As many of you may know we like to call Lynn ‘the knock off Mary Berry’!
I nailed her down to get the recipe of one of her desserts.
- 50g Unsalted butter
- 1 Packet of Biscuits such as Digestives (we use chocolate digestives). Crushed.
- 600g Cream cheese such as Philadelphia (you can use a supermarket brand)
- 1 slug of Merlyn Welsh Whiskey Liqueur (to taste)
- 100g Icing sugar
- 300ml Double cream
- 100g Chocolate (dairy or plain, as you prefer). Chopped.
Melt the butter in the microwave for 1 minute. When melted, add the crushed biscuits (use a magimix or a plastic bag and rolling pin to crush the biscuits) and mix until the butter has been absorbed.
Press the biscuits (using the back of a metal spoon) into the bottom of a lined 23cm/9inch springform or flan tin. Leave to set in the fridge.
While the base is chilling, chop the chocolate.
In a bowl, whip the cream, cream cheese and icing sugar until it forms stiff peaks.
After adding the Merlyn you might notice the mixture will go a bit sloppy. Just whip it for a minute or two with the hand whisk to a stiff mixture. Fold in chopped chocolate.
Refrigerate and allow to set for at least two hours.
To serve, remove from the tin and decorate. Lynn likes to go all out on her desserts and decorates them fancy with piped cream and chocolate curls but you don’t have to. You can decorate however you like.
Here is a photo of some individual Merlyn cheesecakes that we have made!