Still not over my cheesecake obsession so I made another one.
It was supposed to be a Lotus Biscoff Cheesecake but Lotus Biscoff biscuits and spread were out of stock everywhere – in store and online. So I swapped out the Lotus spread for Nutella, and used McVities Digestives (the Milk Chocolate variant) instead of Lotus biscuits.
The original recipe I followed was from Jane’s Patisserie with the amendments I mentioned earlier. It is a no-bake cheesecake recipe, but it does not use gelatine either. Instead, it relies on double cream to thicken the mixture. I’m not sure what I did wrong, but my cheesecake didn’t quite set so I had to stick it in the freezer.
Possible reasons it did not set:
- Over whipped – I thought maybe I over whipped the cream in the mix. Taste of Home also states that cheesecakes should not be over mixed or it will result in a runny cheesecake.
- Under whipped – after reading through the comments from Jane’s Patisserie, it sounds like I might have under whipped the mix.
For future reference:
- It might be better to whip the cream separately first before folding it into the cream cheese mixture. That way, it it easier to check if the cream has been whipped sufficiently.
- I am also tempted to add gelatin to ensure a firmer set the next time around. As for how much gelatin to use, the recommendation is 1 tbsp of gelatin to 500 ml of liquid.
I really liked this recipe. The boys did, too – despite the fact that they usually don’t do cheesecakes. They also liked it better than the chocolate cheesecake I made previously. This one is definitely a winner. Now I am tempted to repeat it with Peanut Butter. Of course, we will also have to try the original flavour with Lotus Biscoff.
- 300 g McVities Digestives Milk Chocolate
- 125 g Butter (melted)
- 500 g Cream Cheese (full fat)
- 100 g Icing Sugar
- 250 g Nutella
- 1 tsp Vanilla Extract
- 300 ml Double Cream (if you can’t find double cream, get one with at least 35% fat. Double cream contains 48% fat which allows you to get that thickness when you whip it which is necessary to help your cheesecake set)
- Blitz the biscuits for the base in a food processor until they’re a fine crumb. Mix with the melted butter and press down firmly into an 8″/20cm removable-base tin (line the base with grease-proof paper).
- With an electric mixer, mix the cream cheese, vanilla, icing sugar and Nutella until smooth.
- Mix in the double cream and whisk until it is thick and holds itself completely. Don’t whip it too fast. Alternatively, you can whip the cream separately to stiff peaks and fold through.
- Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.