Happy Friday guys,
It’s a post with a difference today but one I have been wanting to do for the longest time. If you have followed me on Instagram for a while, you may know I am a bit of a baker (see here, here, here and here for evidence and also this past post). As Christmas is rapidly approaching I thought I’d share my cheesecake recipe with you guys just in case ye need an extra dessert. I LOVE making cheesecakes, but I’m gonna admit that I wasn’t the biggest fan of cheesecakes until about 3 years ago. Now that I have started making them I am just obsessed! Honestly, you can make any type of cheesecake you want and they are the easiest thing in the world to make.
Some of the cheesecakes I have made so far include: Toblerone, Snickers, Mars, Rolo, Crème Egg, Oreo, Oreo and Nutella, Oreo and White Chocolate, Nutella, Twix (see below for a pic), Malteasers, Malteasers and Baileys, Ferrero Rocher, Strawberry, and Lemon and Lime. My personal favs so far have probably been the Oreo and white chocolate (ridiculously amazing) and either the Snickers, Twix or Ferrero Rocher. But honestly, all of these are amazing and are sure to be a hit around the Christmas (or any) table.
Today I am gonna share my Snickers Cheesecake recipe simply because it’s the only one of my creations that I have some pretty good pics of. I could have shared any of them but I will also give you some tips on how to adapt the recipe to make different cheesecakes.
My basic recipe always includes:
400g of Cream Cheese (Philadelphia)
300g of Fresh Cream (unwhipped)
1.5 Tblsp of Sugar (optional)
1-2 Tsp of Vanilla Extract or Essence
320g of Digestive Biscuits (I like a good biscuit base)
150g of Butter
Additional ingredients for the Snickers cheesecake:
6 full sized Snickers bars
150g of cooking (milk) chocolate
1 tin of Caramel (similar to a tin of condensed milk)
1. To start, take the 300g of biscuits, place them in a seal proof bag and smash them until they resemble crumbs. When they resemble crumbs, pour them into a baking bowl.
2. Melt the 150g of butter in a bowl over a saucepan of boiling water. When melted, pour over the crumbs and mix well.
3. When the butter is mixed through, pour the crumbs into a cheesecake tin and spread evenly. Place in the fridge for at least 20 minutes to set.
The cheesecake filling:
While the biscuit base is setting, you can get to work on your filling.
1. The first step is to place the 400g of cream cheese in a baking bowl and whisk until it is soft and almost liquid like. I always take the cream cheese out of the fridge and let it stand while I make the base. It makes this step easier.
2. Pour the 300g of cream into a jug and whisk well. The more it’s whisked the better it is when your cheesecake is setting.
3. Add the cream to the cream cheese and mix evenly.
4. Add in the vanilla essence and sugar and mix well.
5. Melt the 150g of cooking chocolate in a bowl over a saucepan of boiling water.
6. While the chocolate is melting, chop 3 snickers bars into little pieces (like in the middle of the cheesecake in the pic above).
7. Mix the caramel evenly through the mixture (I have never needed to use a full tin – two thirds of a tin should be loads).
8. When the chocolate is melted, mix it evenly through the cheesecake mixture (the chocolate adds a great taste and also helps the cheesecake to set).
9. Add the pieces of chopped Snickers to the mixture and mix through evenly. This is optional but I always add pieces of whatever type of cheesecake I am making to the mixture to make extra chocolately and amazing.
10. When everything is mixed through, pour the mixture on top of the biscuit base and let it set for a few hours before adding the toppings.
This is where you can have as much fun as you want. It’s one of my favourite parts of making cheesecakes.
1. When the cheesecake has had a few hours to set, chop two of the Snickers bars into slices (like in the pic above) and place around the top of the cheesecake.
2. Chop the final Snickers into little pieces, place in the middle of the cheesecake and voila… you have a master piece. 🙂
*This exact recipe can be easily adapted for making a Twix, Mars or Rolo Cheesecake. Just sub the Snickers for Twix, Mars or Rolo and you’re good to go.
* If you want to make this recipe a little more festive for Christmas, why not add a little bit of cinnamon to give a real taste of Christmas?
I always let my cheesecakes set overnight.
I try to avoid using gelatine. I don’t like the consistency it gives, so I only use it with fruit cheesecakes or with cheesecakes that don’t have melted chocolate.
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