Bourbon Biscuit Cheesecake

This bourbon biscuit cheesecake is rich and velvety, with a crisp biscuit base and a dark chocolate filling that's both smooth and deeply chocolatey.

It’s finished with a scattering of biscuit crumbs and whole bourbons for a nostalgic, striking finish that makes it ideal for celebrations or relaxed weekends when you want something indulgent.

The base is made entirely from crushed bourbon biscuits and a little melted butter, which sets into a firm, chocolatey crust after a short bake.

Using bourbons instead of plain digestives or graham crackers adds extra flavour from the start, as well as hit of that distinctive cocoa-and-cream flavour.

The filling is made primarily with cream cheese and double cream, plus eggs to bind, sugar for sweetness and a touch of flour for structure.

You only need to whisk the ingredients gently to keep the filling light and even.

Then in goes a generous amount of melted dark chocolate, creating a batter that is thick, glossy and easy to pour over the set base.

As it bakes, the cheesecake gently firms up at the edges while staying wobbly in the centre.

Allowing it to cool slowly at room temperature before chilling helps keep the top smooth, minimise cracks and acheive a smooth, sliceable texture.

Decorating with more bourbon biscuits reinforces the flavour and adds contrast in texture.

Crushed biscuits create a crumbly topping, while whole ones pushed in at an angle add height.

This cheesecake keeps well in the fridge although the bourbons may soften a little, which is why it's best to decorate the cheesecake only after it's firmed up overnight.

This recipe is a great option if you want something that feels a bit special for a birthday celebration or a casual dinner party.

You still get the richness of a baked chocolate dessert, but with the added fun of a well-loved biscuit worked through from base to topping.

Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!

Instructions

To make the base

Set the oven to 180C (160C fan). Put the bourbon biscuits in a food processor and blitz to a sandy crumb. Alternatively, put them in a ziplock bag and bash them with a rolling pin.

Pour in the melted butter.

Mix well.

Empty the mixture into a 20cm loose-bottomed nonstick tin.

Press down with the back of a spoon until even and firm. Cook in the oven for just 5 minutes. Take it out of the oven and set it aside.

To make the filling

In a small bowl, melt the chocolate in the microwave in 30-second blasts. 

Put the cream cheese, cream, eggs, vanilla, sugar and flour in a large bowl.

Whisk gently together - you want to avoid incorporating air. 

Add the melted chocolate and mix again.

Pour the mixture on top of the biscuit base and gently level off.

Bake

Bake in the oven for 30-40 minutes until firm but slightly wobbly.

Take out the oven, and allow to cool for 5 minutes. Run a knife around the edges of the cheesecake. This will ensure it doesn’t stick, causing the cheesecake to come apart as it cools.

Allow to cool completely in the tin at room temperature.

Release from the tin and chill in the fridge for at least an hour, but ideally overnight (or as long as you can stand to wait).

Decorate 

Put four bourbon biscuits aside and crush the remainder to a crumb as you did for the base.

Spread the crumbs on top of the cheesecake. 

Push the reserved bourbon biscuits into the top of the cheesecake so that they stand up at an angle.

Slice with a warm, sharp knife for a clean cut, wiping between slices.

Enjoy!

Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

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