Apologies for the lateness of this 'recipe'... I don't think it really counts as there are very few actual instructions! There are also very few measurements, it's mostly done by eye... This recipe came from a mumsnetter whose name I have forgotten so if you're reading this - I apologise for tinkering with your much better instructions which I managed to lose and had to recreate by memory
This is not a baked cheesecake, but a chilled one. Nickymanchesters version sounds yummy and I will definitely give that one a try one day but this one I have made several times and has always gone down well.
Make a biscuit base by crushing half a big packet of digestives and blending in a quarter of a packet of butter (so 75g I think) that's been melted. Press firmly into a loose bottomed cake tin and put in the fridge to set firm for at least 15 minutes.
Blend together a 250g tub of room temperature marscapone cheese and a cup of icing sugar until well combined. Add a teaspoon of vanilla extract.
Whip a 300ml tub of double cream until thick. If you are adding the baileys, add a good slug to the cream before whipping. Fold the whipped cream into the marscapone mixture, then fold in a large, very well chopped up toblerone. Pour onto biscuit base, smooth out the top and set in the fridge for at least four hours, but overnight is best...
I can confirm that this recipe also works very well with a chopped up half of a Terry's chocolate orange - for that version, I used chocolate digestives for the base and that was awesome...
I have also made the cheesecake topping without chocolate and instead swirled in some lemon curd, or passion fruit curd... You can play around with whatever flavours you like!
Enjoy!
Hope you've had a good day FYC.
Do you know which cheese is best for hiding horses? Marscapone!