After buying our flights home for halloween and christmas this week, I have found myself somewhat short for the month with 3 weeks to go. Despite this, I will need to bake a cheesecake for my boss’ birthday tomorrow. Looking in the pantry, I saw that we don’t have so much by way of baking staples and was trying to find a recipe where I don’t have to buy so much.
I do have jam to use up and found this recipe for raspberry swirl cheesecake which looks lovely and simple which I will adapt.
Recipe for an 8″ cake tin:
For the base:
- 150g crushed Leibniz Landkekse biscuits (in place of digestives which are only sold in english food shops here and are around €3 – €4 a packet!)
- 45g butter or similar (melted)
For the filling:
- 200g (or 1 package) cream cheese – any brand
- 200g low-fat quark * optional. Quark is more economical than cream cheese here. If you can’t get quark then you can use another 200g of cream cheese.
- 2 eggs
- 100g icing sugar
- half a teaspoon of vanilla essence
- half a pack of vanilla sugar *optional
- the zest of half a lime *optional
- 5 ridiculously heaped teaspoons of jam mixed and heated on the hob mixed with
- 5 teaspoons of water
- top with some fruit (we happened to have mint and I bought raspberries) * optional
If you’re wondering why we had enough for a small cheesecake too, it’s because the biscuits are sold in 200g quantity and the quark in 500g and I had bought two packs of cream cheese, so i just doubled the amount.
- First line the cake tin with some baking paper if you have it. If not you can grease and flour the tin.
- Preheat the oven to 150 degrees centigrade. (low-medium heat)
- Mix the melted butter and the biscuit crumbs and put into the tin, press them a little bit and put into the fridge.
- Measure out the sugar and sieve it (if you have a sieve) into a bowl
- Add the cream cheese and quark (if using) and vanilla essence and/or vanilla sugar (if using) , into the icing sugar .
- Mix using a hand mixer on a low setting. I think it would be difficult but not impossible to do it with a balloon whisk or even just a fork. You’ll just need more patience.
- Add the eggs one by one
- If you have a lime, you can grate half of the zest in at this point and give it another quick whisk.
- Pour the mix on top of the biscuit crumb base and put in the oven for half an hour.
- When the time’s up, remove from the oven and leave to cool for 5 – 10 mins before topping with the liquid-jam mixture.
I will leave this in the fridge overnight and take it to work with me in the morning, the smaller one we will probably polish off this evening. I think it certainly looks decadent and will do a quick calculation of the cost of everything I had to buy (not taking into account how much i have left over) to compare:
- branded icing sugar 250g – €0.50 – (100g = approx 20c)
- discounter butter – €0.99 (35g = approx 15c)
- discounter cream cheese – €0.80
- discounter quark – €0.72
- branded biscuits – €1.40 (150g = approx. €1.05)
- fresh raspberries (punnet) – €1.99 (used 6 or 7 = approx. € 0.75)
- branded vanilla essence – €0.69 (pack contains 3 vials, used half a vial = €0.12)
- discount vanilla sugar – €0.25 (contains 5 packs, used half a pack = €0.03)
- discount free range eggs – €1.20 (contains 10, used 2 = €0.24)
TOTAL SPENT = €8.54 (plenty of eggs, butter, quark, vanilla stuff and raspberries left over)
TOTAL COST OF LARGER CAKE = €4.06
I do think that Dan’s Walnut Coffee Cake is cheaper to make, but I don’t think €4 is a lot for a cheesecake. I was happy to be able to use up some jam that wasn’t getting eaten in any case :)