Bourbon Biscuit Cheesecake!
Easy No-Bake Chocolate Bourbon Biscuit Cheesecake with a Bourbon Biscuit Cheesecake Shell!
Full Fat Cream Cheese
For the Biscuit Base
Blitz your Bourbon biscuits in a food processor to a fine crumb, or mash them up in a bag with the end or a rolling pin to as fine as you can get them!
Mix in the melted Butter, and press into the bottom of an 8"/20cm Deep Springform Cake Tin.
Chill in the fridge whilst you do the rest!
For the Cheesecake Filling
Make a ring of Bourbon biscuits around the edge of the tin, and firmly but carefully push them into the base a smidge so that they stay where they are put!
Melt your Milk Chocolate carefully in a microwave or in a Bain Marie till smooth - leave to cool slightly.
In a Large Bowl/Stand Mixer, add your Cream Cheese, Icing Sugar and Vanilla and whisk till smooth.
Add in the melted Chocolate, and whisk till combined again!
Pour in the Double Cream and whisk till thick and mousse/meringue like.
Spread over the top of the biscuit base, and inside of the biscuit ring - leave the cheesecake to set in the fridge for 5-6 hours, or preferably overnight!
For the Decoration
Remove the Cheesecake from the tin carefully!
Whip together the Double Cream and Icing Sugar until thick and pipeable and pipe into your cheesecake!
I decorated mine with crushed biscuit crumbs and chocolate curls!
I always set my cheesecakes in the fridge overnight as the longer the better for setting!
It's important to use FULL FAT Cream Cheese, and Double Cream for this recipe to make sure it works! Lower fat products don't work.
This cheesecake will last in the fridge for 3 days once made!
The Biscuits around the edge of the cheesecake are optional, but delicious! In total, I used 3 packets of Bourbon biscuits for this cheesecake!
I recommend using a
8″/20cm Deep Springform Tin
in this recipe!
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie