Giant Bourbon Biscuit Cheesecake Recipe

The bourbon biscuit. A British staple. First introduced in 1910 by the biscuit company Peek Freans of Bermondsey, London, who also made of the Garibaldi biscuit!! We stumbled across this mould online and COULDN’T not Pleesecakes it up!😮

BEHOLD. The GIANT Bourbon made with chocolate brownie and a cheesecake filling!! Have a bang dunking your tea into this beast! ☕️

First up, make the chocolate cheesecake. We’re using our trusty smeg mixer to make sure the consistency is silky and smooth.

Next grab yourself 500g of fudgy chocolate brownie. (Luckily, we had some lying around in the kitchen downstairs😉). You can use shop brought brownie or bake your own! Check out our brownie using a previous recipe here.

Chop up the brownie into chunks and add 140g of the cheesecake mix. This will make it super sticky and manageable to pack into the mould.

Fill the mould to the brim with brownie and cheesecake mix. Make sure to push into all the corners and around the indents to get the full bourbon effect. Then refrigerate for 6 hours, the longer the better to ensure it comes out in one piece.

After this cut the bourbon horizontally in half and pipe the bottom half with the remaining cheesecake mix. Assemble to bourbon and now you’re cheesecaking!!

So will you be swapping this out for the traditional biccy??🤪 Check the full recipe details below.

Liked this recipe? Check our previous Tony Chocolonely recipe here!!

Our equipment (affiliate links):

Smeg Mixer: https://amzn.to/3giTH8y

Pallet knife: https://amzn.to/3z6aoeP

Piping bags: https://amzn.to/3j2PtDZ

Knife: https://amzn.to/3z6aMKj

Giant Bourbon Biscuit No-Bake Cheesecake

Everyone loves a Bourbon biscuit, it's a British staple...but what about a brownie cheesecake Bourbon to go with your cup of tea?? This is a must for all chocolate lovers out there!

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Prep Time 30 mins

Refrigeration Time 6 hrs

Total Time 6 hrs 30 mins

Course Dessert

Cuisine American, English

Servings 12

Equipment

• Smeg Mixer: https://amzn.to/3giTH8y
• Pallet knife: https://amzn.to/3z6aoeP
• Piping bags: https://amzn.to/3j2PtDZ
• Knife: https://amzn.to/3z6aMKj

Ingredients

  

Brownie

• 500 g Brownie

Cheesecake Mix

• 200 g Cream cheese
• 33.6 g Double cream
• 33.6 g Caster sugar
• 107.2 g Chocolate ganache

Instructions

 

Cheesecake Recipe

• Mix the cream cheese, caster sugar, double cream and chocolate ganache until smooth

Brownie Recipe

• Mix together brownies and 140g of chocolate cheesecake⁠⁠ mix using a padel mixer or hand whisk until thick

Building The Bourbon

• Press mix into mould ensuring all corners are filled and smooth off.
• Place in the freezer until solid.

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• Remove from mould and cut in half.
• Empty remaining cheesecake mixture into a piping bag and pipe cheesecake onto your base and top with Bourbon imprinted brownie.
• Place in the fridge to defrost for 4-6 hours.
• Slice and enjoy!

Video

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Keyword biscuit, bourbon, cheesecake, chocolate