For most of you I'm sure, the above title will seem a little obscure- but for anyone who has ever seen Peter Kay- (A Northern Comedian) you will understand it when I say that I cannot say the word cheesecake- with out the broad Bolton accent that goes along with it inside my head! For those still intrigued you might have to google it to see what I mean- In my mind- it's still very funny.
Anyway I digress. I made a cheesecake this week- I first made this particular cheesecake years ago-and it was a huge success. It would always be requested for dinners and get togethers, as it was just so good and very easy to make. It has one major flaw- It must be a 1000 calories a slice!- it is certainly not for the faint hearted - but as it's extremely rich- you really don't need a large slice! You will want a large slice - but trust me- start off small- you can always go back for more!
Now the Original recipe came from the BBC food magazine and was for white chocolate- I love this version- it's definitely my favourite- I have served it with Blueberries as suggested, but also with raspberries, or more often than not just as it is.
I've also made a dark chocolate version and milk chocolate version.
The secret in the white chocolate version is to use decent chocolate, not the cheap supermarket brands. Even though it costs a little more per bar-Sometimes it can be a little too sweet! So go for something like Green and Blacks or Lindt.
Anyway. White and plain chocolate is nigh on impossible to buy here in Borneo, so I had to resort to this Marble effect- a half and half version, that came about as I only had a small amount of white chocolate to use. It is very easy to do.
100g digestive biscuits
50g melted butter
2 x 200 g bars of chocolate (White, plain, milk or a mixture)
I used one white and one milk this time. Not the best combination- but it works!
284ml carton double cream
250g tub Philadelphia type cream cheese
250g tub Mascarpone
Crush the digestive biscuits until they resemble breadcrumbs and then add to the melted butter. Mix and then use these to cover the base of a 20cm springform tin. (It makes life easier if your tin base is lined with non stick baking paper first)
Pop this in the fridge until you are ready to make the topping.
Break chocolate into a bowl and melt slowly over a pan of hot water, set aside until melted. (For this marble version I just had two separate bowls.)
In a bowl gently beat together cream , mascarpone and cream cheese- Don't over beat as it gets too stiff. Stir in melted chocolate until smooth. (For the marble version I just did the white chocolate first and then the Milk chocolate.)
Spoon the mixture onto the biscuit base and place in the fridge for at least 3 hours or overnight, until set.
142mil carton double cream
100g plain chocolate
Bring cream to the boil in a saucepan, remove from heat and add chocolate. Stir until melted. Use this to drizzle over cheesecake.
Sorry for the lack of posting this week- I've got friends over visiting and have been away for most of the week- I'll let you know what I've been up to soon:)