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Bourbon Biscuit
Cheesecake!

JANUARY 26, 2019

Written by
 8
JANE'S PATISSERIE

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for more details!*

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Easy No-Bake Chocolate Bourbon

Biscuit Cheesecake with a Bourbon
Biscuit Cheesecake Shell!

Here comes, one of the most highly

requested recipe in a long time. I
realise I say this very often, and it’s
probably in the end not THAT highly
requested… but after I updated my
Custard Cream Cheesecake recipe
and mentioned the possibilities of
using other biscuits, you all went wild
for a Bourbon one.

This Cheesecake, is essentially a

carbon copy of my Custard Cream
Cheesecake recipe, but Chocolate!
The Bourbon biscuits themselves are
a classic, that you can’t really beat.
Some people say that they are boring,
but they are iconic! Admittedly, I’ve
tried some from some supermarkets
and they can taste a little odd, but in
general they’re cracking.

I went for the same design as the

updated version of my Custard
Cream Cheesecake, because it just
looks so aesthetically pleasing!
Literally, it’s so satisfying to be able to
get the cheesecake out of the tin so
easily, and then have a perfect biscuit
ring on the outside.

Milkybar Cheesecake!

Some people say there is too much

biscuit going on, but you still need a
base to sit the cheesecake on!
Without a substantial biscuit base
(this is still thinner then most of mine),
your cheesecake would probably end
up in a bit of a messy situation! With
the thinner base, and biscuit ring, you
have the ideal.

I decided for this one to use a Milk

Chocolate cheesecake filling, but you
can easily swap it to Dark Chocolate
or White Chocolate. I think Milk
Chocolate marries best with the
Bourbon biscuit, but if you want it to
be less sweet then Dark Chocolate is
definitely the way to go.

I always decorate my Cheesecakes to

some degree as I want them to look
fantastic in the pictures, as I am
essentially ‘selling a recipe’ to
everyone by the picture. If the picture
isn’t attractive, people won’t want to
bake it. This does mean that all the
decorations are completely optional
as the taste is the most important
part.

When I bake just for myself, and I

know that I am not going to post a
picture of it anywhere, then I tend to
be a lot more chilled out on the
decoration front. Also, for example, I
have found that quite a few people
don’t actually like whipped cream on
its own, so tend to leave that bit off
which is fair enough!

I could have gone to a whole new

level and put a biscuit on top of each
cream swirl, but I figured that it would
probably be a step too far… so settled
for 1-2 biscuits crushed for crumbs. It
still looks spectacular, and I definitely
want to make it again and again.

In general, this Cheesecake is for the

biscuit lovers out there… just like me. I
hope you love it! Enjoy! X

Bourbon Biscuit
Cheesecake!
Easy No-Bake Chocolate Bourbon
Biscuit Cheesecake with a Bourbon
Biscuit Cheesecake Shell!

5 from 2 votes

Print Pin Rate

Category: Dessert
Type: Cheesecake
Keyword: Cheesecake, Chocolate
Prep Time: 10 minutes
Cook Time: 10 minutes
Decorating Time: 15 minutes
Total Time: 20 minutes
Servings: 14 Slices
Author: Jane's Patisserie

Ingredients
Biscuit Base
300 g Bourbon Biscuits
85 g Unsalted Butter (melted)

Cheesecake Filling
15-20 Bourbon Biscuits
200 g Milk Chocolate
500 g Full Fat Cream Cheese
75 g Icing Sugar
300 ml Double Cream
1 tsp Vanilla Extract

Decoration
150 ml Double Cream
2 tbsp Icing Sugar
Biscuit Crumbs
Chocolate Curls
Grams - Ounces

Instructions
For the Biscuit Base
1. Blitz your Bourbon biscuits in a food
processor to a fine crumb, or mash
them up in a bag with the end or a
rolling pin to as fine as you can get
them!
2. Mix in the melted Butter, and press
into the bottom of an 8"/20cm Deep
Springform Cake Tin.
3. Chill in the fridge whilst you do the
rest!

For the Cheesecake Filling

1. Make a ring of Bourbon biscuits
around the edge of the tin, and
firmly but carefully push them into
the base a smidge so that they stay
where they are put!
2. Melt your Milk Chocolate carefully in
a microwave or in a Bain Marie till
smooth - leave to cool slightly.
3. In a Large Bowl/Stand Mixer, add
your Cream Cheese, Icing Sugar
and Vanilla and whisk till smooth.
4. Add in the melted Chocolate, and
whisk till combined again!
5. Pour in the Double Cream and whisk
till thick and mousse/meringue like.
6. Spread over the top of the biscuit
base, and inside of the biscuit ring -
leave the cheesecake to set in the
fridge for 5-6 hours, or preferably
overnight!

For the Decoration

1. Remove the Cheesecake from the
tin carefully!
2. Whip together the Double Cream
and Icing Sugar until thick and
pipeable and pipe into your
cheesecake!
3. I decorated mine with crushed
biscuit crumbs and chocolate curls!

Notes
I always set my cheesecakes in the
fridge overnight as the longer the
better for setting!
It's important to use FULL FAT Cream
Cheese, and Double Cream for this
recipe to make sure it works! Lower
fat products don't work.
This cheesecake will last in the
fridge for 3 days once made!
The Biscuits around the edge of the
cheesecake are optional, but
delicious! In total, I used 3 packets
of Bourbon biscuits for this
cheesecake!
I recommend using a 8″/20cm
Deep Springform Tin in this recipe!

Nutrition Facts
Bourbon Biscuit Cheesecake!

Amount Per Serving

Calories 478 Calories from Fat 342
% Daily Value*
Fat 38g 58%
Saturated Fat 23g 144%
Cholesterol 96mg 32%
Sodium 194mg 8%
Potassium 159mg 5%
Carbohydrates 31g 10%
Fiber 1g 4%
Sugar 23g 26%
Protein 4g 8%

Vitamin A 1105IU 22%

Vitamin C 0.2mg 0%
Calcium 73mg 7%
Iron 1.3mg 7%
* These are only estimates and can vary dependant
on brands of ingredients and serving sizes.

ENJOY!

Find my other Cheesecake Recipes on

my Recipes Page!

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Jx

© Jane’s Patisserie. All images &

content are copyright protected. Do
not use my images without prior
permission. If you want to republish
this recipe, please re-write the recipe
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About Author

JANE'S PATISSERIE
Hiya! I'm Jane, and I adore baking,
cooking and all things delicious. I'm
also partial to homewares, lifestyle
posts and more!

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