Cheesecake advice.

Hey all, I made up a whopper-of-an-amazing choc-caramel cheesecake recipe by modifying a recipe of a boysenberry one. It's very rich and I added baileys and kahlua to it to give it an extra kick. However it's a gelatine-set cheesecake as opposed to a baked cheesecake. I thought i'd skip the gelatine next time I make it and replace it with eggs, then bake it instead to experiment. Can give the recipe if anyone's interested :D

Does anyone know if chocolate cheesecakes come out well when baked, and if I should add anything else besides eggs (like extra sweetness to cover the savoury flavour)! I've never made baked cheesecakes before.

I always wanted to make a 'traditional' baked cheesecake so did this one Christmas.The whole family decided that we enjoyed the gelatine set one so much better (provided you don't overdo the gelatine) and will never bother with a baked one again.Also a baked cheesecake tends to be a basic flavour with extra flavourings coming in the form of a topping or sauce.I prefer the flavour 'ingrained'.

I ave just made a couple of baked cheesecakes,they are really delicious, and if you cook them gently in a water bath they turn out lovely and unxious.Made a triple chocolate one, and a vanilla one with a baked on sour cream topping.Google Nigella Lawson cheesecake, and she has a few recipes that are easy and good.

Thanks gardie, thats really interesting! Do baked cheesecakes still come out kind of "fluffy"! I find this cheesecake usually comes out like a gelatin-set whipped mouuse consistency. I might try that bernice, I really wanted to preserve the original flavour of the gelatine-set cake but bake it instead as it was amazingly good! heres the recipe (also posted in general)

It's a massive cake.

750g of cream cheese
Tin of sweetened condensed milk, caramelised in the tin on the stove for 2 hours
3 T sour cream
2 pottles yoplait choc caramel yoghourt
1 pottle plain yoghourt
250g melted dark whittakers chocolate
1-2t REAL vanilla essence (not imitation *blerk*)
4 shots Baileys
2 shots Kahlua
Biscuit base of 2 packets wine biscuits and 200g melted butter
Gelatine dissolved in a small amount of boiling water

Beat everything together for 15 mins (the beating for this leangth of time I found to be REALLY important to beat air into the mix like whipped cream).

For the topping I use equal parts of melted chocolate and cream.

This is delicious

FOR THE BASE
125 g digestive biscuits (choc are nice as are choc butter crisp biscuits)
60 g butter
1 tablespoon cocoa
FOR THE FILLING
175 g dark chocolate, chopped small
500 g Philadelphia cream cheese
150 g caster sugar
1 tablespoon custard powder
3 large eggs
3 large egg yolks
150 ml sour cream
1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water
FOR THE GLAZE (OPTIONAL)
75 g dark chocolate, finely chopped
125 ml double cream
1 teaspoon golden syrup

METHOD
Serves: Makes 10-12 slices
To make the base, process the biscuits to make rough crumbs and then add the butter and cocoa.
Process again until it makes damp,clumping crumbs and then tip them into a 23cm springform tin. Press the biscuit crumbs into the bottom of the tin to make an even base and put into the freezer while you make the filling.
Preheat the oven to gas mark 4/180ºC. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
Beat the cream cheese to soften it, and then add the sugar and custard powder, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and the melted chocolate, and mix to a smooth batter.
Take the springform tin out of the freezer and line the outside of the tin with a good layer of clingfilm, and then a double layer of strong foil over that. This will protect it from the water bath.
Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
Peel away the foil and clingfilm wrapping and sit the cheesecake in its tin on a rack to cool. Put in the fridge once it's no longer hot, and leave to set, covered with clingfilm, overnight. Let it lose its chill before unspringing the cheesecake to serve.
To make the chocolate glaze, very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and then Jackson Pollock it over the chocolate cheesecake on its serving plate. Use the remaining glaze as an accompaning sauce.

Looking at your recipe, el.diablo, I don't think it would be particularly suitable for baking.
The yoghurts could easily split.
A baked cheesecake has a much denser consistency than a gelatine one.
Would do better to adapt a more basic baked one and add your baileys and kahlua. IMO.
something like this
http://www.epicurious.com/recipes/food/views/Chocolate-Caramel-Cheesecake-102589
I would reduce the cream and use the liqueurs.