Chocolate cheesecake

Rich, sumptuous, delicious

Serves 16

Cooks In35 minutes plus chilling

DifficultyNot too tricky

Nutrition per serving

Calories 399 20%
Fat 30.8g 44%
Saturates 18.3g 92%
Sugars 18g 20%
Salt 0.5g 8%
Protein 3.6g 7%
Carbs 28.6g 11%
Fibre 1.2g -

Of an adult's reference intake

Ingredients

350 g digestive biscuits
100 g unsalted butter
300 g cream cheese
2 tablespoons caster sugar
1 tablespoon vanilla extract
300 ml double cream
200 g dark chocolate , (70%)
100 g white chocolate

Method

Preheat the oven to 180ºC/350ºF/gas 4.
Blitz the biscuits in a food processor into fine breadcrumbs.
Melt the butter in a saucepan on a medium-low heat, then combine with the crushed biscuits.
Spoon the biscuit mixture into a loose-bottomed 25cm tart tin, then use the back of a spoon to spread it evenly over the base and up the sides of the tin until it’s completely covered. Bake in the oven for 8 minutes, then leave to cool while you prepare the filling.
In a large bowl, beat the cream cheese, sugar and vanilla extract until smooth, then gradually beat in 250ml of the cream until fully combined and silky.
Snap the dark and white chocolate into separate bowls, each set over a saucepan of simmering water. Divide the remaining cream between the bowls and allow the chocolate to melt, stirring occasionally.
Fold the melted dark chocolate into the cream cheese mixture until smooth and well combined, then pour into the cooled tart case.
Drizzle the melted white chocolate over the top, then use a chopstick or a skewer to swirl it into pretty patterns.
Leave in the fridge for at least 2 hours, or until set. Cut into slices and serve.

Tips

EASY SWAPS
- You could use Hobnobs or ginger nuts instead of the digestives.
- You can replace the dark chocolate with leftover Easter egg chocolate (if you have any!) Just make sure you reduce the amount of sugar as it’ll be sweet enough already.