About this recipe:This recipe was passed down to me from my mum. 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.
150g (5 oz) digestive biscuits
45g (1 1/2 oz) butter
110g (4 oz) caster sugar, divided
120ml whipping cream
150g (5 oz) dark chocolate, melted and cooled
2 tablespoons cocoa powder mixed with a little hot water
1 (200g) tub cream cheese
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Method Prep:2hr › Ready in:2hr
Crush the digestive biscuits and mix with the melted butter and 1 tablespoon of the caster sugar. Press into a 18cm (7 in) 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.
I have been messing around with this recipe and am now at the point where I do the following: Crush 12 lotus carmelised biscuits and add 30g of melted butter. Divide between 4 x 200ml glasses and pack down with the end of a rolling pin. Whip 250ml of cream, add 200g of philadelphia cream cheese, 4 tablespoons of icing sugar and 150g of 70-80% dark chocolate. Put the chocolate mix into a piping bag and pipe into the glasses on top of the biscuit. Leave in the fridge to set. Take out a while before eating to allow it to warm up and you can appreciate the delicious chocolatey flavour more Thanks so much for sharing this recipe... it is just so damned good! - 09 Jul 2012