This recipe was passed down to me from my gran. It produces a rich, chocolaty cheesecake perfect for all cheesecake and chocolate lovers alike! Taste a little to ensure that the right amount of chocolate-ness has been reached, if you like cheesecakes a little more chocolaty then you may need to add a little more cocoa powder/water mix to taste.
Ingredients
150g (5oz) Digestive Biscuits
45g (1 1/2oz) Butter
110g (4oz) Caster Sugar (Divided)
120ml Whipping Cream
150g (5oz) Dark Chocolate (melted and cooled)
2 tbsp Cocoa Powder (mixed with a little hot water)
200h Cream Cheese
Crush the digestive biscuits and mix with the melted butter and 1 tbsp of the caster sugar. Press into a 18cm (7 inch) Cake tin and refrigerate.
Whip cream until soft peak stage. Add cooled melted chocolate, then the cocoa powder mix. Blend well and set aside.
Beat the cream cheese and remaining sugar together. Fold in cream/Chocolate mixture and mix thoroughly
Spread into tin on top of crushed biscuits. Freeze for one hour
Refrigerate for about 30 minutes then serve.
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