Kate’s Kabin is 2! A round up of the past year….

So technically this post should have been done 2 weeks ago but I have been super busy and didn’t get around to it – sorryyyyyyyyyyyy! πŸ™‚ My very first blog post was at the end of April in 2013 and … Continue reading

Chocolate Chip Peanut Butter Cheesecake!

I’m not one to blow my own trumpet – but sometimes you just have to right?! πŸ™‚ I am a HUGE peanut butter fan – my daily snack in work is sliced up apples covered in the stuff. I’d been … Continue reading

Strawberry & White Chocolate Cheesecake

es Seeing as it’s June I thought a nice summery recipe was in order. I am a complete chocolate addict but I do also love a nice fruity cheesecake – so I’ve married the two and got this FABULOUS white … Continue reading

Kate’s Kabin is 1 year old – the food packed year in review!

One full year! Today Kate’s Kabin is one year old… how quickly does a year pass by you?! In a way it feels like I’ve been blogging forever but on the other hand it feels like the past year has … Continue reading

Chocolate Cheesecake!

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Cheesecake – I love!

Chocolate – I love!

Bikkies – I love!

Therefore a chocolate cheesecake I most definitely love! And as I always say, these cheesecakes are so simple to make. No baking, no gelatine or anything… just a simple no bake cheesecake that can be ready in no time.

I did this with just dark and milk chocolate but you could mix it up by using maybe a Terry’s Chocolate Orange or another flavoured chocolate that you like (I am drooling at the thoughts of a Terry’s Chocolate Orange Cheesecake!)

So here we go!

Ingredients List

For the base (I like a really thick base, hence the full pack of bikkies!)

400g digestives or a mix of cookies, digestives and ginger nuts – for this one I used chocolate chip cookies
200g butter

Topping

220g caster sugar
250ml double cream
200g dark chocolate
100g milk chocolate
400g cream cheese

1. Either in a food processor or by hand, crush your biscuits.

2. Melt your butter and mix in well with the biscuits. Ensure the mix is well combined with no lumps of butter left.Β  Press the mixture into your cheesecake tin and throw it into the fridge while you do your topping.

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3. To make the topping, firstly melt your chocolate then leave to cool slightly. I do this in the microwave as it’s super speedy – just be careful to check it regularly as chocolate can very easily burn in the microwave.

4. Next, whip your cream until it begins to stiffen up… or gets to β€œsoft peak” stage as all the cookbooks say πŸ™‚

Add the cooled melted chocolate and mix REALLY well.

5. Add in the cream cheese and sugar and beat well again. This mixture is DELICIOUS!

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6. Pour the mixture on top of your biscuit mix and then refrigerate again for a few hours.

I grated some chocolate over the top but it’s not essential… it should look something like this!

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Serve up in big chunky slices and watch it be devoured! πŸ™‚

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Mars Bar Cheesecake

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Biscuits…. Check √
Cheesecake mix…. Check √
Chocolate…. Check √
Butterscotch Sauce…. Check √

Ok then – I am happy with that!! All those yummy ingredients put together can only be a good thing, and this cheesecake is a GOOD THING!! I actually got the recipe from another blog and I’m not one to steal someone else’s recipe without giving credit (if I can actually remember where I got it!!) The blog is by a relative of a workmate and I love it, girly fashion and make up tips and also the odd recipe – head over and follow her! http://www.sosheknows.com/

Anyway, I digress – back to the cake!! There’s a bit more to this cheesecake than my normal straightforward recipes, you use gelatine as a setting agent and there’s also an extra sauce to make to throw in between the cheesecake mix. But honestly it’s not complicated and is worth it. I have to point out that I used low fat cream cheese when I made this – never again! I never usually do this but was having a chubby week and thought I’d try save a few calories and go low fat but it just doesn’t work to use the low fat version in cheesecakes. Use the full fat – screw the calories!! πŸ™‚

Ingredients List

Base
β€’ 400g plain chocolate biscuits
β€’ 150g butter, melted

For the topping
β€’ 2 packets cream cheese, full fat please – you have been warned!
β€’ 110g caster sugar
β€’ 300ml double cream
β€’ 3 teaspoons gelatine
β€’ 60ml water
β€’ 3 60g Mars Bars, chopped finely

Butterscotch Sauce
β€’ 2 tablespoons brown sugar
β€’ 20g butter, extra
β€’ 2 tablespoons cream

Let’s go!!!

1. Here’s the usual rigmarole that comes with me making a cheesecake without a food processor. You need to bash the biscuits until mixture resembles fine breadcrumbs, easiest way is in a blender – harder way (my way!) is in sandwich bags using a rolling pin. Add the melted butter and mix until just combined. Press biscuit mixture evenly into a springform cheesecake tin. Throw in the fridge for about 30 minutes.

2. Using an electric whisk (if you have one – if not use a fork but you will be there for a while!), beat cream cheese and caster sugar in a mixing bowl until smooth. Add the cream and keep whisking until the mixture stiffens. Don’t be tempted to stop whisking early… sooooo many times I’ve done this and the mixture just isn’t still enough to set properly… so keep whisking!

3. Sprinkle gelatine over the 60ml of water in small heatproof jug. Stand jug in small saucepan of simmering water, stir until gelatine dissolves. Cool for 5 minutes.

4. Stir gelatine mixture into cream cheese mixture with chopped Mars Bars. Leave in the mixing bowl while you go off and do the next step.

5. To make the butterscotch sauce, combine brown sugar, 20g butter and 2 tablespoons of the cream in small saucepan. Stir over low heat, without boiling until sugar dissolves.

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6. Pour half of the cream cheese mixture onto the crumb crust. Drizzle the butterscotch sauce over cream cheese mixture. Pour the second half of the cream cheese mix on top.

8. Refrigerate for about 3 hours or until set.

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Or Twitter here: https://twitter.com/kateskabin