Chocolate Cheesecake

• digestive biscuit150g g

  (about 10)

• fine sugar1 tbsp tbsp
• butter↗45g g

  melted, plus extra for the pan

• dark chocolate↗150g g
• heavy cream120ml ml
• cocoa powder↗2 tsp tsp
• cream cheese (full fat)↗200g g
• fine sugar115g g

Step-by-step instructions

1. 1

   To make the biscuit base, crush the digestive biscuits using a rolling pin or blender, then place them in a bowl together with the sugar and butter and mix. Grease and line an 18 cm round pan with butter and press the biscuit mixture into it with the back of a spoon. Chill in the refrigerator for 30 minutes.

2. 2

   To make the cheesecake, melt the chocolate in the microwave in short bursts, then let it cool slightly. Whisk the cream in a large bowl with an electric whisk until soft peaks form, then gently fold in the cocoa powder. Beat the cream cheese and the fine sugar together, then gently fold in the cream mixture and the cooled chocolate.

3. 3

   Spread the cheesecake mixture over the biscuit base, smoothing it with the back of a spoon. Transfer to the freezer and freeze for 2 hours or until set. Remove from the pan and let sit at room temperature to soften for about 20 minutes before serving.