Another recipe that my Nan picked out over Christmas! This cake is very easy to make however, I have a few suggestions to make to Miss Lorraine. The biscuit base is very crumbly and she only puts it in a room to chill for 2 hours, which didn’t work. It was still quite runny and tasted too cheesy, but when I left the half that hadn’t been eaten in the fridge overnight the next day it was gorgeous! As you can see though the white chocolate design didn’t go as planned but I think it gives it a nice homemade look!
400g of chocolate digestives (I don’t think that 50g less would hurt though) crushed into fine crumbs
75g of butter, melted and cooled slightly
4 x 200g tubs cream cheese
icing sugar, to taste (I used about 25g)
400g milk chocolate (at least 35% cocoa solids), or a mixture of 300g milk and 100g dark chocolate (at least 70% cocoa solids)
1 tsp of vegetable oil
100g white chocolate
23cm springform tin
piping bag with a very small nozzle
1. Mix the crushed biscuits with the melted and cooled butter squeezing them together with the back of a wooden spoon until everything is well incorporated. Put the biscuits in the springform tin and use something flat to make it nice and flat. (At this point Lorraine just leaves the biscuits but I think I would put them in the fridge while the filling is being made.)
2. Put the cream cheese and icing sugar together in a bowl and mix together gently. This should only take a few turns of the spoon.
3. Melt the chocolate in a heatproof bowl set over a pan of simmering water, make sure the bowl doesn’t toch the water. You can also simply melt the chocolate in the microwave. Pour about a quarter of the chocolate into a jug, add the oil and put to the side. Before this is used again put it in the microwave for 20 seconds to warm it up a bit again, if you don’t have a microwave put a tea towl over it to keep warm.
4. Add a large dollop of the cream cheese mixture to the chocolate mixture and stir to combine. Keep adding the cream cheese mixture, one dollop at a time, mix it like mad until the mixture until the chocolate mixture begins to look smooth and silky. At this point, tip all of the cream cheese mixture into the chocolate mixture and mix together until everything is completely incorporated.
5. Tip the mixture on top of the biscuit base and smooth the top. Put the cheesecake in the fridge for 20 minutes or until the chocolate at the top is beginning to firm up a little.
6. Five minutes before the cheesecake is ready, melt the white chocolate and make sure the jug of milk chocolate is nice and runny. Remove the cheesecake from the fridge and quickly pour the milk chocolate ontop of it until it is completely covered. Now drizzle white chocolate lines across the top about 2cm apart so you have a grid. Using a cocktail stick drag it across the white lines (this is how Lorraine does it but you can do whatever you want). Leave the cheesecake in the fridge for 2 hours.