Baker’s Secret Individual Chocolate & Vanilla Bean Cheesecakes


250g plain chocolate biscuits

125g unsalted butter, melted

1 tbsp powdered gelatine

350g cream cheese, softened

2 tsp vanilla bean paste*

2/3 cup caster sugar

400ml thickened cream

Raspberries, to garnish

2 Flake bars, crumbled, to garnish.


Place the chocolate biscuits in a food processor and process until finely crushed. Mix in the melted butter until fully combined and crumbly, and then divide the mixture between the bases of a Baker’s Secret 12 Cup Loose Base Square Dessert Pan, pressing in firmly. Chill for 20 minutes.

Sprinkle the gelatine over 1/4 cup cold water in a small heatproof bowl. Allow to stand for a few minutes until firm and spongy, and then place the bowl over a larger bowl of boiled water. Stir until gelatine has dissolved. Set aside.

Place the cream cheese, vanilla bean paste, sugar and cream in a large bowl. Beat with electric hand held beaters for 5 minutes or until smooth and thick. Add the gelatine and beat until fully combined.

Spoon the mixture into the dessert pan, over the biscuit base. Refrigerate for 3-4 hours until very firm.

To serve, remove each cheesecake by pushing each loose base of the pan upward. Use a spatula to loosen from the sides of the pan if needed. Decorate with raspberries and crumbled flake bar.

*Note: If vanilla bean paste is unavailable, use the seeds from two scraped vanilla bean pods.

Serves 12

Recipe provided by Baker’s Secret.

*Stock image.