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After Eight cheesecake


Serves: 20
timePrep time: 30 mins
timeTotal time:
After Eight cheesecake
Recipe photograph by Kris Kirkham

After Eight cheesecake

This epic showstopping cheesecake serves 20 and can be made ahead – perfect for a big party!

Serves: 20
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
535Kcal
Fat
34gr
Saturates
21gr
Carbs
49gr
Sugars
42gr
Fibre
2gr
Protein
6gr
Salt
0.6gr

Pleesecakes

Pleesecakes

Joe and Brendon used to be painters and decorators before turning their hand to creating indulgent cheesecakes. They began selling their creations in January 2017, and their stall in London’s Selfridges has celebrity fans including David Walliams and Holly Willoughby. Joe and Brendon’s book, Pleesecakes, is published by Quadrille, £15.  
See more of Pleesecakes’s recipes
Pleesecakes

Pleesecakes

Joe and Brendon used to be painters and decorators before turning their hand to creating indulgent cheesecakes. They began selling their creations in January 2017, and their stall in London’s Selfridges has celebrity fans including David Walliams and Holly Willoughby. Joe and Brendon’s book, Pleesecakes, is published by Quadrille, £15.  
See more of Pleesecakes’s recipes

Ingredients

For the base
  • 1 x 267g pack double chocolate digestives
  • 50g unsalted butter, melted
  • 25g dark chocolate chips
  • 25g milk chocolate chips
For the filling
  • 900g full fat soft cheese (we used Philadelphia)
  • 100g caster sugar
  • 1½-2 tsp peppermint extract, or to taste
  • ½ tsp green food colouring gel
  • 100g dark chocolate chips
  • 100ml double cream
For the chocolate shards (optional)
  • 100g dark chocolate (70% cocoa solids), melted
  • 3-4 mint leaves, cut into thin strips
  • 10g dark chocolate chips
  • ½ a double chocolate digestive (reserved from the base)
For the chocolate drizzle
  • 50g dark chocolate (70% cocoa solids), chopped
  • 50g milk chocolate, chopped
  • 100ml double cream
For the finishing touches
  • 450g After Eights (about 1½ boxes)
  • a few mint sprigs edible gold glitter spray (optional)

Step by step

Get ahead
Prepare to the end of step 4 at least a day ahead and chill overnight, or freeze for up to 6 months. Leftovers keep for 2-3 days in the fridge.
  1. Grease and line the base and sides of a deep 20cm diameter round, loose-based cake tin. Reserve half a biscuit for the chocolate shards, then crush the rest to fine crumbs in a processor or food bag. Mix well with the melted butter in a bowl, then stir in the chocolate chips. Tip into the tin and press down firmly. Chill in the freezer for 15 minutes to firm up.
  2. For the filling, mix together the soft cheese and sugar in a large bowl. Add peppermint extract to taste, and sufficient green colouring to turn it a lovely pale green. Fold in the chocolate chips.
  3. In a separate bowl, whip the double cream to soft peaks, then fold into the cheesecake mixture. Transfer the mix into the cake tin, using a spatula to press down and ensure there are no air pockets. Cover and freeze until firm (Joe and Brendon find it easier to decorate from frozen), or simply chill in the fridge overnight.
  4. If making the chocolate shards, line a large tray with baking paper. Pour on the chocolate and spread into a thin layer just bigger than an A5 sheet of paper. Sprinkle with the mint leaves, chocolate chips and crumbled biscuit. Chill to set, then cut into shards and keep in the fridge.
  5. If the cheesecake is frozen, decorate about 6 hours before serving, or 1-2 hours if chilled. Unmould the cheesecake and place on a cake stand. For the drizzle, melt both types of chocolate with the cream in a heatproof bowl over hot water, or in the microwave. Stir well, remove from the heat and cool slightly.
  6. Spoon the chocolate drizzle on top, easing it gently over the edges to create random drips. Before it sets, arrange the After Eights upright in a ring around the edge of the whole cheesecake, gently pressing them in so that they stand up. Push the chocolate shards into the centre to create height. Return to the fridge to defrost for about 6 hours (or to set for an hour, if not frozen). If a little liquid is released during defrosting, simply pat with kitchen paper. Don’t worry, it won’t make the base soggy.
  7. To serve, add fresh mint sprigs and a dusting of glitter spray, if you like. Use a knife dipped in hot water to slice the cheesecake easily.

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