It’s been a good long while since I’ve posted recipe on my blog, I think in 2017 I might try to make it a monthly thing but we will have to wait and see as lighting is difficult etc. Anyway I have a super decedent and tasty recipe today, since I’ve had to cut egg completely out of my diet after been diagnosed with an intolerance desert has become more difficult especially simply picking one up but since discovering how easy it is to make my own I’ve never looked back.
This is a slightly stepped up cheese cake but skip the caramel and ganache layers and you have a tasty and simple cheesecake. Now onto the ingredients, you will need:
- 200g Crushed Digestive Biscuits;
- 100g Melted Butter;
- 397g Can of Caramel*; (*you can make your own from a second can of condensed milk and sugar, but this was easy. Find out the full recipe here )
- 397g can of Condensed Milk;
- 250g of Mascarpone;
- Lemon Juice;
- 200g Double Cream;
- 200g Dark Chocolate.
You will also need a cake tin with a removable base Ii used a 20cm base), simply line with greaseproof paper, and a food processor is ideal for this task.
- Break up the biscuits into slightly smaller pieces and crush, either with a rolling pin or a food processor. Crush until split up into small pieces.
- Place in a microwave proof bowl and simply place in the microwave a few seconds at a time until fully melted. Then mix the butter and biscuit crumbs together, either by hand in a bowl or put the butter in the food processor and let it do the work.
- Once thoroughly mixed move the mixture into the cake tin, use your hands to press it down smooth and ensure the mixture reaches all of the sides. Chill for 10 minutes.
- Pour out the caramel onto the biscuit base, ensure its spread evenly. Return to the fridge for another 10 minutes.
- Add the mascarpone and condensed milk together, whisk together once the mixture is smooth add in the lemon juice. Lemon juice is essential to make the mixture thicken, add a little bit at a time until the mixture starts to thicken up it should be thick and creamy.
- Pour the mixture into the tin and allow to cool for 1 to 2 hours.
- Pour the double cream into a pan and heat gently, once it started to warm through break up the chocolate and drop into the mixture. Keep the heat low and stir constantly until everything is fully mixed.
- Once satisfied with the mixture poor into a jug and leave on the side to cool down to room temperature.
- Once at room temperature and the cheesecake layer has stiffened in the fridge poor the ganache on the top and return to the fridge.
- Cool in the fridge for at least another 2 hours in the fridge, although this we’ve found it tastes best after being chilled for at least 24hours.
Once fully firm, remove for the fridge and serve, nomnom. Enjoy and let me know if you try it out.