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    Entries in cheesecake (3)


    Fourth of July Cheesecake Rose's Alpha Bakers 

    Today's post is Fourth of July Cheescake 'The Baking Bible' or "how I can wreck an amazing cheesecake with bad blueberries'

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    Ahhh I know better, I do, I do, don't use fruit/veg out of season.  And yet I went ahead and used the most expensive and awful winter blueberries with glass half full "oh, maybe it will be ok" mentality. It wasn't, ok that is.

    But, but, but it was the Fourth of July bake and kind of had to be (well did) have to be red, white and blue.

    I tasted the fresh blueberries, a locally grown winter crop. I was sad, they were bad (so I say apparently chanelling my inner Dr. Suess), that's when I decided to halve the recipe. Because we all know half a bad tasting blueberry topping is better than a full size???? Yep, I know doesn't make sense but at the time...

    "Hmmm" (this was me thinking), I don't have a half sized cheesecake pan, ok I would go with the mini cheesecake size like what I used for the Stilton Cheesecakes a few weeks ago... then I'd have the cooking time too.

    Divided (with a calculator, don't judge!!)

    Half the recipe makes exactly twelve mini cheesecakes. I prepared the pan, shortening on bases, disc of non stick baking paper and cooking spray the sides.

    exactly 12

    Half the red velvet cake batter ready to spread/baked in a flattish pan.

    I used a cookie cutter to cut cheesecake bases.

    Followed the rest of the recipe as in the full sized cheesecake by brushing bases with raspberry jam. Joined the base to the cake, made the dreamy creamy white chocolate frosting.

    Blueberries were bitter, yet tasteless with an "accidentally ate a garden weed" after taste. I made a compote with some of the blueberries hoping for sugar magic, there was no magic :( Now had blueberry compote that matched the fresh berries, it was bitter, yet tasteless with an "accidentally ate a garden weed" after taste.

    I spooned some compote onto frosted cheesecakes and topped with three whole berries (I only had 12 berries left whole) and got a friend to taste (keeping in mind I already knew berries were bad but there is always hope taste tester will love it!!!!)... yep, they didn't love it. A smiley face when they tasted the cheesecake and a "pulled face" when they got to berries.  

    Good news only enough berries for four cheesecakes and taste tester was appeased by taking the "naked" remaining cheesecakes home.  

    The cheesecake it's self is amazing, rich yet light in texture. The recipe is unusual with a higher proportion of sour cream to cream cheese and it's many egg yolks what you have is a "custard" a "cheesecake custard". A definite do again, ummm when it's summer here and blueberries are in season. 

    Australia Day is January 24th and our flag is red, white and blue too... perfect cheesecake for our summer celebration. 

    To see the full sized cheesecake with it's lovely blueberry topping 'Faithy' one of the other alpha bakers version here 

    Happy Baking :)

    How it works... now I've joined the fabulous existing alpha bakers, once a month I will post about what bread I have baked from Rose Levy Beranbaum's 'The Baking Bible'. This won't include the recipe due to copyright and publisher restrictions however, I will be posting how it went and photos of making/baking the gorgeous baked goods.

    The Baking Bible  is available from Amazon and all discerning book stores.

    Would I bake again? Yes, I want my step son (a passionate cheesecake lover) to try it. Definetly for Australia day too, the light texture is surprising and sure to be a hit. 

    Would I change anything? I will invest in a half sized cheesecake pan... American cheesecakes are huge compared to what we usually have here.  

    You might also be interested in making a fondant raven or crow for Poe


    Caramel Macadamia Shortbread Mini Cheesecakes

    Caramel Macadamia Shortbread Mini Cheesecakes

    Mum wasn't known for being a great cook, she loved a recipe that included commercial products; canned, jarred, bottled, lollies or biscuits. Bless her heart, most weren't great but there were a few exceptions including today's Caramel Shortbread Cheesecakes for all those caramel fans out there.
    I'm using Butterfingers Macadamia Shortbreads, which can be substituted with your favourite shortbread brand with 6 macadamia nuts added when you process/crush the shortbread.
    Pascall Columbines is what Mum used to make the topping, they are a chewy caramel lolly.
    Mum used a quick mix refrigerated cheesecake recipe, I preferred baked so that's what I've gone with, if you prefer Mum's way go for a vanilla quick mix cheesecake.
    Caramel Macadamia Shortbread Mini Cheesecakes

    Caramel Topping 

    Remove three caramels for decorating later and in small saucepan combine the remaining caramels with a 1/3 cup whipping cream in small saucepan; stir over low heat until smooth, simmer a minute or two to thicken. Set aside to cool.

    You'll need 18 silicone liners or alternatively use cupcake/muffin tin lined with 18 paper cases.

    • 3/4 cup crushed macadamia shortbread biscuits (cookies) 
    • 200g (7oz) bag of chewy caramel lollies
    • 1/3 cup whipping cream 
    • 1/2 cup plus 1 tablespoon plus 1 teaspoon sugar
    • 3 tablespoons unsalted butter, melted
    • 450g (1 pound) cream cheese, softened
    • 1/2 teaspoon pure vanilla extract
    • 2 large eggs, lightly beaten
    • 3/4 cup sour cream
    • Pinch of salt
    • macadamia nuts for decoration


    1. Preheat oven to 180c (350 degrees). Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.
    2. Reduce oven temperature to 140c (275 degrees). Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add 1/2 cup sour cream and salt. Pour batter into muffin cups, filling almost to the tops.
    3. Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.
    4. Before serving spread tops of cheesecakes with caramel topping, top each with a half to one teaspoon of sour cream, chopped macadamia nuts and chopped caramel lolly.

