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Chocolate digestive cheesecake with white icing

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!

Ingredients

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

Preperation

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.

Meggy x

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Saying goodbye with Brownies

I have been doing some work experience in an office in my town, I’ve been there for 7 weeks and today was my last day! I was very sad to leave, I had thoroughly enjoyed my time there, everybody had been really nice and I learned more than I think I would have at school! This will sound quite childish but I don’t want to go back to school!!! I haven’t been to school since the week before the october holidays and when I go back it will be the New Year, because of my work experience,  so I’m going to need some time to adjust to the getting up at 6am, getting on the bus, having horrible school dinners yuck yuck… Anyway, to say thank you to my “tutrice”, who took me under her wing while I was in the office, I have bought her a box of Quality Street (the perfect gift), which she loves and I also made A LOT of brownies for everybody in the office.

This is a recipe from Chocolate : Best Kept Secrets of the Women’s Institute, I wanted to use a Nigella Lawson recipe but I had the most horrible shock when I took a packet of flour out of the cupboard… Loads of tiny little mites were crawling around inside! It was so disgusting! My mum and I checked all the other packets of flour and they were all infected except one, which hadn’t been in the same place in the cupboard as the others. Luckily my neighbours lent me some flour, not the right kind for Nigella unfortunately, but I’m not complaining as everything was very rushed. Once the mixture was in the oven it took a lot longer to cook than it said in the recipe too so I was worried about that, but it turned out very nice.

This is a photo of the brownies that I finally managed to take into work, they were a big hit, everybody loved them and lots of people asked for the recipe! The gorgeous cake stand that I have used to model the brownies is a Vintage cake stand for sale on the Etsy shop Tour de Force http://www.etsy.com/shop/TourDeForce?ref=ss_profile just in case you are interested!

Ingredients :

150 g butter

50 g plain choc

200 g molasses sugar

2 eggs

A few drops of vanilla essence

Sift together 50 g of plain flour and a tsp of baking powder

150 g milk chocolate chopped into chunks

This makes 10 – 12 slices but I cut it up into chunks.

Method :

1. Preheat the oven to Gas mark 4/electric oven 180/fan oven 160

1. Melt the plain chocolate and the butter in a metal bowl over a pan of simmering water

2. In a seperate bowl, mix the molasses sugar, eggs and vanilla essence together until foamy.

3. Add the plain flour and baking powder to  the mixture, mix, then stir in the plain chocolate

4. Fold in the milk chocolate chunks then pour the mixture into a 900 g loaf tin (Save the mixture left in the bowl as a chefs perk because it is delicious!) and put the tin in the oven for 4o to 55 minutes.

5. Take it out of the oven, leave it in the tin for 10 minuted then transfer it to a cooling rack.

6. Enjoy!

Meggy x