Chunky Cheesecake Chocolate Brownies (flourless-Gluten free)

Dark, fudgy, brownie, with soft gooey chocolate bits dotted throughout a delightfully creamy cheesecake centre-could there be a more moorish brownie recipe out there? This incredibly effortless and elegant gluten free, flourless brownie is sure to woo guests for morning tea, afternoon tea or dessert alike.With its two toned, creamy swirled design on the top, and lines of fudge chocolate brownie pulled through the cheesecake centre, this is simply an irresistible dessert. Best of all, it's also gluten free for those who are intolerant, and also freezes well for the times that you are too busy to bake. It's a new favourite, and has guests clamoring for more. Ooh la la!

FLOURLESS CHUNKY CHEESECAKE CHOCOLATE BROWNIES (Adapted from All Recipes)

12oz (1.5 packet) cream cheese, room temperature
3/4 cup white sugar
3 eggs
2 cups semi sweet chocolate chips
1/4 cup butter
1/2 tsp baking powder
pinch salt

Preheat the oven to 175C (350F). Grease a 9in pan, and line with baking paper.
Combine the softened cream cheese with 1/4 cup of the white sugar. an one egg in a mixing bowl. Beat until smooth, then stir through 1 cup of the chocolate chips. Set aside.
In a microwave proof bowl, place the remaining cup of chocolate chips with the butter. Heat or 20 second intervals on high, stirring in between, until smooth and glossy. Stir in the remaining 1/2 cup of sugar, 2 eggs, and baking powder and salt.
Spread half of this mixture into the prepared pan, and smooth so that it covers the bottom. Then spread the whole cream cheese mixture over the top of this chocolate layer. Top with the remaining chocolate mixture (This does not have to completely cover the cream cheese.) Using a knife, swirl the top layer of chocolate into the cream cheese to create a marbled pattern. Cook for 30-35 minutes, or until the sides are firm and the top crinkled. The centre will remain softer than the outer and will firm up on  refrigeration once cool. Cut into squares after chilling, and serve.

NOTES: These brownies also freeze well.

Triple Layer Lemon, Strawberry and White Chocolate Cheesecake

As I was down on my hands and knees scraping squished sultanas from the floor boards, my mind drifted to other pleasant things, after the thought that I should never have introduced my 9 month old to that detestable fruit. My mind took me to that tub of Philadelphia cream cheese chocolate frosting that I had purchased to top cupcakes (I promise!) and I found myself making a bee line for the cutlery draw for a tea spoon.
Honestly, that little tub of heaven never even made it close to a cupcake. Unless that cupcake was already in my stomach.
So with that delicious chocolatey goodness in my mind, I was pretty stoked when Philadelphia released a new flavoured cream cheese block in Strawberry flavour as well as lemon. I instantly knew I had to test these babies out in my kitchen. I borrowed from my favourite triple layered chocolate no bake cheesecake recipe and got to work-not using dark, milk and white chocolate as in this recipe, but just white as a base.

There was a heavenly layer of white chocolate paired with the original cream cheese, one of white chocolate and strawberry, and one of white chocolate and lemon-encrusted with a buttery, crumbly biscuit base that extended up the sides. This was topped with an ornate white chocolate crown and chocolate dipped, crumbed strawberries piled high in the centre.

Once it was set I removed a piece for testing purposes. The layering was so pretty, and the scent of strawberry and lemon arose from that cutting. It was at that moment that I was sure that Philadelphia had done it again, inspired by the divine. So if you're wondering how to use Philadelphia's Lemon or Strawberry cream cheese blocks, look no further. Here's a recipe to tickle your fancy!