    Happy Baking :)

    You might also like...

    Traditional shortbread chocolates with Vienna Almonds


    New York-Style Baked Cheesecake

    New York-Style Baked Cheesecake

    It might seem slightly daunting seeing the length of this recipe today but this baked cheesecake is so fabulous it's worth foregoing the mix and chill type cheesecakes just once and trying this baked New York-Style Cheesecake.

    Step-son Dan adores this cheesecake & it's become a must have for not only his birthday yesterday but for all special occasions. 

    The following recipe was first published in Martha Stewart Living Magazine in May 2004. I've kept it pretty much the same, only reducing the oven temperature & increasing the vanilla. 

    The cheesecake tin used in the magazine is larger than the Australian standard, I used a 22cm (8.5in) springform cheesecake tin which leaves enough filling to make 12 cupcakes in silicone moulds. If you do have the 10 inch springform tin used in the magazine you can bake one large cheesecake, increase baking time by 15-20 minutes. 

    Due to conversion Aussie's will have leftover cream cheese & sour cream.


    There is many cheesecake making & baking tips like making sure your ingredients are at room temperature, not over beating once the egg is added, baking in a water bath, but I think the one to remember is the "wobble". Regardless what size pan you are using what you are looking for is the sides to be set & centre still wobbly, turn off the oven at this point for the perfect cheesecake!

    The all important "wobbly center" zone

    Starting with the pastry base from the magazine, but by all means substitute with your favourite biscuit/cracker crust if desired.

    Vanilla pastry base


    113g (1 stick US) unsalted butter softened

    1/4 cup sugar

    1 large egg yolk

    1 teaspoon pure vanilla

    3/4 cup plain flour (all-purpose)

    pinch of salt


    Using a stand mixer with the paddle attachment, cream butter & sugar on medium speed until light and fluffy; about 3-4 minutes.

    butter & sugar before beating

    after beating; what "light & fluffy" looks like

    Mix in egg yolk & vanilla then add flour and salt & mix until just combined. 

    Shape dough into a disc, wrap in plastic wrap and chill at least 30 minutes.

    dough ready to chill

    Roll out dough 3/4 of the dough between non-stick baking mats or baking paper until you have an 8cm circle. Lift the mat/paper and flip dough onto the base of your cheesecake tin. Attach the sides of the cheesecake tin & wrap the exterior (including base) with a double layer of foil. 

    springform cheesecake tin wrapped in double layer of foil

    Preheat oven to 180cel (350F) Freeze dough in the pan for 15 minutes. Place tin on a bake tray and bake for about 15 minutes until golden brown, set aside to cool.

    Divide the remaining 1/4 of the dough between *12 silicone cupcake cases, using your fingers to press down dough on the base of the cups.

    Bake base for 7 to 8 minutes or until set. Set tin on a rack to cool.

    Place cupcake cases on top of a baking tray and bake for 7-9 minutes or until golden brown. Leave oven on.

    New York-Style Cheesecake


    1/2 cup plain flour (all-purpose)

    7 packets of Philadelphia Cream Cheese (225g each in Australia, you will have 175g cream cheese leftover) (US 8oz packs)

    2 1/4 cups sugar

    1 cup of sour cream (250ml), room temperature

    2 teaspoons of pure vanilla extract

    5 large eggs, room temperature

    butter to grease pan, boiling water & roasting pan


    Put the cream cheese in a bowl of an electric stand mixer fitted with a paddle attachment, mix for 3-4 minutes until fluffy. Sift together flour and sugar, with the mixer on low speed add flour/sugar mix in a slow steady stream; mixing until smooth. Add the sour cream and vanilla; mixing until smooth.

    Add eggs one at time, mixing until just combined (do not overmix).

    Grease the sides of the tin with butter, pour cheese mix into the tin filling to almost the top.

    Divide remaining cheese mix between the 12 cupcake cases.

    Bake your cupcakes first; reduce oven temperature to 135cel (275F) & bake for about 20 minutes until the sides are set and the centres are still wobbly. Cool on rack. Once cool refrigerate uncovered for 4 hours. Mini cupcake cheesecakes keep for up to 3 days in a sealed container in the refrigerator or can be frozen, well wrapped for up to one month.

    cupcake cheesecake in silicone moulds

    Increase oven temperature to 160cel (325F)

    Place large cheese cake into roasting pan place on oven rack, carefully pour boiling water around tin until halfway up the sides of cheesecake tin. 

    cheesecake in roasting pan ready for the oven & water bath

    Bake one hour & 30-45 minutes, or until sides are set but centre is still wobbly. Turn oven off, put a wooden spoon in the oven door to allow the cheesecake to slowly cool for one hour in the oven.

    cooly slowly helps prevent your cheesecake cracking

    Transfer cheesecake tin to rack and let cool completely. Refrigerate uncovered for a minimum of 6 hours, but preferably overnight. 

    Raspberry Sauce


    2 cups of fresh or frozen raspberries

     juice of half a lime or lemon

    1/4 cup sugar


    Using a blender or a food processor, process until smooth and push through a strainer to remove seeds.

    Taste at this point, if you feel it needs more sugar stir in a little extra until it is dissolved. Keeps in a sealed container in the refrigerator up to 3 days.

    Serve chilled sauce on cheesecake slices.

    *Variations; the cheesecake can easily become lemon, lime or your citrus of choice by adding 2 teaspoons of finely grated zest when beating the cream cheese & reducing  vanilla to a 1/2 teaspoon.

    Leftover raspberry sauce can be drizzled over vanilla bean ice-cream or served with chocolate cake.