Hello fellow cheesecake and lolly log lovers! You may or may not have noticed that I am, just a wee tad, obsessed with lolly log! I’ve been wanting to make a lolly log cheesecake for a very long time and ‘Lo and Behold’, I finally got around to it. I was not disappointed, it tastes as awesome as it looks!
Pretty straight forward stuff…..the base is just the basic lolly log recipe pressed into a cake tin and the cheesecake I’ve left fairly basic (but yummy of course!), it’s no-bake and is flavoured with white chocolate so it’s still yummo but doesn’t take away from the star of the show, the lolly log base and the cute lil lolly log balls for decorating!
250 g/8 oz packet of plain malt biscuits (I use Griffins)
170 g/6 oz soft lollies (I used eskimos and bananas)
1 teaspoon cinnamon
1/3 cup shredded (or desiccated) coconut
125 g/4 oz butter
115 g/½ cup condensed milk
2 tablespoons desiccated coconut
200 g/6 ½ oz white chocolate (in a block or buttons)
1 cup/250 mls fresh cream
2 x 250 g/2 x 8 oz pottles cream cheese (at room temperature)
1 x 395 g tin/1 ¾ cups condensed milk
1 teaspoon vanilla extract
3 teaspoons gelatine granules/powder
Optional/To Decorate – ½ cup/125 mls cream, 1 tablespoon icing sugar, ¼ teaspoon vanilla extract and/or 50 g extra white chocolate (cold, from the fridge).
- I prefer shredded coconut in the lolly mixture for its nice chewy texture but of course, you can just use desiccated.
STEP BY STEP
If you haven’t already take the cream cheese from the fridge to bring it back to room temp.
First lightly spray a 23 cm / 9 inch round, loose bottomed cake tin with non-stick cooking spray.
Next, getting started, first chop up the lollies into quite small pieces and set them aside.
- Kitchen scissors are handy for this. 🙂
Now in your food processor process the biscuits until they are crumbs.
- If you don’t have a food processor you can use a thick, resealable plastic bag. Fill it with the biscuits, lay it flat on the bench, lay a tea-towel over it and use a rolling pin to bash and roll the biscuits until they are well crushed.
Next, place the crumbs, the lollies, the cinnamon and the coconut into a medium-sized bowl.
Then, cut the butter into cubes and place it into a small saucepan with the condensed milk.
Over a low heat, stirring often, melt the two together.
- Keep a close eye on it as condensed milk just loves to ‘catch’ and burn…..eek!
Once melted nicely together, add it to the other ingredients.
Mix it all together and weigh out 12 little balls. No need to worry about them being perfectly round at this point.
- Mine were around 15 g / nearly 1 tablespoon each.
Once done place the 2 tablespoons of desiccated coconut onto a plate.
- This should keep the kids amused for long enough for you to have a cup of tea!
Slightly squeeze and roll each ball between your palms so they are firm and then roll them around in the coconut until they are coated. Then place them in the fridge.
Spoon the remaining lolly/biscuit mixture into the bottom of your tin and loosely spread it out as evenly as possible (no need to push them down yet).
Then use a metal spatula or a flat bottomed cup or glass to press it down reasonably firmly.
Place the base into the fridge to set whilst you make the filling.
To make the filling, first, melt the chocolate.
Find a heatproof bowl that fits snuggly into the top of a small saucepan and place the broken up chocolate or buttons into the bowl.
Fill 1/3 of the saucepan with water and then sit the bowl on top again. Check that the water isn’t touching the bottom of the bowl, if it is, tip some out. Remove the bowl again and bring the water to a boil. Once boiling, turn down the heat to medium/low or to where the water is simmering.
Place the bowl back on top and stir often (especially the sides and bottom so that the chocolate doesn’t stick to the sides and burn), until all of the chocolate has melted. Then turn off the heat and leave the bowl of chocolate aside.
