Baked cheesecakes have been irresistible to me since I first had a slice in New York 24 years ago and this recipe, which has a chocolate biscuit base and creamy texture that includes condensed milk is just what the doctor ordered when you need a distraction.
What you need
1 packet chocolate digestive biscuits
100g butter melted
3 cups cream cheese
2 tins condensed milk (Nestle)
125ml lemon juice (from a bottle is just fine)
4 tablespoons custard powder
2 tablespoons vanilla essence
250ml whipping cream
The process
Crumble the biscuits into a bowl, pour in the melted butter and mix together.
Pour the mixture into a spring form cake tin and press down firmly, covering the base with an even layer about 1cm thick.
In a bowl whip the cream to a firm consistency and set aside.
In another bowl, add the rest of the ingredients and combine until they are uniformly mixed. Then add the whipped cream and fold it in gently with a metal spoon to distribute evenly.
Pour the whole lot into the tin, smooth the top and bake in the middle of a 180 Celsius oven for ½ an hour.
Remove from the oven and allow it to cool. Take a knife and run it around the edge before releasing sides of the tin.
That’s it, serve with a fruit coulis or cream or both!
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I made these in little cupcake size for the school faimly dance night at our school..50 at a time… Well I have 50 people wanting the recipe… love it I have now been asked to make them for the fete and the year 3 disco… lucky me.. Thanks for the best recipe ever I will be making them alot I think..
Regards Andrea
WOW, that is so wonderful to hear looks like you have your hands full for a while.
I sense a business opportunity for you or are you like me and get the greatest pleasure from hearing how much people enjoyed? Delicious days G
have tried this recipe and its the best baked cheesecake i ever ate. thank u and i will try more of your recipes.they r simple and am sure they will make me the best mom in the whole world
Hay that so great to hear dikie, Moms who cook are fantaaaastic, have fun G
This is one great recipe for me! You know why? I love… correction.. OUR family both love chocolate and cheese! And your recipe has that perfect combination! Thanks so much for sharing this recipe!
Glad you like it Greg M, have a fantastic weekend. G
Hi Graham
Thanks for this recipe – our whole family just love cheesecake, so I had to try this one.
Just one question – is the cooking time correct? After baking and cooling, when I removed the springform tin, my whole cheesecake fell apart.
Can it be baked in a square oven-proof dish instead of using springform tin?
thanks for all the delicious recipes – so glad I found this website.
Hi Di, soory for the late reply, been in Cape Town for a few days… hot, hot, hot. It should hold it’s shape if completely cooled and a little time in the fridge can only do it some good. With hot weather like we are having it may be a little loose.
Making it in a dish works brilliantly, have done it a few times. G
Thanks Graham.
I will try it again, and cool in fridge before removing tin. But maybe will try baking it in square dish.
Thanks for all the delicious recipes.
Di
Hi Graham,
My sister who lives in Cape Town cannot open the recipes in your cookbook. Their email is keith.karsten@gov.za, I sent the website to her, but she was unable to open your page
Hi Norma, Thanks for letting me know.. can’t imagine why she can’t open it though unless she has an international bandwidth cap. I have had to move the hosting to Germany as it uses up 60-70Gigs of bandwidth a month and costing a fortune. Cheers for now G
Hi Graham
Just want to check the cooking time for this cheesecake – half an hour sounds very little.
After cooling, when I removed the rim of the springform tin, my whole cheesecake fell apart.
Must I maybe put in fridge first to set completely before removing tin.
Please help – want to try this one again, but expensive and want to make sure it works out.
Thanks
Hey Graham,
I used this recipe and the cheesecake turned out delicious. The condensed milk was slightly overpowering though. The only dissatisfaction I experienced was regarding the texture. This cheesecake is REALLY creamy and I prefer firm ones. Will adding more custard powder and/or baking for a couple of minutes longer make it more firm? If yes, then how much custard powder should I add and how long should I bake it for? Also, can I use a combination of eggs and custard powder? If yes, then in what proportion? Thank you so much!
Hi Saniya, I wouldn’t muck around too much with the recipe but hear you with the condensed milk flavor, some don’t like it quite as much. It would be better to try one of the other recipes using the choc crust or this decadent cheesecake
http://cookbook.co.za/dessert-recipes/chocolate/
Here are a few others
http://cookbook.co.za/baking/cakes/blueberry-cheesecake/
http://cookbook.co.za/baking/cakes/lemon-cheesecake/
Hi Graham, I love baking… but for the first time I am going to attempt making cheesecake as I only discovered its tantalizing taste +- 3mnths ago. I read somewhere that you can get a no-bake recipe. Do you perhaps have such a recipe and also… the cheesecake I was a double layered (vanilla bottom & chocolate top) how do I do that.
Hi Judith, there is a no bake cheesecake but have not tried… I am a huge fan of baked cheesecakes. The layered ones would simply be 2 different flavored mixtures, the first allowed to solidify for a period and then the second added to the top. Try thgis recipe http://hubpages.com/hub/no-bake-cheesecake-recipe Cheers G