Knife Of Brian .co.uk
  • Home
  • About
  • The Split Shift Podcast By KOB
  • Blog
  • Learn To Cook
  • Ideas and Recipes
  • Gallery
  • Testimonials
  • Contact
  • Development chef

Crunchie bar cheesecake

7/11/2017

0 Comments

 
Here is my latest cheesecake. My mother in law had booked a table at the Greyhound to celebrate her birthday with some of her friends...27 of them to be more accurate. 
​Anyway, she had initially requested a honeycomb cheesecake. But I was already running out of time so I recalled a tuck shop cheesecake I had made earlier in the year.
​It was made in a similar way to this one but had an assortment of sweets and chocolate set in ganache on top of a baked cheesecake.
​So, to the recipe... This is my standard Cheesecake mix which is:
  • ​800g Cream cheese at room temperature
  • 100ml double cream (Whipped)
  • 300g caster sugar
  • 4 eggs
​This is all whisked together. adding the cream last.
​The biscuit base is made by pressing a mix of crushed digestive biscuits and melted, unsalted butter. For this single cheesecake will take 75g butter with 400g crushed biscuits.
​Allow this to rest for a bit before pouring in the filling and baking at 190°c 
​It'll be done when there is a gentle wobble in the centre of the cheesecake.
Take it out of the oven and sprinkle a load of crushed up Crunchie Bars on top. Do this before it cools. The heat will melt the chocolate.
​That should be it. 
​I am writing this recipe from memory so feel free to message me if you encounter any problems.

Baked cheesecake just out of the oven. Topped it with smashed up Crunchie Bar. This will for a nice honeycomb and chocolate topping as it all cools down together. #ipswich #suffolk #cheesecake #crunchie #chefsofinstagram #chef

A post shared by Knife Of Brian .co.uk (@knifeofbrian) on Nov 6, 2017 at 5:52am PST

Picture
0 Comments



Leave a Reply.

    Welcome to the recipe page

    I intend to add a few recipes each month. Maybe a few videos. Recipes are 100% Free to you. If you feel you'd like to donate to help keep me motivated. Please DONATE via Buy Me A Coffee LINKS which are scattered around the website and HERE!
    ​www.buymeacoffee.com/knifeofbrian

    Archives

    March 2021
    February 2021
    January 2021
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    June 2019
    March 2019
    July 2018
    January 2018
    November 2017
    June 2017
    May 2017
    January 2017
    December 2016

    Categories

    All
    African
    Basil
    Beef
    Brisket
    Brownie
    Burns Night
    Butternut Squash
    Capers
    Caribbean
    Caribbean Chicken Curry
    Cauliflower
    Cheese
    Cheesecakes
    Chef
    Cherry Pie
    Chicken
    Chilli
    Chocolate
    Chocolate Tart
    Cod
    Coffee
    Con Carne
    Cookery Class Ipswich
    Cookery Class Suffolk
    Cookery Lessons Ipswich
    Cumin
    Curry
    Deep Fried Cauliflower
    Deep Fry
    Desserts
    Development Chef
    Emmental Cheese
    Espresso
    Facebook Live
    Feta
    Fish
    Fishcakes
    Fried
    Fried Chicken
    Gluten Free
    Ipswich Chef
    Italian
    Jollof
    Kfc
    Lactalis
    Lamb
    Liver
    Pasta
    Pastrami
    Pastry
    Peppers
    Pine Nuts
    President
    President Cheese
    Private Cookery Lessons Ipswich
    Pudding
    Red Cabbage
    Reuben
    Rice
    Roasted
    Salads
    Salmon
    Sandwich
    Sauces
    Sausage
    Scotch Egg
    Smoked Paprika
    Suffolk
    Suffolk Chef
    Sweet Potatoes
    Tart
    The Greyhound Ipswich
    The Staff Canteen
    Toad In The Hole
    Tomato Sauce
    Vegan
    Vegetarian
    Veloute
    Whole Food Salads
    Wild Boar
    Yorkshire Pudding

    RSS Feed

    Getting pap'd at work. #papparazzi #chef #pubfood

    A photo posted by Knife Of Brian .co.uk (@knifeofbrian) on Jul 15, 2016 at 6:40am PDT

Proudly powered by Weebly