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Coco&Me » Blog Archive » Baked cheesecake with embossed pattern

January 15th, 2010

Baked cheesecake with embossed pattern

(with step-by-step with pictures)


www.cocoandme.com - Coco&Me - Baked Cheese cake biscuit base recipe with making process pictures/ images - with embossed pattern of unicorn & squirrel(…with unicorn pattern embossed)


www.cocoandme.com - Coco&Me - Baked Cheese cake biscuit base recipe with making process pictures/ images - with embossed pattern of unicorn & squirrel(It is ultra c ♥ r ♥ e ♥ a ♥ m ♥ y & the texture is melt-in-your mouth like a soufflé!)


x . x x . x x . x x . x x . x x . x x . x x . x x . x x . x x . x x . x x .


This must be one of the most easiest of cake recipes!

  • It doesn’t involve separating eggs.
  • Nor whisking any time-delicate meringues, so you can take as much time leisurely making it.
  • There’s minimal washing-up to do too, as all the mixing happens in one bowl.
  • As for the biscuit base, you can further avoid washing-up by simply massaging the store-bought biscuits & butter in a food bag! Of course you can do it the usual way by using bare hands, but do it my way, you’d also avoid getting unpleasant biscuit-mash in your nails & your fingers buttery.^^ On that same note, I also suggest cling-filming the 3 middle fingers when pressing down the biscuit to the base.
  • There is no adventurous water-bath method to contend! (Some cheesecake recipes use the water-bath method to cook it gently so that it doesn’t crack, but I for one have a long hate-relationship with the method ever since the water seeped in to my cakes via the removable bottom in many occasions in the past…)


The texture of the cheesecake is creeeeeamy! I managed this by tweaking the balance of the ingredients so that it uses tons of double cream/ sour cream/ cream cheese, but as little as possible of flour (… flour creates the ‘structural pillar’ that holds the cake in the inflated spongier shape – please read my blog-entry on flour for explanation of this).

I sell my cheesecakes down at the market. And I’m happy to say that it’s been a hit no problem. It’ll always definitely be in my line-up because it has acquired a bit of a following ^^

– Like the lady who said: “I used to buy your flour-less chocolate cake all the time, but now I converted to always buying the cheesecake!” And the spectacled-man who’d get disappointed if it’s sold-out. There’s also my favorite tomato-seller girl who’ve been buying the whole cake for 4 weeks in a row, but says she never gets to eat as much as she’d like to because her boyfriend & her family loves it too!


The pattern:

When I first started selling the cheesecake, it had no pattern on top. Although I was perfectly confident with the taste, I felt the presentation needed ‘Something’. Y’know, that ‘Something special’ for the wow factor & for the customer to justify their purchase. For a long while I was thinking of a solution to this; & I was enquiring around to see if I could get an iron stamp that I could heat & emboss/ burn a pattern with. But, one, it is difficult to get hold of, & secondly it’s never in a pretty pattern!

– So next I thought what about stenciling with cocoa powder? But maybe not. It’ll be too smudgy…

– Then it occurred to me while I was embossing my chocolate bird tart. Ah! Just invert it! Cocoa powder & cookie cutter! Simply dab cocoa powder on the blunt end of the cookie cutter, then tap off the excess & stamp the cake!

www.cocoandme.com - Coco&Me - Baked Cheese cake biscuit base recipe with making process pictures/ images - with embossed pattern of unicorn & squirrel(I get asked A LOT at the market on how I do it!)

www.cocoandme.com - Coco&Me - Baked Cheese cake biscuit base recipe with making process pictures/ images - with embossed pattern of unicorn & squirrel(My favorite stamp! – I love unicorns…)

  • I mixed together oat biscuits to the plain digestives to add interest in flavour. It also gives you a different sort of crunch compared to the pap the digestives can become.
  • Resting the pressed biscuit base in the refrigerator while you make the filling firms the butter within.
  • Sour cream tenderizes the cake, as well as enhancing the tang of the cream cheese.
  • Excessively tapping away the air bubbles is the key to avoiding cracks on the surface that is the oh-so-common pitfall of baking a cheesecake.
  • Lining the sides of the pan with baking paper also helps to avoid cracked surface. The common problem with the cheesecake is that it tends to stick to the side of the pan, but as it cools it tries to pull away from the wall. This tension ends up with a cracked surface. Whereas if you line it with baking paper, the paper will agreeably pull away with the cake too…
  • The only down-side about this cake (if there is one) is that you have to keep your mitts off & leave it to mature over-night!


So here it is! (Finally!) My baked cheesecake recipe.


