A dessert option that never fails to leave dinner party guests feeling satisfied is always a chocolate cheesecake.
This easy to make option can be prepped and baked ahead and served with a dollop of cream much to everyone’s delight after the main course. Try it next time you’re entertaining, or just want to treat the family to something special, and you’ll have a new favourite recipe under your belt.
- 400g packet plain chocolate digestive biscuits
- 100g butter
- 225g plain chocolate
- 150ml full-fat crème fraîche
- 3 large eggs
- 100g golden caster sugar
- 550g full-fat cream cheese, softened
- sifted icing sugar and cocoa powder, for dusting
- whipped cream, to serve
- You will need:
- a 23cm spring-form tin
Preheat the oven to 180C, gas 4. Break the biscuits and blend in a food processor until finely crushed (or crush in a bag with a rolling pin). Melt the butter in a pan and stir in the biscuits. Spoon the mixture into the tin, spread over the bottom and halfway up the sides. Chill.
Break up the chocolate and melt in a heatproof bowl set over a pan of simmering water. Remove from the heat and stir in the crème fraîche. Whisk the eggs and sugar until pale and thick, then whisk in the cream cheese. Carefully fold in the chocolate mixture.
Pour the chocolate filling into the biscuit base and bake for 1½ hours or until firm to the touch. Leave to cool in the tin, then unclip the tin and transfer to a flat plate. Sprinkle with icing sugar and cocoa powder and serve with whipped cream.