I have always been a huge fan of cheesecake and have never said no to anyone either making one at home or bringing one over when hosting a barbecue. Even being a huge cheesecake advocate I have never made one myself. That is until I came across this post at The Country Contessa by fellow food blogger Rachel and thought to myself “yes, I can do that”.
I am pleased to report that my first attempt at baking a cheesecake was a success, evidence has been provided in the form of photographic evidence.
I’ll put it out there right now that I did bake this bad boy in the oven, as it was my first attempt I thought better do it in the oven before giving it a crack in the Weber. Don’t worry though, I will certainly be baking one in the Weber soon.
I substituted using graham crackers for the base in favour of local favourites Arnott’s Milk Chocolate Digestives as I have no idea what a graham cracker is nor where to get any from and secondly, I was sure that the Digestives would make a beautiful chocolatey base.
The second change I made was using a jar of Raspberry & Boysenberry Compot by the Dollop Kitchen instead of making the sauce from frozen raspberries as Rachel has. I’m happy to say that this choice came out a winner. The Dollop Kitchen make a fine compote. I’m always a fan of sourcing locally made products if I cannot make them myself.
Check out how I made mine below, check out The Country Contessa for the original.
A quick and easy cheesecake drizzled with a raspberry and boysenberry compote, heaven in your mouth. Bake this today! Inspired by the Country Contessa
- For the crust:
- 1x 200g packet Arnott’s Milk Chocolate Digestives
- ¼ cup finely chopped walnuts
- 1 tablespoon sugar
- ½ teaspoon cinnamon
- ½ cup butter, melted
- For the Filling:
- 3x 250g Anchor Cream Cheese Original
- 1 cup sugar
- 2 tablespoons white flour
- 1 teaspoon vanilla essence
- ¼ cup blue top milk
- 3 eggs at room temperature (free range)
- For the sauce:
- 1 jar Dollop Kitchen Raspberry & Boysenberry Compote
- Heat the oven to 190°C
- Blitz the digestives, walnuts, sugar. cinnamon and the butter in a food processor
- Grease a 20cm springform cake tray and add the base mixture and press down so that you have a flat even surface
- In a KitchenAid mixer or similar, mix the cream cheese, vanilla essence, milk, flour and eggs until they are nicely combined and smooth (no lumps)
- Pour the filling mixture over the base in the cake tray and bake for 45 minutes
- Once baked, turn off the oven and allow cheesecake to cool down with the oven before refrigerating
- !To Serve
- Either drizzle the compote over the entire cake before slicing or slice and drizzle over individual portions before serving
- Enjoy this delicious desert at your barbecue