We celebrated a family occasion, which of course meant that I was very busy in the kitchen! I'll use the next few blog entries to tell you about some of the yummy dishes I made.
This recipe was from the January 2011 edition of the BBC Good Food Magazine. I also made it at Christmas, and it was so yummy I just had to make it again.
The bottom layer is crushed malt biscuits mixed with butter. The middle layer is milk chocolate, caster sugar and Horlicks mixed with a tub of full fat cream cheese, The top layer is white chocolate mixed with another tub of soft cheese. A few white chocolate Maltesers finish it off. Chill for at least 5 hours and scoff it!
The recipe suggests using a loose bottom cake tin to make this dessert, but I have found something much better. If I could find a link to it I'd post it, but I can't. It's basically an expandable ring designed for desserts. I sellotaped it to the plate I wanted to serve the cheesecake on, then assembled the cheesecake in the ring, chilled it and took the ring off. Hey Presto, we had a perfect cheesecake ready to serve - no need to transfer to another plate. The ring is from Lakeland.
Can't wait to make it again!
trust me it tastes as good as it looks!
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