Praise be! My blogging hiatus is officially OV-ER. Since graduating from Ashburton cookery school last month, a fellow student and I landed the job of our dreams, as private chefs for a family in St. Tropez for two weeks. We absolutely lived the life we love. We hosted a dinner party for twenty eight people (imagine pan frying twenty eight fillets of seabass), worked fifteen hour days, burnt ourselves TOO many times and never once drank a cup of tea while it was still hot. Now back on the beautiful island of Jersey, there is one precious month of freedom before my return to Bath to finish my degree. The aim is to cook, bake, create and enjoy as much as possible, before the
prison sentence work begins.
The other day, my godfather (a wonderful cook, who inspires me to follow ma dreamz) asked me if I wanted to bake a cake for his work’s Macmillan coffee morning. You don’t need to ask me twice! This bake is a little practice run for the big day, as he’s pulling out all the stops with a Black Forest Gateaux AND a Yorkshire Apple Cake. Upping the chances of winning, hey? This no-bake cheesecake, inspiration all thanks to What Jessica Baked Next, is utterly indulgent, deceptively easy and a dream to decorate.
For the crust
- 18 oreos
- 50g butter
For the filling
- 340g full fat cream cheese
- 40g icing sugar
- 1 tsp vanilla extract
- 150g smooth peanut butter
- 15 Reese’s peanut butter cups
- 125ml double cream
Grease an 8 inch springform cake tin with butter, and set aside. Blitz the Oreos to a fine crumb in a food processor, or by smashing them to bits with a rolling pin in a plastic bag. Melt the butter in a microwave or on the hob, and mix into the biscuit crumbs.
Spread the mixture over the cake tin base, pressing down firmly with the back of a spoon so it’s compact. Put this into the fridge to set while you make the filling.
Lightly beat the cream cheese in a large bowl until smooth and soft. Add the icing sugar, vanilla and peanut butter, and beat with a wooden spoon to combine.
Once everything is fully incorporated, use a spatula to pour the cheesecake filling over the biscuit base, smoothing the top. Leave it in the fridge overnight to set, before removing it from the tin to start the fun part – decoration!
An error on my part was drizzling melted dark chocolate over the top. It looks lovely, but when I went to slice it, the chocolate shards didn’t break and it just crushed the cheesecake instead. Baking fail! Grated chocolate shavings instead next time.In any case, piping whipped double cream and decorating with more Reese’s cups is always a safe bet. Do you have any favourite cheesecake recipes? Share them with me. I’d love to hear them, because there is no way I am losing this bake off!