Duet of Baked Cheesecakes #GBBO Bloggers 2015

I can't actually believe it is week 4 of the Great British Bake Off and this week it is deserts, so many scrummy delights to choose.  I decided to make my hubby's favourite Baked Caramel Cheesecake and mine which is the Strawberry and Vanilla.  Once again a big thank you to Mummy Mishaps for organising the #GBBOBloggers2015 and Michelle for hosting this week.

Baked Caramel Cheesecake
For the base
6oz chocolate digestives
3oz butter melted

For the filling
18oz cream cheese
225ml sour cream
4oz caster sugar
3 eggs
Caramel condensed milk

For the shards
2oz caster sugar
15mls water

1. Preheat the oven to 160 degrees.
2. Break up the digestives biscuits until they are like bread crumbs, I place mine in a food bag and use my rolling pin to bash them.
3. Add the melted butter to the biscuits crumbs and line a greased baking tin (I use a easy release tin). Press the biscuit mixture into the base and sides firmly and leave in the fridge for 30 minutes to chill.
4. Once the biscuit base is set, I sat the tin in a tinfoil basket so that when it was placed in my Bain Marie water did not get into the cheesecake.
5. In a bowl add the cream cheese, sour cream and caster sugar, mix together well, add the eggs.
6. Place half of the mixture on your biscuit base.
7. Spoon over some of the caramel condensed milk to make a swirly pattern.
8. Top up the dish with the remaining cream cheese mixture.
9. Sit the tin in a tray of water about 1/4 inch deep.
10. Bake for about 1 hour until just set.  I left my cheesecake in the oven with the door open to allow it to cool.
11. For the sugar shards I heated up the sugar in a saucepan until it turned into liquid, I then poured this on to some greaseproof paper and left to cool. Once cool you can break it up and use to decorate.

Baked Strawberry & Vanilla Cheesecake

For the base

6oz digestive biscuits

3oz butter melted

For the filling

18oz cream cheese

225ml double cream
4oz caster sugar
8oz strawberries quartered
3 eggs
1 vanilla pod

1. Repeat steps 1 - 4 above.
2. In a bowl add the cream cheese, double cream, vanilla pod seeds and caster sugar, mix together well, add the eggs.
3. Add the strawberries and mix well.
4. Place the mixture in your biscuit base.
5. Sit the tin in a tray of water about 1/4 inch deep.
6. Bake for about 1 hour until just set.  I left my cheesecake in the oven with the door open to allow it to cool.
7. To decorate use fresh strawberries and icing sugar.