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Bourbon Biscuit Cheesecake Recipe

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4.2 from 300 reviews

  • Author: Amina
  • Total Time: 1 hour 15 minutes + chilling time
  • Yield: 12 servings

Description

This decadent Bourbon Biscuit Cheesecake combines a crunchy bourbon biscuit base with a creamy, rich chocolate-infused cream cheese filling. Baked to perfection and topped with crushed bourbon biscuits and decorative biscuit pieces, this indulgent dessert is ideal for special occasions or whenever you crave a delightful sweet treat.

Ingredients

Base

  • 180 g bourbon biscuits
  • 50 g salted butter, melted

Filling

  • 200 g dark bittersweet chocolate
  • 400 g full fat cream cheese
  • 200 ml double cream (heavy cream)
  • 2 medium free-range eggs
  • 1 tsp vanilla extract
  • 100 g white caster sugar (superfine sugar)
  • 10 g plain white flour (all purpose flour)

Topping

  • 100 g bourbon biscuits (for topping and decoration)

Instructions

  1. Prepare the base: Preheat your oven to 180C (160C fan). Crush 180 g of bourbon biscuits into a sandy crumb using a food processor or by bashing them in a ziplock bag with a rolling pin.
  2. Combine with butter: Mix the biscuit crumbs with 50 g melted salted butter until well combined.
  3. Form and bake the base: Press the mixture evenly and firmly into the bottom of a 20 cm loose-bottomed nonstick tin using the back of a spoon. Bake in the oven for 5 minutes, then remove and set aside.
  4. Melt the chocolate: In a small bowl, melt 200 g dark bittersweet chocolate in the microwave in 30-second intervals, stirring between blasts until smooth.
  5. Make the filling: In a large bowl, whisk together 400 g full fat cream cheese, 200 ml double cream, 2 eggs, 1 tsp vanilla extract, 100 g white caster sugar, and 10 g plain white flour gently to avoid incorporating too much air.
  6. Add melted chocolate: Fold the melted chocolate into the cream cheese mixture until fully combined.
  7. Assemble and bake: Pour the filling onto the baked biscuit base and gently level the surface. Bake in the oven at the same temperature for 30-40 minutes, until the cheesecake is set but still slightly wobbly in the center.
  8. Cool and loosen edges: Remove from the oven and let cool for 5 minutes. Run a knife around the edge to loosen the cheesecake from the tin and prevent cracking as it cools.
  9. Cool completely: Allow the cheesecake to cool fully at room temperature within the tin.
  10. Chill: Once cooled, release the cheesecake from the tin and refrigerate for at least one hour, preferably overnight to set properly.
  11. Prepare topping: Crush 100 g bourbon biscuits like you did for the base. Reserve four whole biscuits for decoration.
  12. Decorate: Spread the crushed biscuit crumbs evenly over the top of the chilled cheesecake. Press the reserved whole biscuits into the surface at an angle for a stylish finish.

Notes

  • Use full-fat cream cheese and double cream for the creamiest texture.
  • Be gentle when whisking the filling to avoid adding air which can cause cracks.
  • Running a knife around the tin edge after baking helps prevent the cheesecake from cracking as it cools.
  • The cheesecake is best served after chilling overnight for optimal texture and flavor development.
  • You can substitute dark chocolate with milk chocolate if you prefer a sweeter filling.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Find it online: https://aminabakes.com/bourbon-biscuit-cheesecake-recipe/