Ingredients
Equipment
Method
- Place the bourbon cookies into a food processor and blitz until they become fine crumbs. Alternatively, place the biscuits inside a plastic sandwich bag or large bowl and crush them using a rolling pin.
- Melt the butter. I usually microwave the butter in 20 second bursts until fully melted.
- Transfer the crushed bourbon biscuits into a large bowl and pour over the melted butter. Mix until every crumb is coated. The crumb mixture should resemble wet soggy sand.
- Press the mixture firmly into the bottom of a loose bottomed cake tin, using the back of a spoon to create an even bourbon biscuit crust. To ensure the cheesecake doesn't stick I use a layer of baking paper at the bottom of the tin.
- Place in the fridge while you prepare the filling.
- In a large bowl, beat the cream cheese until smooth.
- Slowly mix in the vanilla extract followed by the cooled melted chocolate.
- In a separate bowl, use an electric whisk to whip the double cream (or whipping cream) until soft peaks form. Carefully fold the whipped cream into the cream cheese mixture until fully combined. If you'd like extra crunch, fold through a handful of small chunks of crushed bourbon biscuits.
- Spoon the cheesecake mixture over the chilled bourbon biscuit crust. Smooth the top with a spatula, making sure the filling reaches the side of the tin evenly.
- Decorate with extra biscuits, crushed biscuits, chocolate shavings, or drizzle with melted chocolate.
- Refrigerate the cheesecake for at least 6 hours, although overnight is the best way to achieve clean slices.
- Once set, remove from the tin carefully and enjoy!
Notes
Store your bourbon biscuit cheesecake in an airtight container or cover the cake tin tightly and refrigerate for up to 4 days.