Tuesday, 22 December 2015
No Bake Chestnut Cheesecakes with Chocolate & Cherries - Bakemas Day 22
How it’s day 22 I have no idea, I’ve only just started sorting out presents so everything is going to be a mad rush for the next two days. Every year I say I’m going to be on top of things and honestly I do try I’m just terrible at it, and considering I decided to do bakemas that just threw a lot of work into the mix. I’m already starting to get a little down about Christmas nearly being over though, and the fact that I can't spend hours wrapping these presents because I do love a good ol' bit of wrapping; can we do Christmas the week after? I feel like this dessert oozes “I’ve got my life together” which it so far from the truth but I’m sure we all feel that way. Side note: not sure I want to use the word oozes on here again, although I feel like Nigella Lawson uses that word quite a lot, maybe I’m imagining things. This is one of those recipe I thought up and even though I can’t eat it decided to make it anyway because I’m over the “BOO I can’t eat it” stage in the dairy grieving process and cheesecake makes me happy even if I can only stare at it... I did eat that fork full though, and maybe a couple more and I would devour the whole thing if I could because it’s seriously yummy! This cheesecake started out as a test, I was testing out the recipe in ramekins for what originally was supposed to be a big cheesecake to make sure it would set okay but they look so good mini style I just had to photograph them like this. You can make this either way though, there’s instructions under the recipe for how to make a 7-8 inch, but this is perfect if there’s just two of you so you won’t have to eat cheesecake all week, I know, such a chore! Chocolate biscuit base
3 digestive biscuits
2 tbsp butter, melted
1 tsp cocoa powder
2 tsp caster sugar
60ml/¼ cup of double cream
2 ½ oz/⅓ cup full fat cream cheese
2 tbsp icing sugar
3 oz chestnut puree
Crush the biscuits, add the melted butter, cocoa powder and caster sugar and mix. Spoon into ramekins, press down and set aside.
To make the cheesecake mixture whip the double cream until stiff, add in the other ingredients and mix together until smooth, spoon into the ramekins on top of the biscuit base, spread out and place in the fridge to set for at least a couple of hours. Once set, top with grated dark chocolate and serve with cherries.
This makes 2 ramekin sized cheesecakes, if you want to remove them easily line the ramekins in cling film before making or you could just eat straight from the ramekins. Four times the mixture will make a 7-8 inch cheesecake.