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
- Grease a spring-form or loose bottomed tin with melted butter. (You can use a 7.5cm, 8cm or 8.5cm 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.
- 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.