This rich, dreamy chocolate cheesecake recipe is the indulgent dessert you need this weekend. A smooth, creamy layer on top, with a rich crumbly textured base, made with our 70% Dark Chocolate Drops, what more could you ask for?
Ingredients for the base
- 200g chocolate digestive biscuits
- 1 tbsp golden caster sugar
- 80g melted butter (plus extra for greasing the tin)
Ingredients for the cheesecake
- 225g Lily O’Brien’s Dark Chocolate Drops for Baking
- 180ml double cream
- 4 tsp cocoa powder
- 300g full fat cream cheese
- 180g golden caster sugar
To decorate
- Small punnet of fresh blueberries
- Small punnet of fresh blackberries
Method
- Prepare a 20cm springform tin by greasing and lining with greaseproof paper.
- Make the biscuit base by blitzing the biscuits in a food processor until the texture forms a fine crumb, or alternatively crush the biscuits with the end of a rolling pin in a bowl.
- Combine with the golden caster sugar and melted butter then stir to combine.
- Tip the biscuit mixture into the lined tin and press down with the back of a spoon or the flat base of a drinking glass, then chill in the fridge for around 30 minutes
- Melt the chocolate for the cheesecake mixture in short 20-30 second bursts in a microwave, then leave to cool a little.
- Whip the cream with an electric whisk until soft peaks form then gently fold in the cocoa powder.
- Beat the cream cheese and golden caster sugar together until combined then fold in the cream mixture along with the cooled chocolate.
- Spoon the cheesecake mixture over the cooled biscuit base and level with a spatula or the back of a spoon, then transfer to the freezer for 2 hours.
- Once set remove from the freezer and allow 20 minutes for the cheesecake to come to room temperature.
- Before serving decorate with fresh blueberries and blackberries.
