Editor's February Pick #14: Mini Cheesecake Photos & Tips

Editor's note: As with all photos on the blog, I must defer to the MiamMiam photos of the mini cheesecakes. I cannot say good things about my own experiments, only that I am amazed at how I managed to get cake mixture on a ceiling fan whilst not being in the same room. As with all good photo posts they're a bonus - gives you a sneak preview as to what's possible, a pointer on presentation, or in my case a hilarious "This is what you could have achieved"! 

Mini lemon cheesecakes – photos and tips

It's all very well needing muffin cases – can I find any?! I thought I had loads, clearly not. The nearest I could find were foil baking cases – not ideal – the cases taper at the base but the upside is that they look good and are actually quite robust – it could have been worse.

Here's the result :

Not too shabby – better than expected

Ideal if you want to serve with ice cream

or raspberries on the side

These will be better still made in muffin or cupcake cases – accidentally though there's a serving choice!

The other plus with this recipe is that the cheesecakes don't require baking. I've frozen them wrapped in cling film and then bagged – as usual I'll let you know how it goes.

I did serve one with vanilla ice cream – it disappeared in the blink of an eye – comment - “the perfect size, just enough”.

Note to self – muffin cases on the shopping list for next week!

Bye for now …

Editor's December Pick #16 - Back to the dessert!

Editor's note: If you want a summary on why this dessert is worth a whirl, then fast-forward to the end of this post for a photo of the finished article. Once you've seen it, whizz straight back to the top for the ingredients. Like a lot of the editors picks, the important information is in the hints and tips that came separately, so after the post you'll find a link to the MiamMiam method - absolutely indispensable. An excellent choice for New Year!

Back to the dessert!

This is definitely decadent and not chocolate. The recipe comes from the Vegetarian Society Cookery School. Before you close down and run – it's called Biscoff and Salted Caramel Cheesecake – interested?

I've been a member of the Vegetarian Society for decades. I get seasonal magazines which are brilliant, full of information and ideas. You don't have to be a vegetarian or vegan for that matter – it's all knowledge! When I received the Summer/Autumn magazine I was intrigued to read about their “Online Cookery Classes” - you could choose Easy Veggie Favourites (Part 1) or a Vegan version. For £15 you get six months' unlimited access to video content. You're also able to download and keep the recipes plus other stuff too.

It seems like a good deal for £15 plus the fact I saw two recipes advertised that I really liked the look of. Cheesy Lattice Pie and Biscoff and Salted Caramel Cheesecake.

I'm always telling you not to try a recipe for the first time when you're under pressure - you've no idea how accurate the recipe is and whether it needs tweaking – into the unknown! My Christmas is going to be very strange and quiet this year so I'm road testing this cheesecake now, ignoring all my own rules, so that if you fancy having a go it might be an idea for New Year?

What follows is the verbatim recipe and method – I'll add my tweaks and hints and tips with the method. It might look long winded but the upside here is you can spread the tasks and the elements aren't difficult.

Here goes :

Biscoff and Salted Caramel Cheesecake

Serves 10

Preparation – 30 mins plus 1½ hours setting time

Cooking – 20 minutes

You will need an 8” deep spring-clip or loose bottom

cake tin

For the base

150g oat biscuits

125g Biscoff Lotus biscuits

125g butter, melted

large pinch of salt

For the filling

500g plain full fat soft cheese

300ml double cream

100g icing sugar, sifted

3 tbsp Biscoff crunchy spread

2 tsp of vanilla extract

For the sauce

200g golden caster sugar

60g butter

125ml double cream

1 tsp vanilla extract

1½ tsp salt

For the topping

80g Biscoff Lotus biscuits

Method and tips are to be found here - http://www.miammiamcookery.com/2020/12/biscoff-and-salted-caramel-cheesecake.html

The cheesecake and the doorstep delivery

As you know from recent posts I'd made the salted caramel cheesecake … there's only one problem when you've “road-tested” a dessert that has a limited lifespan you need to give it away, consequently my deliveries increased!

