With Whittaker’s Blondie & Biscuit on shelves, we couldn’t resist turning it into a delicious cheesecake, inspired by one of our favourites from Jane’s Pattiserie. There’s no need for baking, and doesn’t require any gelatin, making it super easy to throw together.
Ingredients:
300g Whittaker’s Blondie & Biscuit (two blocks, which leaves plenty extra for eating and decoration)
2 x 250g tubs of softened cream cheese (the oval Anchor ones are perfect)
80g icing sugar
A splash of vanilla extract
300ml cream (wise to get a 500ml bottle to leave extra for decorating)
110g butter
325g of your favourite biscuits (we used Value choc fudge, but ginger nuts work really well)
Method:
1. Melt the chocolate - don’t faff around with a double boiler, putting in the microwave on 50% (or the melt and soften function if you have it) for a minute at a time, stirring in-between will be fine. Set aside to cool while you get on with the rest.
2. Crush your biscuits. This is super easy if you have a food processor and can blitz them, otherwise, a little elbow grease and a rolling pin will get you there in no time.
3. Melt the butter in the microwave then combine well with the crushed biscuits in a bowl before pressing into a 20cm lined springform cake tin.
TIP: We lay a sheet of baking paper over the bottom before locking the tin in place, and also line the sides with baking paper folded twice lengthways.
4. Pop the tin in the freezer to set while you complete the next steps.
5. Once the chocolate has cooled for 10 minutes, add it to a bowl along with the vanilla, icing sugar and cream cheese, then beat until well combined and any lumps are gone.
6. Add the cream, beat further until combined, and forms stiff peaks.
NOTE: You can do the mixing step with a food processor, beat your cream separately and then fold it in. Both methods work equally well
7. Retrieve the tin and pour the mixture on top of the biscuit base, smoothing out with a spatula then refrigerating for 12 hours. We’ve found it can be done in around 8 at a push, but use the freezer for the first couple of hours if you’re in a hurry.
Decoration:
To be honest, the taste of this cheesecake needs little decoration, but we do eat with our eyes after all, so if you’re feeling fancy, or want to impress, here are a couple of ideas.
1. Jane suggests melting additional chocolate and drizzling over the cake in a lattice pattern before piping whipped cream in rosettes around the edge and reserving some of the biscuit crumb to sprinkle over.
2. You could grate or shave additional chocolate over top, although we do recommend cream to balance the sweetness.
3. If you’re game, you can drizzle contrasting melted chocolate over top before the filling sets and then run a fork through it to create your favourite pattern.
