The sort of thing that keeps dairy farmers in business

Well I suppose I’m up third then, I’m coming in big with a cheesecake so beastly it makes Belle go weak at the knees.

The other day I was dared by a lactose intolerant friend to make the richest, creamiest and most over indulgent cheesecake I possibly could. Naturally this sent me on a trail of utter debauchery, scouring high and low in my cook books and on the net, trying desperately to find a unique idea that would tip my cheesecake from the normal run of the mill, all the way to the full decadence fit for a French duke.

In the end I couldn’t find one recipe that would fit the bill, so I took to separate recipes and bodged them together with a few of my own tweaks. Basically it’s a brownie base filled with large chunks of chocolate, with layer upon layer of Mascarpone Cheese and melted chocolate this time filled with Mini Oreos (recipe for homemade Oreos coming soon) and the final layer is whipped cream with icing sugar and yet more melted chocolate. (Sneaky Little Tip: in the ingredients for this I’ve just stated chocolate and left it up to you to decide your preference, but if like me your going for ultimate decadence I’d recommend you get a even split of milk, white and dark chocolate)

Right let’s get on with it, for this beast you will need.

For the brownie

200g dark chocolate, roughly chopped and another 50g of Chocolate for the chunks

200g unsalted butter

250g icing sugar

3 eggs

110g plain flour

For the cheesecake

400g cream cheese

150g icing sugar

1/2 tsp vanilla extract

2 eggs

200g of Chocolate

2 packs of Mini Oreos

For the cream topping

300ml whipping cream

100g icing sugar

100g Chocolate

1 Pack of Mini Oreos

1. Whack the oven up to 170C

2. Let’s start with the brownie; Cream the butter and sugar in a mixer. Add the eggs one at a time mixing well and scraping any unmixed ingredients from the side of the bowl after each egg.

3. Melt the chocolate in a heatproof bowl over a pan of simmering water (don't let the base of the bowl touch the water).

4. Gradually beat in the flour then turn the mixer up to the max for a little longer until the mixture is smooth. Now Slowly add in the melted chocolate and give it a good mix.

5. Pour the mixture into a fairly large and deep baking tray lined with greaseproof paper and smooth it all. Press in the chocolate chunks making sure you spread them around.

6. Next up is the cheesecake layer; using the mixer again, combine the cream cheese, sugar and vanilla extract and whizz it until it’s smooth and thick.

7. Chuck the eggs in one egg at a time, again scraping any unmixed ingredients form the side of the bowl. Be careful not to overdue the mixing as the mixture can split.

8. Spread this mix all over the top of the brownie mixture and again smooth it all over. Throw it in the oven for about 35 minutes

9. Pop it on the side and press in the Oreos. Then leave to cool completely and once it’s down to room temp place it in the fridge overnight.

10. For the top of the tower beat the cream and sugar until firm. Melt the remaining chocolate the same way as before. Turn the chilled cake out onto a board. Spread some of the cream mix all over, followed by a layer of melted chocolate, sporadically chucking in Oreos and chocolate chunks as you go. Repeat this until you run out of ingredients.

…BOOM your done, get a knife and get stuck in.