The doorstep delivery began and I realised quickly that the best feedback comes from random taste testing.

I posted the comments after delivery of the first two slices - here's what happened with the rest :

a slice each to my friends who'd had a package

as a gift. One friend couldn't indulge but her husband could …

… the next day – I didn't tell him he'd got cheesecake

• he has a smile on his face and uttered “mmm mmmm mmmmm”.

• Thank you x

I collected my meat order from the butcher and on my

way home popped in to say good morning to the other recipient …

“that was the best cheesecake I've ever tasted”

another slice to my best friend and running buddy when

I delivered her Christmas package – I knew she'd share

the cheesecake with her daughter …

… message received later that day – “absolutely

scrumptious”

later that week, on a run – the cheesecake was

mentioned again - “your best dessert ever”

My intention was to make people smile and I think I did.

I have a feeling that the cheesecake will be back – it would be a great addition to a summer gathering – hopefully we'll be able to celebrate by then!

Next … a Christmas gift

Fingers crossed it works ...

It does – eureka!

Take your time and gently does it

To ease the cheesecake from the base use a

palette knife, gently and slide it on to the cling

film – the base is set firm, especially if you've

used a tamper. Sprinkle the additional 80g of

crushed biscuit topping over the cheesecake 

salted caramel sauce – made ahead

at a time that suits you – all that remains is to cut

a slice and drizzle

Here it is in all its glory!

Now for a doorstep delivery and a taste test ...

The cheesecake filling and another piece of kit!

You'll need two medium mixing bowls – one for the soft cheese and Biscoff spread and another for the cream, vanilla essence or bean paste and icing sugar.

Here's the cheese and biscoff spread – you'll

find life easier if you add the spread to the cheese and

mix gently by hand, then continue with the electric hand mixer

Sift the icing sugar directly into your other mixing bowl (with

your scales set to zero, through a sieve) whisk in the

measured cream and the vanilla, gradually, then use the

electric hand mixer until you have firm peaks

Gradually fold in the cream mixture to the cheese and spread

mixture – I used a spatula

Here it is – ready for the fridge

The piece of kit you're looking for is a vase – the one I used measures 12cms/5” in diameter x 20cms/8” high – upside down.

It's not easy to photograph but you get

the idea!

Here's why I used the vase

Fingers crossed it works!

Time to get cooking and the photos!

After the miserable news at the weekend spoiling plans for Christmas I'm glad I decided to crack on with the cheesecake. It's not much I know but a distraction creating a delicious dessert – she says hopefully, might help.

Here goes with the photo guide :

I always prep the liners ahead, it's a

fiddly job but well worth the effort, ready to grease

and secure with unsalted butter

It's so much easier decanting the biscuits

in a bag, ready to crush and crumb with your

rolling pin

Ta dah – no mess and easy to see the texture

My trusted tamper – the perfect piece of kit

to press down the biscuit base in the tin

Coming next – the filling and another piece of kit!

The salted caramel sauce

Here's the method for the sauce, given in the original recipe :

Next make the salted caramel sauce. Place the sugar and 120ml water into a saucepan. You will need a medium sized plan as the mixture will bubble up a lot. Heat the mixture on a low heat until the sugar is completely dissolved. Add the butter and stir until melted. Again I prefer to use unsalted butter.

Keeping the heat on low heat the mixture for 15 minutes. Do not stir the sauce in this time. Don't walk away and leave unattended!

Remove the sauce from the heat and immediately whisk in the double cream, vanilla essence and salt. Be very careful as the sugar mixture will be very hot and will bubble a lot whilst adding the cream. You can use vanilla bean paste if you prefer – ½ tsp.

Whisk the sauce until it is well combined. Set aside to cool.

Personally I find this sauce recipe a bit of a faff. Set down below is my version, with an optional extra of stem ginger.

I prefer my salted caramel sauce to be rich and dark in colour too which is why I use soft dark brown sugar.

