Hannah Miles


Cheesecakes are one of the oldest desserts in existence, traceable back to ancient Greece, where they were served to the Olympic athletes. And it's no wonder they have been around so long! Simple to make and undeniably irresistible, Cheesecake celebrates this most beloved of desserts. A chapter on the Classics includes simple Baked Vanilla, Raspberry Ripple and Chocolate Chip cheesecakes. Whatever the time of year, Fruity cheesecakes are the best way to enjoy whatever is in season; try Strawberry and Clotted Cream, Pink Rhubarb or Bananas Foster. For those with the most incurable of sweet tooths, Candy Bar cheesecakes are packed with your favourite confections — from peanut brittle to candied maple pecans — while Gourmet recipes add a touch of contemporary sophistication, including Salted Honey and Crème Brulée varieties. Party cheesecakes offer truly original ideas for brightening any occasion, from pretty Trifle Cheesecakes in glass jars to irresistible Cheesecake Pops! And finally, International skips over the globe to bring you cheesecakes in flavours such as Japanese Cherry Blossom and Italian Tiramisu.
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  • Беатаhas quoted6 years ago
    mini chocolate chip cheesecakes
    These little cheesecakes with a choc chip topping and salty chocolate pretzel base are just too tempting to resist – they are my favourite cheesecake recipe! For an extra special treat you can serve them with ice cream and hot chocolate sauce if you wish.
    100 g/3½ oz. Oreo cookies
    50 g/2 oz. pretzels
    70 g/5 tablespoons butter, melted
    250 g/generous 1 cup cream cheese
    250 g/generous 1 cup ricotta
    2 small eggs
    1 teaspoon vanilla bean paste
    200 g/scant 1 cup condensed milk
    200 g/1¼ cups chocolate chunks (milk, white, dark, or mixture of your choice)
    a 12-hole loose-based mini cheesecake pan/muffin pan, greased
    MAKES 12
    Preheat the oven to 170°C (325°F) Gas 3.
    To make the bases, crush the Oreos and pretzels to very fine crumbs in a food processor or place in a clean plastic bag and bash with a rolling pin. Transfer the crumbs to a mixing bowl and stir in the melted butter. Put a spoonful of the crumbs into each hole of the prepared pan and press down firmly using the end of a rolling pin or the back of a small spoon.
    For the filling, whisk together the cream cheese and ricotta in a large mixing bowl. Add the eggs, vanilla bean paste and condensed milk and whisk again until smooth, then stir in three quarters of the chocolate chips.
    Pour the filling mixture into the 12 holes of the pan leaving a little space in each hole as the cheesecakes will expand slightly during cooking. (Depending on the size of your pan, you may not need all of the mixture.) Bake in the preheated oven for 20–25 minutes until set with a slight wobble. Sprinkle over the remaining chocolate chips straight away so that they melt slightly on the warm cheesecakes, then leave to cool. Once cool, remove from the pan and chill in the refrigerator for 3 hours before serving.

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