Remember that episode of Friends where Chandler and Rachel steal and scoff a doorstep cheesecake from one of their neighbours? It’s one of my favourite episodes, firstly because it’s the season where Jen got the chop and her hair all season is PERFECT (…when wasn’t it? Also, as soon as the lockdown gets lifted, the first thing I’m doing is hightailing it straight to the hairdresser’s…), but also because – ugh, didn’t that cheesecake look just as perfect? I’d never been a cheesecake fan, but I was determined to give it another go after watching that episode. Still, every one I tried just didn’t leave me bowled over and filling to scrape it off the floor with a fork if it fell off the plate. And then I worked it out; all that time I’d been trying chilled, no-bake cheesecakes, whereas the heavenly-looking one in that episode of Friends was one of the baked variety – The Classic New York Cheesecake – which has a completely different taste and texture.
It’s also – apparently – much more difficult to make. There are literally thousands of “no bake” cheesecake recipes out there – all blasting how easy they are compared to the baked version. To that I say, bollocks; they’re not that difficult at all – they just take a little bit more time before you can stick your fork in there. I think they’re worth the wait; especially if they’re crammed full of cream eggs… just sayin’.
My husband went to Costco to pick up a few “lockdown essentials” a couple of weeks ago (we usually buy a lot of our tins and freezer stuff there in bulk anyway), and as well as bagging the last pack of eggs (they’re almost impossible to find here at the moment), he came home with a massive box of cream eggs – which I love, although a box of thirty is perhaps pushing it just a little. I knew a good handful were going to have to be used for baking – especially since Easter is just around the corner (check out theCream Egg DoughnutsI made last year 😉 ). This Baked Cream Egg Cheesecake has a soft and crumbly Bourbon Biscuit base (no digestive biscuit bricks here – bleugh!), a light and creamy filling (that sets with a slight wobble), and is crammed full of cream eggs. It’s easy to make and easily adapted, so if cream eggs aren’t your jam swap them out with something else. 🙂
Baked Cream Egg Cheesecake
200g Bourbon Biscuits
360g Full Fat Cream Cheese
100g caster sugar
2 Large Eggs
1 Packet of Mini Cream Eggs
2 Cream Eggs
First things first, whack your oven on and set it to 180°C. Break your biscuits up into smaller chunks, then blitz them in a food processor until you get a fine, sand-like crumb.
Pour the blitzed biscuits into the bottom of a 20cm loose-bottomed baking tin. Lightly press down to create a smooth base – but don’t pack them too tightly otherwise your base will come out of the oven like a brick and will be too hard to cut. 😦
Next, make the filling. In a large mixing bowl, cream together the cream cheese, yoghurt, caster sugar and eggs – mixing until you get a smooth and airy mixture. Roughly chop the mini cream eggs and stir them into the cheesecake mixture.
Pour the cheesecake mixture into the cake tin over the top of the biscuit base.
Slice the other cream eggs and scatter them over the top.
Bake the cheesecake for 40 minutes. Leaving the cheesecake inside, turn off the oven and open the door slightly – allowing the cheesecake to slowly cool (this should stop it from cracking).
Once the cheesecake has reached room temperature, pop it in the fridge to chill for a couple of hours. Bring it out about half an hour before you fancy scoffing a slice! 🙂
Have a great week everyone (Happy Easter for the weekend ahead!). 💛
Valentines Day, Galentines Day… Love Yo’self Day… whichever one of the above you celebrate, the week of looooooove is upon us once again. Sunny and I actually celebrated a couple of weeks ago (here in Wales we celebrate St Dwynwen’s Day instead on the 25th of January) – so I’m totally free this Friday to celebrate the other loves in my life – and that includes myself. I’ve got a hot date with a bathtub, some gin and a good book, and I cannot wait. I’ve also got at least one of these Mini Blood Orange Cheesecakes still bashing around in the fridge; I’ve been saving it to scoff during my soak. 😉
I feel like my go-to for a homemade Valentines Day treat always involves a pack of Blood Oranges. It’s kind of becoming a tradition. Last year I made Blood Orange Curd, as well as this Heart Shaped Blood Orange Upside Down Cake. And who could forget those Blood Orange-Glazed Doughnuts I made the year before that? I think they’re quite possibly my all time favourite. Part of the reason I pick them is because they just happen to be in season this time of year – they’re definitely one of my favourite things to spot in the supermarket during January – but they also happen to be my favourite citrus fruit because I usually find that they’re sweeter and juicier than your bog standard orange. Oh, and lastly, they’re pink, and they’re pretty to look at and photograph. Duh.
