Fifteens Cheesecake

Fifteens Cheesecake

Its no secret I love Fifteens, I have made them before on the blog and I will find any excuse to whip up a batch.  I am also a big cheesecake fan, and it came to me one day, why not combine them both and make my idea of an ultimate dessert!  The base of the cheesecake is one massive Fifteen, with a light vanilla cheesecake topping, topped with little splodges of whipped cream and adorned with little pieces of cherry and marshmallow.  The recipe is easy to make, but it will take time as everything needs to set!

Fifteens Cheesecake (Serves approx. 10)

Ingredients

For the Base
15 Digestive Biscuits
15 Glace Cherries
15 Marshmallows
Small tin of Condensed Milk
Desiccated Coconut

For the Cheesecake Layer
680g Cream Cheese, room temperature
100g Caster Sugar
1 tsp Vanilla Extract
1 tbsp Milk
250ml Whipping Cream

Additional Whipping Cream for topping
Quartered Glace Cherries and Mini Marshmallows for topping

Method

  • Start by greasing and lining a 9-inch cake tin on the bottom and sides
  • To make the base, sprinkle the base with some of the Desiccated Coconut, set aside
  • Next crush the Digestive Biscuits into breadcrumbs
  • Cut the Glace Cherries and Marshmallows into quarters
  • Place all the dry ingredients into a bowl and mix together
  • Then add some condensed milk to the bowl and bring together until a kind of ‘dough’ forms (you will probably use about 2/3’s of the tin)
  • Once well combined, tip the mixture into the cake tin pressing down well into the sides (just as you would with a biscuit base)
  • Sprinkle more Desiccated Coconut over the top, and place some greaseproof paper over the top, placing a side plate on top and weighing down with a can of beans
  • Leave overnight in the fridge to firm up.
  • Once firm, its time to make the cheesecake layer. In a bowl mix the Cream Cheese, Sugar, Vanilla Extract and Milk together until smooth and well combined
  • Whip the whipping cream to stiff peaks and add to the cream cheese mixture, stirring in gently
  • Remove the base from the fridge and spoon the cheesecake mixture on top, making sure to go right to the edge and try for a smooth finish!
  • Place in the fridge overnight again
  • When ready to serve remove from the tin, whip up the remaining cream and pipe little dots of cream round the edges, top each one with alternating marshmallow and cherry, or decorate as you desire, and enjoy!

Inside the Fifteens Cheesecake