This then is one of my more ‘creative’ efforts – a cheesecake that uses as its base the Interflora supplied ‘Grandma Wild’s Milk Chocolate Coasted Cranberry cookies’ which in turn is topped with a thin layer of the raspberry jam. The topping comes from a tin of Carnation Condensed milk, some white chocolate and a tub of Philadelphia cream cheese. Oh and some lemon and vanilla. Simplicity itself really and it does use two of the hamper products.
I suppose I could have mixed into the creamy topping slithers of the fudge but I’d eaten that already too. To be honest the 200g of Grandma Wild’s cookies, crushed, is a little on the thin side when squashed into the tin. It would have benefited with mixing in a further 100g of the hampers crumbles but, yep, you guessed it, I’d eaten them too. (Of course a smaller tin or individual rings would have worked better).
Did it work? Rather luscious and rich is the result, the raspberry jam is a good addition if adding to the richness. Because the chocolate melted in the hot butter the base set rather hard and is a touch tricky to extract whole. Its not that bad actually…
For those with an urge to replicate the White and Milk Chocolate Cheesecake recipe is below.
Recipe for White and Milk Chocolate Cheesecake
- 200g Milk Chocolate Coated Biscuits
- knob of butter
- 300g Cream Cheese
- 379g Tin Condensed Milk
- 200g White Chocolate
- Juice of a lemon
- teaspoon Vanilla Extract
- Raspberry Jam
- Melt the butter and mix with the biscuits that have been pre-crushed. Press into a buttered springform tin. Chill to firm up.
- In a mixer cream together the cream cheese and condensed milk. Add the vanilla. Melt the white chocolate (in a dish over heated water) and pour into the cream/milk mix slowly. Slowly add the juice of the lemon. Whisk until fully integrated and thickened.
- Remove the chilled biscuit base and spoon over a very thin layer of the raspberry jam. Pour over the cream mix and smooth. Chill until required.