#056 | Make a Cheesecake from Scratch

I have made a cheesecake from a packet before, but never from scratch. Considering a cheesecake is one of my all time favourite types of dessert, the fact that it’s taken me 30 years to try making one from scratch should indicate how often I actually attempt to make a dessert like this.

Over the weekend, I was working on a pitch (as part of my supposedly 9-5, Monday to Friday job) for a client. The client is a chocolate manufacturer. After 4 hours, I was scouring the fridge for any sign of chocolatey goodness…. I found Tim Tams and demolished the entire packet.

24 hours later, when I was finishing up the pitch, which now extended to fifty pages of talking about women and chocolate, I became quite overwhelmed with cravings. I hit Ctrl + S and practically ran out the door to the supermarket…..


I had so much fun making this cake, and the mess in my kitchen was a testament to this. We ate it last night, after I made my recipe for the month that I’d never made before (more on that later)… and it was SENSATIONAL.

Ingredients for the Base:
1 x packet of Arnotts Chocolate Ripple Biscuits
1 x tablespoon of hazlenuts (crushed)
125g of butter
2 x tablespoons of melted chocolate

Ingredients for the Filling:
1 x tablespoon gelatine
1 x teaspoon vanilla essence
250g cream cheese
400g can of condensed milk
1 cup of cream
250g good quality dark chocolate
half a cup of strongly brewed coffee

Finely crush the biscuits and place these in a bowl with the crushed hazlenuts. Melt the butter and add this and the melted chocolate to the bowl. Mix thoroughly and then press into the base and sides of a springform cake tin to make the base. Chill to set.

Whip to cream cheese in a large bowl until soft (and creamy!) and then add the condensed milk and continue to whip. Dissolve the gelatine in the half cup of strongly brewed coffee and let it cool. Melt the dark chocolate and then add this, the vanilla essence and the coffee mixture to the bowl and mix together until smooth. In a separate bowl, whip the cream until it’s fluffy and then fold this into the filling mixture until it’s a smooth consistency.

Pour the mixture into the set base and then place in the fridge overnight to set. Top with whipped cream and berries before serving.



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