I have a small collection of cookbooks on my shelves. Jamie Oliver, Kylie Kwong and Donna Hay to name a few. If there is a recipe that is not in the books, the internet is a reliable resource as well. What if the recipe was from the popular children’s author Geronimo Stilton? Joel came across a recipe for “Cheesyful Cake” in his book ‘The Quest for Paradise’ and got very excited about baking it. I raised my eyebrows and was immensely sceptical of how it would turn out.
I checked out several cheesecake recipes online, to see how this one compares. Many recipes had the cheesecake cooling in the oven for hours, and also to pop in a water bath. I’m usually a minimalist cook. The less fuss, the better. Stilton’s recipe looked rather straightforward to execute.
As anyone has baked with kids before, more often than not, it is MAYHEM. A whole tablespoon of sugar ended up on the table, instead of the mixing bowl. Biscuit crumbs on the floor. Butter fingers, literally, everywhere. Anyway we survived the chaos and emerged victorious with a pretty decent cheesecake! The taste of this one sits nicely in the middle. I’m neither a fan of Japanese cheesecakes (too light) nor the American ones (too heavy) so I’m happy with this.
I made a mistake and used 3 cups (which is a whole roll) of digestive biscuits instead of 2, so it gave us a super thick crust. No one is complaining.
If you are trying out this recipe, you could probably reduce the sugar for the base as even though I used more biscuits, and lessened the sugar slightly, it still tasted rather sweet.
A proper piping nozzle would be great as well, as you can see, it is obvious I used the “put the melted chocolate in a plastic bag and cut a small corner off” method. The chocolate lines were not consistent and looked haphazard. Tip: use dark chocolate. It tasted fabulous and went well with the cake.
Geronimo Stilton, I will be looking forward to more recipes from you. Cheeseterrific!