Chocolate Eclair Cheesecake. No, I’m not joking.

My friend Vicky is pregnant (Yay! Babies!) and sent me an email telling me that she had just pigged out on Cadbury’s Chocolate Eclairs.

As I slurped on my green tea, and eyed my snack of a fresh fruit salad mournfully, it came to me in a blinding flash! A chocolate eclair flavoured cheesecake would be utterly brilliant and so, my strange and short lived obsession began.

I flirted with the idea of a digestive base with fudge pieces, a cheesecake topping with fudge pieces and a chocolate sauce with toffee shards, but then I remembered that I had a tin of Carnation Dulce de Leche in the cupboard just aching to be used.

So my plans changed and became…a chocolate biscuit base, a caramel flavoured cheesecake filling with a butterscotch sauce for the top.

NOW WITH EVEN MORE CHOC CHIPS. Yeah. Take that.

I dropped my food processor on the floor a few weeks ago and it has broken in the most annoying manner possible – the tiny little piece of plastic that locks the “bowl” thingy into the “motor” thingy snapped off and now it won’t cut or grate or blend or anything. *technical*

So for the chocolate biscuit base I used a whole pack of Maryland Double Chocolate Cookies and smashed them into smithereens with a rolling pin and a freezer bag. *Old Skool*

I do so love a bit of violent cooking

I melted 90g of butter in a saucepan and stirred in the crumbly biscuit crumbs.

I sprayed a 23cm springform cake tin with Cake Release spray and pressed the biscuit and butter mixture into the bottom of the tin.

Biscuit base

At this point I went a bit mad and couldn’t decide whether to bake the base or refrigerate it. So I baked it for ten minutes and it went all squishy and peculiar so don’t do that – instead just pop the base into the fridge while you get on with making the filling.

I used 750g of philadelphia cream cheese and beat it gently in the mixer to soften. Once soft I added 100g caster sugar, a teaspoon of vanilla essence and a tin of dulce de leche and mixed until well combined.

Seriously.

I then added three large eggs one by one, ensuring each egg was throughly incorporated before cracking the next one in.

I transferred the mixture into the cake tin and there was bloody LOADS of it – honestly it was like the magic porridge pot, and it just about fitted into the tin. *phew*

*blinks*

I didn’t want to use a bain marie to bake the cheesecake, so instead I placed a roasting tray on the bottom shelf of the oven and the cheesecake on the shelf above it. Steam should prevent the cheesecake from cracking. Should. That’s an important word.

Steamy

I baked the cheesecake for one hour on Gas Mark 3. When the topping has firmed up, but still has a slight wobble in the centre it is ready to come out of the oven.

Almost perfect!

I allowed the cake to cool in it’s tin and after 20 minutes I returned to see how it was getting on.

Crack is Wack

So, I don’t know why this happened – maybe I should have gone for the full on bain marie…or maybe there was just too much filling and it just starting collapsing under it’s own weight. Whatever it is isn’t a major big deal as there is still a sauce to go on the top. I did want to pour a thin layer of butterscotch onto the top of the whole cake and then refrigerate which would have been pretty hardcore, but that gaping chasm scared me a bit and I decided to make the sauce and just pour it over individual slices as I served them.

The cheesecake needs refrigerating for a couple of hours, but remove from the fridge about half an hour before serving.

So, a basic butterscotch/toffee sauce to top the cheesecake and give that lovely toffee flavour:

45g dark muscovado sugar

2 x tablespoons golden caster sugar

150g golden syrup

30g unsalted butter

125ml thick cream

1/2 teaspoon vanilla extract

I melted the sugar, butter and syrup in a pan.

You can get a toothache just looking at this.

I didn’t stir as I’m pretty sure stirring does something weird to sugar so just sort of swilled it all around a bit and then boiled ferociously for five minutes.

Foamy

Stir in the cream and vanilla and take off the heat. I then allowed this to cool right down to room temperature before serving.

I sliced the cheesecake and drizzled a little sauce over the top, you don’t need to be too heavy handed and the sauce is really, very sweet.

Uhhhhhhhhhhhhhhhhhhh

It was pretty tasty and did evoke the flavour of a Cadbury’s Chocolate Eclair, BUT, not quite chocolatey enough. I think I can improve this by making a toffee base, chocolate filling and toffee on the top…the experiment will continue.

Oh, I invented this recipe so please do use it – and let me know how you get on. You won’t regret it.

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Posted on 03/02/2012, in Cooking and tagged , , , , , , , , , . Bookmark the permalink. 7 Comments.

  1. biscuitsarenothealthybutwhocares1

    you are a genius. will deffo have to give this a try.

  2. Blatherskite

    I think what you need is a chocolate topping. Melt the chocolate and pour it over the set cheesecake while it’s still in the tin. Only remove the sides when it’s all set.

    • God Yes. But then we lose the toffee – the thing is that they are mainly toffee sweets – it’s a dilemma and no mistake. What about that chocolate philly though? That with some chocolate chips (I’m thinking a no bake cheesecake next time) stirred through it and then a toffee biscuit base and the toffee sauce. OH MY GOD.

  3. they do make flavored philly cream cheese…I’m pretty sure I’ve seen the a chocolate/caramel variety..If you can find one on of the philly chocolate varieties and use that instead of regular it might give you that death-by-chocolate flavor you trying to achieve.

  4. I want to come and live with you. I do not have the patience to make this cake but OH MY GOD I want to eat it.

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