Jump to Main ContentJump to Primary Navigation
Top

How to make a perfect baked cheesecake: Hummingbird Bakery founder, Tarek Malouf

IMG_5494.JPG

Guest judge for Stylist Cake Off’s Baked Cheesecake Week, Tarek Malouf, reveals his secrets on how to make a show-stopping baked cheesecake

The founder of The Hummingbird Bakery tastes the cheesecakes

The founder of The Hummingbird Bakery tastes the cheesecakes

How do you make the perfect baked cheesecake?

"It all starts with a good crumbly base. At the Hummingbird Baker, we normally make the cheesecakes with a dough base, but it depends on preference. The worst thing you can do is over-bake a cheesecake; they should be wobbly in the middle when they come out of the oven. Also, be careful not to over-whip the mix. Just gently blend the ingredients together because you don’t want to add to much air to it and make it rise."

"Once it’s baked, take it out of the oven and let it sit at room temperature until it has cooled down. Then, take it out of its container and cover it in cling film before popping it in the fridge."

Tarek deliberates the winner of cheesecake week

Tarek deliberates the winner of cheesecake week

What is your favourite cheesecake?

"A good old-fashioned American New York cheesecake with a biscuit or dough base, Philadelphia, eggs, sugar and vanilla. A common mistake among bakers making baked cheesecake is that they whisk the mixture with an electronic whisk when they actually should be using a paddle or mix it by hand." 

Tarek judges the bakes to crown this week's cheescake winner

Tarek judges the bakes to crown this week's cheescake winner

How many cakes do you eat a day?

"It’s hard to say but we test 25 new special cupcake flavours each year but, of course, not all at once — that would be unpleasant. When we’re testing, we normally eat five or six cupcakes at a time but one time I ate 14 in one day and had to go home because I felt sick and dizzy."

If you had to choose a favourite cake, what would it be?

"A chocolate fudge cake. I’m not shy about sugar."

 

 

Lucy Reber's winning salted caramel cheesecake

Lucy Reber's winning salted caramel cheesecake

Here's how to make your own Hummingbird Bakery Raspberry Brownie Cheesecake 

Makes 12 portions
Total time required: 1 hr 10 mins
Preparation time: 30 mins
Cooking time: 40 mins

Ingredients

200g dark chocolate , roughly chopped
200g unsalted butter
500g icing sugar , (250g for the brownie, 150g for the cheesecake and 100g for the cream topping)
5 eggs, (3 for the brownie and 2 for the cheesecake)
110g plain flour
400g cream cheese
½ tsp vanilla extract
300ml whipping cream
150g raspberries, plus extra to decorate

Instructions

  1. Preheat the oven to 170°C (325°F) Gas 3.
  2. For the brownie: Put the chocolate in a heatproof bowl over a pan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth. Put the butter and sugar in a freestanding electric mixer with a paddle attachment and beat until all the ingredients are well incorporated.
  3. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Gradually beat in the flour, mixing well after each addition, then turn the mixer up to high speed and beat for a little longer until you get a smooth mixture.
  4. Slowly pour in the melted chocolate and mix thoroughly. Pour into the prepared baking tray and smooth over with a palette knife.
  5. For the cheesecake: Put the cream cheese, sugar and vanilla extract in a freestanding electric mixer with a paddle attachment and beat on slow speed until smooth and thick. Add one egg at a time, while still mixing. Scrape any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. The mixture should be very smooth and creamy.
  6. The mixer can be turned up to a higher speed at the end to make the mix a little lighter and fluffier, but be careful not to overmix, otherwise the cheese will split. Spoon on top of the brownie and smooth over with a palette knife.
  7. Bake in the preheated oven for 30–40 minutes, or until the cheesecake is firm to the touch and light golden around the edges. The centre should still be pale. Leave to cool completely, then cover and refrigerate for 2 hours, or overnight if possible.
  8. For the cream topping: Put the cream, sugar and raspberries in a freestanding electric mixer with a whisk attachment and beat until firm but not stiff. Turn the brownie out onto a board and turn the right way up. Spread the topping evenly over the brownie and decorate with more raspberries.


 

Recipe taken from The Hummingbird Bakery Cookbook by Tarek Malouf and The Hummingbird Bakers available here

You can order your Hummingbird Bakery cakes from here

Related

stylist_bakeoff.jpg

The Stylist Cake Off competition Week Two: Bread

cinnamonbun.jpg

Why Londoners are going crazy for cinnamon buns and how to make them

STBS15_tablet_social_devices3_v1.jpg

How our Penguin classics cover was created

tequila shots-stylist.co.uk.jpg

The miracle hangover cure you never knew about

IMG_7919.JPG

The Stylist Cake Off competition Week One: Biscuits

IMG_7943.JPG

Cake connoisseur Lily Vanilli shares her top tips for baking biscuits

Comments

Latest...

Here's how to get free cake in London this week

Best be quick though...

by Anna Pollitt
24 Apr 2017

11 delicious and affordable places for afternoon tea in London

High tea, high style, low price

by Moya Crockett
24 Apr 2017

Oreo peanut butter ice cream sandwiches are now available in the UK

This is not a drill

by Kayleigh Dray
20 Apr 2017

Unicorn frappuccinos have landed and people are going wild for them

If you thought the unicorn food trend had reached its peak, think again.

19 Apr 2017

How to unlock the hidden health benefits of a cup of tea

And it only takes 30 seconds

by Sarah Biddlecombe
12 Apr 2017

Great British Bake Off could have looked very different

GBBO dream or a Kitchen Nightmare? (Sorry.)

by Amy Swales
12 Apr 2017

5 luxury grilled cheese sandwich recipes guaranteed to melt your heart

From an upgrade on the classic tuna melt to a sweet peach toastie

12 Apr 2017

This is the best way to enhance the flavour of your cup of coffee

Salt is the new sugar.

by Hayley Spencer
11 Apr 2017

Astonishingly lifelike succulent cakes are here to blow your mind

Kill it with your mouth

by Anna Pollitt
11 Apr 2017

How to make a grown-up Creme Egg cocktail

We’ll never turn down a boozy version of our favourite food

by Amy Swales
11 Apr 2017