Traditional recipes

"After eight" cheesecake


Biscuit countertop

Melt the butter in the microwave and allow to cool.

Mix the biscuits in a blender, add the sugar, melted butter and mix until you get a crumbly dough.

Put the dough in a detachable shape 22 cm in diameter and press it well with a spoon.

Leave to cool in the fridge for 30 minutes.

Chocolate mousse cream

Put the gelatin soaked in 2 tablespoons of cold milk for 5 minutes.

Melt the chocolate cut into smaller pieces on a steam bath together with 25 ml of liquid cream and we are very careful not to boil it at all.

Set aside and add gelatin; mix well to homogenize the cream and then let the chocolate cool a bit.

Mix well 125 ml of liquid cream with a tablespoon of sugar and gradually add it to the chocolate cream.

The cream thus obtained is spread on the cookie sheet and put back in the fridge for 30 minutes.

Mint foam cream

Soak the gelatin in 4 tablespoons of cold milk for 5 minutes.

Mix the cream cheese with the mint syrup and a few drops of mint essence until smooth.

Beat the whipped cream with the mixer.

Melt the gelatin in the microwave for 25 seconds and allow to cool slightly.

Then mix with a few tablespoons of cream cheese and mint, then add to the rest of the cream cheese and mix well until smooth.

Gradually add whipped cream to this cream.

Put over the chocolate cream and refrigerate for at least 1 hour.

White chocolate icing

Soak the gelatin in 2 tablespoons of cold milk for 5 minutes.

Cut the white chocolate into smaller pieces and melt it on a steam bath together with the liquid cream, taking care not to boil it.

Remove from the heat and add the melted gelatin in the microwave for 20 seconds, stirring until smooth.

Remove the cake from the tray and place it on a grill on top of a tray.

When the icing has cooled, pour it over the cake, if it has not completely covered the cake, take the icing drained in the tray and turn it over.

Decorate to taste.

I covered the edges of the cake with pieces of chocolate "After eight" and left it in the fridge until consumed (minimum 1 hour).

Sprinkle with fresh mint leaves before serving.

Good appetite!


How long can I keep cheesecake in the freezer?

How long you can freeze cheesecake can be different depending on who you ask. It will still be safe to eat after several months, but most people agree that the flavor will be past its best after the first month. The texture of the cheesecake is also important, as freezing things tends to make them denser. This doesn’t matter so much for a New York cheesecake - some people even prefer their New York cheesecake with the denser texture it gets from freezing - but a light, whipped cheesecake may not do so well.

When you’re ready to eat your cheesecake, you should defrost it gradually to avoid losing structure. Here’s how:


New Recipe: The mouthwatering fluffy Toblerone cheesecake recipe so simple an eight-year-old child can make it

  • An Australian mum has shown off her eight-year-old daughter & # 8217s cheesecake
  • The youngster has shown an interest in cooking recently, her mum said
  • She made the no-bake Toblerone cheesecake under the guidance of her mum

By Belinda Cleary For Daily Mail Australia

Published: 07:08 BST, 14 April 2021 | Updated: 07:08 BST, 14 April 2021

An Australian mum has proudly shared her eight-year-old daughter & # 8217s Toblerone cheesecake recipe and says it earned a 10/10 in her house.

The mum shared the picture of the delicious-looking chocolate cheesecake online to mark the youngster & # 8217s achievement.

& # 8216She has been showing a lot of interest in cooking so here is our recipe, & # 8217 the mum said, sharing it online.

The recipe calls for cookies, almonds, caster sugar and 540grams of Toblerone chocolate.

An Australian mum has proudly shared her eight-year-old daughter & # 8217s Toblerone cheesecake recipe and says it earned a 10/10 in her house

The no-bake cheesecake also needs 750 grams of cream cheese, butter, cream and gelatin.

The mum said her daughter started by crushing the biscuits and almonds in a food processor until they were smooth & # 8211 she then added the melted butter and mixed.

