Chocolate cheesecake
Rich, sumptuous, delicious
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.