixed spice

For the filling:

125g (4 ½ oz) dark chocolate
500g (1lb 2oz) cream cheese, at room temperature
125g (4 ½ oz) caster sugar
3 eggs
1 tbsp cornflour
1 tbsp coffee granules dissolved in 1 tbsp boiling water
150ml (1/4 pt) sour cream
2 tbsp dark rum

To decorate:

dark chocolate, coarsely grated, cocoa powder to dust and chocolate coated coffee beans (optional)

Heat oven to 150C, 130C fan, 300F, gas 2. For the base place the biscuits, butter and mixed spice in a mixing bowl, mix well then press into the base of the tin. Bake in the oven for 10 minutes, then remove and cool whilst you make the filling.

Melt the chocolate in a bowl over a pan of gentle simmering water, do not allow the base of the bowl to touch the water, stir occasionally then remove from the heat.

Place the cream cheese, sugar, eggs, cornflour, coffee and sour cream in a large mixing bowl and beat until smooth. Fold in the warm melted chocolate, stir well then finally add the rum, make sure everything is thoroughly combined

Pour the cheesecake mixture over the base. Give the tin a couple of sharp taps on the worktop to remove any air bubbles then smooth the top. Place on a baking tray and bake for 45 minutes to 1 hour or until the top is set but there is still a good wobble in the centre. Remove from the oven, run a round bladed knife around the outside of the cheesecake and place the whole tin on a wire rack to cool completely. Transfer to the fridge when cool and chill for a minimum of 6 hours or overnight.

To serve, run a knife around the outside of the cheesecake and release the tin. Scatter the surface with grated chocolate, chocolate coated coffee beans and a dusting of cocoa powder. The cheesecake will keep for 3 days, covered in the fridge.

Lime cheesecake 

For the base:

150g (5oz) digestive biscuits, finely crushed
75g (3oz) butter, melted

For the filling:

400g cream cheese
150g (5oz) caster sugar
2 eggs, separated
4 limes, zest finely grated and juice reserved
4 gelatine leaves, softened in cold water
200ml (1/3 pt or 7 fl oz) double cream

To serve:

Slices fresh mango and papaya
25g (1oz) shredded coconut, toasted

For the base put the biscuits and butter in a bowl, mix together well and press into the base of the tin, chill whilst you make the filling.

Place the cream cheese in a large bowl with 125g (4 ½ oz) caster sugar (reserve the remaining sugar for the egg whites), egg yolks and lime zest and beat together until smooth. Place the lime juice in a small saucepan and heat until just boiling. Remove from the heat, squeeze the excess water from the gelatine leaves and add to the pan. Swirl the pan to dissolve the gelatine completely. Leave to one side to cool slightly.

Whip the cream to soft peak stage. Whisk the egg whites until stiff then add the remaining sugar and whisk again until you have a thick, glossy meringue.

Add the cooled gelatine mixture to the cream cheese and beat well. Fold in the double cream and then the egg whites. Make sure everything is thoroughly combined. Pour over the chilled base. Give a couple of sharp taps on the worktop to remove any air pockets, and smooth the surface. Chill for a minimum of 6 hours or overnight.

To serve the cheesecake, run a round bladed knife around the outside of the cheesecake. Cut into slices with a hot, dry knife and serve with fresh mango and toasted coconut. The cheesecake will keep for 3 days covered in the fridge.

Baked dark cherry and almond cheesecake 

For the base:
175g (6oz) Hobnobs, finely crushed
75g (3oz) butter, melted

For the filling:

500g (1lb2oz) cream cheese, at room temperature
50g (2oz) ground almonds
100g (4oz) caster sugar
1 tsp almond extract
2 eggs plus 1 egg yolk
150ml (1/4 pt) sour cream
480g (1lb 1oz) bag frozen dark sweet cherries, defrosted and drained, juice reserved
25g (1oz) flaked almonds
Icing sugar to decorate

For the compote:
The remaining cherries approx 250g (9oz), defrosted
1 tbsp caster sugar
Juice of ½ lemon

Heat oven to 170C, 150C fan, 325F, gas 3. Place the biscuits and butter in a bowl, stir well then press into the base of the prepared tin. Bake in the oven for 10 minutes, then remove and leave to cool.

Place the cream cheese in a large mixing bowl, add the ground almonds, sugar, almond extract, eggs and egg yolk and beat until smooth. Add the sour cream and beat again. Pour over the biscuit base and give a couple of sharp taps on the worktop to remove any air bubbles.

Take half the cherries and scatter them over the cheesecake. They will sink just below the surface. Finally scatter the flaked almonds over the top. Place the tin on a baking sheet and bake for 45 minutes -50 minutes. The top should be golden brown and firm around the outside but with a good wobble in the centre. Remove from the oven, run a round bladed knife around the outside of the cheesecake and leave to cool. When cold, transfer to the fridge for several hours or overnight.

For the cherry compote, place all the ingredients in a saucepan with 2 tbsp water and any reserved juices and heat gently until the sugar has dissolved and the cherries are soft but still retain their shape. Leave to cool

To serve the cheesecake, dust the top with icing sugar, slice and serve with a spoonful of cherry compote on top.

