A deliciously decadent cheesecake. A simple no-bake vanilla cheesecake with a honeycomb base, topped with a rich layer of chocolate sauce and, mountains of honeycomb Cadbury Crunchie bars.
Summer time is supposed to be barbecue time, but sadly we haven’t had much luck with barbeques lately. There was the barbecue where we realised too late we didn’t have any coal, then the one where we couldn’t get the darn thing to light and sat around for hours looking at prawns that never came any closer to being pink and sizzling. Going further back there’s the time when Andy may or may not have thrown the coals into the communal stairwell bin the next morning. The 3 fire engines that turned up shortly after were most probably entirely unrelated…
Then, more recently, the birthday barbecue that became a birthday pub lunch due to the rain.
There seems to be an unwritten rule that whenever you plan a barbecue its going to rain. In our heads we have the perfect dream of the odd fluke barbecue we’ve had where the sun has shone and its been glorious. We’ve stayed outside all evening without even a cardigan, huddled around the citronella candles, glass of wine in hand. Yet many of us have endured the experience of a barbecue started in the sun, and finished huddled under a brolly, miserable, cold, and wishing we’d just ordered a pizza.
I used to think this was just a peril of the English summer time but no, since coming to Hong Kong i’ve realised that is genuinely is the curse of the barbecue. Barbies in HK may be a little different from those back home. Here, rather than pulling open the patio doors and firing up the barbecue in the back garden, you’re more likely to pull yourself up 7 flights of stairs to a little concrete roof top. Rather than looking across at the flower borders, or at the smoke from the neighbours barbecue coming over the garden hedge, you’ll be looking down on roads packed with honking red taxis.
However all barbecues still have one major thing in common, other than over cooked burgers and charred sausages, and that’s the rain. We went to a barbecue on Saturday and everyone spent a large portion of the evening looking up at ominous heavy skies, watching the dark clouds roll in, debating whether that was defiantly a spot of rain they just felt, and pondering whether we took the gazebos down a little too soon.
Come rain or shine however, this cheesecake will perfectly finish off any barbecue, even if you do have to enjoy it indoors on the sofa!
It’s been a little while since I gave you a ridiculously over the top throw-in-a-chocolate-bar-or-five desert, so here you go! Crunchie Chocolate Cheesecake has been on my to bake list for a very long time, and I was glad of finally having an excuse to make it.
The cheesecake is very simple to make. The base is packed with digestive biscuits, chocolate chips, and of course a couple of Crunchie bars. These give the base a delicious honey comb crunch breaking up the buttery biscuit.
The cheesecake itself is a no bake cheesecake, containing just 4 ingredients, cream cheese, double cream, icing sugar and vanilla extract. It can be thrown together in minutes the day before your barbecue. The
A simple chocolate sauce adds richness to the cheesecake.
The whole thing is topped off with a mountain of chopped up Crunchie bars. The smooth, creamy cheesecake pairs beautifully with the crunchy honeycomb of the Crunchies. A lovely mix of textures, and a real treat.
Cadbury Crunchie Cheesecake
(adapted, heavily, from BBC Good Food)
for the base
100g Crunchie bars (2 regular sized bars)
150g digestive biscuits
50g chocolate chips
for the cheesecake
450g cream cheese, softened to room temperature
175ml double cream
100g icing sugar
1 teaspoon vanilla extract
for the chocolate sauce
50g dark chocolate
40g double cream
100g Crunchie bars (2 regular sized bars)
Line a 23cm spring form tin with grease proof paper.
Begin by making your cheesecake base.
Put the digestive biscuits into a large bowl. Bash them with the end of a rolling pin until you’ve achieved a fine crumb. Alternatively you could pulse the biscuits in a food processor.
Using a large knife, roughly chop the Crunchie bars. You want a mixture of large pieces, and a fine honey comb crumb.
Stir the Crunchie crumbs and the chocolate chips into the digestive crumbs.
In a small saucepan, heat the butter until melted. Stir into the biscuit and crunchie mixture until everything is well coated with butter.
Tip into the prepared tin. Press down using the back of a spoon until the mixture is packed evenly into the tin.
Chill in the fridge for an hour.
To make the cheesecake, beat the cream cheese, icing sugar and vanilla extract together until smooth. Pour in the cream and continue to beat until everything is well incorporated.
Pour over the cheesecake base, spread out to an even layer. Put in the fridge to set over night.
Once set, make your chocolate sauce.
In a small saucepan, melt together the chocolate and the butter. Once melted, stir through the cream. Pour over the cream cheese and carefully spread until evenly covered.
Roughly chop your remaining Crunchie bars and pile on top of the chocolate sauce.
Pop the cheesecake back in the fridge for about 15 minutes for the chocolate sauce to set before serving.