About this recipe:Two individual and beautifully presented mascarpone cheesecakes with chocolate and hazelnuts, garnished with fresh rasberries and mint.
110g (4 oz) amaretti biscuits, crushed
1 tablespoon melted unsalted butter
110g (4 oz) 70% plain chocolate, chopped
110ml (4 fl oz) double cream
110g (4 oz) mascarpone, beaten
60g (2 oz) hazelnuts, toasted and finely chopped
30g (1 oz) fresh rasberries
2 mint sprigs, for garnish
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Method Prep:30min › Extra time:2hr chilling › Ready in:2hr30min
In a small bowl, mix together the crushed biscuits and melted butter.
Place two 7.5cm (3 in) metal rings onto 2 dessert serving plates. Divide the biscuit mixture between the two serving rings. Using the back of a spoon press the biscuit mixture down to cover the base of the ring. Chill.
Melt the chocolate in a small heatproof bowl over a small pan of gently simmering water. Ensure the water does not touch the base of the bowl. Remove the bowl from the heat and allow to cool a little.
In a medium bowl, whip the cream to soft peaks. Fold the mascarpone into the cream. Gently fold in three-quarters of the chocolate and the nuts until evenly blended.
Divide the chocolate mixture between the two serving rings. Level off the tops with the back of a table knife. Chill for at least 2 hours.
Using a hot cloth or blowtorch, warm the outside edge of the metal ring and remove.
Serve the cheesecakes drizzled with the remaining melted chocolate and garnish with the raspberries and mint.
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