Dark Chocolate Cheesecake
Preparation time: 15 minutes (though I swear it always takes me longer… must be the licking out the bowl!)
Cooking time: 45 min to 1 hour.
•300g of sweetened oat biscuits (they work well but I also use digestives a lot as some prefer them.)
•150g of good quality dark chocolate
•750g of mascarpone or cream cheese (Philadelphia or supermarket alternatives work well.)
•125g light brown sugar
•3 beaten medium eggs
1.Preheat the oven to 180C/gas mark 4 (160C if fan oven). Line a 23cm nonstick springform tin with greaseproof paper (I just grease my tin with butter and it comes out fine.)
2.Put your biscuits into a food processor until they are crumbs (or if you are unlucky like me, put them into a plastic bag and bash with a rolling-pin – another reason it takes me longer!) Then melt your butter, mix with the crumbs and press firmly into your tin to create the base. Put in the fridge for 10-15 min.
3.Meanwhile, melt your chocolate in a bowl over a saucepan of hot water and set aside to cool (but not too much because i find it separates otherwise.)
4.Beat you soft cheese and add the sugar and beat again. The stir in the beaten eggs and the chocolate and pour onto the chilled biscuit base.
5.Put the cheesecake in the oven for 45min – 60 min (I find mine always needs the full hour.)
6.When it is ready it will still have a wobble to it if you shake it slightly. It will continue to cook as it cools.
7.Let it cool and refrigerate until ready to serve! Yummy.