Ann Reardon

Never-Fail Cheesecake Recipe

easy cheesecake yummy gourmet dessert recipe
Make you next dinner party stress free by planning ahead.   Cheesecakes can be prepared weeks ahead and left in the freezer.  Pull them out the morning that you need them, decorate and defrost in the fridge.  You can even make individual sized ones using fancy cupcake wrappers in a muffin tin.
Just defrost one for each guest and save the rest for another night.

Cheesecake Base:

1 cup (100g (3.53 ounces)) biscuit crumbs of your choice – take a wander down the biscuit aisle and choose something that will compliment your filling.
50g (1.76 ounces) or 1/4 cup melted butter
For an elegant looking cheesecake choose a taller skinnier container rather than one that is wide and flat.

easy cheesecake recipe recette receta cheesecake cupcakesYou can use a plastic container.  Line the sides and base of your container with baking paper.  Combine crumbs and butter, press into base to form a flat layer and put in the freezer.

Cheesecake Filling Recipe:

2 tablespoons or 28g (0.99 ounces) gelatine dissolved in 1/3 cup or 83g (2.93 ounces) water

750g (26.46 ounces) or 3 cups cream cheese – leave out of the fridge to soften while you make the base

1 cup or 216g (7.62 ounces) sugar

3/4 cup or 188mL (6.36 fluid ounces) milk

3/4 cup or 179mL (6.05 fluid ounces) cream 35% fat (whipped to soft peaks)

Flavouring of choice eg: a packet of crushed oreos, chopped up mars bars, frozen berries and a tablespoon of lemon juice…

Sprinkle the gelatin over cold water, stir and leave to stand.

easy cheesecake recipe recette receta cheesecake cupcakes

Beat cream cheese and sugar until smooth.  Slowly heat the softened gelatine in the microwave until it is a smooth liquid (NB: if you overheat  it will overflow, so heat for 20secs at a time or use a large bowl).easy cheesecake recipe recette receta cheesecake cupcakes Add this to the cream cheese and beat.  Then add the milk and beat some more.easy cheesecake recipe cheesecake recette cheesecake receta

Using a large spoon fold in the flavouring of your choice. easy cheesecake recipe recette receta

Then fold in the cream.easy cheesecake recipe cheesecake recette receta

Pour over the base and level the top.  Chill in the freezer until frozen.  Tip out, peel off baking paper.  Place on a plate and decorate, defrost in the fridge before serving. See previous post for instructions on making the chocolate decorations pictured.


My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

41 Comments View Comments

  1. Rating: 3

    Hi Ann, quick question. Is there a way to make this using vegan gelatin or no gelatin, because my sister is vegetarian, so if me or my Mum were to make this, how would we do it? Also, one of your videos gave me an idea, to make butter from scratch but add food colouring to the double cream. And we had results of coloured butter. Sorry, I’m having to add a random rating if I want to post it.Thanks, Martha

  2. 3artery

  3. Rating: 4.5


    how long could it stand in the refri until eaten?
    Because if I’m defrosting one just in case I want to eat it and then I don’t … Is there a time limit until it’s not nice to eat anymore or worse it’s not edible anymore?
    Thank you for that recipe! I’m always looking for something sweet to make ahead to smooth that days of the month out, because in that time I dont’ got energy to make me something. But I would alternate for some cake bottom, because I feel like the Cookie &Butter thing is to fatty for my taste and I always end up not eating it

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