TRIPLE LAYER LEMON, STRAWBERRY AND WHITE CHOCOLATE CHEESECAKE

 350g plain sweet biscuits (I used Marie biscuits)
125g butter
1/4 cup boiling water
3 tsp unflavoured gelatine
1x 250g packet original cream cheese, at room temperature
1x 250g packet lemon cream cheese, at room temperature
1x 250g packet strawberry cream cheese, at room temperature
1/2 cup caster sugar, divided into three parts
300ml thickened cream, divided into three parts
600g white cooking chocolate, divided into three parts
250g strawberries, washed and dried
100g extra chocolate to garnish strawberries if desired

Break up 300g of biscuits into a food processor. (Reserve the remaining 50g to garnish the top of the cheesecake at a later point.)
Process the biscuits until they resemble fine crumbs. Melt the butter in a large microwave proof bowl, then add the biscuit crumbs and stir until well combined. Tip the contents of the bowl into a 23cm round springform tin. Using a straight sided glass, press this mixture into the base and up the sides of the tin until even and compact. Place in the refrigerator to harden.
In a small bowl, place the hot water and shower the gelatine evenly over the surface. Stir with a fork until the gelatine has dissolved completely. Set aside.
Melt the 600g of white chocolate gently in the microwave. Remove from heat and set aside.
Place the original cream cheese in a medium bowl. Add one third of the sugar (this is approximately 2 heaped tablespoons of sugar). Beat the cream cheese and sugar together until smooth and well incorporated. Add a third of the cream (100ml) and beat until smooth. Add a third of the gelatine mixture and stir until well combined. Add a third of the melted chocolate (200g) and stir until well combined.
Pour this mixture into the base, cover and freezer to set.
Meanwhile, repeat this process with the strawberry cream cheese for the next layer. Remove the cheesecake from freezer and add this strawberry cream cheese mixture on top of the plain white chocolate layer. Smooth the top and freezer to set.
While these two layers firm, repeat this process with the lemon cream cheese for the final layer.  Remove the pan from the freezer and spread with the final cheesecake layer. Cover in plastic wrap and refrigerate for 3 hours until firm.
To add the garnishes, process the remaining 50g of biscuit in the food processor. Dip the strawberries in extra melted chocolate if desired, dip them in biscuit crumbs and dry. Pile in the centre of the cake.
If you are interested in making the chocolate crown, melt another 100g white chocolate. Blow up a balloon and paint with the white chocolate. Allow to dry, then prick the balloon with a pun close to the mouth to slowly release the air. Voila!

Serves 10-12

Oreo Cheesecake Swirls

I did it. I ignored my queasy stomach, listened to my heart and mind and set about to create in the kitchen again, determined. It's probably been a month or more since I ventured in to make something I didn't have to make.
It was great, because I had an idea in my mind and just went with it, and within 15 minutes it was all completed before me. Except for the washing up, of course.
The cook should never have to clean up.
Unless you're a cook like me, and it appears a bomb has gone off in that room after you've finished. No one should have to deal with that sort of explosion. So I guess it's up to me. I'm beginning to think I ought to hire cleaners of some sort. Housework gives me blisters. Seriously. My baby hands probably need to do a bit more of it, I'm guessing.
Anyway, nothing worthwhile comes at an easy price, they say. We had some dramas, however not with the cooking (actually, there's no cooking involved in this recipe, it's bake free and summer friendly!) The drama came in the transportation of these gorgeous little morsels. We were headed to my parents in law's house, and I brought dessert. My husband is an exceptional driver, but the Oreo Cheesecake Bites did not stand much of a chance in my hands on that glass plate, with frequents stops at traffic lights and crazy drivers on the road. I figured there's a technique to keeping them on the plate--after we had several go zooming across the car, cheesecake flying and smearing in unimaginable, unreachable places like aircon vents and smooshing into the carpet. We can't wait for that creamy substance to start rotting in the summer heat in that oven like vehicle. Not.
When we stopped at the in-law's place, I promptly opened the door and tossed out the ruined Cheesecake bites, in a truly "un-epic" manner. I tossed them so badly, that the cream simply splattered straight onto the side of the car (where it remains). My husband couldn't believe it. We later found cheesecake smeared over the Christmas presents in the car on the way home. Don't ask!
Anyway, drama aside, the Oreo Cheesecake bites where a hit. The recipe makes approximately 25 (give or take a few depending upon the quantity you pipe on the top), and it's one of the quickest, simplest recipes you'll ever impress your guests with. It's a smooth swirl of cookies and cream cheesecake atop a decadent dark chocolate and vanilla Oreo biscuit.
Life doesn't get much sweeter.

