I was feeling guilty and felt it was time for some hubby indulgence. Before you start thinking of all sorts of things, I'd better let you know that the "indulgence" bit is baking and not ahem (I leave your imagination to run wild at this point)... and what else but a cheesecake which is my dear's favourite dessert.
Here's a basic technique for a no-bake cheesecake which I've used in the past which can accommodate any number of flavor combinations. The biscuit base can be made with a variety of biscuits and wafers such as Ginger Snaps, Nilla wafers with ground cardamom, peppermint Milanos, oreos, and the cream cheese can be flavored with the zest and juice of any citrus fruit, vanilla extract or a swirl of berry or mango coulis or fresh chopped fruits added to the cheese. Taste as you go along, and the method is foolproof.
Here's my version!
No-Bake Cheesecake with Chocolate Swirls
225g digestive biscuits, any flavor
85g unsalted butter, melted
452g (2 packets of 8-oz full-fat cream cheese)
1 cup heavy cream
3/4 cup sugar (or to taste)
1/4 cup lemon juice
2 tsp lemon zest
1 tsp lemon extract
1/4 cup bittersweet chocolate (melted)
2 1/2 tsp (1 envelope) powdered gelatin mixed in 2 tbsp very hot water
For the Raspberry Coulis:
1 1/2 cups frozen raspberries
1/3 cup sugar
1 Tbsp lemon juice
Add all ingredients into a saucepan. Stir over a medium heat until all ingredients are combined and the raspberries turns into a pulp. Remove from heat and strain the sauce thorugh a metal sieve to remove all the seeds. Place bowl in the refrigerator to cool.
1) Crush the biscuits into a fine powder in a food processor (alternatively, place in a large ziploc bag and crush with a can of soup or a rolling pin).
2) Transfer crumbs in a medium bowl and pour the melted butter over it. Stir until the crumbs are evenly moistened.
3) Lightly grease the sides of a 9-inch springform tin and press buttered crumbs onto the base to make a crust. Use the base of a wine glass to ensure the crust is even. Refrigerate.
4) Meanwhile, place cream cheese, heavy cream, sugar and lemon zest into a large bowl and whip to a fluffy mousse with an electric handheld beater. Then add in the lemon juice and lemon extract and whip for another minute.
5) Mix powdered gelatin and hot water in a small bowl. Add the gelatine to the cream cheese mixture and beat until thoroughly combined.
6) Pour half the mousse over the chilled crust and smoothen out. Then pour over the mousse mixture half of the melted chocolate in circular patterns starting from the outer base to the inner center. Using a sharp knife, cut across the chocolate to create a spider-web effect.
7) Pour the remaining mouse on top and spread evenly. Again pour the remaining the chocolate to repeat the spider-web effect on the surface of the cheesecake.
7) Refrigerate for at least four hours or preferably overnight. Use the edge of a sharp knife to ease the filling from the sides, and unmold. Serve with the prepared raspberry coulis.