How to make Whipped Chocolate Cheesecake:
Quantity |
Ingredients |
| 12oz |
digestive biscuits |
| 5oz |
margarine |
| 2 x 400g / 800g tub |
soft cheese (philadelphia) |
| 1 x 284ml tub / 10fl oz |
whipping cream (elmlea) |
| 1/2 x 284ml tub / 5fl oz |
double cream (elmlea) |
| 1 tsp |
caster sugar |
| 1 x 230g bar |
dairy milk chocolate (cadbury's) |
| 1 small bag |
milky buttons |
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Method
Grease & line a springform tin. Crush by hand or use a food processor to crush biscuits finely. Melt the margarine in a large saucepan, once melted, remove from heat and mix with the crushed biscuits. Press the biscuit mixture into the tin and chill. Meanwhile combine the soft cheese, whipping cream, double cream and caster sugar (either by hand or with an electric mixer). Melt the chocolate bar until smooth and add to the cheese mixture and combine thoroughly. Spread the mixture over the biscuit base and decorate with the milky buttons.
LEAVE TO SET FOR AT LEAST 4 HOURS.
Thanks to
Louise Stephanie Harding from the United Kingdom for submitting this Whipped Chocolate Cheesecake recipe.
Added on 22 October 2008.
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