These miniature cheesecakes are a bit of a throwback to the horrendously 80s cheesecake that my Mum and Dad used to buy down the freezer aisle when I was a kid (…and they still do to this day). You know, the one with the bright orange jelly and tangerine segments on top? The parts are all there, I’ve just shrunk it down to cupcake size and given it a bit of a face-lift. The base is made from blitzed Biscoff biscuits, the creamy, baked cheesecake filling has that slightly tangy New York Cheesecake flavour, and then it’s all topped off with a vegetarian blood orange jelly and a candied blood orange segment. They’re really easy to make and are a sweet way of treating your favourite people this Valentines Day.
Mini Blood Orange Cheesecakes
For the Cheesecakes:
24 Biscoff biscuits (around 180g)
30g melted butter
360g full fat cream cheese
70g sour cream
110g caster sugar
zest of one blood orange
2 eggs, whisked
For the jelly:
juice of one blood orange (about 100ml)
200ml cold water
50g caster sugar
1 sachet of veggie gel
For the candied Blood Orange segments:
1 blood orange, thinly sliced
200ml caster sugar
Grab a muffin tray and line it with ten muffin cases. Heat your oven to 180°C (fan).
First, make the cheesecake base: blitz your biscuits in a food processor until they’re soft and grainy (…and look a lot like sand!). Stir in the melted butter, and then spoon a little bit of the mixture into each muffin case. Gently press down to a create a level base. Make sure you don’t pack it down too much or your base is going to be hard when it sets.You want it to crumble a little.
To make the creamy cheesecake filling, whisk together the cream cheese, sour cream, caster sugar, eggs and blood orange zest. You want an airy, smooth texture (no lumps!); the smoother it is, the creamier the cheesecake. Divide that mixture equally between the muffin cases, and then bake for 20 minutes. The cheesecakes will puff and rise in the oven, and they’ll probably crack a little. You’ll know they’re done when they start to tan a little on top. Leave them in the muffin tray in their cases to cool.
While your cheesecakes are cooling, make the candied blood orange segments. Sounds difficult, but it’s actually really easy. First, grab a deep saucepan, pop your sliced blood orange segments into it and then cover them with water. Bring them to the boil and then simmer for about 10 minutes until the peel goes soft. Remove the blood orange segments and pop them in a bowl of cold water. Don’t throw away the water in the saucepan – it’s packed full of juice and you’re going to use it to make the syrup. Measure 200ml of that juice and then pour it back in the saucepan with the caster sugar. Dissolve the sugar on a low heat, and then pop the blood orange segments in. Allow them to simmer on a low heat in the syrup for 30 minutes – turning them occasionally to coat both sides. Once done, fish them out and then leave them to cool on a piece of baking paper.
Once your cheesecakes have cooled completely, make the jelly. Again, not as tricky as it sounds! Combine your blood orange juice and 200ml of cold water. Stir in the caster sugar until it dissolves, and then do the same with the veggie gel (watch out for lumps!). Pour the mixture into a saucepan and bring it to the boil – and then divide it between your cheesecake cups. Top each one with a candied blood orange slice.
Put the cheesecakes in the fridge to set and cool for at least 2 hours before scoffing. 😉