This biscuit mixture served as the base for the decadent dessert and was left to set in the freezer.

She then combined cheese and sugar in the food processor before adding the chocolate which had been melted in the microwave.

The mum shared the picture of the delicious-looking chocolate cheesecake online to mark the youngster & # 8217s achievement

& # 8216She has been showing a lot of interest in cooking so here is our recipe, & # 8217 the mum said, sharing it online

The chocolate mixture is then spooned into the base and left to set in the fridge for 12 hours.

& # 8216It’s so delicious, & # 8217 the woman said.

The young girl, who made the dessert, gave herself a full score for her efforts.

How can I make Toblerone cheesecake at home?

1.5 pack of butternut snap cookies

150 grams of caster sugar

1.5 packs of Toblerone 360 ​​gram ones -400 grams for cake and rest for decorations

3 packs of Philadelphia cheese 750 grams

3 dessert spoon of gelatin

Crush the butternut biscuits and almonds in food processor until smooth then add melted butter mix until all mixed.

Line the 32 cm cake tin with baking paper and margarine.

Press the biscuit mix on the bottom of the tin, then up the sides. Put it in the freezer to set for 20 minutes.

Then put the cream cheese and sugar in the food processor and mix well, add cream and mix until it is smooth.

Combine 1/4 cup of cold water with the gelatin mix it so it doesn’t lump then add the little hot water, mix until dissolved & # 8211 then add to the cheese mix.

Melt the Toblerone in microwave slowly, for 55 seconds, repeat if needed.

Mix with a spatula, make sure it’s not too hot then add the cheese mix until the chocolate is covered. Then pour the chocolate mix on biscuit base and grate more Toblerone on top.

Cover with plastic wrap and let it set for 12 hours in the fridge.

Cheesecakes appear to be a popular dish for children who are interested in learning how to make decadent desserts.

A proud Australian mum has revealed how her 11-year-old daughter made her a delicious Caramilk birthday cheesecake & # 8211 after finding an easy-to-follow recipe online.

The mum posted photos of the finished product on Facebook, with many unable to believe the beautifully presented cake was made by a child.

She was proud of her daughter for following the recipe on & # 8216mostly & # 8217 her own, but admitted the Caramilk icing never made it to the cake as it had separated.

A & # 8216proud & # 8217 Australian mum has revealed how her 11-year-old daughter made her a delicious birthday cake & # 8211 after finding an easy-to-follow Caramilk cheesecake recipe online

& # 8216Of course mumma bear helped, but she was so very sweet and independent, & # 8217 the mother wrote.

& # 8216It was demolished as it was so divine that most went back for seconds, & # 8217 she said.

The top of the cake was artfully decorated by the youngster with fresh fruit.

& # 8216When making the Caramilk cream, it was left whipping unattended for too long and started to separate so we didn’t use it, & # 8217 the girl & # 8217s mum said.

The cake was made by the 11-year-old with an & # 8216easy to follow recipe & # 8217 and & # 8216a little help from mum & # 8217

The cake is made in three parts, the base, filling and cream icing which the 11-year-old didn & # 8217t use, opting for fruit instead

The cake can be made two days before it is to be served, according to the recipe and calls for Nice biscuits, butter, coconut, Caramilk chocolate, Caramilk cream cheese, regular cream cheese, brown sugar, vanilla, sour cream, eggs and thickened cream.

It is made in three parts & # 8211 the base, filling and icing. And is completed in just seven steps, according to the popular recipe.

People marveled at the young girl & # 8217s cake and said it & # 8216looked professional & # 8217.


Sweets recipes

Sweets are a guilty pleasure for each of us, whether we are children or adults by nature. Each delicious meal ends with a tailor-made dessert. Pancakes, ice cream, cakes, cake, muffins or tarts - here are just a few examples of sweets that no one could refuse. From the simplest to the most complex desserts, there are recipes for sweets that even a child can cook. With or without baking, hot or cold, sweets are welcome at any time and in any quantity.


