Chocolate Cheesecake
Chocolate Cheesecake
 Prep Time ~60 mins | Complete Time ~25 Mins |
 Approx Cost ~£? |  Difficulty ~Easy |
 Freeze ~No |  Serves ~6 |
Tip ~Keep in a fridge until required, this should keep well for 3 - 4 days.
Ingredients
50g / 2oz butter, melted
150g / 5oz digestive biscuits, finely crushed
50g / 2oz golden caster sugar
175g / 6oz plain chocolate
1 x 225g / 8oz cream cheese
75g /3oz caster sugar
2 eggs, separated
284ml / 10floz double cream, lightly whipped
Chocolate grated for decoration
You will need: A 23cm / 9 inch loose bottom flan tin, lightly greased with butter.
Method
- Melt the butter in a medium sized saucepan. Then add the biscuit crumbs and golden caster sugar, stir well to combine.
- Press this mixture into the base and sides of the flan tin and then place into the fridge to harden.
- Melt the chocolate in a bowl set over a pan of gently simmering water.
- Blend the cream cheese, caster sugar and egg yolks together with an electric hand mixer, and then slowly blend in the melted chocolate.
- Fold in half the cream.
- Whisk the egg whites until stiff and fold into the mixture. Pour into the biscuit base and leave in the fridge to set.
- Whip the remaining cream until stiff enough to either spoon or pipe and use to decorate the cheesecake. Garnish with the grated chocolate.