Chocolate Cheesecake

If you are a cheesecake lover like me and you have a sweet tooth for chocolate also then you are in the right place and you are going to love this chocolate cheesecake recipe.

I really enjoy making no bake cheesecakes, they are simple to make with a few ingredients that l bet are already in your fridge. The beauty of making a cheesecake is there are so many flavours to choose from, whether this is to a theme or seasonal and they can also be enjoyed all year round.

A chocolate cheesecake is one of my favourite desserts and this recipe will show you how easy it is to make within a few hours, no baking involved.

When making a chocolate cheesecake l feel you need to use a good chocolate and therefore it was a no brainer for me to use Cadburys milk chocolate. For the base l used chocolate digestives for a more chocolaty crunch on the bottom and this combination does not disappoint. The cheesecake is not too rich but a small slice is enough to enjoy but l know you will want more.

Why not have a go at following the recipe and share your creations in the comments and let me know what you think.

Enjoy!.

Chocolate Cheesecake

Prep time: 15 Minutes                      Cook time:  At least 2 hours                 Makes:  8 Servings

Ingredients

Cheesecake topping

420g of Philadelphia cream cheese

300g of Cadburys chocolate - melted

25g of Cocoa powder

50g of Icing sugar - sifted

150ml of Double cream

1 tsp of Vanilla extract

Large packet of chocolate buttons

Cheesecake base

300g of Chocolate digestive biscuits - crumbed

100g of Butter - melted

50g of Cocoa powder

Equipment

Round cake tin 18cm

Greaseproof paper

Electric whisk

2 mixing bowls

Fork

Spatula

Method

1. Grease the cake tin with butter and line with the greaseproof paper.

2. Begin making the biscuit base. In one of the mixing bowls place the crumbed digestive biscuits and cocoa powder and using the fork mix together to begin coating the biscuits with the cocoa powder. Add the melted butter and stir until the biscuits are soaked in butter.

3. Press the biscuit into the bottom of the cake tin and ensure compacted.  Place in the fridge until the later.

4. In the other mixing bowl place the Philadelphia and icing sugar and using the whisk, combine the ingredients. Add the double cream and whisk until the mixture becomes thicker.

5. While whisking, slowly pour in the melted chocolate and add the vanilla extract. Whisk until all the ingredients are combined.

6. Empty half of the chocolate buttons into a bowl and begin to break some of them into different sizes. Add these to the cheesecake filling and stir with the spatula.

7. Pour the cheesecake filling onto the biscuit base and use the spatula to spread the cheesecake filling over the biscuit base evenly.

8. Use the remainder of the chocolate buttons to break up some of them and decorate the top of the cheesecake.

9. Place in the fridge and leave at least for 2 hours.

10. Serve when ready.

11. Enjoy!