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The Baked Cheesecake Recipe:


For the biscuit base:

      70g Oat biscuits

(…Obviously it depends on brands, but for me it was 4 ½ biscuits)

      85g Digestive biscuits

(…Obviously it depends on brands, but for me it was 5 ½ biscuits)

      70g unsalted butter


For the filling:

      70g unsalted butter


      90g castor sugar


      330g cream cheese


      90 ml sour cream


      100g whole eggs (approximately 2 eggs)


      100 ml double cream


      25g flour


    12 ml lemon juice


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  • 1. First begin by greasing a 8″ round spring-form cake pan with butter. Then line both the base & the sides with greaseproof baking paper.
  • 2. Now on to making the biscuit base. First measure your biscuits (70 grams Oat biscuits + 85 grams Digestive) in a food bag.
  • 3. Crush them by hand or bash it with wooden rolling pin. Leave some chunky for interesting texture.
  • 4. Melt 70 grams of butter. Put it in the food bag.
  • 5. Massage the food bag to combine.
  • 6. Empty the mixture in a greased & lined pan.
  • 7. Press the biscuit mixture firmly to the base. I like to do the edges & work to the middle. (Optional: cling-film the three middle fingers for hygiene & to avoid buttery fingers!)
  • 8. Refrigerate the pressed biscuit base while you make the filling.
  • 9. Preheat the oven to 170 degrees centigrade.
  • 10. Next, in a mixing bowl whisk the 70 grams of butter until very soft & creamy.
  • 11. Add in the 90 grams of sugar. Whisk & combine.
  • 12. Add 330 grams of cream cheese. Whisk & combine.
  • 13. Add 90ml of sour cream. Whisk & combine.
  • 14. Add 100 grams of whole eggs. Whisk & combine.
  • 15. Add 100ml double cream. Whisk & combine.
  • 16. Add 25 grams of flour. Whisk & combine.
  • 17. Add 12ml Lemon juice. Whisk & combine.
  • 18. TAP the bowl MULTIPLE times on the work surface to let the air bubble out. (take your time doing this as this is the key to avoiding cracked surface!)
  • 19. Slowly pour the mix in to the cake pan. Tap it some more on the work surface.
  • 20. Place the pan on top of a baking tray, & pop it in the oven. (You need the baking tray to collect the small amount of butter that seeps out from the bottom of the cake pan)
  • 21. Bake for 30 minutes first.
  • 22. Have a look. If it looks like it is starting to brown too much on top, cover loosely with foil.
  • 23. Bake for another 10 minutes.
  • 24. Skewer test. I like it when it isn’t thoroughly cooked. (But obviously not raw!) If there’s a tiny bit of curdle on the skewer still, it’s fine, take it out.
  • 25. Leave aside – still in the cake tin – overnight to mature.

www.cocoandme.com - Coco&Me - Baked Cheese cake biscuit base recipe with making process pictures/ images - with embossed pattern of unicorn & squirrel


  1. Yippee I am the first to comment this time.
    BRAVO (again) to you Tamami.
    An absolutely brilliant new year recipe post.
    Wonderful pictures, great explanations.
    I cant praise you enough.
    You make me forget about the calories and just relish the baking experience.
    Keep up the great job. Have a wonderful year ahead.

    Comment by Swati - January 15, 2010 12:20 pm

  2. Happy New Year Swati!! Wow, thank you for leaving such a lovely comment. re: calories, yeah, forget ’em, this cheesecake’s gotta be tried! :) :) :)

    Comment by tamami - January 15, 2010 2:44 pm

  3. mmmm–another reason to buy digestives! will have to look for the oak biscuits. our local groceries aren’t known for thier large selection of ‘imported’ goods.

    Comment by jonquil - January 15, 2010 2:57 pm

  4. Thanks for the recipe! And thanks also for the air bubble trick, whenever I do cheesecake i always end up using some topping because the surface is all cracked and uneven: I can’t wait to try your tricks! Of course not that the topping is a bad thing, but now and again I just love plain cheesecake. I also love your printing trick, but I won’t be able to use it because my man hates cocoa :(

    Comment by Caffettiera - January 15, 2010 4:01 pm

  5. Thanks for the recipe Tamami, I’ve never made a cheesecake before (can you believe it!) and will try it on the weekend for a barbeque I am going to here in Melbourne Australia (sunny sunny summer).

    May I ask a baking question, every time I bake a cake or a quick bread the edges are tough, what am I doing wrong????? Thanks!!!

    Comment by Ren - January 15, 2010 9:59 pm

  6. Hello Jonquil! No oat biscuits where you live? Well, you can always make do with just digestives, or any other biscuits you fancy using! – Y’know what the funny thing is? I always thought you’re from the UK! But I guess not!
    Caffettiera, I hope these tricks work for you! ;) Your man hates cocoa??! Ohhh no… It’s one of the best things in life… he’s missing out! :) Kidding. But I just thought of something – what about substituting with other dark powder like coffee? I’ve never tried, but it might work…
    Ren, thank you for leaving your first comment!
    RE dry cake edges:
    – it sounds as though you need an oven thermometer for precise temperature reading – My old oven used to ‘lie’ to me & was off by 20 degrees for example.
    – Also, check for done-ness 5 to 10 minutes prior to the suggested cooking time with the skewer test, as ‘over-baking’ might also be the culprit?
    – – – Good luck with the cheese cake for your barby…, in hot weather, you lucky thing!

    Comment by tamami - January 16, 2010 12:51 pm

  7. upper east coast, usa. larger local grocers consider irish imports to count as english! if i was u.k., guarentee you would’ve met me by now ;)

    Comment by jonquil - January 16, 2010 2:55 pm

  8. This looks amazing, I’m going to give it a try! Hopefully one day I can visit you at the market too.
    Happy cooking :)

    Comment by green apple sorbet - January 16, 2010 11:09 pm

  9. Jonquil – Upper East Coast! Ah-ha! It’s so amazing to find out where my readers are reading from! Thank you very much for letting me know! xx
    Green apple sorbet – I’ll very much look forward to seeing you one day then!! Take care for now!!

