I absolutely and utterly adore cheesecake, and especially love ones that aren’t baked – because to me they’re a lot easier and quicker to make, and sometimes they can be fresher and lighter! (Not saying anything and against baked cheesecakes though – I currently can’t bake anything as my oven has decided to give up!)
This recipe is delightfully full of flavour. The base is nice and thick and rich, but not overwhelming, it suits the cheesecake filling perfectly. The filing is light and creamy and sweet, but not so over sweet it will make you feel sick! However, the best bit of it all? It is an absolute show-stopper and is SO easy and simple to make! Its a win-win!
Since creating this recipe a couple of weeks ago, I have had to make it FOUR TIMES since as my family gobble it all up so quickly that there is none left to share with anyone else! Also, it is incredibly moreish and my friends now want too try it!
I also have an alternate version of this cheesecake – No-Bake Chocolate & Pistachio Cheesecake – its equally as delicious but has the added nutty flavour!!
This recipe serves 10-12 people, and is aaaaamazing for the dinner table as dessert!
– 85g butter
– 150g chocolate digestives
– 150g oreos
– 150ml double cream
– 200g soft cheese (I use lighter mascarpone)
– 2 tablespoons icing sugar
– 85g dark chocolate
– 85g milk chocolate
– Broken up biscuits
– Chocolate nibs
– Whipped cream/clotted cream
1) To make the cheesecake base – melt the butter in the microwave on short bursts on in a small pan over a medium heat.
2) Blitz the biscuits in a food processor to a small crumb, add the butter, and pulse a few times until it is combined well. Tip into a 8 inch/20cm cake tin and press down firmly – chill in the refrigerator for at least an hour.
3) Melt the two chocolate’s in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.
4) In a different bowl, mix the soft cheese with the icing sugar until well combined.
5) In a separate bowl, whip the cream to soft peaks (until it holds itself) and then fold the cream into the melted chocolate.
6) Once combined, fold the mascarpone into the chocolate/cream mix until smooth and delicious.
7) Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for at least 5-6 hours or overnight.
8) To serve I either put some more whipped cream on, or some dollops of clotted cream and crumble on any spare biscuits or chocolate bits on the top.
Tips and Ideas
You can serve it with some more cream if you like (hello cream overload) or some vanilla or chocolate ice-cream would suit it very well.
P.s. This is so addictive, so I would recommend not being left alone with it… you might eat it all.