This was a first time try. We had friends around for dinner and of course I wanted something that would taste great, firstly, but also look fab but not take too much time to put together. So, it had to be a no bake chocolate cheesecake. Did it tick all the boxes? Most certainly. Here is is, give it a go...
Indulgent Double Chocolate Cheesecake
400g Chocolate Digestives
75g Butter melted
4x200g Tubs Cream Cheese (Philidelphia)
Icing Sugar
2 tsp Vanilla Essence
300g Milk Chocolate
100g Dark Chocolate
1 tsp Vegetable Oil
100g White Chocolate
You will need a 23cm springform tin.
1. Crush the biscuits, the quickest way is in a food processor, but if you have had a particularly bad day, a food bag covered with a tea towel and a rolling pin is always a good option.
2. Add the melted butter to the crushed biscuits.
3. Put into the tin and squash down hard, until flat.
4. Mix the cream cheese, vanilla and icing sugar together in a bowl gently, I used about 3 tbsp, but do taste.
5. Melt the milk chocolate, the quickest way is in a microwave, (break the chocolate into squares so they are all the same size. Blitz for a minute then take out and stir, if it is very lumpy, blitz again. It is ok to stop when there are a couple of lumps as they will melt with the heat of the chocolate. Don't go over as it can burn.).
6. Add a dollop of the cream cheese into the bowl of chocolate and stir well to combine. Add more dollops and stir a bit at a time until all well mixed.
7. Pour onto the biscuits and smooth the top. Put into the fridge for 20 minutes.
8. Melt the dark chocolate in the microwave and add the oil and stir.
9. Melt the white chocolate.
10. Remove the cheesecake from the fridge and be quick. Pour the dark chocolate over the top and swirl around to ensure the whole of the top is coated. Fill a piping bag, or food bag with the white chocolate, snip the corner off and drizzle lines across. Run a skewer across the other way to make the pattern on the top.
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