New York Cheesecake

Baked cheesecake is good, really good. It is pretty simple and it always goes down well at social occasions. It is easy to adapt by adding whatever toppings you like (fruit, sauces, a pint of caramel and 16 smashed up Dime bars etc) which means it is a good thing to take to birthday parties or barbecues. Anyway, I recently make a salted caramel and dark chocolate button one for a Eurovision Party.




The recipe here is for the basic recipe but you can add whatever you like to the top.


100g butter melted, plus extra for tin
200g digestive biscuits smashed up with a rolling pin or whatever

3 x 300g Full-Fat Philadelphia cheese, or other full-fat soft cheese
250g golden caster sugar
3 tbsp plain flour
1½ tsp vanilla extract
finely grated zest of 1 lemon
1½ tsp lemon juice
3 large eggs, plus 1 yolk
200ml soured cream



  1. Preheat the oven to fan 170C. Cut out a circle of baking parchment and line the bottom of a 9 inch tin. This makes quite a deep cheesecake so in needs to be quite a deep tin. For the base, melt the butter in a medium pan then in the biscuit crumbs and mix until it is moist. Press the mixture into the bottom of the pan with the back of a spoon and bake for 10 minutes. Take out of the oven and cool on a wire rack while preparing the filling. Sometimes I find the base can go a bit soggy, so if you like you can use a brush of egg white before you bake it to create a bit of a barrier from the filling.
  2. For cheesecake bit turn the oven up to 220C. In a  stand mixer (I use a KMix) use the paddle attachment to beat the Philly fairly slowly creamy for a minute of two. Keep the mixer running and add the sugar, then the flour making sure you scrape down the sides of your bowl a couple of times during baking.
  3. Switch the paddle attachment for the whisk and with the mixer on medium add the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time scraping down the bowl from time to time. Stir the soured cream and whisk until smooth.
  4. Grease the sides of the springform tin and put on a baking sheet. Pour in the filling. Bake for 10 minutes. Reduce oven temperature to 120C bake for 40 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and leave the door closed. Allow to cool for two hours in the oven. The top may crack but don’t worry, it is a good excuse to add more topping.
  5. Put it in the fridge for least 8 hours or overnight.


EXTREME CLOSE UP! Served with salted caramel sauce and homemade buttons (dark chocolate poured into a button mould)



Speculoos Cheesecake Brownies

I still have a couple of jars of Speculoos paste left from my trip to Amsterdam so I have been looking online for recipes. I have come across a couple of cheesecake recipes using it but nothing really grabbed me. It has been ages since I did anything exciting with brownies so then the thought hit me – cheesecake marbled brownies are something I have been meaning to make for ages, but what if that cheesecake was Speculoos/Speculaas paste based? So it happened:
On to the recipe, if you fancy making these at home.
For the brownie bit:
  • 185g unsalted butter
  • 200g decent chocolate (I use one bar of Green and Blacks dark and one milk)
  • 85g plain flour (regular or gluten-free Doves Farm)
  • 40g cocoa powder
  • 3 large eggs
  • 275g golden caster sugar

For the cheesecake bit:

  • 400g full fat cream cheese
  • 125g caster sugar
  • 2 large eggs
  • 150g Speculoos biscuit paste (optional – these are pretty good as just cheesecake brownies, if you prefer)


  1. Cut butter into cubes and put into a pyrex type bowl with the chocolate (broken into small pieces) Melt them together by putting the bowl over a pan of simmering water but make sure the water doesn’t touch the bottom of the bowl. Stir occasionally until they are combined. You can also do this by shoving it in the microwave but watch it really closely because chocolate burns easily. Leave the melted mixture to cool to room temperature.
  2. While it is cooling – put all the ingredients for the cheesecake bit into a bowl and whisk until fluffy and fully combined. Leave in the fridge until you are ready to use it
  3. Pre-heat the oven to 160c. Line your tin with tin foil or baking parchment. I use a tin that is about 6 x 12 inches.
  4. Break the eggs into your bowl and add in the golden caster sugar whisk on high until light and thick and creamy – it should become pale and double in volume. It takes a while and is the most important step, this is what makes them light.
  5. Pour the cooled chocolate mixture in, then gently fold together with a spatula.Be careful not to knock the air out.
  6. Add in the sifted cocoa and flour mixture and fold in really gently until just combined. If you are making regular brownies, now would be the time to add in chopped up chocolate bars and whatever else you fancy.
  7. Pour the three-quarters mixture into the tin and push it out into the corners making sure it is even. Then add the cheesecake mix on blobs with a spoon. Add the remaining brownie mix in dollops with a spoon and then bang the tin hard a couple of times on the kitchen side to level it out. Use a skewer to marble the mix.  Pop it in the oven. Bake for 25-30 minutes or so. To test if it is done shake the tin a bit, it shouldn’t wobble like jelly. I find the skewer test a bit redundant for brownie making because if it comes out clean you have probably over cooked them
  8. Leave them until they are totally cold and the cheesecake sets properly
  9. Store in the fridge because the cheesecake bit.