How to make Dors Devillish Choccy Cheesecake:
Quantity |
Ingredients |
| - |
digestive biscuits |
| a few |
crunchy nut cornflakes |
| - |
olive oil spread |
| - |
double cream |
| - |
mascapone cheese |
| - |
irish cream |
| |
caster sugar |
| 1 bar |
white chocolate |
| 1 bar |
milk & wholenut chocolate |
| 1 bar |
dark chocolate |
|
|
Method
Crush the digestives and crunchy nut cornflakes into crumbs. Heat this mixture slowly adding olive oil spread to prevent burning. Once warm, scoop it into ramekins and press it firmly to create the base. Whisk the double cream and mascapone together whilst adding irish cream, texture should be smooth. Add sugar to taste if required. Place a thick layer on top of biscuit bases. Grate a few squares of chocolate taken from each chocolate bar into a tub. Sprinkle this mixture over each cheesecake. Place in fridge for at least an hour so they can chill and set.
The irish cream and sugar can be left out of this recipe, it's all about an easy bake-free dessert. Alternatively try experimenting with different alcohols to add to the cream but beware of curdling!
Thanks to
Dor Chambers from the United Kingdom for submitting this Dors Devillish Choccy Cheesecake recipe.
Added on 16 May 2009.
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