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)