Vanilla & Chocolate Pile-High Cheesecake

There is physics involved in this one - please perfect your basic vanilla cheesecake before attempting this, or you'll end up with a (delicious) mess. It needs to be FIRM, so as always, that thiccc, full-fat, deli counter soft cheese is essential.

Common issues with no bake cheesecakes are:

1. They don't set firm enough, and

2. They ooze water.

Both of these problems are caused by the water content in the soft cheese. ALWAYS use full fat.

If you have a good independent deli or cheese counter nearby, ask them for a brand such as Imokilly or Longley Farm - when I use those, I can remove them from the tin them almost straight away using this recipe, because of their lovely rich, firm texture.

If you're using a UK supermarket brand, buy a little more than you need, because you'll need to beat it for a few minutes to slap the water content out of it. Pour that water away and then re-weigh to make sure you've got enough.

Vanilla & Chocolate Pile-High Cheesecake

Serves 12-16

Prep: 60 mins plus chilling

Ingredients:

For the base:

• 300g biscuits of your choice. You can use the classic digestive, or something chocolatey would obviously be a good choice.

• 125g butter, melted

  
  

For the filling:

• 650g soft cheese

• 540ml double cream

• 125g icing sugar

• 2tsp vanilla paste

For the ganache:

• 150g dark chocolate, 54% cocoa solids works best. In chips, callets or chopped.

• 150ml double cream

  
  

For the top decoration:

• A massive f*ck-ton of your favourite chocolate bars, biscuits & sprinkles

Method:

1. Line the base of an 8" or 9" spring-form tin with baking paper. (Both sizes will hold the mix - the 8" will just be deeper).

2. Using a food processor or a rolling pin, smash the biscuits into fine crumbs. Put them in a fastened freezer bag if you're using a rolling pin to prevent a terrible mess.

3. Mix in the melted butter and tip into the tin. Spread evenly and press down, using the back of a spoon or the flat base of a glass tumbler.

4. Place in the fridge to firm up while you make the filling.

5. Whisk the double cream until it holds it's shape well - don't over-mix or it will split into separate butter & buttermilk.

6. Stir in the vanilla paste.

7. Stir in the icing sugar until well combined.

8. Add the soft cheese and gently combine - don't over-mix.

9. Tip into the tin and smooth the top.

10. Put straight into the fridge, and leave there until set - depending on the brand of soft cheese, this could be anywhere between 1 hour and overnight, so please make a day ahead the first time you try this recipe.

11. Once it's set, remove from the tin by running a small palette knife around the edge. Put it on a flat serving plate, cake stand or platter.

12. To make the ganache, heat the cream to boiling point. Remove from the heat, leave to cool for a few minutes, then stir in the dark chocolate until it melts. Leave to cool, but use while it's still nice and runny.

13. Reserving a little for gluing and drizzling, spread the ganache lightly over the top of the cheesecake. It will start to firm up as it hits the cold cheesecake, so work quickly. Use a dessert spoon or small palette knife to spread to the edges, allowing it to drip down the sides. LEAVE IT TO SET FIRM before adding the toppings. This is important because it will support the toppings and stop them from sinking in and making a (delicious) mess.

14. Starting in the middle, arrange your goodies just how you would a tall bonfire - use the smaller bits to support the longer pieces, pointing most toward the centre. Use a bit of ganache as glue if you feel the need.

15. For the finish, drizzle any remaining ganache and throw your sprinkly bits on.

16. Will keep refrigerated for approx 48 hours, as long as the cream was well within date.