OREO CHEESECAKE SWIRLS

3 packets of original Oreo biscuits
1 cup cream
250g cream cheese, room temperature
1/3 cup caster sugar
Chocolate chips to decorate (optional)

Beat the cream cheese in a medium bowl until smooth. Add the sugar and mix to combine.
In a separate, smaller bowl, whip the cream until firm peaks form.
Take one packet of Oreos and split the biscuits in half, removing and reserving the cream in the centre, by using a butter knife. Place the biscuit halves in a food processor or blender, and blitz until it all resembles fine crumbs.
Add the whipped cream, Oreo crumbs and the reserved Oreo cream into the cream cheese mixture, and fold through until well combined. Set out the remaining two packets of Oreo biscuits on a large serving platter. Fill a piping bag, set with a large star nozzle tip, with the creamy mixture. Pipe swirls of the mixture onto the top of each biscuit. Serve immediately or refrigerate until serving.

Makes approximately 25-30

NOTES: It is easy to make your own caster sugar if you don't have it in your pantry. Simply place the required amount of sugar in the blender and blitz for a few seconds until it becomes finer.For a less rich Oreo bite, you could omit the cream cheese.

Monte Carlo Cheesecakes

Is it just me, or has the silly season already begun? It's October, yet I feel time has escaped me and I am trying (and failing) to slow things down, resisting the thought of Christmas and all the things, events and people that are to be done, attended and seen before December 25.
In less than a month I am off to attend the unnerving, the exciting, the butterfly-in-the-tummy-filling cook off to find the next Blogger Come Chef at the Brisbane food and wine show. Holy Macaroly, how did I end up there? I am still asking myself. I have never done anything like this before, and I find my heart in my throat at the thought of cooking in front of a crowd of starring eyes and judges...and actually being in competition with another creative foodie mind. Yes Brisbane bloggers. I have been scoping you out, and hoping I am not up against one of you super mums who just seems to have it all figured out! My mind wanders thinking of what I'd put prize money towards...trying not to get too far ahead of myself. With the dream of publishing a cookbook in the forefront of my mind. I. Must. Win.
Having said that, I am not cooking anything sweet.
I know.
Insanity, Louise.
What ARE you thinking?
Well I cant disclose what I'm making in case I have Brisbane foodie stalkers, hoping they're up against me with their wizz-bang recipes that they have been practicing and preparing for months in order to beat me to the prize. You will not know until I'm standing there with my plated creation.
By the way, if anyone is interested in coming and watching me sweating like a pig over the stove in the middle of summer, you're welcome. I am slowly but surely gathering a very gorgeous cheer squad and you can get your pom poms out too. Okay. Rehearsals are every Friday night at my house, cheese and wine provided. Just kidding.
Bring your own wine.
I've had the last of it to steady my nerves.
In all seriousness, you're most welcome to come. Not to my house, to the event. I believe there are lots of exciting things to be seen at these food and wine festivals besides wannabe cooks like me, battling against other wannabe cooks.
I'll be there on Saturday the 10th of November at the Chopping Block stage 7, from 2pm until 2.45.
Phew. That sounds so official.
In the meantime, I'm calming my nerves by cooking everything but what I am meant to be practicing for the cook off. Smart, I know.
Anyway, I've come up with a new recipe, incorporating one of my all time favourites, Monte Carlos. Is there anything quite as delicious as that red line of jam tucking away a filling of vanilla cream? Only a Monte Carlo cheesecake could be that touch more delicious than that.
This is a real treat for the tastebuds. Two gorgeous, vanilla-y, coconut-y, jam-y Monte Carlo biscuits sandwiching a creamy strawberry cheesecake filling.  Oh my. Yes it's as good as it sounds.

