Chocolate Cheesecake

I sincerely hope you would share the same passion as me!

Delicious chocolate cheesecake.

Crunchy digestive biscuit base, topped with soft cheese and chocolate.

Enhanced with fresh blueberries and cream.

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Ingredients for Biscuit Base
  • 8” Spring Form Cake Tin, Lined base
  • 60gm Demerara Sugar
  • 100gm Digestive Biscuits
  • 60gm Butter, Melted
Step No 1

Place the biscuits in a plastic bag and crush with a rolling pin to a fine crumb.
Step No 2

Melt the butter in a small saucepan. 

Step No 3

Add the crumbs and sugar to the butter.  Combine together.
Step No 4

Pour the mixture into the cake tin. 

Then press into the base of the tin and level. 

Cover with a foil and chill for about 30 to 45 minutes. (Or overnight)

Ingredients for Cake
  • 200ml Double Cream
  • 50gm Dark Chocolate
  • 50gm Milk Chocolate
  • 500gm Mascarpone Cheese, Room Temperature
  • 15ml Vanilla Paste
  • 100g Icing sugar
Step No 5

Melt the chocolate with warm cream until it has liquefied. Set aside to cool.

In a bowl add the cheese, icing sugar and vanilla paste, beat until smooth.

Step No 6

Fold the melted chocolate into the cream cheese, mix until smooth and well combined.
Step No 7

Remove the crumb base from the fridge and uncover.

Pour the cream over the crumb base and smooth the top.

Put the foil back on and chill for at least 2 to 3 hours until set.

Step No 8

Take out the cake from tin.  It is ready to serve.
Step No 9

Serve with blueberries and cream.