Cheesecakes can either be set with gelatine or baked. Personally I prefer baked – the smooth, creamy texture is very moreish.
Once I discovered that the secret to making the perfect baked cheesecake is baking it in a bain marie (a hot water bath), I have never had a cracked cheesecake again. The extra effort is worth it to ensure a professional result.
The trick with set cheesecakes is not to use too much gelatine, which will give the finished product a rubbery texture.
Both set and baked cheesecakes are best made the day before, giving them time to firm up and set.
IRISH CREAM AND STRAWBERRY CHEESECAKE
BASE
200g digestive biscuits
100g butter, melted
FILLING
3x 250g thick cream cheese
180ml castor sugar
10ml vanilla essence
60ml Irish cream liqueur
250g sour cream
4 eggs
80-100ml raspberry or smooth strawberry jam
10ml warm water
15ml icing sugar
BASE: Combine the biscuits with the butter and mix well. Press into the base of a 22cm spring-form cake tin and place in the freezer to chill.
FILLING: Beat the cream cheese and castor sugar until well blended. Beat in the vanilla and liqueur.
Add half the sour cream and mix until smooth.
Add the eggs one at a time and beat until well blended. Pour the mixture onto the chilled base.
Add water to the jam to thin it slightly. Swirl about 45ml through the cheesecake mixture.
Wrap the base and sides of the tin in a double layer of tinfoil. Place in a roasting tray and add enough hot water to come half way up the side of the pan. Bake at 160°C for 40-50 minutes until just set. Switch off the oven and leave for 30 minutes.
Remove from the oven. Cool then refrigerate for a few hours until set.
Mix the icing sugar with the remaining sour cream and spread on top of the cheesecake.
Put the remaining jam into a piping bag and pipe circles on top of the sour cream.
Pull a toothpick through the circles to create a feathered effect.
CHOCOLATE, ORANGE SET CHEESECAKE
BASE
200g tennis biscuits, crushed
100g butter, melted
FILLING
500g thick cream cheese
125ml castor sugar
125ml chocolate hazelnut spread
30ml orange liqueur
150g dark chocolate, melted
10ml gelatine
30ml water
grated rind of 1 orange
250ml cream, whipped
TOPPING
125ml chocolate hazelnut spread
250ml cream
BASE: Combine the biscuits and butter and mix well. Press in to the base of a 20cm spring-form tin. Place in the freezer while you prepare the filling.
FILLING: Beat the cream cheese and castor sugar until well blended. Add the hazelnut spread and mix well. Beat in the liqueur, then the melted chocolate.
Sprinkle the gelatine over the water and set aside to become absorbed. Melt in the microwave for 10 seconds.
With the machine running, add the gelatine.
Fold through the orange rind and whipped cream. Spoon on to the chilled crust and refrigerate until set, this will take 3-4 hours.
Remove from the tin and decorate with the topping and orange rind if desired.
TOPPING: Warm the hazelnut spread. Whip the cream to soft peaks, then whip in the hazelnut spread. Beat until thick. Pipe swirls on to the cheesecake.
Sunday Tribune