Description
This decadent Bourbon Biscuit Cheesecake blends a crunchy bourbon biscuit base with a rich dark chocolate and cream cheese filling. Topped with crushed bourbon biscuits and decorative biscuit pieces, it’s a luscious no-bake cheesecake variant baked to a perfect wobbly set, ideal as an indulgent dessert.
Ingredients
For the base
- 180 g (6.3 oz) bourbon biscuits
- 50 g (1.8 oz) salted butter, melted
For the filling
- 200 g (7.1 oz) dark chocolate (bittersweet)
- 400 g (14.1 oz) full fat cream cheese
- 200 ml (6.8 floz) double cream (heavy cream)
- 2 medium free-range eggs
- 1 tsp vanilla extract
- 100 g (3.5 oz) white caster sugar (superfine sugar)
- 10 g (0.4 oz) plain white flour (all purpose flour)
For the topping
- 100 g (3.5 oz) bourbon biscuits (4 reserved whole, remainder crushed)
Instructions
- Make the base: Preheat the oven to 180°C (160°C fan). Blitz the bourbon biscuits in a food processor until sandy crumbs form, or crush them manually in a ziplock bag with a rolling pin. Mix the crumbs thoroughly with melted salted butter. Press this mixture evenly into the base of a 20cm (8″) loose-bottomed nonstick cake tin, using the back of a spoon to create a firm, even layer. Bake the base in the oven for 5 minutes, then remove and set aside.
- Prepare the filling: Gently melt the dark chocolate in a microwave in 30-second bursts until smooth. In a large mixing bowl, whisk together the full fat cream cheese, double cream, eggs, vanilla extract, caster sugar, and plain flour gently to avoid incorporating air. Fold the melted chocolate into this mixture until well combined.
- Assemble and bake: Pour the chocolate cream cheese mixture over the biscuit base in the tin, smoothing the top gently. Bake in the preheated oven for 30-40 minutes until the cheesecake is firm around the edges but still slightly wobbly in the center. Remove from oven and allow to cool for 5 minutes. Run a knife around the edges to loosen the cheesecake from the tin.
- Cool and chill: Leave the cheesecake to cool completely at room temperature inside the tin. Once cooled, release the cheesecake from the tin and chill in the fridge for at least 1 hour, preferably overnight, to set fully.
- Decorate: Crush the remaining bourbon biscuits to crumbs. Spread these crumbs evenly over the top of the chilled cheesecake. Arrange the reserved whole bourbon biscuits standing at an angle into the cheesecake surface for decoration.
Notes
- For a firmer cheesecake, bake closer to 40 minutes and chill overnight.
- Use room temperature cream cheese for easier mixing and smoother texture.
- Ensure not to over-whisk the filling to avoid air bubbles and cracks in the final cheesecake.
- Choose a good-quality dark chocolate with at least 60% cocoa for the best flavor.
- Allow the cheesecake to chill thoroughly before decorating to help the topping stay in place.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
