I regularly make chocolate concrete as it is a firm favourite in my home, especially for my son. (The recipe for that is HERE). I tend to serve it either on its own or with plain custard, although I used to love the pink custard that accompanied it in school. I know the school pink custard was in fact hot blancmange, but I can’t remember if it tasted of strawberries or raspberries. It had such a subtle berry taste so we all called it pink custard rather than naming it by it’s flavour.
Whilst eating a piece of chocolate concrete recently I realised it would make a perfect base for a cheesecake, and so decided to make one with a topping based on the school pink custard. I didn’t want it to have a very strong flavour either, to keep it similar to the school pudding. Well, as similar as it can be with cream cheese included!
I thought long and hard about how to add the berry flavour and decided that as it is based on a childhood pudding, I would use another childhood favourite in the mixture… strawberry Angel Delight. I was going to puree some fresh strawberries but thought they might add too much flavour, and it would be easy to keep it subtle with Angel Delight. Don’t judge it until you have tried it! It helped to make the cheesecake topping the perfect texture too – creamy but set so that it can hold it’s shape when cut. I had a tub of it so used some of that for this recipe. I know the packets you can buy have 59g in so at first I tried it using that amount, but the flavour was far too subtle. For me it was perfect using 75g. If you can’t find the tubs, you can buy 2 packets and use the remainder of the 2nd one to make an extra dessert with milk, or keep it ready to make this recipe again.
The topping is a no-bake cheesecake topping as I’m not a fan of baked versions. But obviously the chocolate concrete has to be baked, so its a half-no-bake cheesecake. I added some fresh cream and chocolate-dipped strawberries for extra scrumptiousness, but you can leave those off if you prefer. The cheesecake is delicious with or without the decorations.
Some schools served chocolate concrete with mint custard rather than pink. You can easily adapt this recipe to make a mint version if you prefer. You would just need to swap the Angel delight for a few drops of peppermint extract to taste, and a touch of green food colouring. You could then add After Dinner mints (After Eights), mint Matchmakers, or mint Aero balls to decorate. I will be trying that version very soon!
It is best to make it in a springform tin or a loose-bottomed deep cake tin, to make the removal of it easier. I used a loose-bottomed 20cm (8 inch) cake tin for mine. Obviously if you use a bigger tin, your layers will be shorter. You can either line your tin with foil making sure you smooth out any creases, or line with baking parchment. If doing it with parchment, only grease the tin very slightly to keep the paper in place, and don’t grease on top of the paper.
CHOCOLATE CONCRETE AND PINK CUSTARD CHEESECAKE
FOR THE CHOCOLATE CONCRETE BASE:
100 g unsalted butter, melted
115 g granulated sugar
150 g self raising flour
20 g cocoa powder
1 medium egg (the smallest one you have), beaten
FOR THE PINK CUSTARD CHEESECAKE TOPPING:
560 g cream cheese (I used 2 x 280g tubs of Philadelphia)
300 ml double cream
75 g strawberry Angel Delight
60 g icing sugar
TO DECORATE (OPTIONAL)
100 ml double cream
Melted chocolate (either milk or dark, and white)
TO MAKE THE BASE:
- Preheat the oven to 160C. Line your tin with either foil or baking paper (see last paragraph before the recipe).
- In a large bowl, mix the melted butter and the sugar together. Add the flour and cocoa and mix well. The mixture will be very stiff. Finally add the beaten egg and mix until thoroughly combined.
- Tip the mixture into the prepared tin, spread it around so it covers the bottom and press down firmly right up to the edges. Use your fingertips to sprinkle a few drops of water over the surface.
- Bake in the centre of the oven for 25-30 minutes. (It will feel a bit soft when you take it out of the oven but will firm up as it cools). Leave in the tin to cool completely.
TO MAKE THE CHEESECAKE TOPPING:
- In a large bowl mix the cream cheese and icing sugar until smooth and creamy.
- In a separate bowl, whisk the double cream until soft peaks form (when you lift the whisk the cream will form little peaks and the tips will fold back over).
- Add the cream to the cream cheese mixture, then add the Angel Delight powder and whisk until thoroughly combined and smooth.
- Spoon this mixture on to the cool chocolate concrete base, and use a spatula to spread it evenly up to the edges of the tin.
- Place in the fridge and leave until set (around 2-3 hours).
- When set, carefully open the tin (if springform), or push up from underneath the tin (if loose-bottomed) to remove. Very gently peel the foil or paper off the cheesecake and place on to a serving plate.
TO DECORATE (OPTIONAL):
- Wash and dry the strawberries. Dip them in to the melted milk or dark chocolate, and place on a sheet or parchment paper on a plate. Put the dipped strawberries in to the fridge until the chocolate has set.
- Drizzle the melted white chocolate over the strawberries using either a spoon or a piping bag with a tiny hole cut in the end. Place back in the fridge for around 10 minutes.
- Gently whisk the double cream until it forms soft peaks, then place in a piping bag with the nozzle of your choice, and pipe on to the top of the cheesecake around the edge. Top with the chocolate-dipped strawberries.
By the way, my other half was appalled that I kept the leaves on the strawberries. Oops! I keep them on to make it easier to hold the strawberries both for dipping and eating! If you prefer yours without the leaves, just cut them off beforehand.
I hope you enjoy this recipe. Let me know if you make the strawberry or the mint version!
If you fancy trying another scrumptious cheesecake recipe, try THIS CHOCOLATE AND BAILEYS CHEESECAKE. Although this one is strictly for adults only! Enjoy 🙂