Now in a medium-sized bowl using an electric beater, on a medium speed, beat the cream for around 2 ½ minutes or until stiff peaks form (if you pulled some up with a spoon it should stand up stiff). Set it aside also.
Next place the cream cheese, the condensed milk and the vanilla extract into a large bowl and using the electric beater again, still on a medium speed, beat it all together for around 3 minutes or until it’s well combined and creamy.
Now add 2 tablespoons of the cream cheese mix to the chocolate and stir it in.
Then add all the chocolate to the cream cheese mixture and using the beaters again, at a low speed, beat it in for a minute, until it’s all combined.
- Often chocolate will get a ‘shock’ from the different temperature of the other ingredients and will go hard fast and lumpy or grainy so adding a little of the mixture to the chocolate helps stop that from happening. It’s called ‘lightening’.
Place 1/3 cup of cold water into a small heatproof bowl and sprinkle the gelatine over the surface.
Now boil the jug (kettle).
Find another heatproof bowl that is larger than the small bowl containing the water and gelatine and place the smaller bowl inside it.
Carefully pour some boiling water into the larger bowl so that it reaches the same height as the water and the gelatine inside the smaller bowl…..being careful not to get any boiling water inside the small bowl.
With a teaspoon mix, the water and gelatine together until all of the gelatine has dissolved…..this will only take a minute.
Then remove the gelatine bowl from the larger bowl and leave it sitting on the bench for a few minutes (stir occasionally so that it doesn’t stick to the sides) until it feels like it has cooled down to around the same temperature as the cream cheese mixture.
Lastly, use a large spoon or spatula fold the whipped cream into the cream cheese mixture until it’s all combined.
Place the cheesecake filling into the tin and spread it around on top of the set base.
- You can smooth the top over with a metal palette knife or you can swirl it around, whatever you think looks better. 🙂
Place it into the fridge to set for at least 2 hours.
Release and remove the tin ring and then run a large knife or spatula around in between the base and the bottom of the tin to loosen it.
Using a large spatula carefully slide the cheesecake onto a serving plate.
- If you’ve used a ring tin that doesn’t have a latch on the side you can try this to get it out. Sit the cheesecake on top of an upturned bowl or similar (smaller than the tin) and slide the ring down off the cheesecake. If it’s being stubborn run a knife around it between the cheesecake and the tin. Then place the base and cheesecake on the bench. Run a long knife around in between the base of the tin and the base of the cheesecake to loosen it and then slide the whole thing onto a flat serving plate.
If you choose to slice it now, use a large sharp knife to cut it into 10 slices.
- I like to wipe the knife with a clean damp cloth between cuts to keep the top nice and crumb free.
Cut or uncut, if you like, grate the extra 50 g of white chocolate all over the top.
Then place all of the wee lolly balls in a cute pile in the centre.
With cream piped on top
Use a large sharp knife to cut it into 10 pieces (or 8 for larger portions).
If you like, grate the extra 50 g of white chocolate all over the top.
Place the second cup of cream into a medium sized bowl with the icing sugar and the vanilla extract and using your beaters again, on a medium speed, whip it for around 1 minute or until stiff peaks form (if you pulled some up with a spoon it should stand up stiff) being careful not to over whip it though, so it doesn’t go too grainy.
Spoon it into a piping bag and pipe a nice swirl on each piece.
- If you don’t have a piping bag you can spoon it into a resealable bag and use a sharp knife to cut a corner off, creating a piping bag.
Carefully place a lolly ball on each swirl of cream.
- I would place them on just before serving, just in case they want to roll about!
Keeping it fresh – I like to lay a long piece of cling wrap out on the bench (enough to wrap around the sides of the cheesecake (the circumference if we want to get all mathematical about it!) and carefully fold it into 2 or 3 layers, so it matches the height of the cheesecake. Then I wrap it around the cheesecake quite firmly so that no air can get in and then I loosely cover the top with cling wrap. If not wrapped well cheesecakes will form a little crust and turn a little yellow. This will ensure it is kept at its best for up to 5 days in the fridge.