Cake recipes Archives

Cake recipes

Apricot frangipane tart

30 minutes

Cake recipes

Italian fig and hazelnut certosino with golden almonds

1 hour

Afternoon tea

Almond, Clemengold and olive oil cake

1 hour

Afternoon tea

Plum chocolate tart

20 minutes

Berry recipes

Chocolate mousse, espresso sabayon with roasted strawberries

1 hour

Afternoon tea

Milk stout-and-chocolate cake with butterscotch sauce, caramel chocolate shards and dark chocolate icing

30 minutes

Cake recipes

Best-ever baked cheesecake

2 1/2 hours

Best-ever baked cheesecake

Serves 6 - 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 2 1/2 hours

Ingredients

100 g butter, melted
150 g Tennis biscuits, crushed

For the filling

750 g smooth cream cheese
250 ml sour cream
4 free-range eggs
112 g caster sugar
1 T cornflour
1 t vanilla extract
1/2 a vanilla pod
250 ml sweet sherry (or orange juice)
1/2 cup sugar
300 g strawberries (or any other in season fruit), halved

Method

1. Preheat the oven to 180°C .

2. Mix the melted butter with the crushed Tennis biscuits and press into a greased 24 cm spring-form tin.

3. To make the filling, beat the cream cheese until smooth and gently mix in the sour cream, eggs, caster sugar, cornflour, vanilla extract and the seeds of the vanilla pod.

4. Spoon into the tin and bake for 30 minutes.

5. Switch off the oven, leaving the cake inside for 2 hours before removing it from the tin.

6. To make the macerated strawberry topping, bring the sherry and sugar to the boil. Add the halved strawberries (or chopped fruit of your choice) and allow to cool.

7. Serve the cheesecake topped with the cooled strawberries.

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Best-ever baked cheesecake

Best-ever baked cheesecake

Ingredients

Method