It was a disaster. I had quickly etched out a shopping list as I ran out of the house but forgot to note the quantities. As I stood in front of the cream cheese, I couldn’t remember how many blocks the recipe called for. At $4 a block I decided that $12 worth of cream cheese would be plenty (it wasn’t). To the biscuit ailse… Hob Nobs and dark chocolate Digestives were going to set me back another $8! I nearly called the whole thing off.
My love had requested Jamie Oliver’s “Molten Cheesecake” out of his new “Comfort Food” recipe book, for his birthday cake. I adore Jamie’s recipes but always struggle trying to find the UK-centric ingredients on Aussie shelves, and/or paying $8 for biscuits for a cheesecake base.
Instead of disappointing my fella, I decided to morph the cheesecake into an affordable Aussiefied version. I generally don’t publish already-published recipes on my blog. And today is no different. For an amazingly indulgent cheesecake, check out Jamie’s original. If you are after a super-delicious and more affordable version then this is for you.
I used rolled oats and a little brown sugar instead of Hob Nobs in the base, replaced dark chocolate Digestives with a generic brand of milk chocolate ones (adding a little extra cocoa) and modified the cheesecake mixture to only require three blocks of cream cheese.
I always used to be scared of baked cheesecakes. They ALWAYS cracked. Then I discovered Bake Play Smile’s Cheesecake Tips, lifesaving!
See… no cracks!
My oven cooks slightly unevenly but for a crack-free cheesecake opening the oven is a no-no. Besides, you cover this baby with marshmallows anyway 🙂
Now, for the molten bit. Jamie’s picture showed some hardcore marshmallow ooze. Whole marshmallows hold their shape when grilled, torn ones ooze everywhere. We wanted to eat this over a couple of days so I grilled it with whole marshmallows. However, if you want #foodporn then tear or chop up the marshmallows first. We covered both options by popping a slice in the microwave for 20 seconds before serving 🙂
Such a fun cheesecake, I’m so glad I didn’t give up on it. The birthday boy was most pleased too.
What do you think, am I a just a tight-arse? Or do you modify recipes to suit your budget too?
- 200g chocolate digestives (generic brand)
- 50g rolled oats
- 1 Tbsp brown sugar
- 50g walnuts
- 1 tsp cocoa powder
- 125g unsalted butter, softened
- pinch salt (optional)
- 1 vanilla pod
- 70g caster sugar
- 2 Tbsp cornflour
- 750g full fat cream cheese, softened
- 90g sour cream
- 2 eggs
- 100g raspberries
- 1 Tbsp vanilla sugar (see note)
- 1/2 Tbsp balsamic vinegar
- 150g marshmallows
- 20g dark chocolate
- Grease and line base and sides (with baking paper) of 22cm springform tin
- Preheat oven to 170C/340F
- Place digestives, oats, walnuts, brown sugar and cocoa powder in a food processor and process until fine.
- Add butter and pulse until mixture is stuck together
- Press into the base of a lined 22cm springform tin
- Bake for 10 minutes, remove from oven and leave to cool
- Halve the vanilla pod lengthways, scoop out seeds and place in a bowl along with sugar, cornflour, cream cheese and sour cream, whisk (electrically or manually) until creamy. Then add eggs one at a time until just light and fluffy
- Pour mixture over base
- Place a tin of water on the bottom shelf of the oven and place your cheesecake on the middle shelf, this will prevent it from cracking.
- Bake for 40 minutes
- When it has finished baking, leave the cake in the oven with the door ajar for at least an hour to allow it to cool slowly.
- Allow to cool on the bench to room temperature before refrigerating for at least 4 hours
- Place the raspberries in a small bowl and gently break up the raspberries with a fork. Mix through sugar and balsamic vinegar. Set aside.
- Top the cheesecake with marshmallows (see note)
- Place under a medium grill and watch like a hawk (seriously, do not step away) until the marshmallows are golden.
- Allow to cool a few minutes before uncliping the springform and removing the sides of the tin
- Spoon over raspberry mixture, grate dark chocolate over the top. Serve immediately
- Pop the vanilla pod casing into a jar or container with caster sugar to make your own lovely scented vanilla sugar.
- Baking a cheesecake with a tin of water on the bottom shelf of the oven will help prevent the cheesecake from cracking. It is also very important is not to open the oven whilst cooking.
- Allow the cheesecake to cool slowly in the oven with the door ajar for an hour and make sure it reaches room temperature on the bench before refrigerating.
- Cheesecake is always best made the day ahead to allow the flavours to develop.
