It was National Cheesecake Day on July 30th, 3 days after my partners birthday & he wanted Cheesecake for his dessert. We must have went through every flavour on the planet until he decided that it was Crunchie he was going to settled for. To be honest I was glad as I do love a Crunchie Bar, it’s just that lovely melt in the mouth honeycomb that I like. This was delicious!
Makes a Deep fill 9″ Cake
300g Cream Cheese (I use Philadelphia & full fat, it dosen’t work with the lighter one)
150ml Double Cream
80g Icing Sugar
3 Cadburys Crunchie Bars – Blitzed in a processor
1 tsp vanilla essence
13 Digestive Biscuits – Blitzed in a processor
50g Melted Butter
Milk Chocolate shavings for the topping
Grease and line the bottom of a springform tin with greaseproof paper, set aside
Mix the melted butter with the crushed Digestives and spoon into the tin, pressing down with the back of a spoon until compact and smooth. Chill in the Fridge for about 1 hour
Meanwhile, mix the cream cheese, crushed crunchie bars and Icing Sugar together in a bowl with a hand mixer.
In a separate bowl whisk the double cream and vanilla essence until soft peaks form.
Fold the whipped cream into the cream cheese mix, don’t over mix as you want to leave as much air in as possible. Once your biscuit base has set, gently smooth the cream cheese filling on top, return to the fridge and allow to fully set for at least 12 hours or preferably overnight.
Remove from fridge about 10-15 minutes before you are ready to serve and shave some milk chocolate over the top, or you could grate or break up another crunchie bar for extra flavour. Yum! Remove from Cake tin and slice.
This can be kept in the fridge for about 2-3 days.
I wasn’t really sure what to call this as it was a mishmash of 2 cakes….I was going to bake a chocolate tart and realised I didn’t have all the ingredients for the sweet pastry. So I decided to make a biscuit base instead. Then I discovered I didn’t have double/whipping cream but only single cream, so I therefore now had to bake. Despite all my misfortunes, this did actually turn out quite nice.
I was only making a small one for my other halves birthday, he loves chocolate…lol!
Makes a small portion for 1 or 2
For the filling:-
100g Milk Chocolate, minimum 35% cocoa
100ml single cream
50ml whole fat milk
For the base:-
4 Digestive biscuits
1 Crunchie chocolate bar
1 tbsp butter – melted
For the toppings:-
small chunks of honeycomb to decorate
small edible spray glitter (optional), it was a birthday after all.
In a food processor put the digestives, crunchie bar and blitz until breadcrumbs, add in the melted butter and bring together.
Line a small springform tin with greaseproof paper. Empty the biscuit mixture into the tin and push/flatten down with your hands evenly. Refrigerate.
Empty the cream and milk into a pan and bring to the boil.
Place the chocolate into bowl in pieces.
Pour the hot cream and milk over the chocolate to melt, stir until blended. Set aside to cool.
Crack the egg into a dish and using a hand mixer, mix until fluffy.
Once chocolate has cooled, pour egg into bowl and mix through.
Remove biscuit base from fridge and pour in the chocolate mix.
Preheat your oven to 130 deg. Gently place the tin in the oven and bake for about 30 minutes. You want it set but with a slight wobble. Remove and allow to cool.
Sprinkle some cocoa powder over top (optional) the sprinkle the honeycomb pieces on top. Serve.
This can be chilled and kept for later. Serve at room temperature.