Saturday, 22 September 2012



Date: 21/9/12

Background: As I  hope you have been following in my previous blog posts, my lovely group of friends have recently completed one of the hardest (but the most satisfying) courses in Midwifery. Because of this, me and my housemate Amy had a house party, complete with champagne, fajitas and the crowning masterpiece, Amy’s signature Sticky Toffee and White Chocolate Cheesecake!!!!

What: [see above Winking smile]

How much?: ~£12-14 ---yes expensive, but it is MASSIVE, and made with very delicious ingredients, and probably could serve about 32 people-ideal for big social occasions as a show stopper!

How To Make:

(Recipe adapted from Come Dine With Me:How to Throw the Perfect Dinner Party by David Sayer)


  • 400g digestive biscuits
  • 100g melted butter
  • 1.2kg value white chocolate (less used if branded)
  • 900mls double cream
  • 500g full fat cream cheese- e.g. Philadelphia
  • 500g Mascarpone

To decorate:

  • Any nice toffee sauce- the thicker the better
  • Broken toffee pieces


  1. Whiz the biscuits in a  food processor until they resemble breadcrumbs. Pour in the melted butter and whiz again to amalgamate. Grease a 30cm in diameter, deep springfrom baking tin (Amy was also able to make two mini individual ones in ramekins)
  2. Press the biscuit mixture down firmly to cover the base evenly and top with a layer of the toffee sauce. Refrigerate
  3. Break the chocolate into small pieces in a bowl. Put the bowl over a pan of barely simmering water until it starts to melt. Take it off and set aside until it melts completely. Stir it once or twice to aid process but don’t overdo it. Allow to cool slightly.
  4. Gently beat the cream, cream cheese and mascarpone in a bowl until well combine. Stir in the melted chocolate, Spoon over the base and refrigerate for at 24-48 hours.
  5. When ready to serve, drizzle prettily with the toffee sauce and top with the broken toffee pieces.
  6. Serve on its own in thin slices with/without pouring cream

What was Good: Where do I start? One of the most important things to me, if you cannot guess already, was that it was stunningly beautiful! You can tell that it is Amy’s signature dessert, because it looks very professional, a beautiful colour and very attractively decorated! The texture combination was absolutely divine. With a smooth, luscious cheese 20120921_222818for blogelement utter- perfection, especially when complimented with the firm, crunchy, crumbly buttery biscuit base (cue singing) and finally the sweet sticky toffee sauce and chewy toffee pieces. And the taste was very delicate, with the first obvious flavours being that of the crumbly digestive biscuitness and intense toffee flavoured sauce. All in all, to cut a potentially long story short, this cheesecake was even better than I was eagerly anticipated!

What was Bad: Amy, my housemate and the chef extraordinaire, is the only one making any kind of potential suggestion improvements. She thinks that perhaps a less crumbly base (therefore a little more melted butter needed) could have been welcome (actually no other guest agrees). Also some of the slices of cheesecakey deliciousness did not hold as well as others, BUT this is probably more to do with the fact that the server had actually had one too many alcoholic beverages Smile with tongue out. And personally I think the smoothness was perfect, it was soft and very creamy, and I can’t help but think that if measures were taken to make it firmer, that this could have a negative impact on the texture.




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