Choosing the Perfect Cheesecake Base

For the base or crust of the cheesecake, I have listed options that you may choose from, individually or in combination. They each add a different flavor and texture if you want to switch it up a bit and I urge you to try the Biscoff cookies as a crust at least once.

I wish I knew who suggested Biscoff Cookies as a base for a cheesecake crust because I had no idea what I was missing.

Cornflake crumbs will work but I have found the base gets harder than necessary whenever I have used them. That being said I have used them on more than one occasion in a pinch.

I am including the recipe for a full nine-inch crust as well because I get asked about it all of the time.

Oreo, Graham Cracker, Corn Flake Crumbs or Digestive Biscuits

Here is the basic crust recipe you can follow if using digestive biscuits, or another kind of crumb, to make these Mini Easter Cheesecakes.

& frac12 package (8.8 oz or 250 grams) or 11 or 12 Digestive Biscuits, crushed, or about 1 generous cup.

Use 1 cup biscuits or crumbs and & frac14 cup butter.

Grind or smash your biscuits into crumbs if necessary, melt your butter, and combine.

You want the mixture hold together when pressed so all of your crumbs must look moist.

Press crumb mixture into each hole in your pan.

Now you must decide whether you want to bake your base or not. Baking tends to cause your base to hold together a bit better.

Refrigerate for at least 60 minutes to set crust.

Preheat your oven to 350 degrees.

Bake for between five and six minutes. Allow to totally cool before adding cheesecake layer.

Full Size Nine-Inch Crust

1 package (8.8 oz or 250 grams) or 23 Digestive Biscuits, crushed, about 2 generous cups.

Combine crushed biscuits or crumbs with salted butter. I start to add about & frac13 of a cup of butter and blend them both together until all crumbs are damp.

Bake on 350 degrees for 8-9 minutes or don & rsquot.

You don't have to bake your crust. It is enough to leave it in your fridge to set for at least an hour.

If you bake it, make sure to allow crust to totally cool before adding your cheesecake layer.

Baking your crust may make it hold together somewhat better.

Biscoff Cookies or Speculoos

Here is the basic crust recipe you can follow if using Biscoff Cookies to make these peppermint cheesecakes.

& frac12 package (8.8 oz or 250 grams) or 15 Biscoff Cookies, crushed, about 1 generous cup.

3 tablespoons salted butter, melted.

Combine crushed cookies with salted butter.

Press into each hole in your muffin pan.

If you are not baking the crust allow it to set in your fridge for at last 30 minutes.

Bake at 350 degrees for 5 minutes. Allow to totally cool before adding your cheesecake layer.

Full Size 9 inch Crust

1 package (8.8 oz.) Or 30 Biscoff cookies, crushed, about 2 generous cups (I am always happy to eat a couple of these cookies).

Combine crushed cookies with salted butter. I start to add about & frac13 of a cup of butter and blend them both together until crumbs are damp. You can use up to & frac12 cup of butter for your crust if needed.

Bake on 350 degrees for 8-9 minutes or don & rsquot.

You don't have to bake your crust. It is enough to leave it in your fridge to set for at least 30 minutes.

If you bake it, make sure to allow crust to totally cool before adding your cheesecake layer.

Baking your crust may make it hold together somewhat better.


Preventing Cheesecake Cracks

There are two main reasons why your cheesecake might form cracks: Overcooking and too-fast cooling. Both are entirely preventable. Cook your cheesecake until the outer ring of the cake is slightly puffed and fairly firm, but the inner circle still jiggles like barely set Jell-o. A few toasty golden spots are fine, but if you see any small cracks forming, immediately move on to the cooling step.

When cooling, do it gradually. Let the cheesecake sit in the turned-off oven with the door cracked for about an hour, then remove it from the water bath and let it cool completely on the stovetop. When you remove it from the water bath, also run a thin-bladed knife around the edge to make sure the cake isn’t sticking to the pan, which can also cause cracks as the cake settles.


