Simple Baked Cheesecake with a Jammy Topping

frugal cheesecake
there was enough for a mini cheesecake for the two of us to share too :)

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

For decorating:

  • 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.

  1. First line the cake tin with some baking paper if you have it. If not you can grease and flour the tin.
  2. Preheat the oven to 150 degrees centigrade. (low-medium heat)
  3. Mix the melted butter and the biscuit crumbs and put into the tin, press them a little bit and put into the fridge.
  4. Measure out the sugar and sieve it (if you have a sieve) into a bowl
  5. Add the cream cheese and quark (if using) and vanilla essence and/or vanilla sugar (if using) , into the icing sugar .
  6. 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.
  7. Add the eggs one by one
  8. If you have a lime, you can grate half of the zest in at this point and give it another quick whisk.
  9. Pour the mix on top of the biscuit crumb base and put in the oven for half an hour.
  10. 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 :)

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