MONTE CARLO CHEESECAKES (A Lick the Spoon Original)


3/4 cup sugar
250g strawberries
1/4 cup water
1 tbsp gelatin
150g cream cheese, room temperature
1 cup cream
20 monte carlo biscuits
10 8cmx25cm strips of acetate plastic/ projector film

Hull the strawberries and place in a food blender. Process until pureed. Place the puree and 1/2 cup of the sugar in a saucepan. Turn the heat on low and cook until it just begins to boil. While heating, place water and gelatin in a small bowl and let soften. When the puree begins to boil, add the gelatin mixture and stir, until the gelatin dissolves into the puree mixture. Remove from heat. Allow to cool to room temperature. Meanwhile,
beat the cream cheese and the remaining 1/4 cup of the sugar together in a bowl until well combined. Set aside.
In a separate bowl, whip the cream until firm peaks form. Add the cream cheese mixture to the cream and briefly beat to combine.
When the puree mixture has cooled to room temperature, gently fold it through the creamy mixture until combined.
Place half the monte carlo biscuits on a plate or tray. Firmly wrap one acetate plastic strip around each monte carlo, and fix with a piece of sticky tape to hold together. Spoon the cheesecake filling into each until all the mixture is used up. Top each cheesecake with another monte carlo. Refrigerate until set, for 3 or more hours.
Before serving, remove from the refrigerator and gently peel away the acetate from the sides of the cheesecake. Serve with strawberry puree and cream, if desired.

Makes 10

NOTES: The pictures show the monte carlo cheesecakes served with strained strawberry puree and rolled fondant roses. To make your own fondant roses, click here. Also, acetate plastic sheets (or projection sheets) can be found at your local copy shop or Officeworks. If you cant find any, you can cheat like I did, and cut up a few plastic folders like this one. You could possibly also use baking paper.

No Bake Triple Chocolate Layer Cheesecake

I recently did a short poll on Lick The Spoon's facebook fan page about cheesecake. I don't know anyone who doesn't like cheesecake, but the question is, baked or refrigerated? The votes were pretty even but refrigerated came out on top, to my surprise. I had always thought a baked cheesecake would win hands down. The image that came to my mind of a refrigerated cheesecake was one of those cheap supermarket cheesecakes that you can buy for about $4.00. Which, mind you, is probably okay for one of those quick desserts but now I know its nothing like the real deal! I am fully converted to refrigerated cheesecakes. Wholeheartedly converted.
This means I never have to go through that stress of pulling the cheesecake from the oven, testing the wobbly centre and thinking "is it cooked or isn't it?"
I couldn't believe the smooth and silky texture of the refrigerated cheesecake also, and how quick and easy it was to put together, without the use of eggs. Trust me, when you've grown up watching chooks lay eggs, it can put you off using eggs. At one stage I swore never to eat another egg...but then I discovered baking. Anyway, this recipe requires no eggs and loads of chocolate, with a decadent chocolate ripple biscuit base. It is three layers of cheesecake--white, milk and dark chocolate, sprinkled with crushed biscuit and piled high with chocolate dipped strawberries. It's the ultimate cheesecake. By far the best cheesecake I have ever tasted. Stress free.

 

NO BAKE TRIPLE CHOCOLATE LAYER CHEESECAKE (Adapted from Taste)

350g Chocolate Ripple Biscuits (or plain chocolate biscuits)
125g butter
1/4 cup boiling water
3 tsp unflavoured gelatine
3x 250g packets cream cheese, at room temperature
1/2 cup caster sugar
300ml thickened cream
200g white cooking chocolate
200g milk cooking chocolate
200g dark cooking chocolate
250g strawberries, washed and dried
100g extra chocolate to garnish strawberries if desired

Break up 300g of biscuits into a food processor. (Reserve the remaining 50g to garnish the top of the cheesecake at a later point.)
Process the biscuits until they resemble fine crumbs. Melt the butter in a large microwave proof bowl, then add the biscuit crumbs and stir until well combined. Tip the contents of the bowl into a 23cm round springform tin. Using a straigh sided glass, press this mixture into the base and up the sides of the tin until even and compact. Place in the refrigerator to harden.