    Comment by tamami - January 17, 2010 4:28 pm

  10. Mmmmmmmm! Looking forward to being reunited with my cake tins so I can try this (they’re currently in a box at my mum’s in Chicago, ah well)… xx

    Comment by Rachel - January 17, 2010 9:17 pm

  11. Rachel! Reunion highly recommended, pronto! ;) ;) ;)

    Comment by Tamami - January 18, 2010 10:43 am

  12. What a treat to get your recipe. I have just found you through “A Year in Paris” and I kick myself to think that I did not find your site before we went on our August 2009 trip to London. What a delight it would have been to have shopped in such a local spot and to meet you too. God Bless you and your “sweet” endeavors.

    Comment by Jenny N - January 19, 2010 7:25 pm

  13. Hello Jenny N!! Thank you for checking my blog out!! Sorry to hear we missed each other last August…! Please do come one day though – I’m likely to be doing this for a long while still ;) I’ll look forward to it!!

    Comment by tamami - January 20, 2010 9:11 am

  14. Wonderful blog, very clever girl! I added it to my blog. Have nice time. Alessandra

    Comment by Ale - January 22, 2010 2:22 pm

  15. Wow! Thank you for adding my blog in your list Alessandra! xx

    Comment by tamami - January 22, 2010 3:13 pm

  16. Thank you Tamami…another wonderful recipe to share with my family!!! This Xmas we come to London and” your “market was in my personal list of “things to see”,but it couldn’t be…so I hope to to taste in another journey some of your delicious cake…I ‘m crazy for tasting your flourless chocolate cake…kind regards from Barcelona

    Comment by giovanna - January 27, 2010 4:15 pm

  17. Hello Giovanna!!
    Nice to hear back from you! ;) I hope your family like this recipe too!
    – Oh no, sorry to have missed you last Xmas in London…! Hopefully one day??? ;)
    Warmest regards, Tamami

    Comment by tamami - January 27, 2010 9:13 pm


    Comment by kim - January 28, 2010 2:54 am

  19. Hi Kim! Oh, no, thank YOU very much for reading!! ;)

    Comment by tamami - January 28, 2010 9:54 am

  20. stay warm on the 30th! here’s to swift sales & pleasant patrons…

    Comment by jonquil - January 29, 2010 2:04 pm

  21. Thank you Jonquil! I just finished getting stuff ready for tomorrow! Off to have a shower in a mo, & straight to bed!!

    Comment by tamami - January 30, 2010 1:36 am

  22. Hi Tamami,

    I’ve been following your blog and visiting your stall in broadway market (unfortunately infrequently for me) for the past year or so that I’ve been in London.

    I have a bit of a weird request… I’m wondering if you need an extra pair of hands to help in the kitchen. I’ve just finished my studies (Masters) and am in a bit of a transitory period. I find baking/cooking to be very grounding .. and right now I find that is what my life is craving.

    I’m a bit of novice.. but I have worked in a bakery before.

    Let me know if you are taking on any apprentices.

    Comment by Lauren - February 1, 2010 1:19 pm

  23. Hi Lauren! I just sent you email!!

    Comment by tamami - February 1, 2010 5:16 pm

  24. Tamami-san,

    Amazing stuff! thank you for sharing. finally i got over my lazyness and made a cheesecake, and i wasnt disappointed, thanks to this.

    matcha version next :)

    domo arigato!

    Comment by obvan - February 3, 2010 11:11 pm

  25. Hello Obvan!
    Thank you for trying out this recipe!! I’m very glad that you were not disappointed!!!

    Comment by tamami - February 4, 2010 11:06 pm

  26. OH, thanks for the recipe! Since I can’t come buy to get one from you personnaly I get to find out what it is like. I’ll post pics when I make it and let you know how it turns out.

    Comment by joeinvegas - February 4, 2010 11:08 pm

  27. Hello Joeinvegas!! I hope you like the cake! Many many thanks!!

    Comment by tamami - February 4, 2010 11:23 pm

  28. What a wonderful treat to find your blog. Amazing recipes and such creative ideas! You are my new favorite!

    Comment by Tonya - February 5, 2010 5:21 am

  29. Thank you Tonya!! Hope to hear more from you!!

    Comment by tamami - February 6, 2010 1:35 am

  30. とっても可愛いです!

    Comment by chihiro - February 7, 2010 8:36 pm

  31. Chihiro san, どういたしまして!ブログをチェックしていただいて有り難うっ!

    Comment by tamami - February 8, 2010 12:43 pm

  32. Hi Tamami, thank you for posting the recipe. I love classic cheesecakes like this. I don’t like too many extraneous flavors because they take away from the flavor of the cream cheese. This looks perfect. When I first saw the unicorn, I thought you achieved that by using heat! You are so clever and creative.

    Comment by Jennifer K - February 8, 2010 1:50 pm

  33. Hello Jennifer K!! Ditto about the extra flavourings on cheesecakes! Nothing beats a classic!! – Unicorn, hehe, alot of people at the market ask about how! xx

    Comment by tamami - February 8, 2010 4:09 pm

  34. I love your blog – hopefully mine will be as fabulous soon! I’ve seen your stall at B mkt on Saturdays (I live in Hackney) now its great to put a blog to a stall!

    can’t wait to read more!


