Joanies Cheesecake Recipes

TOBLERONE CHEESECAKE!

Steps:

• Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.
• Tip into an 8″/20cm Deep Springform Tin and press down firmly - chill in the refrigerator whilst you do the rest!
• Melt the 200g Toblerone in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted - leave to cool slightly whilst doing the rest.
• With an electric mixer (I used my KitchenAid) Mix the Cream Cheese, Icing sugar and Vanilla together until smooth!
• Pour in the melted Toblerone and beat till smooth.
• Pour in the liquid Double Cream and continue to whip the mixture until it is starting to thicken a lot like a Mousse does!
• Chop up the Toblerone and fold through the cheesecake mix - pour onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 4-5 hours, or preferably over-night!
• Remove the cheesecake from the tin, and decorate with some melted chocolate, whipped cream (Double Cream & Icing Sugar), and some extra Toblerone and Sprinkles!

NO-BAKE VANILLA CHEESECAKE!

Steps:

• Blitz the biscuits in a food processor to a fine crumb, or bash up in a bowl with a rolling pin, or in a food bag.
• Melt your butter carefully so its liquid, and then mix in with the biscuits. I usually just pour it into the food processor and blitz again.
• Press the Biscuit mixture into the bottom of an 8"/20cm springform deep tin, and refrigerate/freeze whilst you make the filling.
• In a large bowl, or stand mixer, add your cream cheese, icing sugar, vanilla and lemon juice and whisk till smooth. I either use my stand mixer with its whisk attachment, or a hand held electric whisk with their whisk attachments.
• Whisk on a medium speed, until the sugar is mixed into the cream cheese, and the ingredients are evenly distributed. Usually takes about 15-25 seconds or so.
• Add in the liquid double cream, and whisk the mixture till it comes together and becomes thick.
• You can alternatively whisk up the cream separately until stiff peaks, and fold through the cheese mixture.
• I usually mix it on a medium speed, and it should be really thick once done. Its best to under whisk compared to over whisking. If in doubt, whisk a bit, and then mix with a spatula to see how its doing.
• Once whisked, add the cheesecake mixture to the top of the biscuit base, and set it in the fridge for 5-6 hours, or preferably overnight.
• Whisk together the double cream and icing sugar until pipeable, and then decorate your cheesecake.
• Serve your cheesecake as is, or with a chocolate sauce, caramel sauce, berries, coulis... anything you fancy!

JOANIE'S CHEESECAKE

Steps:

• Combine graham cracker crumbs, 3 tablespoons sugar and butter then press into a cheesecake pan (I use a spring pan). Beat cream cheese, sugar and vanilla until creamy. Add eggs one at a time then blend in sour cream. Spread into pan and place in oven preheated to 350. Bake 60-70 minutes. When cake is done, turn oven off and leave in oven with door open for 1 hour.