Ok, now I must apologise for the second cheesecake recipe in a week. But if you’ve read my previous few posts you’ll know that I’m giving up dairy. So I kinda went a little mad before New Year’s and used up all the soft cheese in my fridge. Hey, it had to be used and I hate wastefulness… That’s my story and I’m sticking to it!!
I made this little gem when I went to a friend’s for dinner recently, and again when we had our family over between Christmas and New Year. It’s great because it’s no-bake and took hardly any time at all to make. The only thing you’ve got to be careful of is not to over-mix the cream cheese mixture, as it can become quite loose and no set especially well. Don’t get me wrong – it’ll still taste AWESOME but it may not look great… I really must improve on my presentation skills! I apologise for the lack of photos for this one – I had loads going on when I was trying to make it and kept forgetting to take snaps!
This *should* serve 12, as it’s quite rich. But I have known it to serve 4. Ahem.
1 pack chocolate Hobnobs
75g butter, melted
150g white chocolate
200g creme fraiche
1 tub chocolate Philadelphia (try not to eat it straight out of the tub… Om nom nom)
150g normal Philly
— Line a 20cm cake tin with cling film so it’s easy to take the cheesecake out of the tin when it’s ready. Place the Hobnobs in a food processor and blitz into crumbs. You can also do this in a zip bag with a rolling pin, but I prefer the easy method! Mix in with your melted butter, then press the mixture into the tin base and chill in the fridge for about half an hour.
— Again, using the food processor (or bag and basher), crush the Maltesers. You don’t want to do it for too long as it’s nice to have some big bits.
— Melt the white chocolate in a bowl and leave to cool for a few minutes. Add the creme fraiche to the cooled chocolate and mix in thoroughly. Tip in 3/4 of the Maltesers and combine. Then, add the choccy Philly and the normal Philly. Make sure it’s all mixed in, but only stir as much as you have to because, like I said earlier, you don’t want to loosen the mixture too much.
— Spoon into the tin, level the mixture with a spatula, and scatter over the remaining Maltesers. Pop it in the fridge to chill for a couple of hours.
This is a great, informal dessert which I can see myself throwing together in the future if I haven’t got much time and need to come up with something quick.