It’s St Patrick’s Day and as more than 13 million pints of Guinness are being enjoyed around the world, Phil is in the kitchen to celebrate by morphing the iconic drink it into a cheesecake for the family to enjoy this weekend.
You need to make sure the cream cheese and cream are not too cold or the cheesecake will set too quickly before you mix all the chocolate in, so leaving out for 30 minutes before you start is a good idea.
400mls whipping cream
200g bitter chocolate
300g cream cheese (out of the fridge for 1 hour)
175g caster sugar
30g cocoa powder
200g melted white chocolate
Baileys, to serve (optional)
Whip the cream lightly and leave out of the fridge for 20 minutes.
Cut a disc of parchment to fit the base of a 19cm x 5cm deep loose bottomed flan ring. Also make sure the base is inserted so the raised outside edge of the base is underneath, or it will make it very difficult to remove a slice when fully chilled. Lay the parchment in.
Blitz the cookies and cocoa powder in a food processor until you have a nice fine biscuit mix, then spoon into a bowl.
Add the 75g of melted chocolate and mix well, then spoon into the flan ring and press out neatly with a dessert spoon, don’t pack down too firmly, then chill.
Next break up the 200g of bitter chocolate and melt over a pan of gently simmering water or in the microwave until melted, keep warm.
Beat the cream cheese, sugar and cocoa powder in a machine on high speed for 3 minutes, and then remove the bowl from the machine.
Add the cream and whisk quickly to mix. \(You will have to work quickly here\)
Finally add a third of the chocolate and mix well, then finally the last two thirds \- the mix will thicken considerably.
Immediately spoon into the prepared flan tin and spread out, then tap the flan tin sharply on a board to level. I then use a long bladed knife and scrape the top flat across the whole tin, leaving a smooth surface. Chill well for 1 hour, or until set.
Take the cheesecake out of the fridge, then carefully remove from the tin - I run a blowtorch quickly around the edge and push out the cheesecake. Tidy up the edge with a knife dipped in water.
Pour the white chocolate into the centre of the cheesecake and spoon to the edge and let it drip down the side slightly, it will probably set quite quickly if the cheesecake is cold.
Re chill, pour over a small glass of Baileys and serve with the rest of the whipping cream (if you buy 600mls/pint).