Be Fat, Be Happy.

This was my first ever cheesecake, and I was prepared for a disaster of epic proportions. Especially since it's baked and more importantly, because of my history with baking desserts. Let me give you a hint: I suck. I've managed to blow up, melt, bubble up, reduce to lava and stick a single cake all in one go. I know, it takes talent. Recipe adapted from The Gold Lining Girl . So anyway, I thought I'd give it a shot and see what happened. It turned out... pretty great. I messed up the recipe a bit, overcalculated some things but I'm hoping I've finalized this enough to make it easy for you guys. To test whether this was a delusion or reality, I made my dad taste the cake. He loved it (and was utterly shocked that I'd managed to bake something that wasn't poison, lol) - so it's safe to make. And eat. Okay, to the recipe. Ingredients For the crust Wheatable Biscuits                    2 packs (about 6 oz.) Butter (melted) ...

I took the recipe from Tastemade's page, here . The original recipe has a few ingredients I couldn't find over here, so I substituted a few things in my recipe. Ingredients Bottom Layer: 10 - 15  Digestive biscuits or ladyfinger cookies 2 tbsp    Instant coffee ½ cup    Boiling water Middle Layer: 1 pack         Vanilla ice-cream (softened. I used the sugarfree one to cut down on the sweetness) 1 large bar   Dark or milk chocolate (I used Cadbury's Dairy Milk) 2 tbsp          Butter 6 - 8             Digestive biscuits (crushed) ¼ cup           Instant coffee dissolved in water Top Layer: 1 cup   Cream (used Olpers cream) 1 cup   Cream cheese (used Puck) ½ cup  Caster sugar (I took regular sugar and ground it) 2 tbsp  Espresso powder (easily available at regular grocery stores, but if not, just grind regular co...

Adapted from Kelly Powers Thompson's original recipe Ingredients Sugar ½ cup Unsweetened Cocoa Powder 3 tbsp Cornflour ¼ cup Salt A pinch Milk 2 ¾ cups Butter 2 tbsp Vanilla Extract Instant Coffee 1 tbsp 2 tsp Method In a saucepan, combine cocoa, sugar, salt and cornflour (dry; not paste). Place over medium flame and start stirring in milk. Bring to a boil and cook, stirring constantly until the mixture is thick and bubbling. Remove from heat and add room temperature butter and vanilla extract. Cool for 10 minutes, then dissolve coffee in  ¼ cup of hot water and add to the chocolate pudding. Pour in a serving bowl and chill for as long as it needs to set. Decorate with crushed biscuits, whipped cream or sprinkles. 

Ingredients Water 1 cup Coffee 1 tbsp Marie Biscuits 1 pack Cream 2 packs Caramel Sauce/ Syrup ½ cup Chocolate Chips As needed Chocolate Sauce For decoration Praline Crunch For decoration Method In a pan, warm the water and add coffee then mix. Once mixed, take it off the burner. In a deep bowl, line half the pack of biscuits on the bottom and the side then moisten them with the coffee mixture. In a separate bowl, mix cream, chocolate chips and caramel sauce. Mix well and spoon half of the mixture in the bowl, over the biscuits. Make a second layer with biscuits over the cream, moistened with coffee again, pouring the cream on top. Decorate with chocolate sauce and praline crunch. Praline Crunch Melt 1 cup sugar in a pan, caramelize and add your choice of coarsely chopped nuts as soon as the sugar turns golden in color. Mi...