So it is now week 2 (or 3?) of being officially funemployed. I mean, moving to the other side of the world to a new country was a great idea in theory, but I really should have sorted the whole job aspect a bit more in advance. On the pro side, I have all the time in the world to bake to my heart’s content and to think of new recipe ideas. On the con side, I kind of need money. I find myself staring out the window of the flat, watching the people on the street below going about their daily lives, or I jump on the train and head into London city and go wandering the neighbourhood I lived in as a kid.
Not having a routine with working etc has caused the homesickness to start creeping in a bit, and I find the best way to combat homesickness is comfort eating. I have always loved cheesecakes, and can make a really good strawberry cheesecake (note for later), and I started to reminisce about the less-than-average chocolate cheesecakes that I used to be able to get at petrol stations while going on road trips. As soon as I remembered this, the taste came back to my mouth and I knew I had to re-create it… albeit a less processed version.
A great thing about this cheesecake is that you can mix in seasonal fruits for a nice change of texture and flavour. Try it with strawberries, raspberries, or even Soft Caramel Toffee pieces!.
As always, leave comments below. Let me know if you try this out or if you come up with any other great flavour combinations!
Vanilla Chocolate Cheesecake
140g Digestive Biscuits
50g Butter, melted
200g Cream Cheese, softened
250g Double Cream
50g Icing Sugar
15ml Vanilla Essence
200g Milk Chocolate
200g Dark Chocolate
360g Cream Cheese
- Line the bottom of a 23cm springform tin with baking paper. *A loose bottomed tin also works*
- In a food processor, process digestive biscuits and sugar until they reach a sand consistency.
- Add melted butter and mix to combine.
- Transfer to the prepared tin and press firmly with the back of a tablespoon to create an even layer. Chill in the fridge for 1 hour to set firm.
- In a bowl, combine the softened cream cheese, icing sugar and vanilla essence. Beat until smooth.
- In a separate bowl, whip cream until soft peaks, fold into cream cheese mixture.
- Spoon mixture onto the base and smooth top. Return to fridge for another 40-60 minutes.
- In a microwave or over a double boiler, melt the chocolate and butter together. Set aside to cool to room temperature.
- Beat cream cheese into chocolate mixture until fully combined.
- In a separate bowl, whip cream and fold into chocolate/cream cheese mixture.
- Spoon mixture onto the base and smooth top. Place in fridge for 60 minutes to set firm.
To serve, remove from fridge 20-30 minutes prior to serving. Dust with cocoa powder or fruit.