I’m back! March and April have been two of the craziest months I’ve ever had. It began with three birthdays in one week, immediately followed by Hen/Stag weekends. We moved into our first home and spent just two weeks moving, unpacking, drilling, painting and making multiple trips to Ikea, before we packed up again and sped up north for a fantastic Easter week in the highlands with family and friends. We left a day early to travel to Glasgow to see two of our loveliest friends tie the knot and enjoyed a glorious, fun, exciting and relaxed day celebrating with them in the Scottish sun. And then, this Easter Monday, BAM! No, not bus, but a nice double dose of spring illness. Blocked sinuses, runny noses, sneezing, sore throats: all of the fun. However, life is slowly returning to normal and I’m looking forward to May and June passing in a slightly more chilled fashion….wishful thinking?
Now I have a confession for you. A couple of weeks ago on Instagram I promised to put up the recipe for an Easter cake I was making. I fully intended to – an introduction was written, photos had been taken and the recipe was scrawled in my notebook. However, in the end I wasn’t satisfied with the result. The frosting (ohhhhh the cream cheese frosting), now that I could have eaten an entire bowl of. But the cake itself was just a little too dry. I don’t know if I over baked it or if the recipe needs tweaking but either way it needs another test run (or two). So I’ll save that recipe for another day, but if you’re still with me next Easter then I promise to perfect it by then and hopefully it will be worth the wait!
So today we’re moving on. And we’re moving on to something that I can guarantee you will work and be so ridiculously delicious that you’re actually tempted to go back for a second piece even though you know it will make you queasy. Last night we got to catch up with our old flatmate and dear friend for the first time in a year and half since he jetted off to work in Swaziland. Famed for inventing the greatest party game ever, Does It Float, and for his fish eye stew, he also has the sweetest tooth I know. Seriously, chocolate is not safe in your house if he is there. There was only one thing for it, so I present to you, Triple Chocolate Cheesecake…
Ingredients (serves 10-12, depending on how large you slice!)
250g milk chocolate digestive biscuits
300ml double cream
600g cream cheese
300g white chocolate
Dark chocolate to decorate – I used dark chocolate chunks, but you could grate over dark chocolate, use a knife to make chocolate swirls from a large block or melt dark chocolate and drizzle it over the top
1. Place your biscuits in a plastic freezer bag and tie the top. Select your weapon of choice (the trusty rolling pin is a classic, but without one I used the humble tin of beans) and bash the biscuits into small crumbs. Try not to take too much of life’s frustrations out on them or you risk the bag splitting. If you’re worried that you can’t hold back then wrap the bag in a dish cloth just in case. Tip the biscuit crumb into a bowl.
2. Melt the butter and pour over the biscuits. Mix well.
3. Firmly press the buttery biscuit base into a 20cm loose-bottomed cake tin and place in the fridge to cool – I left mine for a couple of hours but 30 minutes should do it.
4. Slowly melt the white chocolate in a bain marie, ensuring that the bowl with the chocolate in it does not touch the water in the pan underneath. White chocolate can become grainy if it’s heated too much, so be patient. Remember that chocolate has a very low melting point so you can even take it off the heat before all the chunks have melted and it will still fully melt. Set aside to cool slightly.
5. Whip the cream cheese and double cream until thick, but not over whipped. Over whipped cream is a sin.
6. Thoroughly mix in the white chocolate.
7. Spoon the cream cheese mixture on top of the base and smooth with the back of a spoon. Chill for at least 2 hours, or longer if you have time.
8. Take the cheesecake out of the fridge 30 minutes before serving. Remove the cake tin and decorate with dark chocolate.
We had the cheesecake with raspberries which I had taken out the freezer a few hours before and sprinkled with a teaspoon of sugar. They went perfectly with the rich, decadent, creamy cheesecake.
Chocoholics, this one is for you!