    Comment by Almay Jordaan - February 8, 2010 6:39 pm

  35. Oh wow! Thank you for your lovely comment Almay!! Hope to see you down at the market soon!

    Comment by tamami - February 8, 2010 8:00 pm

  36. I really like your pattern tip, i will definately have to try this out on my baking.


    Comment by Lovely - February 10, 2010 5:49 pm

  37. How much do you charge for your Cheesecake?

    Comment by Lovely - February 10, 2010 5:57 pm

  38. Thank you Lovely! I’m selling an 8 inch cake at £12.00 xx

    Comment by tamami - February 11, 2010 12:48 am

  39. Thanx! I wil have to come and visit your stall pne day.

    Even though i bake myself it is always good to have a day of eating other great bakers creations.

    Comment by Lovely - February 12, 2010 5:05 pm

  40. Hi Lovely! Oh! you are a baker as well?? – I’ll look forward to seeing you down at the market one day then!!! Take care! xx

    Comment by tamami - February 13, 2010 10:08 pm

  41. That looks positively yummy! I love the unicorn!

    Comment by Marie - February 17, 2010 10:40 am

  42. Thanks Marie!!!

    Comment by tamami - February 17, 2010 12:45 pm

  43. hi tamami,

    i’ve been searching for a good cheesecake recipe and yours look absolutely delicious. can’t wait to try your recipe. thanks for sharing! i have a question. is double cream also called heavy cream?

    Comment by Michelle - February 19, 2010 11:12 pm

  44. Hello Michelle! Sorry for the delay in replying… I’ve been busy with prep for Saturday…!
    RE double cream: from what I understand, heavy cream is whipping cream, but then again in the US the terminology describes double cream… (how confusing!) Perhaps check the buttermilk-fat content on the packaging – it should be around 48%. Good luck with the cheesecake baking!!

    Comment by tamami - February 21, 2010 1:05 am

  45. Tamami, what’s your email? This is Van from the Vietnamese baguette place.

    Comment by Banhmi11 - February 25, 2010 9:50 am

  46. Hello Banhmi11!!!!
    I’ve sent you email!!

    Comment by tamami - February 25, 2010 11:59 am

  47. hi tamami! :)

    i’m sooo glad to have found your foodblog! it’s very interesting. you don’t scrimp on the instructions/notes which make an amateur like me in the baking world really grateful! :P i’ve found your brownie recipe. i wanna try it. i’m really fond of brownies and i’m looking for a fav recipe. i’m sure this will be the one. :) thanks again and keep on writing! thanks again on the pix and detailed instructions. :) all the best!!!

    Comment by clarissa - March 9, 2010 12:00 pm

  48. Hello Clarissa! Thank you for leaving such a lovely comment!! It keeps me going! I hope you like the recipes, & all the best to you too!

    Comment by tamami - March 9, 2010 6:02 pm

  49. Dear Tamami,

    I have been so inspired by you that I have tried baking a few stuff with my boys. They have enjoyed the process but I will still like to ask you for some tips.

    I am into baking butter pound cakes this time round and I have used Rachel Allen’s recipie with ratio for 1Butter:1Flour:1Sugar and have substituted milk to buttermilk and 4 eggs.

    May I ask, why is my pound cake so greasy. It is also not light and fluffy.

    Thanks so much

    Comment by Ange - March 17, 2010 8:45 am

  50. Hello Ange!
    Thank you for your lovely comment!! – Re: the recipe you mention; I think it best if you try to bake it just like the recipe first, & see if the cake still comes out greasy, etc. I have a feeling that the substitutes you mention might be the cause…? Let me know how it goes!! All the best!

    Comment by tamami - March 19, 2010 1:08 am

  51. Dear Tamami,

    Thanks so much. perhaps I should try another time with milk instead of butter milk.

    Thanks and perheraps due to my phasing of the sentences I did not the substitue the egges. The original recipies calls for 4 eggs.

    Another thing I wonders is perhaps I have left the butter out for too long to soften. hence the grease :)

    Thanks again for your time

    Comment by Ange - March 19, 2010 5:34 am

  52. Hello Ange! I guess you just have to try try try ’til you get it the way you want it!! ;-) Good luck, & most importantly Happy Baking!! ;-)

    Comment by tamami - March 20, 2010 2:18 am

  53. Dear Tamami,

    Thanks for your encouragement. I think I more of less made it cox my family n friends like the texture and my only concern is that it is too greasy :) Anway during my fourth attempt, my mum saud it was better that the other times and my own trick to it is to drap a Kitchen Paper around it to “soak” out the grease while cooling it :)

    Comment by Ange - March 22, 2010 4:54 am

  54. Hello Ange!
    I’m glad that there is improvement, but I think it really shouldn’t come out soaky in the first place… It may be best to look at the core problem, & wonder why it comes out so. Otherwise, it’ll always be soaky… y’know what I mean?

    Most importantly, did you try the recipe just like it says with the exact ingredients first?

    – This reminds me of when I first started baking, it was practice, practice, practice until it became good enough to sell. – Good luck & all the best!

