Enjoy Mrs Crunch's traditional Irish recipes for St Patrick's Day 🤤
First, line the outside of a spring-sided tin with cling film and a layer of foil. To make the biscuit base, crush the Oreo biscuits and mix them with the melted butter, cocoa powder and food colouring.
Once blended, press the mixture firmly into the base of the lined tin and chill for an hour. In a clean bowl carefully melt the dark chocolate. In another bowl, beat the cream cheese to soften, then add sugar and custard powder, making sure to mix well.Finally, sieve the cocoa powder then fold in the melted dark chocolate to the batter.
Fill the cake tin with the mixture, then place into a roasting tin. To cook it you’ll need to do it as a bain-marie. Place the roasting tray on the middle shelf of a preheated oven at 190C/170C fan/gas 5 then fill with water until half full. Cook for 45 minutes until the cheesecake has risen slightly but still has a bit of movement.To make the dark chocolate glaze, heat the chocolate and cream and stir in the butter. Allow to cool.Now whip the remaining cream and fold through.
To assemble, carefully remove the cheesecake from the tin and place on a serving plate. Pour over dark chocolate glaze and top with a layer of white chocolate cream.
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