Extreme Chocolate Daim Cheesecake
Food + Gluten Free + Recipes December 7, 2016
Katy’s birthday was in November so I asked her which cake she wanted. She requested a Daim bar cheesecake… but I’m not sure she realized what she was getting herself into! I admit, I went a bit overboard with this. There is a LOT of chocolate. It’s beyond decadent, but definitely delicious.
Gluten free brownie mix
500g full fat soft cheese
100g icing sugar
300ml double cream
12 Daim bars broken into bits
150g milk chocolate
150g dark chocolate
Extra Daim bars and chocolate sprinkles!
Salted caramel sauce
So the first thing that happened when making this was that I spent most of a Sunday afternoon eating a roast and didn’t realize that Tesco closed at 4. So most of these ingredients were collected from various small grocery stores or off-licenses.
One thing I could not find were gluten free biscuits, so instead I picked up a gluten free brownie mix. I whipped it up, then put it into the bottom of a springform cake tin – about a centimetre thick. I popped it into the oven to bake, and voilà! A base!
Next I melted the two chocolates (milk and dark) in a small glass bowl over boiling water.
While my chocolates were melting, I mixed the cream cheese and icing sugar with an electric mixer. Once they were combined, I added the double cream and kept mixing – the mixture gets quite solid.
With my chocolate melted, I added it a little bit at a time, always mixing with my electric mixer. The mix will be a bit mousse-like, but also REALLY solid. I shouldn’t move from its shape. If yours isn’t solid, keep mixing on a low speed until it is!
Take your Daim bar pieces and fold them into the mixture.
Then scoop all of the mixture into the springform tin!
I decided to put most of my decorations on top right away so that they would sort of bond with the cheesecake while it set in the fridge overnight. I piled on the assorted chocolate sprinkles, which also had milk and white chocolate chips in them! And of course I added more Daim bar.
I left the cheesecake to set in the fridge overnight, and the next day it was still very solid and could be easily removed from the springform pan.
Katy is also a salted caramel fiend, so I finished off each slice with some warm caramel sauce… as if this wasn’t sweet enough!
This cake was so delicious, even though it was massive and I mainly had to eat it alone since Katy left for her trip to America when we were still only half way through. Even though I swore I’d had enough of this for at least the next year, seeing the photos now make me wish I still had some.
Definitely only for real chocolate fiends, and I highly recommend only making this if you have more than two people willing to eat it!
Thanks for reading! Let me know what you think in the comments below.
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