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In conversation with:  Robyn Walsh, Business Development Manager | Yorkshire and North West

In conversation with: Robyn Walsh, Business Development Manager | Yorkshire and North West

The lovely Robyn has been with us for almost a year now – how time flies! Robyn looks after our out of home clients across Yorkshire and the North West. we chatted about her role as a Business Development Manager and the industry as a […]

Ringtons Picks: National Afternoon Tea Week

Ringtons Picks: National Afternoon Tea Week

We have the rather peckish Duchess of Bedford, Anna Russell to thank for the creation of afternoon tea as we know it today. Although tea has been drunk for centuries, the ritual of afternoon tea is a fairly modern invention in comparison. As fuel became […]

Ringtons Recipe: Triple Chocolate Cheesecake

Ringtons Recipe: Triple Chocolate Cheesecake

A wise person once said that there isn’t such thing as too much chocolate, so we decided to run with it! This Triple Chocolate Cheesecake recipe is a chocoholics dream and it uses our heavenly Triple Chocolate Cookies as the base. Share your photos with us on social media and make sure to tag @Ringtons.

 

Ingredients:

For the biscuit base:

85g butter

200g Triple Chocolate Cookies, crushed

 

For the cheesecake:

900g full fat cream cheese

200g caster sugar

4 tbsp cocoa powder

2 tsp vanilla extract

3 eggs

284ml sour cream

100g dark chocolate, melted

2-3 tbsp milk

284ml double cream

Chocolate curls to decorate

 

Method:

  1. Preheat the oven to 180 degrees C/Gas Mark 4. Grease and line a 23cm round springform tin. Mix together melted butter and Triple Chocolate Cookies, press firmly into base of tin, bake for 10 minutes.
  2. Turn oven up to 240 degrees C/Gas Mark 9. In a large bowl, beat the cream cheese and sugar until smooth. Whisk in cocoa, vanilla, eggs, sour cream and half the melted chocolate. Stir milk into remaining chocolate until runny, set aside.
  3. Pour the cheese mixture into the prepared tin, bake for 10 minutes then turn oven down to 110 degrees C/Gas Mark ¼ for 25-30 minutes until the filling is set with a slight wobble in the centre. Turn off the oven, open the door slightly and leave to cool for 2 hours then chill overnight.
  4. Remove from tin, to decorate, whip the cream until it holds its shape, spread over cheesecake and drizzle with reserved chocolate sauce, top with chocolate curls if desired.

Recipe by Katie Simmons

 

In Conversation with Stephen Drysdale, Head of Coffee

In Conversation with Stephen Drysdale, Head of Coffee

Stephen will be reaching his Ringtons decennial next year, he joined the business back in 2010 and is ultimately responsible for all things coffee – from sourcing, buying and quality control to the production of coffee and management of our multimillion pound roasting facility. It’s […]

What’s your roast?

What’s your roast?

Are you smooth and sweet, dark and intense or somewhere in between? Whatever your flavour profile, we can perfectly match you with a Ringtons coffee bean for a satisfying cup. Take a look at our coffee collection, if there’s a flavour that you’d like to know […]

Ringtons Travel Diaries: Sadie’s South American Coffee Conquest

Ringtons Travel Diaries: Sadie’s South American Coffee Conquest

 

Earlier this week, Sadie, our Green Coffee Buyer and QC Manager, headed to Brazil to spend some time with our coffee suppliers and producers. We buy a substantial amount of our coffee from Brazil. It’s harvest time in Brazil at the moment so it’s the perfect time to visit coffee farms, cupping labs, mills and cooperatives. Sadie has chronicled her journey and this is our first Brazilian coffee story of the month, so join us as we find out what her trip entails…