Tor's All-Event CheesecakeSet cheesecake is one of my favourite puddings, but it's so easy to make it way too heavy and sweet, this recipe makes for a much lighter pudding which is really simple to make but tastes great. I have made it in many different ways and tweaked the recipe over the years and it's always been a hit. The version I am entering for this competition (pictured)[background color=var(--bbc-body-bg-color)] is flavoured with cuban cocoa rum liqueur and vanilla and topped with Lotus Biscoff biscuits and mini eggs, but I have made some notes in the recipe about different ideas I have tried previously. [/background]
**note: I am from the UK, some names of ingredients may differ by country/region, I am also typing on mobile and it's late so I may have made a typo or six**
Buttery biscuit base:200g biscuits (any hard biscuit should work, for this one I used Lotus Biscoff, but Digestives, Maryland Cookies, ginger biscuits, etc. all should work)
75g melted butter (use salted or unsalted depending on your preference)
Smash biscuits up (in food processor or with a rolling pin or other heavy object), mix melted butter into biscuits, press biscuit mix evenly into the base of a 8/9 inch (depending on how thick you like the base, I usually use a 9 inch tin though) springform cake tin and put in the fridge.
Basic cheesecake cream:250g mascarpone
150g double cream
300g cream cheese
150g icing sugar (sifted)[background color=var(--bbc-body-bg-color)]Flavourings (suggestions below, but follow your heart and skill level on this one)[/background]
Whisk mascarpone and double cream together until very thick, almost to the point of becoming butter, when ready the whisk should fully cut through the mix and the mix should stay in place behind.
In a separate bowl, whisk cream cheese and icing sugar until thick.
Whisk the two mixes together and add any flavourings (suggestions detailed below).
Once incorporated, spread cheesecake cream onto the buttery biscuit base, smooth the top and leave in the fridge to set for at least 4 hours before adding toppings and removing it from the tin.
Flavourings and toppings:These are some ideas based on versions I have tried, attempting to add all of them to one cheesecake will probably mean it won't set, so add anything even vaguely wet
very very slowly and be careful about adding too much of anything. If you want to double up flavours which would put too much stress on the mix, you can split the mix in half and mix each flavour in separately and then swirl it into the tin.
Flavourings:
Vanilla seeds/extract - 1/2 pod or 1 capful extract
Jam - 2-4 tbsp
Spirits/Liquor - ~4-5 tbsp, brandy, kirsch or cocoa rum are my favourite choices for adding alcohol (be extremely careful with adding alcohol, I judge it by eye and by taste but it is the easiest way to mess up the mix so add slowly and stop well before the mix starts to get runny, always preferable to err on the side of caution)
Lemon zest
Toppings:
Whipped cream
Nothing (brandy cheesecake for Christmas really doesn't need anything extra, for example)
Leftover biscuits from making the base (as pictured)
Chocolates (as pictured)
Fruit (tinned or fresh, drain tinned fruit first or heat and cool tinned fruit to reduce liquid)
Grated chocolate
A thin layer of jelly (make sure the cheesecake is well set before pouring warm jelly onto it)
Sprinkles
Really, as long as you are gentle with the mix you can do whatever you like with flavourings and toppings so take or leave my suggestions.
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