Magic Cheesecake

Wednesday 28 December 2016

This is a deliciously simple cheese cake that I have been making for years that your family will really love.  Its as simple as blitzing a few ingredients together and pouring them into a pie dish.  Seriously. 

You cannot get much easier or tastier than this delicious dessert!

It magically bakes into a delicious dessert that is a LOT less trouble than making a regular cheese cake.  I think the original recipe came from a box of baking mix but I make my own baking mix these days and just use that. 
You can find that recipe here.    It, too, is very easy to make.  I always have a plastic container of it in my cupboard.  It comes in handy for all sorts.

Once you blend everything and pour it into the pie dish, you simply bake it and then presto chango you end up with a delicious cheesecake that went together in a flash and tastes fabulous! 


I love desserts like this. Quick, easy and delicious.

I like to make a sour cream topping for it.  This not only tastes nice, but helps to hide the inevitable crack which appears in the centre of the cheesecake.  (The sign of a great cheesecake I might add!) 
You can also hide it by adding a fruit topping. Cherry Pie filling comes to mind. Very nostalgically retro.

I like to serve it with a simple fruit topping which I create by mixing together some fresh fruit and jam and heating it gently together until the fruit softens.  This day I used blueberries, but fresh raspberries or strawberries and jam also work very well.  

About 1 cup of fruit with several spoonfuls of jam and a tiny bit of water does the trick.   Altogether this is quite, quite delicious!  And a real doddle to make!

*Magic Cheesecake*
Serves 6 

This is as simple as measuring everything into a blender or food processer and blitzing.  Pour into the pan and then bake.  It separates magically into a sorta crust and cheesecake filling. Your family will love this.  Its delicious.  I make a tasty topping by cooking some fresh blueberries with a couple of dessertspoons of blueberry jam and 1 TBS water until the berries start to pop.  It is fabulous. 

180ml of whole milk (3/4 cup)
2 tsp vanilla
2 large free range eggs
190g sugar (1 cup)
70g of baking mix (1/2 cup)
(See my recipe for my homemade mix)
455g of cream cheese (1 pound)
For the Topping:
2 TBS sugar
2 tsp vanilla
120g dairy sour cream (1 cup)

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9 inch pie tin really well.  Set aside.

Place the milk, vanilla eggs, sugar and baking mix into a blender.  Beat on high speed for about 15 seconds.  Cut up the cream cheese and drop it in.  Blend for about 2 minutes longer on a high speed.  Pour into the prepared pie dish.

 Bake for 40 to 45 minutes until the centre is set.  Cool completely.

Mix together the topping ingredients until smooth.  Spread on the centre of the cheesecake.  Chill to set.  Serve cut into wedges with pie filling or your favourite fruit topping. 


Easy and delicious can't be beat! 

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  1. You have the most interesting recipes marie:)

    1. It is that big blue binder of mine that I have been dragging around the world for the last 40 yeas Monique! Its worth its weight in gold! xo

  2. Maybe you could try to make a cookbook from your blue binder? Just a suggestion b/c your recipes always look good!

    1. Hi J! Actually I did write one a few years back and self published, but it is so cost prohibitive that I bought copies for each of my children and myself and that was that. I do write little downloadable cookbooklets which I sent that are more affordable. The good news is I am writing a cookbook in the new year which will be published by an actualy publisher. Watch this space! xo

  3. Marie this look amazing and delicious like always !! Hugs!!!

    1. Thanks Gloria. It really is very good. Happy New Year! xo

  4. can regular flour be used instead of baking mix????

    1. No unknown, it can't be replaced with plain flour. There are things in the baking mix like shortening and ,leavening, milk powder etc. Which help the cheesecake to rise and to also form its own crust.


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