Description
This rich and indulgent Daim Cheesecake features a crunchy biscuit base infused with crushed Daim candy, a creamy cream cheese filling dotted with more Daim pieces, and a glossy milk chocolate ganache topping decorated with mini Daim chocolates. It’s a perfect make-ahead dessert that combines the buttery crunch of digestive biscuits with the signature caramel and chocolate crunch of Daim candies, ideal for celebrations or a decadent treat.
Ingredients
Cookie Crust
- 250 g Digestive cookies or Graham Crackers
- 50 g Daim (blended)
- 90 g butter (melted)
Cheesecake Filling
- 400 g cream cheese
- 150 g Daim (blended)
- 100 g powdered sugar
- 1 tsp vanilla extract
- 240 g heavy cream
Chocolate Topping and Decoration
- 100 g milk chocolate
- 50 g heavy cream
- 18 Mini Daims for decoration
Instructions
- Prepare the Cookie Crust: Start by blending all 200 g of Daims, split between the cookie base and cheesecake filling. Set aside. In a food processor, pulse the Digestive cookies until they resemble fine sand. Melt the butter, then add it along with 50 g of the blended Daims to the food processor and blend with the cookie crumbs until well combined.
- Form the Cookie Base: Line the bottom and sides of a 22 cm springform pan with parchment paper. Press the cookie mixture evenly into the base of the pan using the bottom of a glass to compact and flatten it securely. Place the crust in the freezer to chill while preparing the cheesecake filling.
- Make the Cheesecake Filling: Using a hand mixer or stand mixer fitted with a whisk attachment, beat the cream cheese for 1 minute until smooth. Add the remaining 150 g blended Daim, powdered sugar, and vanilla extract, then mix until fully combined, scraping down the sides of the bowl as needed. Mix on low speed for about 30 seconds to ensure even incorporation.
- Whip the Cream: In a separate bowl, whisk the heavy cream to stiff peaks, being careful not to overwhip and turn it into butter. The cream should be firm enough to hold its shape even if the bowl is turned upside down.
- Fold Whipped Cream into Cheesecake Mixture: Gently fold the whipped cream into the cream cheese mixture with a rubber spatula, taking care not to deflate the airy texture. Once combined, pour the filling over the chilled cookie crust and spread evenly with an offset spatula.
- Chill the Cheesecake: Cover the springform pan tightly with cling film and refrigerate for at least 8 hours, or overnight, to allow the cheesecake to set properly.
- Prepare the Chocolate Ganache: Once the cheesecake is set, transfer it to a serving dish. Place the milk chocolate in a bowl. Heat the 50 g heavy cream to a boil and pour over the chocolate. Let it sit for 2 minutes, then stir until smooth and glossy. Pour the ganache over the cheesecake evenly and spread it out gently.
- Decorate: Chop 18 mini Daim chocolates and scatter them decoratively around the edge of the cheesecake. Return the cheesecake to the fridge until ready to serve.
- Serve: For clean slices, run a sharp knife under hot water, dry it off, and carefully slice the cheesecake. Repeat heating and drying the knife for each cut to maintain neat edges.
Notes
- Using a springform pan makes removing the cheesecake easier without damaging the sides.
- Chilling the crust before adding the filling helps it firm up and prevent sogginess.
- Do not overwhip the cream to avoid turning it into butter; stiff peaks are perfect.
- The ganache should be poured smooth and evenly for a beautiful shiny finish.
- Running a hot knife between slices ensures clean, neat cuts, especially important for creamy cheesecakes.
- Store leftover cheesecake covered in the fridge for up to 3 days for best freshness.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: European
