Before you say anything, yes, I'm still on the diet.
However, there is nothing wrong with having the occasional day off, as long as you don't do it too frequently.
I don't really have a valid excuse for doing a cheesecake. I mean we weren't celebrating anyones birthday, and it wasn't a special occasion.
It was just because I was craving something sweet and naughty, something that would just hit the spot.
And this cheesecake did just that.
It was rich, but in a good way, and it wasn't too sweet, meaning you could eat a normal sized slice, and not feel sick from it.
And the alcohol? Well let's just say it was a bit like the icing on the cake *wink wink*.
250g Digestive Biscuits (crushed)
100g Butter (melted)
300g Cream Cheese
300g White Chocolate (melted)
150ml Double Cream
Splash of Baileys
First of all, line a loose-bottomed tin with baking parchment. I used a 23cm tin this time.
Mash up the biscuits to form a fine crumb. You can do this by either blending the biscuits, or by putting the biscuits into a plastic food bag, and bashing it with a rolling pin.
Put the crumbs into a bowl, and add the melted butter, mixing together.
Tip the crumbs into the tin, and press down firmly, creating an even layer.
Put the tin in the fridge for 30 minutes to chill.
Meanwhile, prepare the topping.
Melt the chocolate, either in the microwave, or by putting a glass bowl over a pan of hot water.
While letting the chocolate cool, in another bowl, whisk together the cream cheese and mascarpone.
Then add the double cream, and whisk until the mixture is firm.
Then add the melted chocolate, and the baileys, and whisk again.
Take the base out of the fridge, and spoon the topping onto the base, smoothing the mixture out from the edge inwards. Once all the mixture has been added, smooth the top with a spatula.
Chill in the fridge for at least 2 hours.
Serve up a generous slice, maybe with some raspberries.
In my opinion, this is the closest to perfection you can get.