If you are a regular reader of this site (all 3 of you) then you may have seen a triple chocolate cheesecake I posted a couple of years back that, although looking tasty, I never quite got round to writing the recipe for. Today I aim to fix this oversight with a recipe for the new and improved Mk2 version of said cake!
This little number starts with some homemade fudge-filled cookies which are crushed with some nuts and butter to create a high sided base, then filled with a rich & creamy vanilla cream cheese filling. After a low bake and a cool down a layer of Caramel mousse is liberally applied before being topped with a Caramac Ganache. As this particular cake was a birthday present for a friend, decoration was kept quite simple with some Honeycomb and Chocolate letters.
I have found this recipe is infinitely adaptable to suit all tastes, as long as you’re down with Cheesecake that is! Add some orange rind to the cheese mix to make it a choc-orange version. Make an inside out version by flavouring the inside with dark chocolate and topping with a white chocolate mousse and Ganache. Add some fruit coulis to cut through the sweetness, the choice is entirely up to you. Get creative in your kitchen, who knows where your taste buds will take you?!
Fudge Cookies for the crunchy base.
125g butter, softened
100g light brown soft sugar
125g caster sugar
1 egg, lightly beaten
1 tsp vanilla extract
225g self-raising flour
½ tsp salt
200g chopped fudge pieces
Pre-heat the oven to 180c
Beat the butter with the sugars, salt & Vanilla until light and fluffy
Add the egg a little at a time along with a spoon of sugar to prevent curdling
Mix in the rest of the flour before adding the fudge pieces. Fold to combine.
Wrap in cling film & refrigerate dough for at least 30 mins.
Once cooled, roll out to ¼” thick and use a cookie cutter to make round biscuits. Place onto a baking tray lined with non-stick paper.
Bake for 15 mins. Remove from the oven and leave to cool completely.
Cookies created above
50g Toasted Pecans
Place the biscuits & nuts into a food processor and blend until crumb-like
Melt the butter in a saucepan and add to the biscuit crumbs, mix to combine
Tip the mixture into a 10” high sided pan. Use your fingers to press the mixture round the sides and on the base making sure to get an even coating all round.
Place into the fridge to cool and harden whilst you make the next stage.
225g Cream cheese, at room temperature
130g Granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 eggs, at room temperature
200ml Double cream
Working in a stand mixer fitted with the paddle attachment, beat the cream cheese at medium speed until it is very soft and smooth, about 4 minutes
Add the sugar and salt, and continue to beat at medium speed for another 4 minutes or so, until the cream cheese is light
Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition to yield a well-aerated batter
Reduce the mixer to low speed and mix in the cream
Scrape the batter into the cooled cookie crust. The batter should fill about half way up the pan.
Place the pan in a roasting pan large enough to give at least a 1-inch space between the cheesecake and the roasting pan.
Place in the centre of the oven and then carefully pour the boiling water into the roasting pan to come halfway up the sides of the springform pan.
Bake the cheesecake for about 45 minutes, at which point the top will be ever so slightly browned and the cheesecake will have puffed a little.
The best way to tell if your cheesecake is done is to insert a thermometer into the centre; it should read 150°F.
Remove cheesecake from the roaster pan – be careful of the hot water – and remove the foil.
Place cheesecake on a wire rack. Prop a large bowl over the cheesecake, leaving a 1-inch crack to let the cheesecake cool slowly.
Once cooled, place into the fridge to set.
125g Caster sugar
75ml Cold water
2 leaves gelatine
1 Eggs, yolks only
15g Caster sugar
150ml Whipping cream, lightly whipped
Place the granulated sugar and 2tbsp cold water in a thick-bottomed saucepan and cook until you have a nice dark caramel.
Carefully add the rest of the cold water & the salt. Immediately remove the pan from the stove and pour the contents into a bowl to cool.
Put the leaves of gelatine in a separate large bowl and cover with cold water, until they are soft and rubbery, about 15 minutes.
Whisk the eggs, yolks and caster sugar together in a large bowl over a pan of gently simmering water until thick and foamy. Remove from the heat, then very carefully stir the egg froth mixture over a bowl of iced water to cool.
Add the cooled caramel syrup and fold in carefully.
Lift the leaves of gelatine and shake off the excess water. Melt the gelatine in a small pan over a low heat.
Stir the melted gelatine into the cooling egg and caramel mixture.
When completely cool, add the lightly whipped cream and zest and continue to stir until the mixture thickens.
Pour the finished mousse on top of the chilled cheesecake. This should come to nearly the top of the biscuits sides although you want to leave space for your Ganache top.
Place into the fridge to set.
150g Caramac chocolate bars – Milk chocolate can be used if you don’t like Caramac
25g Double Cream
Place the ingredients into a large bowl over a pan of simmering water.
Stir frequently until it becomes thick and creamy
Pour the Ganache over the top of the caramel mousse, going to the very top of the biscuits sides. Place into the fridge to set.
Once the Cheesecake has had a couple of hours to set in the fridge, you can decorate to your hearts content. I chose to use some homemade honeycomb and, as this was for a friends birthday, some tempered chocolate letters. You could quite as easy use chunks of Crunchy Bar though!
The finished cheesecake should pop out the tin without effort although do be careful as it will be quite weighty!