Seville orange cheesecake 

For the base:

150g Digestive biscuits, finely crushed
75g (3oz) butter, melted

For the filling:
250g (9oz) cream cheese
100g (4oz) caster sugar
2 eggs, separated
2 oranges, zest finely grated, and juice of 1 orange
3 gelatine leaves, soaked in cold water
3 rounded tbsp Seville orange marmalade
200ml (1/3 pt or 7fl oz) double cream

Place the biscuits and butter in a bowl, stir well then press into the base of the tin, chill whilst you make the filling.

Place the cream cheese in a mixing bowl and beat until smooth. Add 50g (2oz) sugar, the egg yolks and orange zest and beat again until smooth and creamy.

Place the orange juice in a small saucepan and bring up to a boil, remove from the heat. Squeeze the excess water from the gelatine leaves, add to the hot orange juice and swirl the pan until the gelatine is dissolved. Pour onto the cream cheese mixture, beating well. Stir in the marmalade. Lightly whisk the cream to soft peaks and fold into the cream cheese mixture. Whisk the egg whites until stiff, add the remaining 50g (2oz) sugar and whisk again until thick and glossy. Fold into the cream cheese mixture then pour over the biscuit base. Give a couple of sharp taps on the worktop to remove any air pockets, then smooth the surface. Chill for a minimum of 6 hours or overnight.

To serve, run a round bladed knife around the outside of the tin to release the cheesecake. Cut into slices with a hot dry knife and serve with extra orange segments if desired.

Baked New York vanilla cheesecake 

1½ packets Hob Nob biscuits, crushed
100g (4oz) melted butter
250g (9oz) caster sugar
800g (1lb 12oz) cream cheese
pinch of salt
2tbsp pure vanilla extract
3 large eggs

For the topping

450ml (15fl oz) soured cream
25g (1oz) caster sugar
2tsp pure vanilla extract
some fresh blueberries, to serve

Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Cross over two long strips of lightly oiled foil in the tin to remove the cheesecake.

Start this delicious cheesecake recipe by mixing together the Hob Nobs, butter and 50g (2oz) of the sugar. Line the bottom and sides of the cake tin with this mixture, pushing it into the corners, but not thickly (make a mitten out of clingfilm so the crumbs stick to the tin, not to your hands). Store it in the fridge while you make the filling.

Whip the cream cheese with an electric mixer. When soft and fluffy, add the remaining sugar and whisk again. Add salt and vanilla and beat once more. Slowly add the eggs one at a time. Pour this mixture into the lined cake tin and place on a baking sheet.

Bake for 1 hour 10 minutes until the cheesecake is set but still has a slight wobble. Allow to sit at room temperature (the risen cheesecake will sink a little during this time) while you make the topping.

Whisk together the soured cream, sugar and vanilla and pour over the cheesecake. Return to the oven for a further 10 minutes. Put it in the fridge as soon as it's cool enough. Gently heat the blueberries in a little water until they're glossy and serve with the cheesecake as a compote.

Strawberry, chocolate and Amaretti cheesecake 

250g (9oz) Amaretti biscuits
100g (4oz) lightly salted butter, melted
100ml (4fl oz) double cream
200g (7oz) white chocolate, chopped into very small pieces
300g (10oz) cream cheese
250g (9oz) mascarpone
¼tsp vanilla bean paste
400g (14oz) strawberries, halved
icing sugar, to taste
1tsp lemon juice

Double-line a 24cm (9½in) springform cake tin with clingfilm. Whizz the Amaretti biscuits in a food processor and pour in the butter until you have well-coated fine crumbs. Press the crumbs into the base of the cake tin. Chill.

Meanwhile, place the cream over a double boiler and heat until it begins to steam. Tip in the chocolate, turn the heat off and leave until melted. Stir to incorporate the cream.

Whisk the cream cheese, mascarpone, vanilla and chocolate together for about 30 seconds until you have a smooth, shiny mixture. Spoon this on to the biscuit base.

Chill for at least two hours. Purée a handful of the strawberries, sieve and stir through the icing sugar and lemon juice to taste. When the cheesecake is ready to be served, remove from the tin and peel off the clingfilm carefully. Transfer to a serving plate, pile the strawberries up in the centre with and dust with icing sugar, and serve with the sauce on the side.

Chocolate, hazelnut and Amarula cheesecake 

For the base

200g (7oz) chocolate Hobnob biscuits, crushed
50g (2oz) toasted hazelnuts, chopped
60g butter, melted

For the filling

200g (7oz) dark chocolate, broken into squares
100ml (4fl oz) double cream
2 eggs
85g caster sugar
500g (1lb 2oz) cream cheese
chilled Amarula liqueur (or you can use Baileys or any other cream liqueur), to serve

Lightly grease the bottom and sides of the tin and line the sides with baking parchment. Mix together the Hobnobs, hazelnuts and butter in a bowl and squash into the base. Place in the fridge.

Preheat the oven to 150 C, 130 C fan, 300 F, gas 2. Put the chocolate and cream into a heatproof bowl set over a pan of gently simmering water and leave to melt. In a separate bowl, whisk the eggs and sugar with an electric hand whisk until pale and thick. Beat in the cream cheese, then fold in the melted chocolate and cream. Spoon onto the chilled base and smooth flat. Place on a baking sheet in the preheated oven and cook for 1 hour or until just set but slightly wobbly in the middle. Leave to cool completely, then remove from the tin and slide onto a serving plate.

Pour the Amarula into chilled shot glasses and your guests can either use it as a sauce for the cheesecake or simply drink it as a shot.

P.S. Enjoy and remember to use organic ingredients :-)