Cheesecake with a chuckle or two
It is no secret that I love a good cheesecake. There is something so comforting about that smooth sweet/savoury cream cheese filling that I can’t get enough of. It is also no secret that I absolutely love chuckles. Number 2 knows by now when we go to Woolworths that a couple packets get chucked into the trolley. She goes and fetches them for me. I have been trying to cut down on them but she sneaks them in before I notice until its too late.....okay i suppose i could leave them at the cashier but that will be criminal 😉. Those chocolate covered malt balls are my go to treats when I am hankering after something sweet (which is more often than not). So, I was thinking the other day that I should try marry the two and so my chuckles cheesecake was born.
I had to decide between making a baked cheesecake or a fridge cheesecake and finally I settled on the baked version. I love the velvety texture that the baked cheesecake has and at the end of the day I also like a challenge. One big question I had was if the chuckles would stay whole in the baking process. I was worried they would melt and disintegrate into nothing. When I pictured the cheesecake in my head, I had a clear way I wanted it to taste and with it being so sweet, I thought a dark chocolate ganache would offset the sweetness.
I then had to decide what type of base do I use. I had made cheesecakes with a tennis biscuit base, a marie biscuit base, and a finger biscuit base. I have had cheesecakes with nuts in the base or the base made from ginger biscuits. I wanted a base that would compliment the filling, but also add texture. I eventually settled in using tennis biscuits and peacan nuts. So, the base if fairly simple with crushed tennis biscuits, crushed nuts, melted butter a 2 tablespoons of sugar. Mix it all together, pack it into a springform tin and pop it in the fridge while you make the filling.
The filling is made by creaming together cream cheese, butter and sugar. Mix together until light and fluffly. You mix eggs, sour cream, butter and malt drink. Fold the sour cream mixture into the cream cheese mixture and voila!
Fish the base out of the fridge and line the tin with two layers or foil so that the water from the bain marie doesn’t leak into it. Throw two bags of chuckles in it. Pour the cream cheese mixture gently over the chuckles. Put the tin in a pan. Fill the pan with boiling water being careful not to splash the cheese cake. Pop it in a cool (160 degrees Celsius) oven for an hour. There must still be a slight wobble in the middle which will firm up in the fridge.
While the cake cools, make the ganache by melting dark chocolate, cream and butter together slowly and once it has cooled a bit and the cake is cool, pour on the top and place back in the fridge.
Once it has cooled (preferably overnight) take the cheesecake out of the baking tin and ENJOY! You should find that the chuckles stayed whole! The chuckles that touched the tin melted a bit but ones in the middle stayed whole and crunchy. The combination of the gooey and crunchy chuckles added so much to the texture. To be honest I didn't expect that I would like it this much! It is definatly one of my new favourites!
1 Cup Tennis biscuits
½ Cup Peacan nuts
½ Cup Butter (melted)
1 – 2 Tbs Sugar
3 x cream cheese (230g each)
½ Cup Butter, room temperature
1 Cup Sugar
1 Cup Sour cream
½ Cup Cream
½ Cup Malt Drink (Horlicks, Ovaltine)
2 big bags of Chuckles
1 Cup Cream
350g Dark Chocolate
2 Tbs Butter
1. Set oven To 160 °C. To make the crust, add the melted butter to crushed biscuits and nuts. Press into a springform cake tin. Refrigerate.
2. Cream the cream cheese, butter and sugar together.
3. Mix Sour Cream, cream and malt drink together until malt drink is well combined.
4. Add Sour cream mixture to the cream cheese mixture and mix until well combined.
5. Remove base from the fridge and wrap two layers of foil around it. Place chuckles on the base. Pout cream cheese mixture gently over the chuckles.
6. Place the tin wrapped in foil in a over pan and pour boiling water in yhe oven pan. Be careful not to splash it on thr cake. Place in the oven and bake for 1 hour. Check regularly so that top does not crack.
7. Once cake is cooled, take it out if the oven and cool it sufficiently.
8. To make panache melt the chocolate, cream and butter together. Cool slightly - must still be pouring consistency.
9. Pour over the cake and chill in the fridge. Once cake has chilled preferably overnight, remove carefully from spring form pan.