As many will know, I love baking and have done for a long time. I bake everything from cakes, to cupcakes, biscuits, desserts of different varieties and of course cheesecakes. Most of the recipes I follow are from Jane’s Patisserie, but in this case I adapted a recipe I saw from Tastemade. I adapted the recipe as I thought it would make a massive cheesecake, which although I am absolutely fine with eating cheesecake for the foreseeable, I like to try and switch up and change quite often (especially during lockdown which is currently still happening in the UK).
This cheesecake in particular stood out to me as it uses Nesquik milkshake powders which I used to LOVE when I was younger. Also the contrast of colours and just the general appearance made it one that I definitely wanted to try even if it didn’t come out as beautifully as it does on Tastemade’s recipe. I have written the recipe for you to all try out to with my adaptation below.
- 200g digestive biscuits
- 60g unsalted butter, melted
- 3 tsp powdered gelatine (1 Packet)
- 50g chocolate Nesquik powder
- 50g banana Nesquik powder
- 50g strawberry Nesquik powder
- 3 tbsp sugar
- 240ml double cream
- 3 x 170g containers of full fat cream cheese
You will need a tin ideally that is springform tin, or one which you can easily remove the bottom. I used a 20cm springform tin for mine which worked perfectly and meant the cheesecake was not massive!
- Blitz the digestive biscuits in a food processor until they are at a fine crumb stage. Add the melted butter and and digestive biscuits into a bowl and stir until well combined. Line the base of your tin with the digestive mixture, press down firmly and refrigerate while you start to make your fillings.
- In three small dishes, add 20ml water to each. Sprinkle one teaspoon of the powdered gelatine over each ramekin, stir gently to make sure all of the gelatin is immersed in the water, place to one side and leave to bloom.
- Starting with the chocolate layer, add 50 grams of chocolate nesquik powder to a small saucepan with 40 millilitres of double cream and 1 tablespoon of granulated sugar. Whilst heating over a low flame, stir the contents and then leave until the cream is beginning to steam at the edges and everything is melted together (this should only take a few minutes). Add one of the bloomed gelatine mixtures to the saucepan, remove from the heat and stir to combine. Set aside to cool slightly whilst you make the next step.
- Meanwhile, in a large bowl and using hand beaters, whip together 1 x 170 gram container of cream cheese and 40 millilitres double cream until thick and creamy (again this should only take a few minutes). Add the cooled Nesquik/gelatine mixture and beat until fully combined and thick. Pour this layer into your tin ontop of your biscuit base and refrigerate for at least an hour to firm up.
- Whilst the chocolate layer is setting in the fridge, make the next layer of banana. Mine took about 30 minutes to firm up but you can more or less play this by eye and test my gently touching the layer to see whether it has become firm and set or whether it needs a little longer as you don’t want the layers to mix. Repeat this step again, but to make the final layer which is strawberry.
- When you have added your final strawberry layer and smoothed the top, you can add some sprinkles or leave it how it is. I sprinkled some chocolate vermicelli on top but this is completely optional. Then refrigerate further for 4-5 hours or until set.
- Remove from the fridge, unmould and serve yourself a slice!