Chocolate Cheesecake

  • 13 Nov - 19 Nov, 2021
  • Mag The Weekly
  • Cookery


· 150 g digestive biscuits

· 1 tablespoon caster sugar

· 45 g butter, melted, plus extra for the tin

· 150 g dark chocolate

· ½ cup double cream

· 2 teaspoons cocoa powder

· 200 g full-fat cream cheese

· 115 g caster sugar


To make the biscuit base, crush the biscuits, then tip into a bowl with sugar and butter and stir to combine. Butter and line a spring form tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 minutes. To make the cheesecake, melt the chocolate in the microwave, then leave to cool slightly. Whip the cream using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, fold in the cream mixture and the cooled chocolate. Spoon the cheesecake mixture over the biscuit base, level it out. Freeze for two hours, or until set. Remove from the tin and leave at room temperature to soften before serving.