No Bake Chocolate Cheesecake

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This wonderful recipe is from the ‘Joy of Chocolate’ by Paul A. Young.

For the Base
50g chocolate, roughly chopped
75g unsalted butter, softened
200g milk chocolate digestives, crushed

For the Filling
50g chocolate, roughly chopped
100g 70% dark chocolate
500g cream cheese, room temperature
100g icing sugar
250ml double cream

For the Topping
125g 70% dark chocolate
50g milk chocolate
140g unsalted butter
120g caster sugar
50ml water
175g double cream
2 pinches of salt

– Grease and line an 8″ cake tin.

– To prepare the biscuit base, place the chocolate in a bowl and melt in the microwave for 30-40 seconds.

– Add the butter and place it back in the microwave for 30 seconds. Stir thoroughly.

– Add the crushed digestive biscuits to the chocolate and butter mixture. Mix well.

– Pour the biscuit mixture into the cake tin and thoroughly line the base. Press the mixture with your hands to make it compact. Place this in the fridge to cool whilst you prepare the filling

– Place the chocolate for the filing in a bowl and melt it in the microwave for 30 seconds. Stir thoroughly. If it needs more time, place it back in the microwave for 10-20 seconds at a time. Once melted, allow it too cool slightly.

– In a large bowl, add the cream cheese and icing sugar. Mix well.

– Add the double cream and mix well.

– Add the melted chocolate and fold it in until thoroughly combined.

– Pour the filling on top of the biscuit base. Press it down to remove any air bubbles. Use a palette knife to smooth the mixture. Place it in the fridge for at least one hour.

– Meanwhile, prepare the topping by melting the chocolate in the microwave.

– Add the butter and stir gently until thoroughly combined. Pour over the cheesecake. Let it set at room temperature for 30 minutes.

– Cook the sugar and water in a pan for 5-6 minutes. Do not stir until it turns a golden colour. Then, stir it gently. Turn off the heat. Add the double cream a little bit at a time. Add the salt and stir through. Let it cool slightly before you drizzle onto the cheesecake.

Top it with crushed nuts or Ferrero Rocher and enjoy!