No Bake Chocolate Cheesecake
Happy New Year to you all!! I trust you all had wonderful Christmas'? I know we did. I wouldn't change a single thing. As always. :)
The picture to the left is the dessert I made for New Years dinner - and it was totally luscious!
Here's the recipe so you can have a go...
I would strongly recommend making this cheesecake in a springform tin (about 22cm) as the cheesecake only has a biscuit base and isn't moved easily as it isn't that firm. By using a springform tin you can serve it directly on the tin base and just remove the sides.
Ingredients:-
400g digestive biscuits - smashed finely
75g melted butter/margarine - slightly cooled.
800g cream cheese
4 heaped tablespoons icing sugar
100g dark chocolate + 300g milk chocolate
Method:-
1) Place biscuit crumbs in a mixing bowl and add the melted butter. Mix together.
2) Press the crumbs together with the back of a wooden spoon.
3) Tip into springform tin and press down firmly until flat and compacted.
4) In a separate bowl mix together the cream cheese and the icing sugar.
5) Melt together the milk and dark chocolate and leave to cool slightly - pour out a quarter of the chocolate for the topping.
6) Spoon by spoon start adding the cream cheese to the chocolate and mix together until it's silky and all one colour. Don't be tempted to chuck all the cheese in as it hardens the chocolate and makes it lumpy.
7) Once all mixed together spoon the cheese mixture onto the biscuit base and spread evenly. Place in fridge to chill for an hour or so.
8) Re-melt the quarter of chocolate and pour over your cheesecake , spread thinly and evenly.
Top with whatever you feel like - marshmallows, flake, melted white chocolate....
Thank you for reading today.
Love K xxx
The picture to the left is the dessert I made for New Years dinner - and it was totally luscious!
Here's the recipe so you can have a go...
I would strongly recommend making this cheesecake in a springform tin (about 22cm) as the cheesecake only has a biscuit base and isn't moved easily as it isn't that firm. By using a springform tin you can serve it directly on the tin base and just remove the sides.
Ingredients:-
400g digestive biscuits - smashed finely
75g melted butter/margarine - slightly cooled.
800g cream cheese
4 heaped tablespoons icing sugar
100g dark chocolate + 300g milk chocolate
Method:-
1) Place biscuit crumbs in a mixing bowl and add the melted butter. Mix together.
2) Press the crumbs together with the back of a wooden spoon.
3) Tip into springform tin and press down firmly until flat and compacted.
4) In a separate bowl mix together the cream cheese and the icing sugar.
5) Melt together the milk and dark chocolate and leave to cool slightly - pour out a quarter of the chocolate for the topping.
6) Spoon by spoon start adding the cream cheese to the chocolate and mix together until it's silky and all one colour. Don't be tempted to chuck all the cheese in as it hardens the chocolate and makes it lumpy.
7) Once all mixed together spoon the cheese mixture onto the biscuit base and spread evenly. Place in fridge to chill for an hour or so.
8) Re-melt the quarter of chocolate and pour over your cheesecake , spread thinly and evenly.
Top with whatever you feel like - marshmallows, flake, melted white chocolate....
Thank you for reading today.
Love K xxx