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Christmas Hot Chocolate Cheesecake

Make room next to the mince pies and yule log – Jane at Jane’s Patisserie has worked her magic with a festive take on one of our favourite desserts: cheesecake.





     

    FOR THE BISCUIT BASE

    Ingredients

    300g digestive biscuits

    150g unsalted butter


      Methods

      1. Blitz the biscuits to a fine crumb in a food processor, or in a bowl with the end of a rolling pin.
      2. Melt the butter, mix in with the biscuits and press into the bottom of an 8” cake tin.

       

      FOR THE CHEESECAKE FILLING

      Ingredients

      750g full-fat cream cheese

      75–100g Christmas Hot Chocolate

      300ml double cream



        Methods

        1. Pop the cream cheese and Christmas Hot Chocolate powder in a large bowl and whisk until smooth.
        2. Add the double cream and whisk again until thick.
        3. Spread the mixture over the biscuit base, and set in the fridge for a minimum of 5–6 hours – but preferably overnight.

         

        FOR THE DECORATION

        Ingredients

        150ml double cream

        2 tbsp icing sugar

        1 Flake, crushed

        Mini Marshmallows


          Methods

          1. Whip together the double cream and icing sugar (the sugar helps to stabilise the cream) and pipe over the cheesecake.
          2. Top with a sprinkle of crushed Flake and a handful of Mini Marshmallows.

           




           

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