In a small bowl, place the hot water and shower the gelatine evenly over the surface. Stir with a fork until the gelatine has dissolved completely. Set aside.
In a large bowl, beat the cream cheese and sugar together until smooth and well incorporated. Add the Cream and beat until smooth. Add the gelatine mixture and stir until well combined.
Melt the white chocolate gently in the microwave. Remove from heat and set aside.
Divide the cream cheese mixture into three. In one third, stir through the melted white chocolate. Spoon this third onto the base of the cheesecake and smooth. Place in the freezer to harden.
Meanwhile, melt the milk chocolate gently in the microwave.
Stir the melted milk chocolate through the next portion of the cream cheese until thoroughly combined. Remove the pan from the freezer, and smooth the milk chocolate layer over the white chocolate layer.
Return to freezer.
Melt the dark chocolate gently in the microwave. Stir the dark chocolate through the remaining cream cheese mixture until well combined. Remove the pan from the freezer and spread with the final cheesecake layer. Cover in plastic wrap and refrigerate for 3 hours until firm.
To add the garnishes, process the remaining 50g of biscuit in the food processor. Place a 20cm round bowl face down in the centre of  the cheesecake and sprinkle the biscuit crumbs around the edges. Remove the bowl. Dip the strawberries in chocolate if desired and pile in the centre of the cake.

Serves 10-12

Sticky Caramel Toffee Cheesecake

When it comes to birthday cake, I don't really care for it much. I'm talking about those buttercakes or medera cakes slapped with icing. In fact, I'm even talking about the fancy decorated ones. Wedding cakes and all. I really could take it or leave it without any problems. My hubby is the same. That's why when I saw this Caramel Toffee Crunch cheesecake, I knew it was fate. Like I knew I was the only girl for him, I instantly knew this was the one and only cake for him.
Yes, he just turned quarter of a century old, and what better way to spend a birthday weekend than eating a giant, sticky caramel toffee cheesecake?
Not only does it look sinfully fabulous in all its gooey, sticky, baked glory, it got raving reviews from some of the guinea pigs, not to mention my grateful husband.
It sports a very creamy, rich and delicately caramel flavoured filling, which lies atop a layer of dark chocolate, surrounded by a base that is scattered with chunks of toffee. If you were thinking it couldn't get much better, it does.
On top of all this decadence is a layer of gooey caramel, swirls of cream and shards of toffee. Do we have a fan? Hell yes!
Truth be told I had a few issues with this cheesecake. I followed the directions and it did not work for me. I'd like to blame my tools but I'm not really sure what went wrong, it just needed a whole lot more cooking time than stated in the original recipe. Anyway, I've adapted it as stated below, as I made it, without the issues! I hope you enjoy it as much as we did, even if you only get to enough time to drool over the pictures.

 STICKY CARAMEL TOFFEE CHEESECAKE (Adapted from Yammie's Noshery)

 Base:
1/2 cup toffees (Pascal's Columbines)
3 cups (300g) shredded wheatmeal biscuits (or Graham crackers), crushed
pinch salt
1/2 cup brown sugar
1 cup butter, melted
1 cup chocolate chips

Caramel:
1/2 cup brown sugar
2 tbsp. golden syrup (or corn syrup)
3 tbsp. butter
1/3 cup cream

Filling:
710g cream cheese, softened
1 cup sour cream
1 1/2 cups sugar
1 tbsp. vanilla essence
1/4 cup caramel
4 eggs, lightly beaten

Garnish:
1 cup cream, whipped
Remaining caramel(about 1/2-3/4 cup)
1/2 cup toffees

Preheat the oven to 150C. Grease and line a 20x20 springform cake tin and set aside.
To make the base, first place the toffees in a food processer, and blitz until they resemble chunks. Fransfer to a large bowl, and add the biscuit crumbs, salt, sugar and melted butter. Combine well.
Press this base mixture into the lined cake tin and well up the sides. Place the chocolate chips inside the cheesecake shell and cover the bottom evenly. Place in the oven for 5 minutes until the chocolate begins to melt, then remove from oven. Smooth the chocolate over with a spatula, and place in the freezer.

While the base is cooling, make the caramel. Place the sugar and golden syrup in a small saucepan, and cook on medium heat, stirring occasionally. When it is caramel coloured, add the butter and stir until it melts. Add the cream and stir to incorporate. Stir over a medium heat until the sugar has dissolved and a thin caramel topping forms. Store in the refrigerator until you use it for the filling.

