10-12g (1 sachet) gelatine mixed with 120ml hot water
chocolate flakes for decoration (optional)
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Method Prep:30min › Extra time:1hr30min chilling › Ready in:2hr
Crush digestive biscuits and mix with oats, cocoa powder, melted butter and melted (20-25g) white chocolate. Press into a deep 8"(20cm) loose based / springform cake tin. I line the base of tin with greaseproof paper. This allows easier transfer finished cake to plate later.
Beat or whisk soft cheese and caster sugar together in bowl (one minute with an electric whisk). Whisk double cream in seperate bowl until stiff. Melt remaining 150g white chocolate.
Add melted chocolate and whipped cream to soft cheese / sugar mix, and fold together a little to form cheesecake mix. Heat 120ml water, place in bowl and add gelatine powder sachet, mix quickly till all sachet dissolved (or follow gelatine packet instructions).
Add warm gelatine mix to cheesecake mix and whisk in for 20-40 seconds with an electric whisk.
Spoon all cheesecake mix into loose based/ springform tin covering crumb base. Level out top with spoon, and sprinkle with chocolate flakes (optional). Place tin into freezer, level base 1 hour, and then transfer to fridge for at least 1/2 hour.
When ready to serve run a knife around outer rim of tin and push base out. The cake will easily cut into 10-14 slices.
This is a simple recipe that can be modified easily. You could use dark chocolate instead of white, or why not separate mix into two bowls, and add white chocolate to one half and dark chocolate to other. Then spoon one mix at a time over crumb base and run a skewer through cheesecake to create a marble effect (double chocolate marble cheesecake!).
Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Watch now!