Anyway, always wanting to please my lot, on Sunday we had a quiet day in and so along with a lovely relaxed time making cupcake toppers I developed this just for him. He was delighted with the result.
70g unsalted butter
15 digestive biscuits
500g full-fat cream cheese
100g mascarpone cheese
2 tbsp plain flour
175g caster sugar
2 tsp vanilla extract or vanilla bean paste
2 large eggs
1 large egg yolk
140ml sour cream
100g melted dark chocolate
200g dark chocolate
200ml double cream
You will need a 20cm (8 inch) springform cake tin, lightly greased
Preheat the oven to 180ºC/350ºF/gas mark 4.
Melt the butter in a small pan or in the microwave. Crush the biscuits in a food processor, or in a sandwich bag with a rolling pin, and tip into a bowl. Add the melted butter and mix to thoroughly combine.
Press the buttery crumbs into the base of the tin in an even layer and bake on the middle shelf of the preheated oven for 5-10 minutes. Remove from the oven and allow to cool while you prepare the filling.
Beat the cream cheese until smooth, then add the flour, sugar, vanilla, eggs, yolk, mascarpone and the sour cream and beat again until smooth, light and fluffy.
Carefully pour three quarters of the mix into the tin, on top of the biscuit base, and spread with a palette knife until level. Mix the melted dark chocolate into the remaining quarter, then swirl this through the vanilla batter.
Place the tin in a baking tray filled half way with water and bake on the middle shelf of the preheated oven for 30-35 minutes until just set. Remove from the oven and let the cheesecake cool in the tin.
Make a chocolate ganache by bringing the cream to the boil. Remove from the heat, cool for 2-3 minutes, then add the chopped chocolates and stir until smooth and shiny, pour over the cooled cheesecake and chill in the fridge for at least 4 hours or overnight until ready to serve. To serve top with a ring of micro mini eggs or chocolates.