Who doesn’t love a good cheesecake?
Especially when you get to choose the topping you love the most
This is seriously the easiest cheesecake to bake, so simple and so yummy
Following are 4 really easy toppings, toppings that you could eat straight out of the saucepan
Scrumptious Strawberry – Punchy Passionfruit – Lemon Glaze – Butterscotch Buzz
Classic Vanilla Cheesecake
250gm pkt Arnotts Nice Biscuits
140gm butter, melted
2 x 250gm pkts cream cheese
300gm carton sour cream
3/4 cup caster sugar
3 tsp vanilla essence
- Use 22cm springform pan, Turn the bottom tray upside down and line with baking paper, make your baking paper larger so it can overhang your base tray. Secure the base back into the springform pan.
- Process your biscuits with a food processor until finely crushed, Add melted butter and process again until well combined. Transfer to the lined pan, spread and press the biscuit mixture firmly over the base and up the sides. Cover with cling wrap and pop in the fridge to chill.
- Preheat oven to 160 degrees (140 degrees for a fan forced oven)
- Place cream cheese, sour cream and sugar into a mixer and mix until smooth, add the eggs and vanilla and mix again until smooth, make sure you scrape the bowl a couple of times in between to make sure it’s well combined.
- Pour your cream cheese mixture into your prepared pan and bake in the oven for one hour or until just set in the centre.
- Turn the oven off and leave cheesecake in the oven with door slightly open to cool completely (This helps to prevent cracking).
- Place in the fridge for 4 hours to chill.
Now for the toppings
- 2 Eggs
- 1 Cup Sugar
- 1/4 Cup Lemon Juice
- 2 Tbsp Grated Lemon Peel
- 6 Tbsp Melted Butter
- Fresh Raspberries
In a small saucepan, whisk eggs, sugar, lemon juice and peel until blended. Add butter and cook, stirring constantly until mixture thickens and coats the back of a metal spoon. (If desired you can add a few drops of yellow food colouring). Transfer to a small bowl to cool for 10 minutes. Cover and refrigerate until chilled. When ready spread over cheesecake and garnish with raspberries.
- 2 Cups Chopped Strawberries (plus extra to garnish)
- 1/3 Cup Sugar
- 1 Tsp Vanilla Essence
Put 2/3 of your chopped strawberries into a saucepan along with the sugar and cook on medium heat for approx 10 minutes, while they are cooking smash them up a bit with a spoon to release some of the juices.
Once they are cooked add your vanilla and the remaining strawberries. Using a stick mixer give them a bit of a blitz. You can choose to make it as smooth as you like, I like to leave mine with a little bit of texture.
Let cool for 10 minutes then pop in the fridge until chilled.
- 4 Tbsp Unsalted Butter
- 1/2 Cup Brown Sugar, packed (you can use light or dark, I used light)
- 1/2 Cup Heavy Cream
- 1/2 Tsp Salt
- 1 Tsp Vanilla Essence
Melt butter in a saucepan on medium heat, Add brown sugar and stir to combine with the butter, then add the cream and bring the sauce to a boil.
Keep the sauce lightly boiling (just little bubbles) for 5 minutes, Remove pan from the heat and add salt and vanilla.
Let cool for 10 minutes then pop in the fridge until chilled. (Can be quite solid chilled so if you need to just warm it up a little before use)
- 170gm Can Passionfruit Pulp
- 1/4 Cup Caster Sugar
- 1 Tbsp Cornflour
- 1/3 Cup Water
Combine the cornflour and water in a small bowl, Transfer to a saucepan. Add the passionfruit and sugar. Place over medium heat and cook, stirring for 2-3 minutes or until the mixture boils and thickens. Set aside to cool slightly and then pour over cheesecake. Place cheesecake in fridge until set.
My families topping votes: (and it was very hard for everyone to choose as we actually loved them all)….
No 1: Lemon Glaze
No 2: PunchyPassionfruit
No 3: Butterscotch Buzz
No 4:Scrumptious Strawberry
The most important part …….. Enjoy!