Comments on: Galaxy Cheesecake!

By: Eileen Kelly

Eileen Kelly — Thu, 05 Sep 2024 13:53:47 +0000

Just made this cheesecake and it is delicious, it nearly didn’t make it in to the tin as I sampled so much of it after mixing. I used slightly more ingredients, 4 tubs of 165g Philadelphia cheese, 2 blocks of Galaxy chocolate (180 x 2), 2 bottles of double cream (250 x 2), a good splash of vanilla and a generous shake of icing sugar. It was very thick after mixing and I pressed it well in to the springform tin. I used a packet of Mcvities digestives except for 4 biscuits ( I will have them later with a cup of tea) and 6ozs of butter for the base. This is an amazing cheesecake, I have made the lemon cheesecake before which I loved. Thank you Jane for the recipe, I will pass it on after I share my Galaxy cheesecake with the family, I think I will make this one for Xmas. I so enjoy your recipes, especially since my health is declining and I do not go out so often. It is nice to have treats.

By: Becky

Becky — Mon, 29 Jul 2024 08:47:35 +0000

Hi Jane, looking forward to baking this. I was wondering where you got your sprinkles from? As I can’t find ones similar.
Thank you!

By: K Ridley

K Ridley — Mon, 20 Mar 2023 17:54:51 +0000

Made this as a 30th birthday ‘cake ‘ for my son. Very easy to make. Slightly softer texture than the white chocolate and ginger one, but still tasted very nice.

By: Jane's Patisserie

Jane's Patisserie — Fri, 21 Oct 2022 09:35:33 +0000

In reply to Mary Anne. Hiya! It should be thick before going into the tin - this may mean it was over mixed! How did it turn out? x

By: Mary Anne

Mary Anne — Sun, 16 Oct 2022 17:06:51 +0000

I am making this right now…..and it is not thickening….I double checked and I have followed the recipe properly….not sure what to do.
Does it just not “look” thick?
I have made your recipes before without a problem, so I am wondering if this one is a bit different since it is chocolate

By: Lynsey

Lynsey — Sat, 09 Oct 2021 09:20:10 +0000

Your cheesecakes always look so smooth, mine come out if the tin with rougher sides as mine don’t set as hard as yours appear to be help please x

By: Gabbi

Gabbi — Sat, 09 Oct 2021 08:20:06 +0000

Hi Jane,

Love your no bake cakes.
Going away in a few weeks for my mums 70th to a large house with family. Thinking of making one of these for pudding one evening, but I have few people who don’t like or can’t have cream cheese. Can advise what else I could use? Thank you.
P.S. love your new book 😊

By: Clare Ackland

Clare Ackland — Tue, 07 Sep 2021 21:21:54 +0000

In reply to Sharon. Can I make this in a loose bottom tin?

By: Jackie

Jackie — Fri, 23 Jul 2021 14:10:06 +0000

My cheesecake is holding its shape but is still quite soft and not quite as dark as yours. Would adding more chocolate next time help it to set harder?

By: Jane's Patisserie

Jane's Patisserie — Wed, 21 Jul 2021 19:46:51 +0000

In reply to Sharon. If it fits, just roll with the 7" as its easier - but you can reduce by 1/4 if you wanted! x

By: Sharon

Sharon — Wed, 21 Jul 2021 15:39:32 +0000

Hi Jane,

I have a 7in tin- would I need to reduce the recipe or would it just make a deeper cheesecake?

By: Jane's Patisserie

Jane's Patisserie — Wed, 19 May 2021 13:06:14 +0000

In reply to Leanne Turvill. Hey, use a 6 inch!xx

By: Leanne Turvill

Leanne Turvill — Wed, 19 May 2021 10:47:33 +0000

Hi Jane,

I’m hoping to make a smaller one so I would half the ingredients, what size tin would you recommend if I do that?

By: Jane's Patisserie

Jane's Patisserie — Mon, 10 May 2021 19:01:53 +0000

In reply to Megan Mcgregor. I would use one sachet (usually 12g) dissolved in 2-3 tbsp boiling water mixed in!! x