I found a Good Food recipe for a "No Bake Chocolate Cheesecake" (all credit goes to Good Food, I'll put the link at the bottom of this post) and decided that I'd use the bank holiday weekend to trash my kitchen by having a go at this seemingly simple recipe. The concept of 'No Bake' is completely new to me but also very appealing because I'm useless at the whole "Don't open the oven door or the cakes will sink" thing... Here's my attempt:
You will need:
- 150 g digestive biscuits, crushed
- 45 g butter, melted (get unsalted butter!)
- 110 g caster sugar
- 120 ml whipping cream (Tesco, green lid, next to the double cream)
- 150 g dark chocolate, melted and cooled (would advise using chocolate 60% cocoa solids minimum)
- 2 tbsp cocoa powder (get the Green & Black's cocoa powder, it's so worth it)
- 200 g cream cheese (Philadelphia is fine but you don't want to buy the fat free version as the cheesecake will end up sloppy like me on a Saturday morning)
Firstly you will need to mix the crushed biscuits with the butter and 1 tablespoon of the caster sugar. It will look as if you didn't melt enough butter but actually what you're trying to do is just lightly coat the biscuits rather than create something that sticks together.
Mix it all together with a wooden spoon and then compact it down into an even layer in a medium sized cake tin. The recipe advises you to use an 18cm springform cake tin. I did not measure my tin, and I have zero clue what springform means, but mine looked like this:
Put the cheesecake base in the fridge to set whilst you get on with the fun bit: CHOCOLATE TIME.
Melt the chocolate like a normal human being. I chose to deviate from the recipe as I didn't have a circular glass bowl; I found that a dangerously placed glass fajita serving dish over a pot of boiling water worked perfectly. Mary Berry may not agree.
The recipe says to whip the cream until "soft peaks form". I just whipped it until it started to turn thick and creamy. Then you need to add the cooled melted chocolate, and then the cocoa powder mix. Give this all a stir with a wooden spoon until it looks like a sort of dusty ganache and set it aside.
Next, you need to beat the cream cheese and the remaining sugar together. Fold this into the cream chocolate mixture and mix thoroughly, taking care to ensure that all of the ingredients are mixed together completely.
Try not to eat the entire bowl of chocolate mixture then and there. If you survive this step you may progress onto the next part: spread the heavenly chocolate mess onto the crushed biscuits in the tin.
All you need to do next is pop the cheesecake into the fridge for an hour or two to let it set before serving! I actually found that the biscuit base crumbled away when I served it after an hour (nope, couldn't wait any longer) but after I had left it overnight it was much easier to serve. I'd recommend making this the day before if you're planning on serving it to guests or people who care what their food looks like.
I can't believe how easy this was to make. It was pretty cheap (the ingredients cost just over £7 in total and this recipe serves 8-10 people) and it took me around 15 minutes to create from start to finish. It looked pretty good, even for an amateur, but most importantly it tastes amazing. It's really rich and chocolatey but it's not overpowering or sickening. It's got a really nice consistency to it and actually tastes exactly the same as the "Rhokett Cheesecake with Belgian Chocolate" that I used to buy in Waitrose for over £3 for two small slices.
Lush! I'd rate this really highly, it's a great starting point for people looking to build up their confidence in the kitchen and it tastes fantastic.
The Good Food Channel Recipe can be found here: http://uktv.co.uk/food/recipe/aid/658708