No-bake cheesecake recipes

Make our best no-bake cheesecakes for an effortless dessert. These easy recipes include chocolate, berry, citrus and boozy cakes.

Chocolate hazelnut ice cream cheesecake

No one will guess that this easy, rich and creamy no-cook, make-ahead cheesecake uses only 4 ingredients - ideal for a dinner party

No-bake orange cheesecake

This is an easy cheesecake for kids to prepare with just a little supervision - they’ll love smashing up the biscuits for the base.

Strawberry cheesecake in 4 easy steps

Follow our step-by-step recipe for this easy no-cook cheesecake - a delicious summer dessert for all occasions

Malt chocolate cheesecake

This crowd-pleasing dessert is made ahead, so all you have to do on the night is take it out of the fridge and bask in the glory

No-bake vanilla cheesecake

Enjoy a slice of pure indulgence in the form of our easy no-bake vanilla cheesecake. This easy dessert is delicious served with a fresh strawberry compote

Peach Melba cheesecake

A no-cook, make-ahead party favorite with a thick, cream cheese topping, a buttery biscuit base and finished with raspberry coulis

Millionaire’s cheesecake

Indulge in this no-bake chocolate cheesecake after a special dinner. Whether it’s for New Year’s Eve or a birthday, it’s sure to impress

Frozen raspberry & # 038 white choc cheesecake

With its biscuit base and creamy topping, cheesecake is always a winner. This fruity frozen version is a perfect make-ahead dessert for entertaining

Triple-layered berry cheesecake

Make this showstopping cheesecake for summer entertaining. Top with strawberries or a mix of fresh berries, plus a drizzle of chocolate for extra indulgence

Easy raspberry & # 038 ginger trifle cheesecake

This show-stopping cheesecake makes an impressive ending to any dinner party, buffet or barbecue. Prepare up to a day in advance.

White chocolate berry cheesecake

A stunning no-cook pudding bursting with summer flavors - great for relaxed entertaining

Triple ginger cheesecake

A no-cook cheesecake, topped off with seasonal fruit, from Good Food reader Jacque Smith

Vegan lemon cheesecake

An easy no-cook cheesecake that's dairy-free and gluten-free with just a little agave syrup to sweeten. A lusciously lemony vegan dessert that the family will love


Bake and chill your 5-ingredient cheesecake

Once your graham cracker crust and your cheesecake filling is ready, it’s time to prepare the 5-ingredient cheesecake for baking. Pour the filling into the prepared crust in a nice even layer. If you have a few air bubbles, don't worry. Simply tap your springform pan against your counter softly to help remove some of the bubbles.

Place your cheesecake in the oven at 325 degrees. Allow the cheesecake to bake for 40 minutes until the middle is just set. It doesn't need to be completely firm. Once you can tell the middle is baked, remove your cheesecake from the oven and allow it to cool slightly.

Moving your cheesecake to the fridge to finish setting is the last step. We know, it’s hard to wait that long before you dig in, but some things can’t be rushed. Leave your cheesecake in the fridge, uncovered, for about two hours.


  1. Crush the biscuits to a fine crumb in a bowl.
  2. Melt the butter over a low to medium heat in a saucepan, keep stirring whilst doing so. Add the melted butter to the biscuit mix & stir until completely coated
  3. Place a chefs steel ring on the center of a plate & place the biscuit mix into it, press the mix down firmly with the back of a spoon to compact the biscuit base. Place in the fridge to chill
  4. In a separate bowl whip the double cream to soft peaks & fold the mascarpone into the double cream little by little
  5. In a suitable bowl, melt the chocolate on a medium setting in the microwave for 30 second intervals, stirring in between. Watch out for overcooking and burning at this stage. Fold the melted chocolate into the cream / mascarpone mix little by little.
  6. Remove the plates from the fridge and carefully spoon the cheesecake topping halfway inside the chefs ring over the biscuit base, smooth with the back of a spoon, and place a single After Eight mint on to of the mixture. Spoon further cheesecake topping in the ring until full, level off the top of the mixture with a knife to create a level top.
  7. Melt 4 After Eight mints in a microwave or over boiling water, and once melted drizzle over the top of the cheesecake for decoration. Place in the fridge for 2 hours to chill
  8. To remove the ring gently warm the outer edge with a blow torch or a hot cloth dipped in boiling water. Take care not to burn yourself at this stage. Gently slide the ring upwards in an even manner once fully warmed. If using a hot cloth, dry any excess water off the plate with a dry cloth to avoid the biscuit base to become soggy.
  9. Serve & enjoy