To make the filling, beat the cream cheese, sugar and sour cream in a large bowl until light and fluffy. The sugar should dissolve, then add the vanilla and caramel. Add the eggs and beat until just combined. Remove the base from the freezer. Pour in the filling and smooth the top with a spoon. Place in the preheated oven and bake for 1 1/2 hours-2 hours (depending on the strength of your oven. Mine has dodgy seals, so it took two hours. You can check to see if its done by lightly shaking the tin from side to side, to see how wobbly the centre is. The top should form a dry coat, and the centre should only be slightly wobbly. This will firm up on refrigeration. You can also dip a knife blade into the centre of the cheesecake, and see the texture of the residue that's left on the knife. If it looks like raw batter, give it a few more minutes and test again).
Turn off the oven and leave the oven door ajar with the cheesecake in it for a further half an hour, so that the cheesecake cools slowly. Remove after this time, and complete the cooling process on the bench top. When completely cooled, you can remove the cheesecake and decorate with whipped cream and remaining toffees. I blitzed my toffees again in the blender to use as a garnish. I also used the remainder of the caramel to spread over the top of the cheesecake before decorating with cream. This caramel does not set, so when the cake is cut, it drizzles down the side of the cheesecake and looks super decadent and droolworthy.

Makes approximately 12 serves.

NOTES: You can use any chewy toffees in this recipe. If your toffees are too soft to blend in the food processor, place them in the freezer for a few minutes to harden. The toffees I used were similar to Fan Tails, without the chocolate.

Red Velvet Cheesecake Brownies

Red velvet cake has often piqued my curiosity. What could it possibly taste like? There's never enough cocoa powder in the recipe to make it taste like chocolate, and never enough vanilla to make it taste like vanilla...so does it taste like vanilla and a little milk chocolate?
You have to personally experience it to really know. Unlike the intense colour, the flavour is delicate and is only enhanced by the texture and by what accompanies it, and that brings on a real deep sigh of satisfaction. Cream cheese does it for me. The combination is a match made in heaven, and could send you to hell (for gluttony). You often see these two teamed up as cake and cream cheese icing. How about a slab of red velvet cheesecake brownie?
Personally the whole red velvet flavour on its lonesome doesn't faze me, but I appreciate it for its visual beauty and wow-factor. I'd prefer it to taste a little more chocolatey. So if your tastes match mine, you can always add more cocoa powder than stated in the recipe, and a little less flour to balance the addition.

RED VELVET CHEESECAKE BROWNIES (Lightly adapted from Freutcake)

1/2 cup butter, melted (roughly 8 tbsp)
1 cup sugar
1 tsp vanilla essence
1/4 cup cocoa powder
pinch salt
1 tbsp red food colouring (I used Queen brand in Pillar Box Red)
1 tsp. apple cider vinegar
2 eggs
3/4 cup plain flour

For the cheesecake topping:
125g cream cheese, room temperature
1/4 cup sugar
1 egg
1/2 tsp vanilla essence

 Preheat the oven at 180C. Grease and line a 20x20cm dish.
To make the brownie layer, place melted butter in a bowl with sugar, vanilla essence and cocoa powder and salt. Stir thoroughly to combine; add the food colouring and vinegar and stir again to incorporate. Whisk in the eggs. Gently fold in the flour.
Pour the mixture into the prepared dish, reserving 1/4 of a cup of this batter for the swirling effect.
In a small bowl, combine cream cheese, sugar, egg and vanilla to make the topping. Smooth this cream cheese mixture over the top of the brownie batter. Randomly drop teaspoons of the reserved brownie batter on top of the cream cheese layer. Using the end of a knife, or a skewer, pull the red through the white layer to create a swirl effect. Place in the oven for approximately 30 minutes. Let the cooked brownie cool in the pan before removing to complete the cooling process on a rack before cutting into squares.

Mini Red Velvet Cheesecakes

Cochineal. You may associate this with the red dye used in Red Velvet Cakes, but when I think of the word I think cacti eating, crushed beetles.

Yes, believe it or not, that's where the red colouring comes from, the Cochineal beetle. They are found in Mexico and South America and are farmed for their colour properties. If this all sounds a little freaky, have no fear--plain red food colouring is a fine substitute, and makes these delicious red velvet cheesecakes brilliant. Not only are they delightfully delicious, they make a truly impressive appearance on the table when guests are over. I added these to our St. Valentine's Day menu for dessert, and they were a hit!

