I think cheesecake is one of the most delicious types of cake around and I especially love baked cheesecake. I can even kid myself that it’s a bit healthy because it has the word “cheese” in its title – all that protein, right?
I love this chocolate vanilla cheescake. It is rich and creamy and tastes delicious!
I found this recipe at the King Arthur Flour web site. It’s not a brand of flour we have here in Australia but it is a good recipe and as usual, I tweaked it a bit to suit my family’s tastes.
I used gluten free biscuits for the base because I couldn’t find a decent gluten free cheesecake base recipe. If you have one, I’d love you to share it.
For the crust you’ll need:
180g gluten free biscuits**
30g icing sugar
pinch teaspoon salt
1/2 teaspoon ground cinnamon
70g melted butter
**You can use pretty well any type of gluten free biscuits you want for the base. I used a biscuit with some chocolate on it to get a chocolatey base to match the chocolate shavings on top.
And for the cheesecake mixture, you’ll need:
500g (2 large packages) full fat cream cheese at room temperature
200g caster sugar
60ml heavy cream or sour cream
3 large eggs
1 teaspoon vanilla extract
chocolate shavings for decoration
The recipe couldn’t be easier.
Preheat the oven to 160C and line a 20cm (8 inch) square cake tin with baking parchment.
Use a food processor to crumb the biscuits with the icing sugar and cinnamon.
Add the melted butter and you’ll have this deliciously gooey base, ready to be baked.
Press the crumbs into the base of the cake tin – you might have to spread it around a bit as the base on this cheesecake is quite thin.
Bake for about 10 minutes. Remove the base from the oven and allow to cool for about 30 minutes.
You can cheat and put in the freezer to cool it down more quickly if you’re in a hurry.
Add the cream cheese and sugar to the bowl of an electric mixer and blend together at medium speed until smooth. Looks yummy doesn’t it?
Add the vanilla essence, cream and eggs and mix until combined.
Spoon the batter on top of the crust and you’re ready to start cooking!
Bake in the oven for about 25 – 30 minutes. You can tell when its ready as it will be mainly firm but will jiggle a little bit in the middle.
Remove from the oven and leave to cool down. This one split in a couple of places. Anyone know why?
When cool, sprinkle with chocolate shavings and cut into slices.
Enjoy ice cold from the fridge! Let me know if you enjoyed making this recipe or if you’ve got any suggestions for tweaks?
Here is a version of the recipe to print out.
- 180g gluten free biscuits**
- 30g icing sugar
- pinch teaspoon salt
- ½ teaspoon ground cinnamon
- 70g melted butter
- 500g (2 large packages) full fat cream cheese at room temperature
- 200g caster sugar
- 60ml heavy cream or sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- chocolate shavings for decoration
- Preheat the oven to 160C.
- Line a 20cm (8 inch) square cake tin with baking parchment.
- Use a food processor to crumb the biscuits with the icing sugar and cinnamon.
- Add the melted butter.
- Press the crumbs into the base of the cake tin and bake for 10 minutes.
- Remove the base from the oven and allow to cool for about 30 minutes.
- Add the cream cheese and sugar to the bowl of an electric mixer and blend together at medium speed until smooth.
- Add the vanilla essence, cream and eggs and mix until combined.
- Spoon the batter on top of the crust and place in the oven.
- Bake in the oven for about 25 – 30 minutes. You can tell when its ready as it will be mainly firm but will jiggle a little bit in the middle.
- Allow to cool and then sprinkle with chocolate shavings.
If you used marscapone cheese instead of cream, those of us who are milk/cream/yoghourt intolerant could also eat it. Sounds really yummy. Too yummy!