This might just be the cheesecake to end all other cheesecakes! Not for the fainthearted, it is ridiculously delicious and incredibly moreish! With a chocolate biscuit base, a smooth vanilla middle with crunchy pieces of Oreo Biscuits, topped with a chocolate ganache and even more Oreo's, this is a treat worth making!
This recipe can be made to your own preferences, so there will be a few 'or' suggestions, make it your own!
INGREDIENTS
Base:
250g Digestive Biscuits
95g Salted Butter
30g Golden Syrup
195g Dark Chocolate (or your preferred chocolate)
Middle:
660g Cream Cheese
315ml Double Cream
110g Icing Sugar
2tsp Vanilla Extract
1 Pack of Oreo's (or any other biscuits you enjoy i.e. Biscoff Biscuits, Brownies, Hobnobs, Ginger Nuts)
Topping:
For a Ganache:
115g Dark Chocolate
115g Double Cream
For a Biscoff Topping:
130g Milk Chocolate
20g Butter
40g Biscoff Biscuit Spread
Plus any other toppings you would like, we enjoy extra Oreo's, Chunks of Brownie, White Chocolate Drizzle and more!
METHOD:
- Grease a round 9inch tin, a spring base tin will make it much easier to get the cheesecake out once set
- We are going to make more of a crunchy tiffin style base rather than a traditional biscuit crumb base, so chop your digestive biscuits into small bite size pieces
- Gently melt your butter, chocolate and golden syrup in a pan or in the microwave, beware not to burn
- Mix in the biscuits until all thoroughly coated
- Add the base mixture into your tin and press down firmly, make sure you cover all the edges
- Take your cream cheese, icing sugar and vanilla and mix until combined and smooth (this is easiest in a mixer but you can of course do it by hand)
- In a separate bowl, whisk your cream until it creates stiff peaks, then add to your cream cheese mix a bit at a time and continue to stir until combined, do so gently so that you don’t remove all the air
- Take your Oreo's or biscuits of choice and chop or crush to your desired size, we like to have a few smaller and larger pieces for variety
- Gently mix in your Oreo's until they are evenly coated in your cheesecake mixture
- Place your cream cheese mixture on top of the base and use the back of a spoon or a spatula to evenly spread the mixture to the edges, make sure you have no gaps
- Next, make the topping! For the ganache, gently heat the the cream in a saucepan until it reaches a gentle simmer
- Break the chocolate into small pieces and place in a large mixing bowl, quickly but carefully pour the cream over the top
- Mix/whisk until smooth and glossy and all the chocolate is melted
- Pour the ganache over your cheesecake topping
- If you would rather make a Biscoff Topping, gently melt the chocolate, butter and Biscoff Biscuit Spread in a saucepan or in the microwave, take care not to burn. Once melted, stir to thoroughly combine and pour over your cheesecake
- Decorate! Take whatever decorations you want, brownies, more melted chocolate, biscuits, sprinkles, anything you fancy, and decorate as you like.
- Place the cheesecake in the fridge until set (usually at least a few hours)
- Cut yourself a giant slice and ENJOY!
If any of you make this recipe please don't forget to share with #bakingwithalana, I love seeing your pictures!
