Another Cheesecake!

I had not planned to write about cheesecakes again so soon but recently I had made lots of yoghurt cheese and I decided to make a baked cheesecake for my visitors.

There are so many variations you can make of baked cheesecakes – here is one with a chocolate and an orangey twist.

 

 

 

 

 

I had a packet of milk chocolate digestive biscuits already opened and  I thought I would try  a variation on my usual recipe.

Ingredients for the base

• 100- 150g of chocolate digestive digestive biscuits (milk or dark)
• 50 – 75g of butter
• A few chunks of dark chocolate

Method

• Grease a spring-form or loose bottomed tin with melted butter. (You can use a 19cm, 20cm or 22cm tin – adjust the amounts of the base ingredients to suit.)
  
• Crush the biscuits in a bowl.
• Melt the butter in a pan over a low heat then add the chocolate and let it melt.
• Add the butter & chocolate mix to the biscuits and mix them all together.
• Press the mixture into the base of the tin and leave it to cool completely.
• Once cool you can put it the tin into the fridge whilst you make the yoghurt cheese mixture.

Ingredients for yoghurt cheese mixture

• Around 450g of yoghurt cheese (or use cream cheese)
• 3 eggs separated
• 80g of caster sugar
• 60g of chopped mixed peel (I use the peel from Marks & Spencer)
• 2 tablespoons of custard powder

 

 

 

 

The custard powder helps as the yoghurt cheese is often quite “wet” – this is a tip I got from the book   Eat Well  The Yochee Way   by Nikki & David Goldbeck.

 

 

 

 

 

 

 

Method

• Pre-heat the oven to GM 3 – 160ºC.
• Whisk the egg yolks and the sugar till they are pale and fluffy.
• Lightly whisk in the yoghurt cheese and the custard powder till it is all well combined.
• Mix in the mixed peel.
• Whisk the egg whites until they are stiff and then fold them into the mixture with a metal spoon.
• Pour the mixture onto on the biscuit base.

 

 

• Bake in the oven for  50 minutes.
• When the cake is ready switch off the oven and leave it in there for at least 40 minutes.
• Take out the cake to cool.
• Once it is cold – take the cake out of the tin by loosening the outer ring or placing the cake tin with the loose bottom on a tin can and sliding the cake tin down.
• Dust the cake with icing sugar before serving.
• I think this cake is best made the day before you want to serve it – so it is well cooled and set.

 

The blue & white table cloth is a new 100% cotton one from Ikea.

The tea plate is Las Palmas by Aynsley from the 1960s.