Posts Tagged ‘baked cheesecake’

Cakes & Bakes: Baked Banana Cheesecake

Thursday, April 10th, 2014

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Baked banana cheesecake | H is for Home

Our favourite dessert to make for a dinner party is a freshly-baked, light & airy vanilla cheesecake. The recipe we posted, one of Gordon Ramsay‘s, is by far the most popular of our Cakes & Bakes series.

This week, I suggested to Justin that I’d make a baked banana cheesecake for a change. Being a traditionalist, he wasn’t as enthusiastic about the idea as I was. I went ahead and made it anyway – I thought that if it was put in front of him, he’d eat it anyway. And so he did!

The secret to a light & airy banana cheesecake is to whisk the mixture to within an inch of its life. Using an electric food mixer makes the job a lot less laborious. However, doing it by hand with a balloon whisk will burn off a lot more calories and tone up the bingo wings! :-)

Cakes & Bakes: Baked Banana Cheesecake

Cook Time: 1 hour, 15 minutes

Yield: makes 6-8 slices

Cakes & Bakes: Baked Banana Cheesecake

Ingredients

  • for the base
  • 150g/5oz ginger nut biscuits
  • 50g/2oz butter
  • 25g/1oz Demerara sugar
  •  
  • for the cake
  • 400g/14oz cream cheese
  • 125g/4½oz low fat plain yoghurt
  • 2 eggs
  • 1tsp vanilla essence
  • 2 medium-sized, very ripe bananas
  • 180g/6½oz caster sugar
  •  

Instructions

  1. Preheat the oven to 160ºC/325ºF/Gas mark 3
  2. Grease a 20cm/8in deep, spring-form cake tin
  3. In a food processor, grind the ginger nut biscuits making sure there are no lumps
  4. In a medium-sized saucepan on a low heat, add the butter & Demerara sugar and stir until the butter is melted and sugar has dissolved
  5. Remove from the heat, add the ground ginger nuts and mix
  6. Put the mixture into the cake tin and press firmly & evenly into the base using the back of a spoon
  7. Put the tin into the fridge while you make the cake mixture
  8. In a food mixer, using the balloon whisk attachment, mix the cream cheese and yoghurt on a high speed setting for 3 minutes until aerated
  9. In the food processor that was used for grinding the ginger nuts (no need to clean it out between the two stages), puree the bananas
  10. Add the banana puree to the cheese & yoghurt mixture and whisk on a low speed for a minute
  11. In a measuring jug, whisk the eggs before adding it to the cake mixture in 2 stages, whisking after each addition
  12. Add the vanilla essence to the mix then add the caster sugar and whisk until well blended, light & airy
  13. Remove the cake tin from the fridge and cover the bottom & sides with a double layer of tin foil
  14. Pour the cake mixture into the tin, over the ginger nut base and place the tin into a deepish baking tray
  15. Add water to the tray, to a level about 1.5cm below the rim
  16. Carefully put the tray containing the cake tin into the oven and bake for 75 minutes
  17. Remove from the oven, take the cake tin out of the water bath and allow to cool for 10 minutes
  18. Remove the cake from the tin, allow to cool for a further 20 minutes before chilling in the fridge for a couple of hours or overnight.
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-baked-banana-cheesecake/

Bookmarks: Cheesecake

Monday, April 15th, 2013

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"Cheesecake" book by Hannah Miles with chocolate & ginger cheesecake and little jug of creme fraiche and squares of dark & white chocolate

Cheesecake by Hannah Miles (Masterchef 2007 finalist and a lawyer to boot!) arrived through the letterbox at a very opportune time – the eve of Justin’s birthday.

baklava cheesecake recipe

We’ve blogged about cheesecake before – in fact, it’s one of our most visited posts – there are a lot of cheesecake fans out there!

chilli chocolate cheesecake recipe

So we’re looking forward to sharing a load more varieties in this post.

berry sundae cheesecake recipe

Each double page spread presents you with a delicious cheesecake recipe on one side with beautifully styled and photographed image on the other.

valentine cheesecake recipe

The range of recipes in the book (there are 60 in all) spans mini-cakes, cake pops, baked cheesecake, no-bake cheesecakes, even cheesecakes with jelly on top!

whisky and raspberry cranachan cheesecake recipe

They’re divided up into chapters such as fruity cheesecakes, candy bar cheesecakes, party cheesecakes and around the world cheesecakes.

mini popcorn cheesecake recipe

There’s also a useful introduction that includes types of cheese you can use, troubleshooting (I’ve been asked in the past about how to stop cracks appearing – it’s covered here) and information about storing & freezing.

sticky toffee pudding cheesecake recipe

No great amount of equipment is needed for most of the recipes – usually just a 23cm/9-inch spring form cake tin. A few of them call for perhaps a silicone mat, piping bag & nozzle, push pops, chef’s rings, sugar thermometer or blow torch.

vanilla cheesecake recipe

Anyway, back to Justin’s birthday – cheesecake is his favourite kind of cake so I told him to choose a recipe from the book and I’d make it for his birthday. He decided on the chocolate ginger option.

