Just in time for Christmas, truffle brand Monty Bojangles (named after the founder’s pet cat) have teamed up with Michelin starred Chef Mark Sargeant to create a range of chocolate-focused desserts and snacks.
This week’s recipe, ‘Cookie Moon Cheesecake’, uses Monty Bojangles’ Cookie Moon truffles, made with buttery cookie chunks and a dusting of bitter-sweet cocoa powder to create a delicious cheesecake with a granola base.
Mark’s Top Tip: “Adding layers of cling film to the spring form tin when taken out of the freezer will protect it from the water bath and help to make the perfect cheesecake!”
Preparation Time: 15 minutes
Cooking Time: 30-40 minutes
Chill Time: 12 hours
Ingredients
Serves 10
For the base
Granola, 125g
Butter, 60g
For the filling
Monty Bojangles Cookie Moon truffles, 175g
Cream cheese, 280g
Caster sugar, 150g
Custard powder, 1tbsp
Large eggs, 3
Large egg yolks, 3
Yoghurt, 400g
Method
Preheat the oven to gas mark 4/180ºC/350ºF.
To make the base, process granola with the butter until well mixed then tip into a 23cm spring form tin. Press well into the bottom of the tin to make an even base and put into the freezer while you make the filling.
Melt the chocolate in a bowl over a pan of simmering water and set aside to cool slightly.
Whip the cream cheese with the sugar and custard powder until smooth then beat in the whole eggs and then the yolks, and then stir in the yoghurt.
To this mixture add the melted chocolate, and mix to a smooth batter.
Take the spring form tin out of the freezer and line the outside of the tin with a good layer of cling film, and then another layer of foil over that.
Sit the spring form tin in a roasting pan and pour in the cheesecake filling.
Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour.
The top of the cheesecake should be set with a wobble underneath. Remove the foil and cling film and sit the cheesecake on to a rack to cool.
Once cool place in the fridge and leave to set, covered with cling film, overnight.
To serve remove from the fridge and allow to sit for 30 minutes or so. Carefully undo the spring form tin, loosening the cake with a thin bladed knife dipped in hot water if necessary.
Cut into thick slices and serve.
Further information on Monty Bojangles can be found at montybojangles.com.
Ingredients
For the base
- 125 grams Granola
- 60 grams Butter
For the filling
- 175 grams Monty Bojangles Cookie Moon truffles
- 180 grams Cream cheese
- 150 grams Caster sugar
- 1 tbsp Custard powder
- 3 Large eggs
- 3 Large egg yolks
- 400 grams Yoghurt
Instructions
- Preheat the oven to gas mark 4/180ºC/350ºF.To make the base, process granola with the butter until well mixed then tip into a 23cm spring form tin
- Press well into the bottom of the tin to make an even base and put into the freezer while you make the filling
- Melt the chocolate in a bowl over a pan of simmering water and set aside to cool slightly
- Whip the cream cheese with the sugar and custard powder until smooth then beat in the whole eggs and then the yolks, and then stir in the yoghurt
- To this mixture add the melted chocolate, and mix to a smooth batter
- Take the spring form tin out of the freezer and line the outside of the tin with a good layer of cling film, and then another layer of foil over that
- Sit the spring form tin in a roasting pan and pour in the cheesecake filling
- Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour
- The top of the cheesecake should be set with a wobble underneath
- Remove the foil and cling film and sit the cheesecake on to a rack to cool
- Once cool place in the fridge and leave to set, covered with cling film, overnight
- To serve remove from the fridge and allow to sit for 30 minutes or so. Carefully undo the spring form tin, loosening the cake with a thin bladed knife dipped in hot water if necessary
- Cut into thick slices and serve
