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:
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.
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