Bourbon biscuits are utterly iconic, and they make the best theme for a cheesecake. Using the biscuits as the base and the sides, then filling the middle with a silky, no-bake, chocolate cheesecake filling is just delicious on top of delicious, and I cannot get enough. This recipe is incredibly easy to put together but is a showstopper that will wow everyone when you bring it out for dessert. You can adapt and change the recipe according to your preferences by using different chocolates for the filling or even swapping it for a custard-cream shell!For the base: blitz the biscuits to a fine crumb in a food processor or crush in a bowl with a rolling pin.

Method:

• Add the melted butter and mix together. Press into the base of a deep 20cm (8in) springform cake tin.
• For the cheesecake: press the whole biscuits into the biscuit base around the edge of the cake tin.
• Melt the milk chocolate until smooth. In a large bowl, whisk the soft cheese, icing sugar and vanilla extract together. Add the melted milk chocolate and whisk together. Finally, add the double cream and whip again until thick (or whip separately and fold through).
• Pour into the tin, inside the ring of biscuits and smooth over. Set in the fridge for 5–6 hours, or preferably overnight.
• To decorate: remove the cheesecake from the tin.
• In a large bowl, whip the cream and icing sugar together. Transfer to a piping bag fitted with the piping nozzle of your choice, then pipe onto the cheesecake. Decorate with biscuit crumbs and chocolate curls.

Note:

• You can use other biscuits, such as custard creams, and leave out the chocolate in the cheesecake mixture.
• Try swapping the milk chocolate for dark chocolate if you want a richer taste.

Recipe extracted from Jane’s Patisserie, Easy Favourites (Ebury Press)