Want to know how to personalise the taste of your cheesecake to suit your craving?

You only need three ingredients for the cheese mixture. Then you can add your favorite fruit and sit it all on a bed of biscuits and voila, you’ve created something magical.

Berries are always a delight and are such crowd pleasers. Flavored extracts, liqueur, lemon, lime, orange, mango, peaches, plums, apples and anything that grows on a tree that is edible are perfect additions. And lets not forget CHOCOLATE.

BISCUITS

When creating a cheesecake in your Traditional Round Master, you will need 250 grams of your favorite biscuit. We use different biscuits all the time. Chocolate ripple and nice biscuits are our favorites! Get a nob of butter (75 grams) and bind the two together once you have crushed the biscuits in a blender or even with a rolling pin.

Watch our video to see how to create the perfect biscuit base: https://www.delicake.com.au/create-perfect-biscuit-base-spatula/

Check out the Arnotts website to see the range of biscuits that you can use for your cheesecake base,

http://www.arnotts.com.au/ .

CREAM CHEESE

You will need one tub or block of cream cheese, 250 grams is the normal packaging size. With so many brands available it’s not hard to find the cream cheese of your choice.

In our recipes we use Philadelphia cream cheese, Liddells lactose free cheese, Coles spreadable cheese, Aldi brands and Woolworths Select brands, which all taste great!

THICKENED CREAM

The second step for your cheesecake mixture is blend 300 mls of thickened cream. You can use a hand mixer or a whisk if you need a little work out in the kitchen.

We choose to use Bulla thickened cream. You can check out their website here  it is available to purchase from most supermarkets, Australia wide.

Our Lactose free thickened cream comes from our friends at Liddells, see where you can purchase their range from here .

CASTER SUGAR

Your cheese mixture must be sweetened with some sort of sugar, 1/4 cup to be exact. We recommend using caster sugar from our friends at CSR which is available Australia wide from all supermarkets and stores.

THE MAGIC

The magic happens when you combine the cream cheese with the sugar, then add the cream and blend it all until it’s thick. Now it’s time to add your desired flavor or fruit.  Sliced, chopped, blended, whole or even pureed AND lets not forget the CHOCOLATE!

GELATIN

To bind all these lovely ingredients you need gelatin. We use McKenzie’s gelatin powder and find it works beautifully for all of our cheesecakes.

We recommend using hot water from the kettle then adding one tablespoon of gelatin. Mix until all is dissolved and wait till it is cooled BUT not set. Walk around the kitchen mixing for a minute or two singing your favourite song. Then you can add it to the cheese mixture.

See more setting agents from McKenzies here.

TASTE

Now is time for the best part! You will need to taste your creation before you pour it into your Master. If you think it needs a little something, just add it in bit by bit until you love it!

Then SET your creation in the fridge. Normally eight hours or overnight is required to set.

CHEF’S NOTE

If you want to serve it for lunch, create it the night before. If you want to serve it for dinner, create it in the morning.

Nothing beats a fresh, homemade cheesecake to share with friends and family.

Depending on who invites you to lunch or dinner, make their favorite flavor…They will love you for it!