"Cheesecake" book by Hannah Miles with ingredients to make a chocolate & ginger cheesecake

Chocolate Ginger Cheesecake

Yield: serves 12

Chocolate Ginger Cheesecake

Ingredients

  • For the crumb base
  • 300g/10½oz ginger biscuits/cookies
  • 150g/1¼ sticks butter, melted
  • For the filling
  • 650g/2¾-3 cups cream cheese
  • 600ml/2½ cups crème fraîche
  • 4 eggs
  • 100g/½ cup caster/white sugar
  • 200g/7oz dark chocolate, melted & cooled
  • 6 balls preserved stem ginger, finely chopped
  • 1 tbs ginger syrup (from the preserved stem ginger jar)
  • 150g/5½oz dark chocolate, chopped
  • 2tbs plain/all-purpose flour, sifted
  • For the topping
  • 150g/5½oz white chocolate
  • 30g/1oz dark chocolate

Instructions

  1. Preheat the oven to 170°C/325°F/Gas mark 3.
  2. To make the crumb case, crush the biscuits/cookies to fine crumbs in a food processor or place in a clean, plastic bag and bash with a rolling pin. Transfer the crumbs to a mixing bowl and stir in the melted butter. Press the buttery crumbs into the base & sides of the prepared cake pan firmly using the back of a spoon. You need the crumbs to come up about 3-4cm/1½ inches high on the side of the pan so that they make a case for the filling. Wrap the outside of the pan in cling film/plastic wrap and place in a roasting pan half full with water, ensuring that the water is not so high as to spill out. Set aside.
  3. For the filling, whisk together the cream cheese, crème fraîche, eggs, sugar, melted chocolate, finely chopped ginger, syrup and chopped chocolate in a large mixing bowl. Sift the flour over the mixture and stir in, then pour the mixture into the crumb case. Bake in the preheated oven for 1-1¼ hours until set but still with a slight wobble in the centre. Turn off the heat and leave to cool completely in the oven, then transfer to the refrigerator to chill for at least 3 hours or preferably overnight.
  4. Once chilled, melt the white and dark chocolate for the decoration in separate, heatproof bowls set over 2 pans of simmering water. Leave to cool slightly, then spread the white chocolate in a thin layer over the top of the cheesecake. Spoon the dark chocolate into the piping bag and pipe swirls over the top of the cheesecake in pretty patterns. If you don't have a piping bag, you can swirl patterns of the chocolate using a spoon. Chill in the refrigerator until the chocolate has set before serving.

Notes

Equipment:

23cm/9-inch spring form cake tin, greased & lined A piping bag fitted with a small, round nozzle/tip (optional)

http://hisforhomeblog.com/bookmarks/bookmarks-cheesecake/

I felt a bit of pressure as I knew we’d be photographing the finished product as part of this post. I dreaded it ending up as one of these “Nailed it!” Pinterest pins! Fortunately it turned out well – we’ve just had a slice each with coffee.

slice of baked chocolate and ginger cheesecake with small cup of black coffee

Cheesecake is available from Ryland Peters & Small the publishers, Amazon and Hive.

[Many thanks to Ryland Peters & Small for this review copy]

Baked Vanilla Cheesecake

Saturday, November 19th, 2011

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Baked vanilla cheesecake still in its spring-form cake tin

I’ve been making this baked vanilla cheesecake from a Gordon Ramsay recipe that I tore out of a weekend newspaper magazine supplement since way back in 2004!

Baked vanilla cheesecake made from a Gordon Ramsay recipe

It’s a dessert that I go back to again & again. It’s really easy to make and is simply delicious – especially the day after when it’s spent a few hours in the fridge. It’s great served with a ginger or summer fruit compote. We had some with a lovely wild blueberry preserve.

slice of baked vanilla cheesecake made from a Gordon Ramsay recipe served with a wild blueberry preserve

Of all the cakes I’ve made over the years, this has long been Justin’s favourite!

Gordon Ramsay

Gordon Ramsay

Ingredients

  • biscuit base
  • 100g unsalted butter, plus a little to greases the tin
  • 200g digestive biscuits (I sometimes us ginger nuts with about half the above quantity of butter)
  • 50g caster sugar (Again, I use half this amount if using ginger nuts)
  • filling
  • 500g cream cheese (I've used both Philadelphia and marscapone successfully) at room temperature
  • 200g caster sugar
  • 3 eggs
  • 2 tbsp cornflour
  • 300ml sour cream
  • 1 tsp vanilla essence

Instructions

  1. Lightly grease a 20cm spring-form cake tin
  2. Melt the butter gently in a small pan on a low heat. Roughly break up the biscuits and and place them in a food processor. Process the biscuits for 2-3 minutes until they resemble fine crumbs. Add the sugar, then pour in the melted butter and process for 30 seconds to combine
  3. Put the biscuit mixture into the base of the tin, using the back of a tablespoon to smooth the surface evenly. Place in the fridge for 30 minutes
  4. Rinse out the processor bowl. Place the cream cheese and sugar in the bowl and process for 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Add the cornflour, sour cream and vanilla essence and process for 30 seconds to combine
  5. Pour the filling into the tin and bake in a low oven at 150°C for 1 hour. When cooked, the cheesecake should be well-risen, with a golden brown top. It should feel slightly firm to the touch - if the mixture still appears wet, continue to bake a little longer. When cooked, turn off the oven and allow the cheesecake to cool in the oven, with the door ajar. When completely cool, place in the fridge. Serve with summer berries and pouring cream
http://hisforhomeblog.com/cookery/baked-vanilla-cheesecake/