 MINI RED VELVET CHEESECAKES (Adapted recipe from Betty Crocker)


15 chocolate chip biscuits
2 tbsp cocoa powder
3 tbsp butter, melted
400g cream cheese, softened
1 cup granulated sugar
3 tbsp cocoa powder, extra
2 tsp. vanilla essence
2 tbsp. red food colouring
3 eggs
1/2 cup cream, beaten

Preheat oven at 180C.
In a small bowl, mix crushed biscuits with melted butter until well combined. Divide mixture among 12 foil regular sized cupcake cups (We used a silicone muffin pan instead) pressing into the base with a spoon.
Beat the cream cheese in a medium bowl until smooth. Gradually add the sugar, and then the cocoa powder until fluffy. Add the vanilla and red food colouring. Beat in the eggs, one at a time until well incorporated.
Divide the batter evenly among the cups, ensuring the mixture comes up almost to the rim.
Bake for 20-15 minutes until the centres are firm to touch. Cool for 15 minutes in the tray. (centres may sink a little)
Refrigerate in tray/baking cups for at least two hours before serving. Garnish with whipped cream and cocoa powder if desired.

Makes approximately 12 cheesecakes

NOTES: You can use any preferred biscuits for the base.

Baked Lemon Cheesecake

I know that citrus is usually associated with Summer, and maybe that's why it's become a sudden obsession with me--clinging to the remains of  what is quickly turning into brisk mornings and chilly nights. Don't get me wrong, I love winter, but generally winter desserts are heavier, and a light dessert tickles my fancy a little more. What am I talking about? I just made my first cheesecake (not particularly light) but it just seems to be a Summer dessert.
Baked cheesecakes always win the vote in the family. I tend to think the texture is more interesting than a chilled cheesecake and in my opinion, tastier too. You know me--I think any good food has to have two of three things to be successful:

Great Appearance
Great Texture
Great Taste

I believe any dish or dessert or edible can get away with only two of these three, and be a winner. Avocado for instance, looks divine and has a wonderful buttery, smooth texture, but doesn't really have much of a taste. All the better if something looks amazing, tastes amazing and has great texture. Like a baked cheesecake.
So I took the plunge and made my first ever cheesecake, a baked lemon delight in a fluted pie dish. It was super rich, with the ultimate creamy texture, the perfect amount of citrus to make it zingy without being overpowering and the appearance wasn't too bad either...though next time I will decorate it a little to jazz it up. Blueberries in the centre with some zest tendrils would have looked divine, with a sprig of mint to top it off.
I have one more thing to add. I found this recipe on Taste.com.au, a great source of recipes. Below the recipe was a comment from a woman who had baked this cheesecake every week for six months, for her husband. Every week she asks him, if it was time for a change of dessert...the husband looks back at her in sheer protestation! WHAT IS SHE THINKING!!! I think this little tale goes to show that you should definitely give this recipe a go, its sure to become a favourite! (I refuse to make it every week for my husband though--we may need a crane after six months for the both of us!)

BAKED LEMON CHEESECAKE

250g plain sweet biscuits (I used Buttersnaps)
150g butter, melted
500g cream cheese, softened
3/4 cup caster sugar
1 tbsp. lemon zest, finely grated
3 eggs
1/4 cup lemon juice, freshly squeezed
Icing sugar and cream to serve

Preheat oven to 160C/140C for fanforced.
Grease a 6cm deep, 20cm round springform pan or dish. Process the biscuits until they resemble very fine crumbs. Add the melted butter and combine well. Press this mixture over the base and up the sides of the prepared tin. Place in the fridge to set. for 15 minutes.
Meanwhile, beat cream cheese, sugar and zest together until smooth. Add the eggs one by one, beating well after each addition. Add the lemon juice and beat for one minute. Smooth the mixture into the prepared pan. Bake for 50 minutes or until the mixture has just set. The centre may still be wobbly but will firm on standing. Turn the oven off and keep the door ajar until cooled. Refrigerate cheesecake for 4 hours or more, dust with icing sugar and serve with cream, if desired.

Serves 12

NOTES: a tip for cutting baked cheesecakes: wet the knife under hot water before plunging into the cake to avoid a messy cut.