Football Cheesecake

Simon Rimmer piles cream-filled choux buns on a rich chocolate baked cheesecake and tops it with chocolate rum sauce
By Simon Rimmer
Football Cheesecake
  • Rating:
  • Serves: Makes 1 x 23cm cake
  • Cook Time: 1 hour 35 minutes
  • Prep Time: 40 minutes
  • Effort: medium


For the choux pastry

  • 150 ml water
  • 150 g butter
  • 200 g plain flour
  • 6 eggs
  • 150 ml whipped cream, to fill

For the cheesecake

  • 225 g biscuits, Chocolate Hob Nobs or similar, crushed
  • 175 g butter, melted
  • 1 kg soft cheese
  • 6 eggs
  • 150 g sugar
  • 200 g chocolate

For the chocolate sauce

  • 450 ml double cream
  • 100 ml rum
  • 150 g sugar
  • 450 g chocolate
  • 30 g cold butter
  • splash vanilla extract


1. Preheat the oven to 180C/gas 4. Grease a large baking tray and a 23cm springform tin.

2. For the choux pastry: put the butter and water into a pan, heat slowly until the butter has melted, then bring to the boil quickly. Remove from the heat and tip in the flour all at once. Beat well with a wooden spoon until the mixture forms a smooth thick paste that comes away from the sides of the saucepan. Allow to cool slightly. Beat in the eggs 1 at a time.

3. Put the mixture into a large piping bag and pipe small balls on the greased baking tray. Cook for about 15-20 minutes until well risen and golden. Put the balls on a wire cooling rack and allow to cool.

4. Make a slit in each cooled choux bun and pipe or spoon in the whipped cream.

5. For the cheesecake: preheat the oven to 170C/gas 3. Mix the crushed biscuits with the butter and press into a 23cm spring form tin.

6. Put the cheese, eggs and sugar into a food processor or blender and blitz until smooth,. Add the melted chocolate and rum. Pour the mixture over the crushed biscuit base in the tin and bake for 1 hour.

7. For the sauce: put the cream, rum and sugar in a pan and bring slowly to the boil. Put the chocolate and butter in a bowl and pour over the hot cream mixture. Stir in the vanilla.

8. To serve: put the cheesecake on a serving plate and pile the choux buns all over the cake (use a little sauce or cream to stick them together). Pour over plenty of sauce

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