Crunchie cheesecake
A WORD FROM THE CHEF
This show stopping cheese cakes serves 10 people. It takes just 25 minutes to prepare and is chilled overnight...
INGREDIENTS
For the base
320g chocolate digestive biscuits
125g butter, melted
For the filling
700g full fat cream cheese
100g icing sugar
300ml double cream
dash vanilla essence
150g chopped crunchie bars
For the topping
100g dark chocolate
50g cream
Four Crunchie bars, chopped
METHOD
Line the base of a 20cm loose bottom cake tin with parchment paper.
For the base, mix the blitzed biscuits with melted butter and press down on the base of the tin. Chill for 10 minutes.
For the filling, using a hand mixer or stand mixer, whisk the cream cheese, sugar and vanilla for a few seconds until blended.
To this, start slowly pouring in the cream while mixing. Continue to do this until all the cream is added and mix for about a minute until the mixture is thick.
Add the chopped Crunchie bars and fold through.
Spoon this on top of the chilled base and spread with a spoon until level.
Place this in the fridge overnight to firm up.
The following day, for the topping, heat the cream and pour this over the chopped chocolate and leave to sit for 2 minutes for the chocolate to melt.
Stir with a spatula until combined.
You can run a sharp knife around the edge of the tin to release the cheesecake.
Place on the serving dish, spread over the melted chocolate topping and finally finish with the chopped Crunchie bar.
Enjoy!
ABOUT THE CHEF
Shane Smith from Lavey can be seen on Today with Maura and Daithí on RTE One. You can email him at: shane@chefshanesmith.ie
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