- Whole marshmallows hold their shape when grilled, torn ones ooze everywhere. We wanted to eat this over a couple of days so I grilled it with whole marshmallows (then popped a slice in the microwave for 20 seconds to achieve the ooze)
You are not a tight arse at all Nicole. If I find a recipe that ends up costing way too much, I definitely look for ingredients that are cheaper. I like to use ingredients that are affordable and especially if I am testing recipes I don’t want to be forking out too much money. This cheesecake looks delicious! I wish I could eat this for dessert tonight. I feel like cheesecake now xx
Thank you Simone:) I think we get particularly good at adapting recipes in Australia because there are so many celebrity chefs from the UK and America using ingredients we can’t get.
This looks so good!! I agree! You’re not a tight arse. Everything does add up!
Thank you and thank you. Money saved on cake can be spent on more cake right? 🙂
yes, I do the same – I am loath to pay more than I have to!
say, it would be lovely to catch up for a coffee sometime, if you are keen pop an email addy in a comment on my blog and I will record and delete the comment (they don’t publish automatically)
cilla x
Ahh, the tight-arses unite then. Good to hear I am not alone. Email should be in your inbox now. Let’s do this 🙂
You’re a clever one – that’s a fantastic looking birthday cake. I think I’ll request your modified-Jamie for my birthday cake this year! x
Thank you 🙂 I wonder what Jamie would think of it…
Home delivery?! This looks amazing and with the cost savings, a cake that everyone can afford to make 🙂
Sadly it was polished off long ago. Bit behind on the blogging 🙂 When an ingredients bill is creeping up around the $30-40 mark I start thinking about just buying a cake. Although, home made is always best.
I always modify from branded products.. as if I am going to buy crunchies on mass just to smash up when homebrand honey comb is the same.. tight arse and wise is what I like to see myself as 🙂
Haha, kindred spirits.
I always modify recipes, mainly because I always forget my shopping list at home and can’t be bothered going back to the supermarket once I realize what I’m missing. Sometimes it makes for very hmm ‘creative’ recipes though and it sure saves me some money! lol.
I think that your gorgeous cake is proof that you don’t need to spend the earth to get delicious results. I’m pretty sure Jamie Oliver would approve! 🙂
Thank you lovely one 🙂
I rarely properly follow recipes but generally with baking I try to. That this turned out so well was an absolute delight.
This looks amazingly wicked! Your modifications are genius (and chefy type recipes are often expensive I find).
Thank you x. I would love to have a chefy budget. Maybe one day..
Genius. My birthday is in July. Just sayin’! 🙂
Right, it’s in the diary 😉
I think it is beautiful. However I spend waaayyy to much money on food. I need to chill out a bit and stick to budgets more 🙂
It’s tough though when you love food so much 🙂 I’m kinda forced to stick to budgets at the moment but the upside is it forces me to get a bit creative.
You’re a GENIUS. I love modifying recipes, that’s half the fun of cooking, right? I love your thrifty changes and I bet your version gives JO’s a good run for it’s (affordable) money.
Aww shucks. Thank you 🙂
Ha! Ha! You’re so funny. It seems I had a similar experience with cream cheese at the market this weekend. Tight arse or not. . .I think this cheesecake looks decadently delicious. I’d scarf down a slice or two. . .or three any day.
Thank you, I aim to amuse 🙂
You had me at tight arse.
Although I’m actually here in Jamie land so maybe it won’t cost me a bomb to make. I bet the rolled oats made it a bit lighter than Jamie’s though, Hobnobs are pretty rich.
Oh and FOOD PORN! Lucky lucky man.
M x
You lucky thing- you live in the land of multi-coloured carrots, Digestives, Hobnobs (obscene name) and gigantic scallops.
I am a total tight-arse, but it has taught me to cook creatively so that’s not a bad thing.
You’re not a tight arse, but if you are I’m right there with you! One of the benefits of doing your own baking should be that you get amazing food at a more affordable price, I love your substitutes and it looks amazing, your love is very lucky!
I absolutely agree with you on all points. Thank you 🙂
How clever are you! I hardly ever follow a recipe and I applaud you for saving a few dollars and making your hubbys dream cake.
There seems to be a lot of recipe unfollowers out there- kindred spirits 🙂
Yay! I’m so glad it didn’t crack! Oh gosh I’m totally with you – cheesecakes are so expensive!! I only ever make them for special occasions. Love your substitutions. Gosh you’ve got a lucky fella!
Your instructions are the bomb! This was my first ever perfect cheesecake
|wipes away drool| What a fab concoction! I always baulk at the cost of making a cheesecake – why is cream cheese so dear? And why doesn;t Philly have any competition?! I love this so much – Pinning.
Oh thank you 🙂 x
That is a very valid point on the Philly competition. I can’t think of any time there ever was another brand. Conspiracy…