Tag Archives: biscuits

Jane-Inspired Daim Cheesecake

Well. This was quite the adventure! What came out is like the illegitimate child of Jane’s Malt Chocolate Cheesecake and her Toblerone Cheesecake… which suffers from some congenital defects (no Toblerone, OR Maltesers) and was born on the hottest day of the year, to boot. BUT. It’s the sweetest thing 😉

I basically followed Jane’s procedure for her No-Bake Malt Chocolate Cheesecake, deviating every here and there to the No-Bake Toblerone Cheesecake. I totally would have made a Toblerone Cheesecake IF I had been able to get hold of the necessary ingredients, but – and that WAS a surprise –  there was no Toblerone to be had anywhere. O.o Nor Maltesers, actually. Imagine me staring desolately at the supermarket shelves for minutes, then grabbing random chocolates, sizing them up for Cheesecake-iness… The best I could do was Daim. Also, there were the usual slight deviations due to differences in the dairy product range. So, there’s the list of ingredients I worked with:

  • 250 g of Biscoff biscuits, which I chose for their caramel flavour
  • 150 g of butter
  • 250 g of Mascarpone
  • 150 g of cream cheese
  • 150 g of milk chocolate
  • 150 g of dark chocolate
  • 50 g of icing sugar
  • 100 g of cocoa powder (which accounts for the much darker look)
  • 200 g of creme fraiche + 100 g of cream (instead of 300 g of double cream)
  • 1 packet of whip-it
  • 200 g of chopped Daim chocolates
  • the remaining 100 g of cream for decoration
  • the left-over Daims, too

There’s no need to drescribe the procedure, really, just follow Jane’s recipes I pointed out above. They’re brilliant! Also, they’re an excellent source for making your own variations, as this experiment proved. I really cannot wait to try out another of her recipes, OR create a new chimaera. I’m pretty sure she’ll forgive me 😉

Chocolates & Fudge 1: Rum Yum Truffles

Part one of a little series on my chocolates experiments in honour of my father’s birthday.
As a matter of fact, I have made a fair number of chocolates before, but this time, there were severe restrictions due to the jubilee’s tastes: I was not allowed to use nuts in any form, nor almond paste… DUH!
So I could basically just throw out all my tested recipes and find new ones. This is the first I decided to try.

  • 500 g of biscuit crumbs (I went with a mix of 300 g of egg biscuits and 200 g of ladyfingers biscuits)
  • some real rum
  • 250 ml of water
  • 125 g of shortening (the solid sort, preferrably from coconut oil)
  • 65 g of icing sugar
  • 20 g of cocoa powder (for baking)
  • 1 sachet of vanilla sugar
  • 1 little flask of rum extracts
  • 1 egg
  • about 100 g of chocolate sprinkles of your choice

The process is pretty simple, and doesn’t take long, either:

Crush your biscuits (and ladyfingers) in a bag using a rolling pin, a bottle of water or a pestle AND quite some force and patience. Place in a bowl.
Mix your (real) rum and the water, then pour over the crumbs.

Melt the cocoa shortening in a small pot and let it cool down for a while.

Sift icing sugar and cocoa in another bowl, then add vanilla sugar and rum extracts. Mix well with the egg and the shortening.

Now combine the dark cream with the crumbs; the result should be neither too dry nor too soft. If necessary, add some more rum, or some biscuit crumbs respectively.

Now form little rum orbs. While the recipe I used mentions 15, I got more than 40 out of this amount, so, well… Just make them as large, or as small, as you like. But don’t foget to roll them around in the chocolate sprinkles 😉

This is a really useful everyday recipe. I can’t see where it might not work, since you can always save it with some small addition here or there. It’s also comparatively cheap, but the professional-looking, and tasting, result will make sure no one thinks about that!
I want to try this with a different sort of liqueur now, such as Baileys’, or Sheridan’s – and with a coat of chopped almonds, maybe. Hmmmmm……