    Comment by tamami - March 22, 2010 3:24 pm

  55. hi tamami,

    how are ya doing? did you watch the king of pastry. Storyville.bbc4 it reminded me so much of you. it is on iplayer if you didn’t catch it. well worth 85 mins of your time.
    may be down in london over easter hols, will try to make time to meet up.

    nikki x

    Comment by nikki ruck - March 23, 2010 10:38 am

  56. Oh hi Nikki!!!
    So happy to hear from you!

    – And funny you mention the program – I just watched it last night with D! So sweet of you to be reminded of me from that! My pastry skills are like, a weasel size compared to theirs, although having said that, I don’t have any desire to make those monstrous & ugly pieces of sculpture that they think is “le artistic” even if \i had their talent!

    – Anyways, love to meet you! Yup, please contact me when in London!

    Comment by tamami - March 23, 2010 12:14 pm

  57. hihi Tamami,

    it was not soaky :) perhaps I should upload the photos one of these days fo you to view. The cake raise fine, the texture put in the mouth was ok. It was infact delicious. I followed every exact instructions given by Rachel and watch her video on this particular recipe may times.

    What I meant by oily was when I place the cake on the cake platter, there was grease stain on the platter so I was wondering if that is normal as I bought cakes from outside to observe and find that the bag containing their buttered cake are not greasy. If you get what I meant?

    I guess it is difficult to explain in words but I will sure one day up load the photos for you to view one day.

    Thanks so much and I really appreciate your encouragement. by the way I have to tell you that your brownie recipe was great and has been a hit with my fellow colleauges and boys :)

    Comment by Ange - March 24, 2010 6:21 am

  58. No prob Ange! xx

    Comment by tamami - March 24, 2010 2:26 pm

  59. I LOVE your post, the photos are really helpful and I am smitten with that wonderful unicorn cheesecake :)

    Comment by Alisa-foodista - March 24, 2010 7:24 pm

  60. Thanks Alisa-foodista!!

    Comment by tamami - March 24, 2010 7:46 pm

  61. Hi! Have been reading your blog for ages as am a novice baker and it has amazing tips and photos. Just wondering if it matters what kind of flour you use for this cheesecake? Many thanks!

    Comment by Helena - April 20, 2010 5:35 am

  62. Hello Helena! Thank you very much for leaving your fist ever comment! It’s always so nice to hear from readers!^^
    RE flour: I came up with this recipe using general plain white flour.
    I have not tried this recipe with any other types, so I can not say for sure, but I do know that different flours have different amount of gluten. Or it can absorb moisture differently too. And in effect, that would change the texture & density of the cake in question…
    Hope that I managed to answer your question alright! Good luck & happy baking! ^^

    Comment by tamami - April 20, 2010 11:35 am

  63. Hi tamami,
    Very good tutorial.. the best I’ve seen so far. I will surely try it myself. I’ll tell you how it was. Thanks for sharing!


    Comment by Biana - April 22, 2010 6:40 am

  64. Hello Biana! Wow, thank you for your kind words!! Please do let me know how it turns out! I really love getting feedback!

    Comment by tamami - April 22, 2010 12:03 pm

  65. Many thanks for the advice and all your hard work for putting this together. It was for my husband’s birthday and I was really worried when he told me that he would like a cheesecake for his birthday. I have been reading your blog for a while and remembered this excellent entry. Your instructions and pictures were wonderful and the cheesecake was a great success. I doubt that I would not have had the confidence to try this otherwise. I think your attention to detail and how you explain things re butter, eggs, flour etc is really useful. I always wanted to know about these things but could never seem to find cookbooks with explanations. Sorry about the essay but I wanted to express my thanks in recognition for all you do.

    Comment by Helena - April 22, 2010 8:09 pm

  66. Just found your blog through ‘This is Naive’ – everything looks gorgeous! When I’m next in the big smoke I’ll be sure to stop by and sample.

    Quick question (I apologise if this has already been asked – I couldn’t find this question featured anywhere else!) – where do you find your lovely cookie cutters?

    I can only find really basic ones and would love to get my hands on the type of lovely delicate ones you use.

    I hope you don’t mind my asking!

    Thank you in advance! xo

    Comment by Julia - May 21, 2010 12:05 pm

  67. Helena!! Wow-za! Thank you for reporting back that the cheesecake was a success for you! I’m so glad & happy & pleased & relieved & chuffed to bits! Happy baking Helena! And hope to hear from you again soon!!
    Hello Julia! The squirrel cookie cutter was from Ikea, & the unicorn stamp is actually what pastry chefs use for stenciling marzipan! Hope that helps!! – For other fantastic cutters, I really recommend a cookie cutter online shop that I ordered from sometime ago: http://www.foosecookiecutters.com/store/
    They have tons of shapes!

    Comment by tamami - May 23, 2010 7:07 pm

  68. Hello Tamami,
    I have just found your blog today and am finding it very interesting! I just wondered what kind of cream cheese you use in this recipe? Is it Philadelphia or something else? Hope you can answer this for me. Thank you!

    Comment by Jeannette - July 10, 2010 3:22 pm

  69. Hello & thank you Jeannette! Yes, you can use Philadelphia or any brand similar! xx

    Comment by tamami - July 11, 2010 3:02 pm

  70. Beautiful work, delicious recipe, wonderful job!
    You have a lovely site here. I am so happy I found it!

    Comment by Catherine - July 26, 2010 3:18 am

  71. Thank you Catherine!! :)

    Comment by tamami - July 26, 2010 1:02 pm

  72. tamami-san

    I need ur advise. My cheesecake turned out great but my crust/base was a tad soft n soggy… I was not able to lift it out of the base of the springpan as the base was too soft.

