Chocolate Cheesecake

This is a delightfuul cheesecake for an after dinner treat. My first ever no bake cheesecake. Definitely a great addition to my chocolate cake collection.

Crust

200gm Digestive biscuits Light (25% less fat)

50gm Melted butter

3 tbs Sugar (not a must if you don't need sugar rush)

Process biscuits into small crumbs. Mix in melted butter and sugar. Press crust mixture into bottom of 23cm springfoam baking pan. Chill in fridge until firm.

Filling

Chcolate Custard

150gm Milk

50gm Sugar

2 tbsp Cocoa Powder

50gm Good Quality Dark Chocolate

2 egg yolks

To make custard boil all ingredients except egg yolks. Add yolks one at a time and stir. Sieve mixture into clean pan and cook over low heat for a couple of minutes stirring constantly. Set aside.

1.5 tbsp gelatine

50gm water

Combine gelatine and water in a heatproof bowl. Place over pan of simmering water until gelatine completely dissolves. Mix into choclate custard.

Place mixture into a bowl of ice water and let temperature drop to 25C.

Cream cheese

250gm 80% fat free cream cheese (Original cream cheese is perfectly acceptable)

40gm caster sugar

Beat cheese and sugar until light.

Add cooled custard mixture into cream cheese and mix well.

200gm Whipped cream (can be prepared in advance and chilled in fridge)

Fold in chilled whipped cream.

Pour cheese filling into prepared pan with digestive biscuits. Chill in fridge until the filling is set. It may take at least 4 hours.

In the meantime prepare chocolate ganache. Pour over set cheesecake and smooth it out. Put cake back in fridge to let it set again.

Recipe is an adaption from Alex Goh Fantastic Cheesecake