How to Make a Delicious Baked Cheesecake in Various Flavours

I can’t pass on an opportunity to use my Lloyds Pans pizza pan for another sweet traybake. It’s like the thing is made for it. Over the past couple years of owning these pans I have mostly used them for sweet bakes. Just goes to show how versatile they are. Definitely a good investment.

This type of baked cheesecake recipe can be modified endlessly as long as you stick to the basic principles and proportions of it. Crushed biscuit base. Cream cheese, eggs, some kind of sweetener, and flavourings for the filling. Top with any kind of sweet soft spread or ganache. Finish with more crushed biscuits or leave plain.

It is easy, quick, and results in a super tasty treat that is great for sharing.

I decided to make two versions an Oreo one and a Biscoff one. Both use the same method. The only difference is the ingredients list.

My pans measure at 21cm (8.5in) x 16cm (6.5in) x 5cm (2in). You do need a deep pan. I’d say no less than 3cm (1.2in).

Ingredients

For the base –

150g (5.3oz) crushed Oreos

50g (1.75oz) melted butter

For the filling –

150g (5.3oz) condensed milk

300g (10.6oz) cream cheese

2 medium eggs (100g; 3.5oz)

10g (0.35oz) vanilla

50g (1.75oz) crushed Oreos

For the topping –

150g (5.3oz) dark chocolate

150g (5.3oz) double cream (heavy cream)

50g (1.75oz) crushed Oreos

Biscoff

For the base –

150g (5.3oz) crushed Biscoff biscuits

50g (1.75oz) melted butter

For the filling –

100g (3.5oz) condensed milk

300g (10.6oz) cream cheese

2 medium eggs (100g; 3.5oz)

10g (0.35oz) vanilla

50g (1.75oz) Biscoff spread

50g (1.75oz) crushed Biscoff biscuits

For the topping –

300g (10.6oz) Biscoff spread

50g (1.75oz) crushed Biscoff biscuits

Method

1. Pre-heat oven to 160C (320F) fan off.
2. Mix crushed biscuits with melted butter. Press into a non-stick paper lined baking tray.
3. Combine the filling ingredients and whisk until smooth. Add crushed biscuits.
4. Pour the filling on to the base.
5. Bake for 40 minutes. Cool down for 15 minutes. If you are not sure of the doneness of the cheesecake, check the temperature. If it reads above 80C (175F) it’s ready.
6. Make ganache by bringing the cream up to a boil and mixing it with the chocolate. Spread evenly over the cheesecake. Top with crushed biscuits.
7. Warm up the Biscoff spread to make it runny so you can pour it over the cheesecake. Top with crushed biscuits. Refrigerate until set.