Bourbon Cheesecake
Base:
2pkts Devon Bourbon Creams
40g Unsalted Butter (melted)
Filling:
400g Cream Cheese
200ml Fresh Cream
80g Caster Sugar
1tsp Vanilla Extract
Ganache:
Cream from the Bourbon Biscuits
150g Chocolate Drops
120ml Fresh Cream
100g Puffed Rice (optional)
Method:
Separate the biscuits from the cream and arrange a line of biscuits half around the perimeter of a 20cm spring tin.
Crush the remaining biscuits in a food processor or in a plastic bag using a rolling pin.
Add the melted butter and mix well until you get to a consistency of wet sand.
Transfer it to the spring tin and carefully create the base of the cheesecake.
Use the bottom of a glass to compact the base well, the border biscuits should hold their place now.
Carefully place it in a fridge and refrigerate for at least 15 minutes.
In the meantime let’s create the filling.
Place the cream cheese, vanilla, and cream together in a food mixer. The cream and cream cheese must be used straight from the fridge. Otherwise, it won’t come together well.
Whisk together until it starts to solidify to a ‘stiff peak’ consistency.
Fill the cake tin with the cream.
Refrigerate for at least an hour until the cream has set.
Then create the topping.
In a small bowl, add the chocolate drops to the biscuit cream.
Heat up the fresh cream until boiling point and add it to the chocolate.
Wait for about 3 minutes, then stir well until a smooth ganache is formed.
Let it cool down and solidify a little in the fridge for about 30 minutes. Do not use it while it's still warm.
Add the puffed rice to it.
Spread it evenly on top of the cheesecake.
Refrigerate for at least 4 hours before serving.