This cheesecake has gone down quite well with my flatmates – if it didn’t use so much Philadelphia I’d make it more often. Seriously, I think I went through 2 tubs.
Totally worth it.
For the cake:
- 170g caster sugar
- 400g cream cheese
- 1 tbsp vanilla extract
- Juice of half a lemon (if you have a flatmate who likes eating lemons – like me – she can eat the other half of the lemon. Waste not, want not!)
- 170g crème fraîche
- 450ml double cream
- 150g dark chocolate
- 150ml double cream
- 8 Digestive biscuits (I also tried it with chocolate digestives as I couldn’t find plain ones – it work really well!)
- 50g melted butter
Crush the biscuits (in a bag! Unless you like cleaning up scattered biscuit that has somehow managed to get under your dishwasher. Also, this is a very good stress reliever) and mix them with the butter before pressing into the bottom of a 20cm spring-form cake tin and chill in the fridge.
Do the chocolate swirls next (you want the chocolate to have cooled down enough so that it won’t melt your cake but not enough so that the chocolate re-solidifies). To do this, melt the chocolate in a bowl over a pan of boiling water and stir in the double cream. Use a towel to remove the bowl from over the pan! Boiling hot bowls hurt!
To make the actual cake itself, mix the sugar, cream cheese and vanilla extract together. In a separate bowl whisk the lemon juice, crème fraîche and double cream into soft peaks. Fold the lemon mixture into the vanilla mixture. For some reason, I found this really satisfying – no idea why.
Scoop half of the cake mixture on top of the biscuit base – this is very frustrating as the biscuit sticks to the mixture whilst you’re trying to mix it. Drizzle half of the chocolate mixture in swirls on top of this mixture then repeat with the other half of the cake mixture and the chocolate swirl. Using a cocktail stick, swirl the cheesecake mixture and the chocolate mixture together.
And then you wait (at least three hours). And then you can enjoy delicious cake. Yum!