    Can u also advise… when u say leave the cake to mature overnight.. do u leave it in room temp? or in the fridge?

    We are in sunny/rainy/humid Singapore.


    Comment by Marie - August 13, 2010 7:29 pm

  73. Hello Marie!
    The crust, I see, soft & soggy… hm…, not sure exactly why… but I guess the following points might help??
    – firstly, are you lining the bottom of the pan with baking paper (or greaseproof paper)? That way, you don’t need to lift it off the base of the springpan – all you’d do is to slide the cake off the pan together with the paper.
    – When pressing down, perhaps you need to do it very very firmly?
    – What kind of biscuits are you using? Perhaps experiment on the quantity of butter ratio…
    as for leaving it overnight, I just have it at room temp like you say! :)

    Comment by tamami - August 13, 2010 11:06 pm

  74. Wow – this blog is AMAZING! I love your step-by-step photos and all of your bakes are beautiful. I love the little squirrels and horses and cute animals. Everything looks well tasty too – bravo! Can’t wait to visit your stall x p.s. I’ve linked to your blog from mine, I hope you don’t mind…

    Comment by Hannah - September 25, 2010 4:56 pm

  75. Thank you for your lovely comment Hannah! And a big thank you for linking to my blog!! :) :) :) Hope to hear from you again soon! xx

    Comment by tamami - September 26, 2010 8:02 am

  76. I own a small specialty food store here in Kahnawake, its a small Native Reservation in Quebec, Canada.

    I was zipping through the internet and came across your blog while reading about vanilla beans.

    Awesome blog you have lots of great information. Next time I go to London I am going to make it my goal to find your stand and try some of your food.

    Thanks for a great blog

    Comment by Kahonwes - October 3, 2010 6:32 pm

  77. Kahonwes,
    Wow, thank you very much for leaving a lovely comment here. My best friend Mrs.A is originally from Canada – & her relatives are still there, I’ll mention you to her & ask about Kahnawake! ;)
    It’s v. interesting to me how there are readers from different countries & I still feel amazed about it all, even after almost 4 yrs of blogging!!
    – I’ll look forward to meeting you one day! Cheers!!

    Comment by tamami - October 3, 2010 10:41 pm

  78. We made this recipe last week and it was the most delicious cheesecake ever! Mind you, my husband got a bit carried away with beating the mixture so it cracked on top – but we spread some home made lemon curd on the top to fill the hole and that made a really great contrast with the cake itself. We used speculoos biscuit crumbs for the base as we had just bought some in Paris and that was really delicious.

    Thanks Tamami for a great recipe – your writing is so precise and the end results so tasty! Wish you had a paypal button so I could send a payment to say thanks!

    Comment by elemjay - October 14, 2010 3:17 pm

  79. LOL!! Oh Elemjay!! You’ve put a great big smile on me! Paypal…! Now THAT’s an idea! ;) I’ll keep the idea in mind when I’m strapped for cash! Because that ad on the side hardly is worthwhile!!
    But in all honesty, the gratification I get out of people like yourself taking time to write a wonderful feedback/ comment is worth a lot more than a couple of quid in the pocket! That, a recipe that I wrote gets baked by you & the others…, wow…! What an honor indeed.
    Many many thank you for your lovely comment Elemjay. Y’know, I was thinking for a while now that, ever since I started my stall & my blog, I say “Thank you” a lot lot more than I ever used to. It’s a good thing.

    Comment by tamami - October 14, 2010 4:02 pm

  80. Hiya
    I am working for Waitrose. They are opening a cookery School and would like to invite you to the opening.
    May I have an email address for you please?

    Comment by Nancy Wainscoat - October 20, 2010 7:33 pm

  81. Hello! I’ll send you an email shortly!

    Comment by tamami - October 21, 2010 6:39 am

  82. I made this cheesecake two days ago and it tastes AMAZING!! Thank you so much for publishing your recipe :) One day, I hope to go to your stall and buy lots of your delicious food. Ahhh, you’re so inspirational!!

    Comment by Ese - October 31, 2010 3:13 pm

  83. Ese, Wow!!! Thank you for your amazing comment! You’ve made my day! xx

    Comment by tamami - November 1, 2010 9:37 am

  84. […] ich weggelassen, und dafür echte Vanille und etwas Mehl in die Quarkmasse gemischt, inspiriert von Cocos Rezept (sie hat einen tollen Blog, in dem sie über ihren Kuchenstand auf einem Londoner Markt […]

    Pingback by Auf der Suche nach dem perfekten Käsekuchen | küchenzeilen - January 2, 2011 6:28 pm

  85. Hi!! Thanks for the mention!! xx

    Comment by tamami - January 3, 2011 11:16 am

  86. Hi Tamami-san,

    I printed out your cheesecake recipe a few months ago and finally got around to trying it….wow…first time the cheesecake didn’t stick to the pan and fall apart for me! Thanks so much for sharing your recipes and tips…will definitely have to get organized and try your other recipes :)

    –> You can see how it turned out at http://essenfreude.blogspot.com/2011/02/baked-blueberry-cheesecake.html

    Happy year of the rabbit!

