Little spring form cake tins

[Lakitu]

I've been asked to make cheesecake for Christmas day this year, I normally make it in a 22" spring form cake tin but since there's going to be 20 people there I thought about making lots of little ones with various toppings.

I can't find small spring form cake tins though (looked in Debenhams, John Lewis and Lakeland). I'm looking for around the size of the circumference of a tin of baked beans. Anyone know where I can get them, please?

[Lakitu]

Nope, but I've been browsing through your links and might just invest in some :o)

Give me a few minutes to type out how I make mine - promise not to tell anyone ;o)

[Jugglering]

I won't tell a soul, honest ! I hereby promise never ever to reveal your recipe to a.n.other hehe

[wired]

depends on the topping but if it's a no bake, make the topping in a large dish and use the same or slightly smaller cutters.

[Lakitu]

Right, this isn't a recipe I invented, I saw it on a cookery show ages ago and have always used it since. It's gone down VERY well in my family, who have no idea I got it from TV LMAO

- 100g digestive biscuits, or cookies, crushed into fine crumbs
- 50g demerara sugar
- 50g Butter, melted
- 500g full-fat cream cheese (I use Philly)
- 100g icing sugar
- 1 vanilla pod, sliced lengthways, or 1 tsp vanilla extract (I use the extract)
- 200ml double cream

1. In a mixing bowl, mix together the biscuit crumbs and Demerara sugar. Add in the melted butter and mix well.

2. Spoon the biscuit mixture into a 20cm spring form cake tin lined with silicon paper (I have never used the paper on the sides, just the bottom to make it easier to transfer to a plate, There's never been an issue with me not lining the sides). Use a metal spoon to press the biscuit crumbs down firmly and evenly. Chill in the frige until set.

3. In a large mixing bowl beat together the cream cheese, icing sugar and vanilla extract (or vanilla pod seeds if that's what you've used) until well mixed.

4. Fold in the double cream, mixing well.

5. Spoon the cream mixture over the chilled biscuit base, making sure that there are no air bubbles. Smooth the top of the cheesecake with a palette knife or metal spoon.

6. Chill the cheesecake in the refrigerator for 1 hour until set.

Put on the topping of your choice or none at all if that's what you prefer. Asda do a really nice raspberry compote in their extra special range (it's in the bakery isle), I sometimes use that along with some real rasps. The also do a really nice toffee sauce (same isle), I sometimes use that with chopped up toffee pieces. I used to do strawberry but none of the supermarkets seem to store strawberry sauce anymore :0/

Mandarin would be quite nice at this

[Lakitu]

......time of the year, I think. Or maybe some concotion with pomegranate, though I can't think what LOL.

[~max~]

Oh, I'm so going to steal that recipe!!! lol
I've never made cheesecake, sounds easy enough for me! :O)
Can you also put chocolate mousse on top? I can see that going down quite well! with a strawberry on top! Yummmmm!!!

[Lakitu]

It's not mine to steal so go for it. The only reason I tried it was because it seemed so easy, and it really is!

All of the biscuits fit perfectly in a bacco zipped sandwich bag, have fun bashing them :o)

I don't see why you couldn't use choc mousse. It's easy enough and cheap enough to experiment with your toppings. I do recommend you get a spring form tin though, it makes life easier for getting it out LOL.

[Jugglering]

Max - here's a recipe for a baked chocolate cheesecake recipe... I can vouch for this one, I've made it and it was absolutely gorgeous...very rich though !

http://www.chocolate-source.co.uk/chocolate_re cipes_cheesecake_all_chocolate_cheesecake.htm

[~max~]

Oooooh you can get heartshaped ones!

http://www.amazon.co.uk/gp/offer-listing/B0000 DIX85/ref=dp_olp_3/276-8757629-9043817?ie=UTF8 &qid=1227467419&sr=1-14

[~max~]

Oh dear Juggle, that looks gorgeous!!!

[Lakitu]

Awww cute!!!

I wonder if we can track down snowman shaped tins and decorate it with chocolate buttons for eyes and buttons!

[mrs.chappie]

Hi Lakitu.

Hey, have I read that right - you make yer cheesecake in a 22-inch tin? Wow, it must be massive lass!

I make my own cheesecakes ocasionally and I have a 22cm tin. I've not noticed any tins smaller, but ya never know, they might be about.

[Lakitu]

It's huge LOL, I've never had to chuck any of it out though :o)

You do get smaller tins, but I couldn't find the tiny ones Weeal found :o)

[mrs.chappie]

My problem is always a soggy bottom. Mind you, it still always gets eaten! Would love to be able to make one with a nice crunchy bottom though.

[Lakitu]

Tena? :op

I've never had a soggy bottom with this recipe, how do you makes yours?

[ChuckFickens]

Nothing at all constructive to add so sorry for that, just have to say my mouth is watering reading this thread...

Hmmmm, I love cheesecake ;0)

[Lakitu]

*eyeroll* typical bloke.

[mrs.chappie]

The recipe I use is similar to yours Lakitu, as far as the ingredients are concerned, but for mine I put it in a very low oven to cook. Then you switch the oven off and leave it (the recipe says to leave it preferably overnight!) to completely cool.

It's called an American Baked Cheesecake, and it is lovely, except for the soggy bottom!

[:o(

[Lakitu]

:o( Maybe the heat is the culprit?

Buy hey, it's edible, it always goes down well so I wouldn't worry too much x

[mrs.chappie]

Maybe, yeah. I'm gonna have a go with that recipe you posted, sounds lovely!