Wedding cheesecake trio

  • Total Time

    6h 0m
    • Prep Time

      3h 0m
    • Bake Time

      3h 0m
  • Makes

    3
  • Skill Level

    Advanced
  • Dietary Needs

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As an alternative to the traditional wedding cake consider the recent trend of serving your guest a choice of cheesecake.  Make sure that there is one cheesecake that has a slightly more luxurious feel – making it special for the bride and groom.

Method

  1. For the Tia Maria cheesecake: Lightly grease a 18cm loose-bottomed cake tin. Place the digestives and amaretti biscuits in a food processor and process into crumbs.

  2. Melt the butter over a low heat and add the biscuit crumbs. Press the biscuit mix into the bottom of the cake tin evenly. Chill while you make the filling.

  3. Preheat the oven to 220°C (fan 200°C, gas mark 7).

  4. Beat together the cream cheese and sugar with an electric whisk until smooth. Add the flour, vanilla, 2 tablespoons of Tia Maria, eggs and soured cream and whisk until smooth.

  5. Pour the mixture over the crumb case and smooth. Bake for 10 minutes, then reduce the temperature to 110°C (fan 90°C, gas mark ¼) for 25 minutes. Turn off the oven, then open the door and leave to cool inside the oven for 2 hours. Don't worry if it cracks a little.

  6. For the truffles: Cover a large, chopping board with cling film or waxed paper.

  7. Place the chocolate in a large mixing bowl. Pour the cream into a small pan and bring to the boil. Pour immediately over the broken chocolate. Add the Tia Maria if using. Blend thoroughly until all the chocolate is melted.

  8. Allow the mixture to cool, for 1-1½ hours at room temperature until it is set.

  9. When the mixture has set, sprinkle some icing sugar over your hand and roll bite-sized pieces of the chocolate mix. Immediately roll the truffles in sifted cocoa powder. Sit the truffles on the lined chopping board and leave to harden.

  10. When ready to serve use a warm palate knife to release the cheesecake form the tin. Just before serving place a small paper doily on top of the cheesecake and dust over with cocoa powder. Carefully remove the doily and you will be left with a very pretty lacy pattern. Pile the truffles on top of the cheesecake and serve.

  11. For the white chocolate as raspberry cheesecake: To make the coulis, place half the raspberries in a microwaveable bowl and cook for 1 minute. The raspberries should not be soft and releasing juice. Crush them with a fork and then pass the liquid through a fine sieve to remove the seeds.

  12. Place the raspberry juice, sugar and lemon juice into a small saucepan and bring to the boil, stirring until the sugar has dissolved.

  13. Reduce to a simmer and cook for 10 minutes until syrupy. Remove from the heat and stir in the raspberry liquor if using. Allow to cool and thicken before using.

  14. Place the digestives in a food processor and process into crumbs. Melt the butter over a low heat and mix in the biscuit crumbs and chocolate drops. Lightly grease a 25cm loose-bottomed cake tin and press the crumbs into the base. Leave to chill.

  15. Preheat the oven to 150°C (fan 130°C, gas mark 2).

  16. Beat the cream cheese in a bowl until soft and smooth. Add the eggs one by one with the vanilla extract. Fold in the crème fraîche.

  17. Melt the white chocolate in a bowl set over a pan of gently simmering water. Remove from the water and beat until a little cooler. Add to the cream cheese mix and fold in gently. If the chocolate becomes a little lumpy do not worry.

  18. Sprinkle the remaining raspberries over the chilled base of the cheesecake.

  19. Pour the chocolate and cream cheese mixture into the tin and bang down on a firm surface to remove any air bubbles. Drizzle the raspberry coulis onto the cheesecake mix and swirl using the tip of a knife to give a marble effect.

  20. Bake for 45 minutes-1 hour or until the centre is just firm.

  21. Allow to rest for several hours to firm up. When ready to serve use a warm palate knife to release the cheesecake form the tin, before turning out the cake and serve topped with fresh raspberries.

  22. For the lemon and ginger cheesecake - Line the base of a 23cm spring form cake tin with baking parchment and lightly grease the sides with butter. Preheat the oven to 180°C (fan 160°C, gas mark 4).

  23. Place the biscuits in a food processor and process into crumbs. Alternatively you can put the biscuits in a food bag and crush with a rolling pin.

  24. Melt the butter over a low heat and mix in the biscuit crumbs, sugar and ginger. Bake in the preheated oven for 10 minutes to set the crust, then let cool.

  25. For the filling beat together the cream cheese and sugar in a large bowl until smooth. Add the cornflour. Gradually add the eggs, beating after each additional. Fold in the lemon zest, juice and 300ml sour cream. Pour the mixture over the crumb base.

  26. Bake for 40 – 45 minutes or until the cheesecake is just set but still has a slight wobble in the centre.

  27. For the topping, put the remaining sour cream and sugar in a bowl and mix well. Remove the cheesecake from the oven and spread the sour cream mixture over the surface.

  28. Return to the oven for 10 minutes. Cool the cheesecake and then chill overnight before removing the cheesecake from the tin.

  29. Toss the lemon zest and chopped ginger and sprinkle over the cheesecake before serving.

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