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Cheesecakes…Refrigerated & Baked.

Cheesecakes…Refrigerated & Baked.

A note to my Mother…

Hello Mother Chook…
here’s the you-beaut refrigerated cheesecake recipe as promised :)) it’s been Shae’s favourite choice every birthday for eons, well tried & true. Let me know how you go!! With much love always….xxfile0001201698731

Refrigerated Cheesecake

  • 16oz. (500g) crushed biscuits
  • 10oz. (310g) melted butter……..mix together, line greased tin, set 2 hours.

(I just chuck it in the freezer while I mix up the filling)

  • 1 tin chilled Carnation milk (put it in the fridge overnight, or in the freezer for a bit)
  • 8oz. (250g) Philly cheese
  • 1 cup castor sugar
  • splash vanilla
  • rind & juice 1 lemon
  • 1 lemon jelly
  • 1 cup boiling water (maybe a little less)

Melt jelly crystals in boiling water. Add rind & juice.
Cream sugar, vanilla & cheese. Whip carnation milk. Combine.
Then add the jelly mixture. Pour into biscuit shell. Set overnight for best results.

Voila! Decorate as you wish….
You could fold through Malteasers, or chopped Cherry Ripe (or things like that) if you like.
Or line the base with dried fruit (eg. prunes, apricots, figs) before you pour over the cheese cake mix.
Some more ideas…Maybe cover with passionfruit, caramel, chocolate ganache (light things like that.)
Or just serve with fresh fruit (& maybe ice cream :))

Now for the baked cheesecake recipe, also as promised to you, my friends & lovers of all things cheesecake :))

If you leave this recipe plain, it will be a New York Baked Cheesecake. It’s a great basic recipe to add your own flavours to. Here we give the examples of plain, & flavoured (very rich.)

In this case, White Chocolate & Cherry Ripe Cheesecake on a Tim-Tam Base…it caramelizes & is very decadent :))


Baked Cheesecake

  • 1 pkt. “Nice” biscuits, something plain (or 1/2 Nice & 1/2 Tim-Tams) Crush in processor, then add..
  • 3 tblspns. melted butter

Press into spring form tin & refrigerate while prepping filling.

  • 700g. cream cheese (Philly or similar)
  • 4 eggs
  • 1 1/4 cups sugar
  • 1/2 cup cream
  • 1 cup sour cream
  • (350.g white chocolate & 2 cherry ripes if making the naughty one :))

Soften cheese (leave out overnight or 2 mins in microwave.) Process cheese, eggs & sugar.

Lightly mix in creams. (Add chopped white choc. & small diced cherry ripes too)

Bake in low oven (200*) till set, approx 40 mins. Let cool in oven to prevent cracking….

No decoration required really, but we sometimes slice up some more cherry ripes, or just put a big handful of fresh shiny lush cherries on top & serve with gorgeous dollop cream or vanilla bean ice cream :))

Happy days….xxcheesecake-red

While you are visiting, we’d love it if you were to drop us a note, or you might like to pop over to the foodie forum & have a look around…

Cheers & love Roni xx [gpinpost]

  1. OMG Yum. I love cheesecake, especially baked, but the refrigerated one looks awesome!

    • Thanks Donna…yeah, they are very popular. I wonder if we should do a poll? What’s your favourite? :)) cheers Roni xx

  2. Yummmm, give me the refrigerated one any day. Think I’ll have to make that, sounds delish.

    • tried & tested many times Jen…Shae’s favourite :)) you go girl…then take it to the office xx

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