    – Maria from Hong Kong

    Comment by Maria - February 1, 2011 3:18 pm

  87. Maria!!!! WOooooww!!! Your cheesecake looks fantastic! I never thought of the cream topping & the blueberries!! – Sounds very yummy. – I’m glad the recipe works for you – I get great pleasure out of hearing about successful turn-outs! So thank you very much!!! All the best for you Maria, & hope to hear from you again soon!! xx

    Comment by tamami - February 2, 2011 7:45 pm

  88. Hello Tamami-san

    I bought a slice of the cheesecake today and it was very delicious! I think I will try to bake it again when I get home to Singapore. The choc cake and pear/almond tart was yums too.

    I am looking forward to your book! Good luck and がんばれ!

    Comment by marie - March 26, 2011 3:28 pm

  89. Marie, o.m.g! I didn’t realize that you had visited! I’m trying to think back to which one of the customers you were now! Were you perhaps the lady with the £50 note? And then put in a £20?? – I’m so glad you liked the cheesecake!!!! Phew!! I hope it lived up to your expectations… -And I hope you enjoyed the market & worth the trek? Was it what you thought it’ll be like? – Marie, thank you for visiting!! xx

    Comment by tamami - March 28, 2011 3:39 am

  90. Yup… u were busy so I din hang around long. Yes the cheesecake was v good and was lighter than I expected. I will try to do it again when I get home. I also love the pear and almond tart.
    I really LOVE Japan. Was there 3x last year. Was so sad to see the news.
    Keep us posted on your book and I will buy a signed copy from you next year if its out!

    Comment by marie - March 28, 2011 8:59 am

  91. Marie, THANK YOU ^^ for your kind donation! I never expected a 20 in there!! Wow! Soooo generous… I’m touched – I’ll put that in the donation page with your name beside it, not as part of the ‘Broadway Market’ batch! – RE: book, it’s more likely it’ll be 2 years plus that it’ll be in the bookstores – & that is, if I’m lucky enough – so stay tuned! ^^ Once again, thank you Marie for your continuasl support!! Hope you enjoyed UK!

    Comment by tamami - March 28, 2011 9:53 am

  92. Hello Tamami-san!

    Came across your blog few months back looking for cheesecake recipe. Finally i tried it today. Its cooling now.. its looking yum and very inviting!! I cant wait to taste it..

    will let you know how it turns out..
    Thanks for sharing.

    Comment by Nisha - May 20, 2011 11:18 am

  93. I would really like to know from where you got this unicorn stamp. It makes your cheesecake look awesome.
    Thanks again!

    Comment by Nisha - May 20, 2011 11:21 am

  94. hey! the cake turned out GREAT… couldnt believe that i made it.. Thanks for sharing your recipe.. its definitely a keeper!
    I made a few changes due to the availability of ingredients, orange juice in place of lemon juice, 240g of cream cheese and rest greek yogurt.
    May I have your email address please? I would like to send the pictures.

    Comment by Nisha - May 22, 2011 9:55 am

  95. […] is another recipe to share. A favourite from my idol blogger ” Coco & Me“. Her cheese cake is seriously wonderful that when I baked it for my farewell, it was a hit with my colleagues. […]

    Pingback by Marbled Creamy Cheese Cake « My 1/2 Cup Full or Empty of Life - October 26, 2011 3:00 am

  96. Dear Tamami,

    I m not sure if you remember me, the gal who has tried out most of your recipes. :) Though I baked this like 5 times already, this is the 1st time I am documenting it in my blog. :) Hope you do not mind. because it is not as perfect as yours especially with the crack line form.


    Thanks for your ever so great recipies. I have really truly enjoyed making them. :)


    Comment by Ange - October 26, 2011 3:19 am

  97. Hello!! Wow! That’s a great adaptation! I never thought of marbling with nutella!! Looks amazing! Thank you for the mention & also the inspiration! x

    Comment by Tamami - October 26, 2011 7:25 am

  98. Thanks to you, my friends and colleagues think that I am really great in the kitchen. :) I love reading your blog and has been following it since 5 years ago. :) I hope your book writing is going on well because I am so looking forward to it. :)

    Hope you and your family have a great weekend ahead. :)

    Comment by Ange - October 26, 2011 3:41 pm

  99. Oh yeah as for the nutella, I was just being being plain lazy. Saw the jar on my worktop and I just made a grab for it. :)

    Comment by Ange - October 26, 2011 3:43 pm

  100. Hi Ange! I think spontaneous ideas such as grabbing a jar of nutella is what might be the seeds for new creations! – I’ve never thought of swirling this cheesecake for example! Nice one! x

    Comment by tamami - October 31, 2011 1:07 pm

  101. Tamame!

    I am making this cheesecake as I type.

    I miss you. You are the best!

    Love Sophie

    Comment by Sophie - November 23, 2011 7:01 pm

  102. I mean Tamami, not Tamame. xxxxxx

    Comment by Sophie - November 23, 2011 7:38 pm

  103. OH Dearest Sophie, how lovely to hear from you!!!!!!!! :) :) :) I miss you too!!! Good luck with the cheese cake, honey! And keep up with your beautiful singing! Love, t x

    Comment by Tamami - November 23, 2011 7:49 pm

  104. Hi! I just found your blog, and it’s amazing…Love it!!! . I’m a newbie in baking and I baked a cheesecake two days ago but it came out quite flat, I would wanted it to be more fluffy. I don’t know what I did wrong.
    I’m gonna try your recipe, this cheesecake looks heavenly. Thanks for sharing.

