I feel like I need to start with a disclaimer, which is – it could just be me. It is very possibly, probably likely, that it is just me…
I’d been following Jane’s Pattisserie for about a week, a friend of mine liked the recent posting of the Jaffa Cake Cheesecake and for some reason, I thought I could do it. How hard is it to make cheesecake, man, you don’t even need to cook it?!
Headed out and managed to get all the gear for it and decided this would be the perfect way to spend my VE day bank holiday, seeing as there’s bugger all else to do with all these bank holidays we ain’t gonna be getting back.
I actually start the night before by making the jelly, I’ve found a dish which fits perfectly into the cake tin and gives enough room around it for it to be buried in the cream. Perf.
Step two, the following morning, is to bash the fuck out of the digestives and once they resemble wet sand, combine it with the melted butter. Can I just stop here and eat this instead? It smells so good! Add it to the tin and smooth it down so its packed in tightly and level.
Then for the cream cheese bit. Straightforward enough, mix the cheese with the cream, orange extract, sugar and I added some chocolate shavings as I had extra and thought it would make it a bit more chocolatey – and I seem to be of just following a recipe without adding or removing something. Add most of it to the tin, making sure there’s enough left to cover the jelly, which is going in next. That goes in perfectly, and I then cover it with the rest of the cream and put it back in the fridge to set for a good 6 hours.
So far, so fucking good.
But then comes the ganache.
It seems easy enough, but I am worried about burning the cream. I am also conscious of the fact that I’m using an induction hob and any liquid seems to bubble up before it’s actually at temperature, so it’s quite the deceitful beast. I followed the instructions, poured the cream which I thought was just off the boil, into a bowl and added the broken chocolate and left it to melt. Then after 5 mins I stirred it, and this is when I realized that the cream wasn’t hot enough because the chocolate wasn’t melting and it wasn’t as smooth as I was expecting it to be. But I continue.
As soon as I started adding the chocolate to the cheesecake I realized there isn’t enough of it.
I make more to cover the edges, but the second batch is a completely different consistency and colour. It is only filling the edges though, and that’s where the Jaffa Cakes are going to go so maybe it’s not so bad?
Ok. Not so bad. Looks quite good I think! Let’s put it back in the fridge until she’s ready to be opened up after dinner.
Well hopefully it tastes good?
Luckily, it tasted pretty delicious!
It obviously continued to just fall apart, the cream just doesn’t stick to the jelly, and the fact that my jelly was made in a bowl, and therefore domed, didn’t help. I think if I did this again, I’d use less jelly, and make a well in the cream and insert the jelly dome side down, instead of just plonking it on the top.
I also realized as well that my cake tin was 23cm, and not the recommended 20cm as per the recipe. Which explains why there wasn’t enough ganache to cover it. I should also have realized that the way I arranged the Jaffa Cakes on the top wasn’t going to work without some kind of glue to stick them together. I chose to decorate it differently, perhaps if I just stuck to a recipe for once, it wouldn’t go wrong!