As promised, one for the Christmas list!
I can't remember what inspired me to make this, friends for dinner possibly? For once I'm spending half term in a really well equipped holiday let! Still, I went for an easy no bake solution, as I know no wants wants to be in the kitchen all Christmas or ever at all really. This cheesecake is a whopper and you will only need a tiny amount. So feed a crowd with my newest cheesecake recipe!
You will need
For the base
300g of lotus coffee biscuits crushed 100g of unsalted melted butter 100g of dark chocolate chips 1 or two glugs of Marsala wine
Press into your prepared large loose bottomed tin.
8/12 trifle squares soaked in espresso coffee
Layer these on top of the base
The main mix
3 teaspoons of vanilla extract 3 tablespoons of icing sugar 1 glug of Marsala wine 600g of cream cheese 300 g of mascarpone 250 mls of double cream whipped *add gelatine if you like
Separate the mix into two and add 3 tablespoons of good coco powder into one half and mix well.
Later the vanilla half mix on top of the trifle sponges. Then add another layer of trifle sponges. Then add the last layer of chocolate cheesecake mix.
1 200g tub of mascarpone 1 teaspoon of vanilla 1 splash of coffee 1/2 tablespoon of icing sugar
Using two spoons (dip in warm water) form the quenelles and space around the top of the cake.
Other things you will need for decoration!
1 tablespoon of coco powder 8 Italian chocolates 2 pieces of dark chocolate for grating
Leave the cheesecake in the fridge for as long as possible especially if not using gelatine. Cut with a warm knife.