    Greetings from Mexico.

    Comment by Pamela - February 2, 2012 8:11 am

  105. Pamela!!!! :) :) Thank you for your kind message!! xx wow! Mexico! Isn’t this amazing!? Good luck with this recipe, I hope you like it! And please let me know if there are any questions that you need help with, I’d b more than happy to help! x

    Comment by tamami - February 2, 2012 12:36 pm

  106. Hi Tamami,
    I stumbled across your blog googling cheesecake recipes! I tried this recipe and it turned out great. It tasted really good though it still cracked despite me banging for 10 minutes (no matter)
    Thank you for the recipe! And I look forward to trying your others ;D

    Comment by Sawako - March 31, 2012 10:28 am

  107. Hello Sawako, thank you for leaving behind a great review!! I hope to hear from you again with the other recipes then!! All the best, & happy baking days!! x

    Comment by Tamami - April 2, 2012 12:22 am

  108. I also came across this blog whilst looking online for cheesecake recipes! It’s the Jewish festival of Shavuot this weekend and one of the key festival foods (believe it or not) is cheesecake! Over the years I have tried several different varieties and none of them beat shop bought :( This recipe, however, looks the best yet; it’s just gone in the over now so in 40 minutes we will see! Great blog by the way.

    Comment by Rachel - May 24, 2012 7:26 pm

  109. Rachel, ooooh! I hope it turns out well!! Do let me know how it goes!! xx But please make sure you leave it over-night to mature! Happy Baking! xx

    Comment by tamami - May 24, 2012 8:19 pm

  110. Absolutely GENIUS. I am so doing this. Thank you so much!!

    Comment by Aurora - June 21, 2012 8:54 am

  111. Aurora, thank you! :) :) :) :)

    Comment by Tamami - June 21, 2012 10:03 am

  112. Cooked the brownies and they are excellent. Many thanks. But I had a go at the cheesecake and i used 75% quantities and 100g of blueberries in a 7 in tin. At 40 mins it was very wobbly still and eventually took it out after an hour. It looks more like a souffle than your picture. My last baked cheesecake with a different recipe did the same. Should i take them out sooner even though they appear very wobbly? Hope you can help as they taste lovely just look like a car crash!

    Comment by Heather - May 4, 2013 3:19 pm

  113. Hello Heather! I’m glad the brownies came out well!!! :) :)
    As for the cheesecake…
    – throwing in blueberries (I am supposing they are whole, fresh ones?) in the mix shouldn’t cause the problem (although I haven’t tried!).
    – Nor 70% of recipe in a smaller pan.
    Hm, it’s difficult to put a finger on the problem since I’m not there baking it with you… I remember, once, I also had made a terrible mess with this recipe when I forgot to put in the flour. Could that be the case?Or is it simply about not pre-heating the oven? I’m so sorry if this isn’t much of a help… T x

    Comment by Tamami - May 4, 2013 8:15 pm

  114. Hello, thank you for replying so quickly. I remember putting in the flour and preheated the oven and checked the temp with thermometer. I think i will give it another go and take it out on 40 mins and see what happens. The blueberries were frozen to stop them turning to mush, maybe that stopped the whole thing warming up quickly enough. I coated them in a light dusting of flour and they didnt sink. Just out of interest what make of cream cheese do you use? I will try again next week sometime and let you know the results. Hx

    Comment by Heather - May 4, 2013 9:45 pm

  115. Aha! You might be right about the very cold frozen blueberries being the problem! It would make your mix very cold! Also, frozen ones can be mushy and liquidy, which might throw the delicate balance of liquids. It might be worthwhile testing the recipe without the blueberries to see if that was the problem. – cream cheese: I used tesco ones for this occasion! Good luck with baking! T x

    Comment by Tamami - May 5, 2013 12:53 am

  116. Made it for Valentines day. It was delicious – but not at all like a soufle – I think I goofed up translating to U.S. measures! I’ll try again!

    Comment by Michael - February 15, 2014 9:11 pm

  117. Michael, thank you for making the cheesecake! I’m glad to hear that it was delicious!! :) – About U.S. measures, I’m the same, I really can’t translate very well to it. Very confusing… – That’s why all my recipes are in metric… LOL. – Do you have an electronic scale? Does it not have metric system? xx

    Comment by Tamami - February 16, 2014 10:19 am

  118. I do have an electronic scale. We’re used to measuring by volume here in the US – but I’ll try again measuring all the cheesecake ingredients by weight – that shouldn’t be too hard! I’ll let you know!

    Comment by Michael - February 18, 2014 4:38 am

  119. Michael, Ah, that’s good! :) :) :) That’ll be interesting! Yes, please let me know how you get on! All the best, T x

    Comment by Tamami - February 18, 2014 9:53 am

  120. I made this last night it was perfect. I added blueberries before I poured over the mixture which worked really well…everyone had two slices! Thank you XX

    Comment by jenny - January 29, 2015 10:15 pm

  121. Hi Jenny!! Ahhhh! Blueberries in cheesecake….!!! What a lovely combination! Thank you for reporting back Jenny, it means a lot to me!!! :) :) :)

    Comment by Tamami - January 30, 2015 9:38 am


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