Chocolate Cheesecake - No Cook

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 16
• 400 g digestive biscuits
• 400 g ginger nut biscuits
• 200 g melted unsalted butter
• 600 g chocolate
• 400 g cream cheese
• 350 g mascarpone cheese
• 100 g caster sugar
• 1 tablespoon vanilla extract
• 300 ml double cream
• strawberry
• mint

Recipe

• 1 grease a 23cm spring form tin or loose bottomed cake tin with some butter or oil.
• 2 finely crush digestive and ginger nut biscuits in a food processor or in a plastic bag and bang with heavy rolling pin.
• 3 combine crushed biscuit with cooled melted butter.
• 4 press mixture into base of tin firmly with back of a metal spoon or hands.
• 5 chill the tin in fridge or freezer for at least 30 minutes.
• 6 while base is chilling, gently melt chocolate in a bowl over simmering water until smooth. this can burn at bottom so keep your eye on the chocolate. set aside to cool.
• 7 mix together the cream cheese, mascarpone, caster sugar and vanilla extract, then lightly mix in the cool chocolate.
• 8 in a seperate bowl, whip double cream on a high speed until stiff peaks occur.
• 9 slowly add whipped double cream into cream cheese mixture and beat gently for one minute until fully incorporated.
• 10 pour the mixture on top of the biscuit base and chill in fridge for three hours or put it into the freezer for a couple of hours. i prefer the freezer as it really firms the cheesecake up.
• 11 remove cheesecake from tin and top with halved strawberries and mint sprigs.
• 12 serve with double cream.