This is seriously funky and unbelievably easy. I made this because I spent pretty much the whole day yesterday trying to make a beef brisket thing for supper but it was a disaster! So to make myself feel better, I made this. And have eaten most of it too unfortunately. Anyhow, I reckon this would be a fab pud for date night as you can do it in advance and it looks amazing so you'll feel like a total pro. Give it a shot! Enjoy!
Ingredients
Method
Melt the butter over a low heat. Whilst it is melting, crush the biscuits using a rolling pin or other heavy object. When it's all melted, bung the biscuits in with the butter and stir around until well coated and combined. If you leave the heat on very low the chocolate chunks in the biscuits will melt slightly and help with the overall stickiness!
Pop the biscuits into a tin with a removable bottom and press down and out to the edges with the back of a spoon.
Now, for the topping: melt 150g milk chocolate (keep the remaining 50g for later) in a bowl over boiling water (this is a bain marie). Pop about 2/3 of the philly into a mixing bowl. When the chocolate has melted, pop it in the mixing bowl and whisk together.
Now pop that mix onto the biscuit base and spread around with a knife. Start from the inside and work out. When you've done that, chuck the tin into the fridge to chill whilst you do the next thing.
Wash your bowls and mixing sticks. Melt all the white chocolate over the bain marie. Pop the remaining philly in the mixing bowl. Add the melted white chocolate to the philly. Blitz with a whisk. It'll be slightly runnier this time because of the ratio of chocolate to philly (#BasicallyAMathematician).
Go grab your cheesecake from the fridge and then pop the white chocolate on. Suggest you pop it all on near the middle then spread it about with a knife. It'll spread quite thinly so don't be too aggressive with your knife.
When you've done that, chuck it back in the fridge and melt the remaining 50g of milk chocolate in a clean bowl over boiling water. Now drizzle it over the cheesecake. Suggest holding the bowl in one hand, a spoon of the chocolate in the other and then drizzling from a great height. This way you're less likely to get puddles of chocolate. That's not the look we're going for. Think Jackson Pollock.
Bung it back in the fridge for a good load of hours and then enjoy!
- 250g chocolate cookies
- 100g butter
- 280g philadelphia cheese
- 200g milk chocolate (Tesco value is great)
- 100g white chocolate (again, Tesco value is perfect)
Method
Melt the butter over a low heat. Whilst it is melting, crush the biscuits using a rolling pin or other heavy object. When it's all melted, bung the biscuits in with the butter and stir around until well coated and combined. If you leave the heat on very low the chocolate chunks in the biscuits will melt slightly and help with the overall stickiness!
Pop the biscuits into a tin with a removable bottom and press down and out to the edges with the back of a spoon.
Now, for the topping: melt 150g milk chocolate (keep the remaining 50g for later) in a bowl over boiling water (this is a bain marie). Pop about 2/3 of the philly into a mixing bowl. When the chocolate has melted, pop it in the mixing bowl and whisk together.
Now pop that mix onto the biscuit base and spread around with a knife. Start from the inside and work out. When you've done that, chuck the tin into the fridge to chill whilst you do the next thing.
Wash your bowls and mixing sticks. Melt all the white chocolate over the bain marie. Pop the remaining philly in the mixing bowl. Add the melted white chocolate to the philly. Blitz with a whisk. It'll be slightly runnier this time because of the ratio of chocolate to philly (#BasicallyAMathematician).
Go grab your cheesecake from the fridge and then pop the white chocolate on. Suggest you pop it all on near the middle then spread it about with a knife. It'll spread quite thinly so don't be too aggressive with your knife.
When you've done that, chuck it back in the fridge and melt the remaining 50g of milk chocolate in a clean bowl over boiling water. Now drizzle it over the cheesecake. Suggest holding the bowl in one hand, a spoon of the chocolate in the other and then drizzling from a great height. This way you're less likely to get puddles of chocolate. That's not the look we're going for. Think Jackson Pollock.
Bung it back in the fridge for a good load of hours and then enjoy!
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