When I was a child, After Eights were always considered to be special. They were chocolates that would come out at Christmas, and the box was never big enough! Sneaking 'just one more', silently from its iconic paper sleeve when no one was looking, after being told you'd had more than enough, is a memory I hold dear!
Conventionally intended as an after dinner mint, After Eights have been considered a luxury since the early 1960s, and are enjoyed today just as much as they were then.
So, when I was asked if I wanted to try baking with Nestle After Eights, I couldn't respond quick enough! I had actually never come across any recipes featuring the luxury brand as the priority ingredient, so I was both excited and intrigued!
I decided that the After Eight Cheesecake sounded just too good to pass by, so this is what I decided we would make. With my ingredients at the ready, and my recipe card to hand, I started my bake with a sense of nervousness that I'd mess it up in an epic fashion and end up having to present the family with some catastrophic, unrecognisable monstrosity instead of the Mary Berry worthy image I had in my head!
I'd like to admit now, that I have never before in my life made a cheesecake. And here I was, about to make one for the world to see ... what's the worst that could possibly happen?
I gathered my equipment which included:
A 23cm Cake Tin
A couple of mixing bowls
A couple of wooden spoons
A large dose of strong will power to stop me from munching the After Eights before they met the rest of the ingredients!
The ingredients for this epic recipe are:
120g digestive biscuits
300g pack of After Eight®
50g unsalted butter plus 5g for greasing
700g light cream cheese
150g caster sugar
200ml reduced fat soured cream
3tbsp plain flour
4 free range eggs lightly beaten
2tsp vanilla extract
|Grease your cake tin ...|
1. Preheat the oven to 150°C
2. Grease and line the base of a 23cm cake tin with unsalted butter
3. Crush the biscuits
4. Melt the unsalted butter and add the biscuit crumbs.
5. Stir to combine then place the mixture into the base of the cake tin and spread in an even layer.
6. Bake in the oven for 10 minutes until golden, then remove until cool.
|Bake your biscuit crumbs (Instruction #6)|
For the filling:
7. Beat together the light cream cheese and sugar until smooth.
8. Add the reduced fat sour cream and flour and beat again.
9. Gradually add the eggs and vanilla essence, beating well between each addition.
10. Pour the cream cheese mix onto the cooled biscuit base.
|Add cream cheese mixture to your biscuit base (Instruction #10)|
11. Place After Eight® onto your cheesecake mix and bake in the oven for an hour
Decorate with After Eight (Instruction #11)
12. Once the cheesecake is cooked, leave it to cool in the oven - this prevents it from cracking.
13. Allow the cheesecake to cool completely before removing it from the tin.
When decorating your cheesecake with After Eight, I don't believe there is any wrong or right way of doing it. I chose to arrange mine as shown above as I felt it would allow the chocolates to melt nicely into the cream cheese mixture, creating a pretty marble effect.
Then, all that there is left to do is make yourself a cuppa, pour yourself a glass of something chilled (whatever your tipple may be) and ...
... tuck in!!!
More recipes can be found via the After Eight Facebook Page.
What will you create?
We were sent ingredients and a recipe card for the purpose of writing this post. All thought are our own and no additional payment was offered or received for our participation.