Eclair Cheesecake

Because who needs a buttery biscuit base anyway?

30 minutes prep

8 hours cook

Chris Cahill

Ingredients

12 Chocolate Eclairs

250 gMascarpone

250 gCream Cheese

50 gSugar

1 tspVanilla Extract

500 mlDouble Cream

200 gDark Chocolate

Now we could have made just a normal cheesecake but that's just boring. We thought what if we just replaced the base with everyone's favorite cream filled choux? We've opted for store bought eclairs, but if you want to go ahead and bake your own from scratch - more power to you!

Method

In a heatproof bowl heat 200ml of cream. Add dark chocolate and stir until smooth and combined then leave to one side to cool.

Line a deep loose bottomed tin with greaseproof paper, then line the base with chocolate eclairs. Trim the eclairs to fit if needed, and save the off cuts for later.

In a bowl combine mascarpone, cream cheese, vanilla extract and sugar. Once smooth add in the remaining double cream and whisk until soft peaks.

Spread the mascarpone cream over the eclairs and smooth the top.

Pour over the dark chocolate ganache from earlier, finish with extra eclair pieces, then refrigerate for a few hours or overnight till set.

Serve with a sprinkle of sea salt.