I will admit, I did have one difficulty with it though, and as a result I have a brilliant tip to share with you all!
This is the first time I've made this recipe; for the Girls Night In we hosted last year my co-host Liz made this. I gave exactly zero assistance and just admired her efforts, however I still feel like my moral support helped a lot.
After it happened the first time, when I made it last week I decided to bake the base on its own first. (Not generally considered necessary for that kind of base, but worth a try!) The same thing happened. I then googled, and found this tip - flip the bottom of your springform pan.
That's it. That's the big tip. And it is brilliant!
I've linked below the website where I got this tip from; some other useful tips from this website that I can really recommend are:
* Soften your cream cheese to room temperature before use (goes for every recipe with cream cheese, not just cheesecake!)
* Whip until you have a "satiny" batter - you will probably go over the time the recipe recommends to make sure it's nice and smooth!
I find it very surprising just how delicious crushed biscuits and melted butter can smell. Seriously, can someone make that aroma into an air freshener or something?
Another tip (courtesy of a colleague from work) - you can swap out the butter for sweetened condensed milk. I'm thinking I have to try that soon, because that sounds so deliciously decadent and just.. yummm.
Note that this recipe does call for a food processor, however I think you could get away with a blender (for the base) and a stand mixer for the rest. It might just take a bit longer to get your base nicely crushed.
For me though, this was a chance to use my brand-spankling-new food processor! Look at it there, isn't it beautiful?
I was making this cheesecake for my boyfriend's mother's birthday, and as she and my boyfriend's dad gave me my processor for Christmas, it worked out pretty well that one of the first recipes I made with it was for her birthday!
It's been great sharing this one with you guys - let me know what you think! And I'd love to hear how you go if you try baking this!
250g packet Choco Ripple biscuits, broken
80g butter, melted
2 x 250g packets Philadelphia Cream Cheese, room temperature, chopped
1/2 cup caster sugar
1 tsp vanilla extract
200g milk chocolate, melted, cooled slightly
200g white chocolate, melted, cooled slightly
Note: As mentioned, the recipe calls for a food processor, but you could get away with a blender and a stand mixer.
1. Preheat oven to 160 degrees. Lightly grease a 22cm (base measurement) springform tin and line base with baking paper. Stand tin on an oven tray.
2. Place biscuits in food processor and mix until roughly crushed. Mix in butter. Spread over base of prepared tin, pressing firmly with a glass to even the surface. Cook for 8-10 minutes. Do not overcook. Allow to cool in the tin.
3. Mix cream, cream cheese, sugar, eggs and vanilla in food processor until smooth. Take out half the mixture and set aside. Add milk chocolate to mixture left in the mixer and process briefly until combined.
4. Use a wire whisk to stir white chocolate in to the remaining mixture. Pour mixtures over biscuit base, alternating about a quarter at a time. Use a non-serrated knife to swirl the mixtures together. Bake for 1 hour. Cheesecake will be set at the edges but still wobbly in the middle. Cool in the tin, then refrigerate overnight. Run a knife around the edge of the cheesecake before releasing sides of the tin.
Source: Coles Easter magazine
Source for tips: http://www.thekitchn.com/the-perfect-cheesecake-5-tips-and-tricks-168056