Let’s clear up the name – it’s called Wonky because I am not a graceful cook and lots of things I create look gnarly and rustic!
We had family over on Sunday and I wanted to whip something up quickly. Cheesecake tastes disproportionately amazing against the effort it takes to make. Always looks impressive too and as long as you can leave it overnight it takes no time at all. Lots of people get flustered by the cheese part but I promise you it’s easy, peasy and so versatile to mess around with and tweak to your own liking. I am currently obsessed by sweet and salty and this cheesecake certainly delivers on that front. It’s probably the richest thing I ever make so start off with a small slice – you can always have seconds!
For the base
300g digestive biscuits
50g dry roasted peanuts
For the topping
3 packs of cream cheese – full fat
1 pack of mascarpone
1 tablespoon vanilla extract
150g icing sugar
200g dark chocolate
25g crushed peanuts for the topping
For the base melt the butter in the microwave.
Grab a bag, place the digestives inside, seal and smash with a rolling pin until you have crumbs
Grab a 22cm round springform tin with removable base.
Line the bottom with parchment paper and grease the perimeter of the tin.
Add the biscuit crumbs to the melted butter and press in to the tin, giving an even layer
For the filling
Mix the cream cheese, mascarpone, vanilla and icing sugar together
Spread evenly over the base
Place in the fridge over night
Once “set” melt the chocolate and pour evenly over the top. Then sprinkle the peanuts on to this
Place back in the fridge for half an hour until everything is set.
Release from the tin.
And place on a cake stand.