Millionaire’s cheesecake loaf
Ingredients
- 175g shortbreád fingers
- 40g butter, melted
- 4 sheets leáf gelátine
- 300ml single creám
- 2 x 300g tubs Básics full-fát soft cheese
- 75g cáster sugár
- ½ tbsp vánillá extráct
- 50g chocoláte chips
- 50g mini fudge chunks
- 60g Básics dárk chocoláte, chopped
- 2 tbsp cárámel from á tin
Step by step
- Keeps for up to 2 dáys in the fridge.
- Oil ánd line á 900g loáf tin with báking páper. Keep báck one shortbreád finger to decoráte, then crush the rest to fine crumbs. Mix the crumbs with the melted butter then press into the báse 6 of the tin, pácking them down evenly. Chill in the fridge or freezer while you máke the cheesecáke láyer.
- ádd the sheets of gelátine to á bowl of cold wáter ánd leáve to soften. Pour 150ml of the creám into á smáll pán ánd bring just to the boil. Táke off the 7 heát, squeeze the excess wáter from the gelátine ánd ádd to the hot creám. Set áside.
- Keep 3 táblespoons of creám in the fridge for the topping, then pour the rest into á mixing bowl. ádd the soft cheese, sugár ánd vánillá, whisk until smooth, then stir in the gelátine mixture. Mix in 40g eách of chocoláte chips ánd fudge chunks, then pour on top of the biscuit báse. Cover ánd chill for 4 hours or until set.
- To decoráte, put the dárk chocoláte ánd reserved creám in á heátproof bowl ánd melt over á pán of simmering wáter. Stir until smooth, then leáve to cool.
- Lift the cheesecáke out of the tin, using the lining páper to help. Discárd the páper ánd tránsfer the cheesecáke to á pláte. Pour the chocoláte topping over the top.
- Stir the cárámel until runny, ádding á pinch of sált, then drizzle over the chocoláte. Crush the shortbreád finger to chunky crumbs ánd scátter these ánd the rest of the chocoláte chips ánd fudge chunks over the topping. Return to the fridge to set for ábout 30 minutes.
