This idea for a baked cheesecake recipe has been bouncing around my mind for some time now, I had two packets of Delicious Alchemy’s Gluten Free Oaty Cookie Mix in my ingredients cupboard and wanted to do something different with them. One down, one to go … wait til you see what I’ve got planned for that one! (Since making this I’ve use the last packet to make my Rhubarb & Ginger Crumble Cake)
Now I’ve never eaten a baked cheesecake, let alone bake one so I knew this was going to be a challenge, I also knew I was going to be sharing it with the queen of baked cheesecakes and possibly one of my most difficult critics – my sister-in-law! I can always guarantee an honest opinion though. Sadly I didn’t give myself enough time to cool the cheesecake properly the first time I made this and to make up for lost time I baked it too long to cut corners … never cut corners like me, let me do the cutting and I’ll tell you if it’s worth it or not … in this case, it wasn’t worth the risk.
The good news is that I know exactly where I went wrong; cooking, cooling and definitely not enough Baileys!!!
So here’s the second attempt without cutting corners. Feel free to comment below when you’ve had a go and let me know how yours turn out.
TIP: you can easily exchange the oaty mix for 2 packets of gluten free digestives or shortbread for a richer buttery taste, add the 75g of butter and omit the water.
- Delicious Alchemy's Oaty Cookie Mix plus 75g butter and 30ml water
- 750 g ricotta cheese
- 150 g caster sugar
- 6 eggs
- 120 ml Baileys
- Chocolate chunks to decorate
- Preheat oven to 180C / 350F / Gas 4
- Empty Cookie Mix into a bowl, set aside for a minute.
- Prep a loose bottomed cake tin by greasing then take a generous pinch of the oaty mixture and coat the sides (tipping any left over crumbs back into the bowl of mix.
- Make the cookie mix as directed on the packet (it's super simple)
- Spoon cookie dough into the cake tin and ease out to the edges.
- Bake in oven for 15mins then remove and set aside to cool a little.
- Turn the oven down to 170C / 325F / Gas 3.
- Empty the tubs of ricotta cheese into a sieve over the sink to drain any excess liquid then pop into a mixing bowl.
- Add the caster sugar and whisk until light and fully combined.
- Then add the eggs one at a time, whisking after each addition.
- Finally mix in the Baileys. The mixture will be fairly wet and sloppy.
- Spoon into the cheese mixture into the cake tin and place on a baking sheet in the oven.
- Bake for 55mins - not a minute more! It will be wobbly in the middle still, trust me, it will set.
- Using a dishcloth or oven gloves to wedge the door open, leave the cheesecake in the oven for 30-60mins, this slow cooling process prevents cracking (don't worry if some appeared during cooking, they'll sort themselves out). The middle will sink and the cheesecake will have continued to colour a little.
- Once the cake tin is cool enough to touch, remove from the oven and transfer to the fridge to chill for at least an hour.
- In the meantime, chop some chocolate bars (approx 50g each; dark, milk, white) I sieved mine to get rid of the teeny specks of chocolate and slightly round off the edges, bit fussy I know but they look like chocolate pebbles or gravel when you do that!