This one is decadent, and a bit of a shlep. I’m never a fan of a recipe that requires a lot of pots or bowls, but if you’re up to the challenge, this one is worth it in the end.
I recently made this recipe as Bar One cheesecake Easter eggs (rather than one full tart). What a treat. I used dark chocolate eggs for the base, to make the recipe a little less sweet, but I can say it is actually too rich, and the portions were too big. So either make smaller puddings for each person, or cut each larger egg in half. Sadly as the desert was so rich, a lot of the egg bases were wasted, so don’t overspend on expensive chocolate eggs that may just be wasted.
What you will need
250g chocolate coated digestive biscuits
170g butter
2 tablespoons brown treacle sugar
300ml whipping cream
50g dark chocolate
500g cream cheese (or a mixture of 150g plain yoghurt and 250g cream cheese or smooth plain cottage cheese)
55g castor sugar
120g Bar One
Chocolate Biscuit Base
250g chocolate coated digestive biscuits
150g melted butter
Blend biscuits into breadcrumbs and add butter to combine. Press the biscuit mixture into a 20cm tin (bottom and sides or just bottom).
Alternatively, divide into halved easter eggs and press down.
Cover and refrigerate till firm.
Butterscotch Sauce
2 tablespoons brown treacle sugar
20g butter
2 tablespoons cream
Combine brown sugar with 20g butter and 2 tablespoons of cream in a small saucepan, heat on low until sugar dissolves to make the butterscotch sauce.
Chocolate Sauce
50g dark chocolate
2 tablespoons cream
Combine the chocolate and 2 tablespoons of cream in small saucepan and stir over low heat until the chocolate melts to make the chocolate sauce.
Cheesecake Filling
300ml whipping cream (less what you have used in the 2 sauces)
500g cream cheese (or a mixture of 150g plain yoghurt and 250g cream cheese or smooth plain cottage cheese)
55g castor sugar
120g Bar One, chopped finely
Beat cream until soft peaks form. Beat cheese (and yoghurt / cottage cheese mixture) and castor sugar in another medium bowl until smooth. Fold the cream and cream cheese mixtures together, adding in the Bar-One pieces.
Assembling the Cheesecake
Pour half the cheese mixture into the tin / eggs with the firm prepared biscuit base, and drizzle half butterscotch and half chocolate sauce over the cheese mixture. Repeat the process with the remaining cheese mixture and sauces ending with the remaining butterscotch and chocolate sauce mixture on top.
Cover and refrigerate for at least three hours or until set, however best prepared the day before and refrigerated overnight.