110g/4oz unsalted butter

225g/8oz soft dark brown sugar

2oz chopped stem ginger (optional)

275ml/10 fl oz double cream (or whipping cream)

1½ tsp salt

Heat together the butter, sugar and ginger. When dissolved add the salt and whisk in the cream.

Simmer for 15 minutes, stirring.

The stem ginger in this recipe is optional but it gives a sharpness against the richness of the cheesecake.

One batch of the recipe produces approximately 539g of the sauce and you can portion and freeze for convenience.

Time to get cooking and take some photos too!

Biscoff and Salted Caramel Cheesecake – the method

What follows is the method taken exactly from the recipe. My tweaks and hints and tips are designed to help and underlined.

Method

Line the base of your tin with baking parchment. This will help you lift the cheesecake when it's set. I'd line the sides of the tin as well as the base, it will be easier to remove and won't catch.

Break all of the biscuits up into crumbs. You can do this with a mortar and pestle or in a cloth with a rolling pin. Transfer the biscuit crumbs to a large bowl. You'll find it less messy if you place the biscuits in a food bag, clip and then roll the biscuits until you get the crumb desired!

Add the melted butter and salt to the crumbs and mix until the biscuit is well coated. I use unsalted butter.

Firmly press the crumb mix into the base of the cake tin to create an even base. Chill the base for at least 30 minutes before making the filling. I'd leave the base for as long as is convenient – the longer the better.

Place the soft cheese and Biscoff spread into a large bowl.

In other large bowl place the cream, vanilla extract and icing sugar. You could use 1 tsp of vanilla bean paste, rather than extract.

Beat the soft cheese with an electric whisk until the Biscoff spread is thoroughly mixed in.

Next whip the cream mixture until you can see firm peaks.

Carefully fold the cream mixture into the soft cheese mixture until mixed through. Do not over mix. Add the cream mixture to the cheese mixture gradually and slowly.

Once the base has set fully spread the filling carefully over the base making sure you do not pull crumbs from the base into the filling. Smooth over the surface to create a level finish. Set aside in a refrigerator to set for at least 1 hour. Leave for longer than an hour if that's convenient. If you intend to leave longer cover the tin with cling film.

For the salted caramel sauce see the recipe that follows together with an alternative.

When the cheesecake is fully set bring it out of the fridge and take it out of the cake tin. Take it steady – the reason I suggested lining the sides of the tin as well as the base is so that it should comply! I'd suggest using a sturdy vase, turned upside down – one that has a wide base. Place the tin on the top of the base and gently slide the tin downwards, leaving the cheesecake on the base. Have your serving plate at the ready – you have options here – cheat and leave the base and lining where it is or use a palette knife and gently lift the edge of the lining paper and slide off the base on to the serving plate.

Break up the remaining biscuits into a chunky crumb. Once again I'd use a food bag, clipped and a rolling pin – you can control the consistency of the crumb because you can see it – if you wrap the biscuits in a cloth you can't see.

Make sure the sauce is full cooled then drizzle around a third of it on top of the cheesecake. Sprinkle on the biscuit crumbs then drizzle on another third of the sauce. Reserve the final third of the sauce to drizzle on to the cheesecake slice by slice as you serve it.

The cheesecake should be fridged and eaten within two to three days – ha ha!

Next up - the sauce and an alternative ...

Mini lemon cheesecakes – photos and tips

It's all very well needing muffin cases – can I find any?! I thought I had loads, clearly not. The nearest I could find were foil baking cases – not ideal – the cases taper at the base but the upside is that they look good and are actually quite robust – it could have been worse.

Here's the result :

Not too shabby – better than expected

Ideal if you want to serve with ice cream

or raspberries on the side

These will be better still made in muffin or cupcake cases – accidentally though there's a serving choice!

The other plus with this recipe is that the cheesecakes don't require baking. I've frozen them wrapped in cling film and then bagged – as usual I'll let you know how it goes.

I did serve one with vanilla ice cream – it disappeared in the blink of an eye – comment - “the perfect size, just enough”.

Note to self – muffin cases on the shopping list for next week!

Bye for now …