Chocolate caramel cheesecake

It's been a long time between drinks, so to speak, for my Cheesecakes of the World book - but this one did not disappoint.

A simple biscuit and butter based, baked for 8 minutes.  Topped with chopped pecans and a tin of top'n'fill (tinned caramel, the other option would be taking a tin of condensed milk and turning it into dulce de leche, following a recipe like this one).

Then topping that with cream cheese, that has been mixed with sugar and melted chocolate.

If you ever see a copy of Cheesecakes of the World I highly recommend buying it!

Baked cherry cheesecake

This was a spectacular cake.  Spectacular looking, and tasted fantasic.  And to top if all off, I received a boat load of compliments!

The base was super minimal, and G was worried that there wasn't enough, made from mere grams of biscuits blitzed in the kitchen aid food processor, rather than the standard 150grams plus of biscuits.  It was a delicious cheesecake interior, that was mostly made in the Kitchen Aid (I have friends who joke that my kitchen is sponsored by Kitchen Aid - I WISH!!!)

Then into the oven for a serious amount of time and afterwards become disappointed that the cheesecake still cracks despite following the directions for cooling the cake:

Cover it up with super delicious cherry syrup, and cheer that it looks like it does in the cook book!

Chocolate caramel cheesecake

This was amazing.  And easy. And almost looked like this (minus the little bowl of cream on the side).  But you'll have to take my word for it because apparently I forgot to take a photograph of it.  But it was so good that I may have to make it again anyway.  Taking the photograph will be my excuse to G though.


Biscuit base, covered in melted caramel and chopped pecans.  Cool that, top with a cream cheese mixture and bake for longer than the book says.  Turn to google and 'google' the recipe title to see how long other people baked it for, feel reassured that that other people had to bake it for longer than the recipe said.

Get copious amounts of compliments when you serve it.

Lemon Cheesecake

This one got off to a rocky start unfortunately.  I followed the recipe for the base and there was nowhere near enough mixture to create the crust - I ended up making 2 1/2 times the recipe to get a good amount of mixture.

Luckily, it was plain sailing from there.  The mixture was very simple to put together, though next time I will let the cream cheese beat by itself for longer in the stand mixer to ensure no lumps.  Then you just pop it in the oven while you mix up the 2nd layer of filling - even easier than the first.

Thankfully, although strangely, the filling mixture was sufficient - and delicious!  Served with a little bit of raspberry coulis of course.