A delicious no bake Chocolate Daim Bar Cheesecake.
Having moved across the world, then back again, we’ve found ourselves starting completely from scratch again in our apartment. We didn’t have anything left in Hong Kong. I love our new apartment, its light, its airy, it doesn’t get damp even in the horrendous Hong Kong humidity, and it has an amazing panoramic window looking out over the sea. It still, however, feels a little bit bare. We don’t have any pictures up yet, there are things without a home piled up on tables, we’re getting by in the kitchen with an odd selection of borrowed pans. Last weekend I decided it was time to start making this place really feel like home. Cue a trip to ikea!
One of the things I love most about Ikea, is that is the same wherever you go. Well, I say the same. I mean almost the same. Ikea back home, for example, has a huge restaurant where you are served up heaving plates of meatballs with chips, or a 5 item breakfast which, while not great quality, only sets you back the small change rattling around your wallet. In Hong Kong you still get meatballs, but they’re served from a take away counter in a little paper box complete with a skewer for stabbing them. Instead of smoked salmon salads you can have chicken wings, and soft serve matcha ice cream. In Hong Kong entire families use ikea as a place to chill out in the air-conditioning and have a little snooze. You’d best not want to actually buy a sofa on a Sunday, you’ll have to wake up a snoring Granddad if you intend on testing your purchase.
Other than that though, ikea is essentially the same wherever you go. The same furniture with their now familiar swedish names. The same impossible maze which walks you round and round the store for hours before allowing you to get to the one small item you actually went in to purchase. The same freezers filled with tempting swedish culinary treats you never intended to buy, but somehow come away with all the same. One such treat that snuck its way back on my ikea weekend jaunt was a bag of mini Daim bars. Delicious little almondy caramel chocolate covered treats.
The recipe for this Daim bar cheesecake uses the same ridiculously simple no bake method you might recognise from my Creme Egg Cheesecake, and my Eton Mess Cheesecake. Its my go-to cheesecake recipe when I want an impressive, crowd-pleasing dessert, but don’t have time for anything fancy. Once you’ve got the basic recipe its so easy to adapt, you’ll find yourself coming back to it over and over again.
In this incarnation the cheesecake takes its inspiration from the chocolate, caramel and almond combination of Daim bars. Its smooth and chocolaty. Rich, yet surprisingly light and fluffy. The almonds in the base, and the caramel almonds in the Daim bars give it a lovely crunch, contrasting with the smoothness of the cheesecake. Its decorated simply, with whipped cream, melted chocolate and chopped Daim bars.
- ---- for the base
- 300g dark chocolate digestives
- 100g flaked almonds
- 125g butter, melted
- ---- for the cheesecake
- 250ml double cream
- 600g full fat cream cheese
- 180ml condensed milk
- 70g cocoa powder
- 150g mini Daim bars, roughly chopped
- ---- to decorate
- 50g milk chocolate
- 300g double cream
- extra mini Daim bars
- Grease and line a 20cm spring form tin.
- Add the chocolate digestive biscuits and flaked almonds to a food processor. Pulse together until crumbs are formed. Add the melted butter and press into the prepared tin. Put into the fridge to chill.
- Whip your double cream until it forms peaks. Set aside.
- In a separate bowl, whisk together the cream cheese, condensed milk, and cocoa powder until smooth and well combined. Add the whipped double cream and gently fold together, trying to keep as much air in the cream as possible.
- Spoon half of the mixture over the chilled biscuit and almond base. Sprinkle over your roughly chopped Daim bars. Spoon over the rest of the cheesecake mixture. Put into the fridge for at least two hours, or preferably over night.
- To decorate, whip the cream into peaks, then pipe onto the cheesecake. Melt the milk chocolate and drizzle over. Finish with whole or chopped mini Diam bars.