I like cheesecake. It’s just yummy enough to be, well, yummy. And it’s not addiction level moreish, so that i can stop myself from eating the whole thing in one half hour.

It also lends itself to experimenting a lot more than regular cake or cookies, because your end result has a low fail rate. It might be runny, or slightly overbaked, but it will still be cheesecake.

The following is an adaptation of this. This cheesecake is semi-guiltless, because it’s mostly yoghurt. That’s like… healthy! At least until I start adding random gorgeous stuff.

It took me half an hour to convert the cups and ounces to something a European person can use. You’re welcome.

Crust

  • Ten to twelve big digestive biscuits (250 ml of crumbs)
  • 30 g of brown sugar
  • 50 ml of melted butter

This needs to be made in advance.

Preheat the oven to 175°C and get yourself some cupcake cups, or a pan. You’ll need about 16, depending on which flavors you make (white chocolate and cherries adds a lot of volume).

For the biscuits, I used the big crunchy Grany ones, they work rather well. I’ve tried it before with speculoos cookies. They taste better, but they’re a bit too greasy and they become mushy during baking.

Now reduce the biscuits to crumbs. You can use a food processor, or put them in a plastic freezer baggy, fold double, cover in a kitchen towel and whack at them with a hammer. This last method is much more fun.

Add sugar and melted butter, and stir.

Divide the mixture over your cupcake cups and press into the bottom. Put in the oven for ten minutes.

Allow to cool completely, before pouring in cheesecake.

Basic cheesecake

  • 100g of cream cheese
  • 300g of Greek yoghurt
  • 50g of white sugar (Please note I’ve halved the sugar, because I’ll be adding sugary things later. If you’re making plain vanilla cheesecake, use 100g)
  • 1 teaspoon of vanilla extract
  • 2 large eggs
  • a pinch of salt

Combine all ingredients in a big bowl and blend with a mixer or food processor until smooth.

Now divide in equal parts, depending on how many flavors you want to make (in my case, three).

Strawberry and rhubarb cheesecake

I was kinda going for strawberry, but it turns out I only had strawberry and rhubarb jam in the house. So that will be our first flavor. Raspberry jam or red currant jelly should also work a charm.

This is stupidly simple.

In a bowl with your basic cheesecake batter, add about four tablespoons of jam and whisk away. Of course, most of this depends on your taste. Add more or less depending on what you like. You can also add some more sugar where necessary.

Pour into cups.

Lemon cheesecake


Again with the taste. Get cheesecake batter and add about a teaspoon of lemon extract, and extra sugar til it’s yum.

Whisk.

Pour into cups.

White chocolate and sour cherries cheesecake

I’m using premade sour cherry pie filling, but something tells me the real thing won’t be too bad either.

Melt about 100g of white chocolate. You can do the whole mess with the water bath and the waiting for half an hour, but putting the chocolate in a bowl in the microwave for a minute will have about the same effect. Stir chocolate til smooth, then add it to the cheesecake. Melt some more if you want a stronger chocolatey taste.

Now get your cups and put about three to four cherries on the bottom (on top of the crust). Then pour in your cheesecake stuff.

All these go into a 175° oven for about fifty minutes.

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