I made this cheesecake in a 6 inch baking tin, which is enough for 6 people. It is rich, so you don't need a massive portion. Or you could make it in individual glasses or pots, if you want to be posh for a dinner party. Decorate with mini eggs, chocolate buttons or some whipped cream and grated chocolate.
Ingredients:
200g digestives (you can use gluten free ones)
100g butter
10g cocoa powder
Cheesecake filling: 230g full fat cream cheese
50g icing sugar 150ml double cream
100g chocolate
This deliciously rich, no bake chocolate cheesecake is really easy to make. I used dark chocolate, but you can use milk chocolate.
Make the bottom layer first by crushing digestives as fine as you can and add melted butter and cocoa powder. Squish down into the tin, which has been lined with baking paper, and then chill in the fridge for at least an hour.
To make the cheesecake filling, melt the chocolate in a bowl over a pan of simmering water. Take it off the water just before all the chocolate has melted, as it will continue to melt. This stops it from burning. Put it to one side.
Mix the cream in a bowl until it starts to go firm. You want it still light and fluffy, so don’t over whisk it. Keep your eye on it, so that you can spot the change in consistency. If cream is whisked too much, it is ruined. Then add the icing sugar, cream cheese and finally the melted chocolate and mix together gently. If you add the chocolate at the end and don’t properly mix it, you get a nice swirling effect, so you could try that.
Pour over the biscuit base and chill it for at least 4 hours, or overnight. Decorate with fruit, M&Ms, Minstrels or chocolate eggs, or whipped cream.
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