Five Classic Cheesecakes To Make And Decorate
A classic cheesecake is a popular, mouth-watering dessert that is a favourite at any gathering. This is truly the perfect dessert: it is versatile, delicious, and easier to make than you might believe. The most attractive thing about a classic cheesecake is that it is sure to please almost all of your guests, and your family.
–What Is A Classic Cheesecake?–
A classic cheesecake is made by mixing cream cheese, sugar, eggs and flavouring, then baking the mixture over a biscuit base. However, there are many variations on the classic cheesecake that are also very tasty. Not only can cheesecakes be topped with a wide range of fresh fruits, but you can also mix different flavours into the cake for added interest. Here are some suggestions for decorating your next classic cheesecake.
–Fresh Fruit Cheesecake Toppings–
Cream cheese has the amazing quality of tasting fantastic with most other foods, sweet or savoury. For this reason, it can be successfully blended with a range of flavours, from fruit to liqueur and spices. Popular fruit and cheesecake combinations include blueberries, raspberries, cherries and strawberries. For something a little less predictable, consider topping your classic cheesecake with apricots, peaches, blackberries or even custard apple (cherimoya). Passionfruit is another delicious, very Australian, topping for cheesecake, contributing a tart flavour that balances the sweetness of the cake and crust.
–Decorating Your Cheesecake–
Half the fun of making a classic cheesecake is making and decorating it (the other half is eating it!). While many baked cakes require layers of icing and a steady hand, decorating a cheesecake can be as simple or as complicated as you would like. The most basic decoration for a great cheesecake is actually underneath the cheesecake; sometimes all you need is a great plate. Something fancy and heavily decorated, or a lovely family heirloom, can do a great job of showcasing a classic cheesecake.
–Melted Chocolate–
If you’d rather try something a bit fancier, try melting chocolate into a pastry bag and then use a fine tip to drizzle the chocolate over the plate. Place the cheesecake on the chocolate, then drizzle more chocolate across both the plate and the cheesecake at the same time. Finish with little silver sugar balls for extra sparkle!
–Fruit Juice Glaze–
The fruit topping that you choose can also serve as a simple decoration, as well as being a delicious topping. Slice fruit and sprinkle with sugar. This helps to draw out the natural fruit juices. These juices can then be used to make a refreshing glaze to baste across your classic cheesecake. The fruit can also be piled on top of the cake or served separately, a spoonful per serve of cake. Before cutting, sprinkle the entire cake and plate lightly with powdered sugar and you are sure to impress your guests.
–Piped Caramel–
Another impressive topping combines the light use of sliced fruits with warm caramel. Cut the fruit into attractive slices. Arrange these slices on the top of your cake in one large circle or star shape. Pipe a small line of warm, thick caramel sauce over the entire cake. When you add the caramel lines, consider making patterns that cross or weave through each other for added interest. Look to nature for inspiration for patterns and shapes.
If your tastebuds are now watering and you’re keen to make a start, try one of these classic cheesecake recipes that your family or guests are certain to enjoy.
–Raspberry Cheesecake–
Ingredients:
- fresh or canned raspberries
- melted chocolate
- 1 and 1/2 cup raspberries, crushed
- 1 and 1/2 tablespoons gelatine, dissolved in water
- 1 cup sweet biscuit crumbs
- 1/2 cup lemon juice
- 1/3 cup butter, melted
- 1/3 cup hot water
- 400g can condensed milk
- 500g block cream cheese, softened
Method:
Combine biscuit crumbs and butter, press into base of a 20cm spring-form pan. Chill. Beat cream cheese until smooth, add gelatine mixture, condensed milk, lemon juice and mashed raspberries. Pour into crumb base. Chill for 2 to 3 hours or overnight. Topping: Drizzle with melted chocolate, decorate with raspberries. Serve on bed of cream and raspberry puree (optional).
–Apricot and Lemon Cheesecake–
Ingredients:
1 and 1/2 tablespoons gelatine 1 cup apricot nectar 1 cup sweet biscuit crumbs 1 tablespoon caster sugar 1 tablespoon lemon juice 1/2 cup caster sugar 1/3 cup butter melted 3 teaspoons cornflour 3/4 cup apricot nectar 3/4 cup cream lightly whipped 3/4 cup preserved cherries 425g can apricot halves, drained 500g block cream cheese, softened
Method:
Combine biscuit crumbs and butter. Press into base of a 22cm spring-form pan and chill. Stir gelatine into apricot nectar, heat in saucepan or microwave on HIGH for 45 seconds, until dissolved. Beat cream cheese until smooth, add sugar, lemon juice, gelatine mixture and cream. Pour into crumb base, chill until firm. Combine in a saucepan the nectar, sugar and cornflour and stir over a medium heat until boiled and thickened. Allow to cool. Decorate the cheesecake with apricot halves and cherries then spoon over the prepared glaze. Chill until required
–Triple Chocolate Cheesecake–
Ingredients:
raspberry coulis, to serve 1 cup plain chocolate biscuit crumbs 1 cup thickened cream, whipped 1/4 cup hazelnut meal 100g dark chocolate, melted, extra 100g milk chocolate, melted 100g white chocolate, melted 2/3 cup caster sugar 3 teaspoons gelatine, dissolved in 1/4 cup boiling water 40g butter, melted 40g dark chocolate, melted 750g block cream cheese, cubed and softened
Method:
Combine biscuit crumbs, hazelnut meal, butter and chocolate and press into the base of a greased 24cm (9″) spring-form tin; chill. Beat and sugar using an electric mixer until smooth. Add the gelatine mixture and beat until well combined. Divide mixture evenly into three bowls. Add a quantity of melted chocolate to each bowl and mix until smooth. Fold a third of the whipped cream into each mixture. Spoon mixture into prepared base, alternating between the three mixtures until all has been used. Lightly swirl mixtures with a skewer and shake to smooth over. Refrigerate for three hours or overnight, until set. Serve with raspberry coulis.
–Lemon and Poppy Seed Cheesecake Cups–
Ingredients:
icing sugar juice and grated rind 1 lemon 1 and 1/4 cup sour cream 2 eggs, lightly beaten 2 tablespoons cornflour 2 tablespoons poppy seeds 3/4 cup caster sugar 500g block cream cheese, softened
Method:
Beat cream cheese and sugar until smooth. Stir in eggs, cornflour, sour cream, lemon and poppy seeds. Pour into a lined 12 x 1/2 cup capacity non-stick muffin pan. Bake 25-30 minutes in a 180°C oven. Stand 5 minutes before turning out, cool 30 minutes before serving. Garnish: Dust with icing sugar, and serve
–Sour Cream Cheesecake–
Ingredients:
strawberries 1 tablespoon lemon rind, grated 1/4 cup lemon juice 2 tablespoons butter, melted 2 tablespoons flour 2 tablespoons walnuts, finely chopped 3 eggs, lightly beaten 3/4 cup caster sugar 3/4 cup plain chocolate biscuit crumbs 3/4 cup sour cream 500g block Cream Cheese, softened
Method:
Combine biscuit crumbs, walnuts and butter. Press into the base of a 22cm spring form pan, chill. Beat cream cheese until smooth, add sugar, sour cream, lemon juice, flour, lemon rind and eggs, beat well. Pour cream cheese mixture into prepared crumb crust and bake in oven at 140C for 60 minutes. Allow to cool in oven. Chill for 2 hours. Decorate with strawberries.
About the Author
Chelsi Woolz, domestic goddess, is rather keen on the occasional slice of classic cheesecake. She enjoys cooking and is always on the look out for a new recipe or two.
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