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.

sernik3

 

 

 

 

 

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 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

Custard 1

 

 

 

 

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.

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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.