Okay so I was super excited about this one. Anyone who knows me, knows I absolutely love Percy Pig jellies from Marks and Spencers. It all started when I was seven years old. My first class and then second class teacher Mr Carey introduced me to Percy Pigs. He would bring them to school as a treat on Fridays from this magical place that we had never been to. I kind of blame Mr Carey for making me fat haha He used to take a Percy Pig out of the bag and eat it in front of us and say I have to make sure they are fresh but one jelly was never enough to prove that haha Anyways fast forward twenty three years and although the flavour has changed slightly over the years my love of Percy Pigs never did. So without further ado I give you a Percy Pig Cheesecake. This was very very tasty and very easy to make. It might have been the easiest cheesecake I've ever made. However one part of it did disappoint me. It was probably my fault. I put way too much pressure on it to be the best thing ever. The pink wafer biscuit base was not the best thing in the whole entire world like I thought it would be. Thankfully it wasn't that thick and the rest of the cheesecake made up for it. Below is my abridged version, I will post the link to the original at the bottom. I made some changes that I think made it extra Percy Pig-tastic.
Ingredients:
250g Pink Wafer Biscuits (Or any biscuits of your choice)
75g Salted butter
350g White Chocolate
550g Cream Cheese
200ml Raspberry Coulis (I used Percy Pig Syrup)
2 tsp. Vanilla Extract
1 tsp. Lemon Juice
300ml Double Cream
Percy Pigs to decorate (You shouldn’t need more than 1 bag but if you want a snack while making the cheesecake buy 2 lol)
Directions:
Blend or crush the pink wafer biscuits in a blender or in a sealed bag until it’s the consistency of fine crumbs. Add melted butter and combine.
Line the bottom of a cake tin with baking paper and grease (butter). Add your biscuit mixture to the tin and press down until you have an even layer on the bottom. Pop it in the fridge for about 20 mins while you make the filling (I think it took me about 30 mins).
Melt white chocolate in a heatproof bowl over a pot or in the microwave at 20 second intervals, stirring regularly. Leave to cool slightly.
Using a whisk, beat together the cream cheese, 100ml of Percy Pig Syrup, lemon juice and vanilla extract until completely smooth. Add double cream and keep whisking until soft peaks form. Add cooled white chocolate and whisk to combine.
Spoon cheesecake filling over the biscuit base and smooth the top. Refrigerate for 8 hours or overnight.
When ready to serve, place a few droplets of the remaining Percy Pig syrup on the top of the cheesecake and using a skewer make swirls in the topping (this was nerve wrecking lol) and then decorate with Percy Pigs.
**Side Note: I've never worked with Raspberry coulis and I just thought if you're going to make a Percy Pig Cheesecake you got to just go all in Percy Pigs. The syrup is delicious.
**Warning: A slice of this cheesecake may induce a sugar coma but it'll be worth it haha
I hope you liked this and I hope you give it a try. It's really easy and the results are amazing. The pink wafer biscuits look really nice as a base but you can always substitute this ingredient for any biscuit you like if you’d rather not risk it. Give it a try. Let me know how you get on and send me your pictures.
Caz xx
https://www.delish.com/uk/cooking/a34380168/percy-pig-cheesecake/
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