Additional After Eights, or chocolate can be melted to decorate the serving plate around the cheesecake, either by creating swirls or drizzles. As you can see in my photos, different sizes and decorations can be used for different effects. I've also added a picture of After Eights incase you are unsure what they are, I hope you can find something similar if they are not available


RELATED ARTICLES

The mum shared the picture of the delicious-looking chocolate cheesecake online to mark the youngster's achievement

‘She has been showing a lot of interest in cooking so here is our recipe,’ the mum said, sharing it online

The chocolate mixture is then spooned into the base and left to set in the fridge for 12 hours.

‘It’s so delicious,’ the woman said.

The young girl, who made the dessert, gave herself a full score for her efforts.

How can I make Toblerone cheesecake at home?

1.5 pack of butternut snap cookies

150 grams of caster sugar

1.5 packs of Toblerone 360 ​​gram ones -400 grams for cake and rest for decorations

3 packs of Philadelphia cheese 750 grams

3 dessert spoon of gelatin

Crush the butternut biscuits and almonds in food processor until smooth then add melted butter mix until all mixed.

Line the 32 cm cake tin with baking paper and margarine.

Press the biscuit mix on the bottom of the tin, then up the sides. Put it in the freezer to set for 20 minutes.

Then put the cream cheese and sugar in the food processor and mix well, add cream and mix until it is smooth.

Combine 1/4 cup of cold water with the gelatin mix it so it doesn’t lump then add the little hot water, mix until dissolved - then add to the cheese mix.

Melt the Toblerone in microwave slowly, for 55 seconds, repeat if needed.

Mix with a spatula, make sure it’s not too hot then add the cheese mix until the chocolate is covered. Then pour the chocolate mix on biscuit base and grate more Toblerone on top.

Cover with plastic wrap and let it set for 12 hours in the fridge.

Cheesecakes appear to be a popular dish for children who are interested in learning how to make decadent desserts.

A proud Australian mum has revealed how her 11-year-old daughter made her a delicious Caramilk birthday cheesecake - after finding an easy-to-follow recipe online.

The mum posted photos of the finished product on Facebook, with many unable to believe the beautifully presented cake was made by a child.

She was proud of her daughter for following the recipe on ‘mostly’ her own, but admitted the Caramilk icing never made it to the cake as it had separated.

A ‘proud’ Australian mum has revealed how her 11-year-old daughter made her a delicious birthday cake - after finding an easy-to-follow Caramilk cheesecake recipe online

'Of course mumma bear helped, but she was so very sweet and independent,' the mother wrote.

'It was demolished as it was so divine that most went back for seconds,' she said.

The top of the cake was artfully decorated by the youngster with fresh fruit.

‘When making the Caramilk cream, it was left whipping unattended for too long and started to separate so we didn’t use it,’ the girl’s mum said.

The cake was made by the 11-year-old with an 'easy to follow recipe' and 'a little help from mum'

The cake is made in three parts, the base, filling and cream icing which the 11-year-old didn't use, opting for fruit instead

The cake can be made two days before it is to be served, according to the recipe and calls for Nice biscuits, butter, coconut, Caramilk chocolate, Caramilk cream cheese, regular cream cheese, brown sugar, vanilla, sour cream, eggs and thickened cream.

It is made in three parts - the base, filling and icing. And is completed in just seven steps, according to the popular recipe.

People marveled at the young girl's cake and said it 'looked professional'.