My Famous Cheesecake Recipe

This is the best Cheesecake recipe you will ever try.

It is also Gluten & Gelatine Free and could be considered semi 'healthy' 



Ingredients

For the filling

  • 1x 250g packet of cream cheese, softened
  • 1x can sweetened condensed milk
  • 400ml Danone greek yoghurt. (use flavoured yoghurt for different cheesecake flavours or naturally sweet to make your own flavour)
  • 3 tablespoons gluten free self raising flour (any brand)
  • 1 teaspoon vanilla essence

For the base

  • half cup of desiccated coconut
  • half cup of sugar (white, raw or coconut)
  • 1x cup gluten free self raising flour (any brand works)
  • 150 grams of unsalted butter.
  • 2x teaspoons of vanilla essence
  • 1x tablespoon of honey

Make it.

  1. Prepare the base.
    Place butter, honey and vanilla essence in a suitable sized bowl and heat in microwave until it is runny and clear or heat on a stove if you prefer.  In the meantime put all the dry ingredients in a bowl then pour over the wet ingredients and combine.
    Line a cake tin with baking paper (A spring form tin works best) and press the base mixture firmly into the bottom of the tin so the base is covered evenly. Set aside.
  2. In a large bowl, mix cream cheese and condensed milk together using electric beaters until smooth. Add remaining ingredients and combine, mix on high for a further 2 or so minutes until the mix starts to become light and fluffy. Pour the batter into the cake tin over the base.
  3. Place in the oven and set it to around 130 degrees Celsius (very low heat like cooking a pavlova, so adjust heat setting to suit your oven) and bake for about 40 mins or until the top is set. It is still ok if the centre doesn't appear set when you turn the oven off.  Let cool to room temperature then place in the fridge to finish setting and chill.
  4. Once cooled through, remove from the cake tin and place on a serving dish/plate and decorate however you like. Whipped cream rosettes and strawberries is always a favourite. 
  5. Eat :) 
Note: 
I leave cakes cool in the oven because its Australia and there are flies. I also don't preheat my oven because it is gas but you can preheat it if you like. 

Alternatives

  • Make a double batch of the base mixture and use a large rectangle tray to make a cheesecake slice
  • Any greek style yoghurt will do, but I use the sweetened ones as it works best.
  • Omit the yoghurt and flour by doubling the cream cheese and condensed milk for a plain cheesecake  
  • Swap the yoghurt for a can of coconut cream 
  • add a mashed banana for extra flavour
  • add cocoa and chocolate ganache for a rich chocolate cheesecake. 
  • chocolate ganache = choc chips melted with a bit of hot pure cream, cooled slightly before used. I put both things in a bowl, heat in microwave then stir.
  • Make a pattern on top of the cheesecake before you bake it with berry coulis, chocolate or caramel.
  • Make 2 batches of cheesecake for a layered cake and add a filling of your choice. 
  • For a red velvet cheesecake, add half a cup of buttermilk to filling then make a paste with a bottle of red food colouring and 1/4 cup cocoa powder and mix it through batter before pouring into the cake tin. 


Cherry-Choc Cheesecake

Caramel-Choc Whiskey Cheesecake with alcoholic truffles.
Red Velvet Cheesecake with cream cheese frosting, grated white chocolate and strawberries
 


One thing I cannot stand is when I see a recipe somewhere and it has a life story added before and sometimes even included in the making of it. That will not happen here. ever.
If I do happen to want to add something, like an experience with it, or what I made it for, I will do so at the end so you don't have to scroll through 45 pages of random facts before even finding the ingredient list.



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