Monday, 31 August 2015

Dark Chocolate No-Bake Cheesecake



This is probably the easiest dessert I've ever made and it's also the most popular - everyone who's ever tried it absolutely raves about it.

You're going to notice two things about the above photo:

1) It doesn't look very pretty. Yes, you're right, I'm sorry. I was in a bit of a rush and forgot to take a photo of it all prettified, I usually decorate with piped swirls of whipped cream around the edge.

2) You're thinking that there's too much base and not enough topping. This time you're mistaken! My regular cheesecakes usually have a much higher topping to base ratio, but trust me, this cheesecake is so rich that it really needs about half and half. Make it and see. If you don't agree then let me know :)
This recipe makes enough for two 8" cheesecakes and I often have enough spare to fill up a few ramekins too.

RECIPE

400g pack Digestive Biscuits - basic range are fine!
Butter, melted
400g Dark Chocolate - I use 50% cocoa solids, this Sainsbury's one is lovely
500g Mascarpone Cheese
Optional: Whipped cream & grated white/milk/dark chocolate to decorate if you like. Icing sugar, to taste. Demerara sugar.

METHOD

Crush your biscuits - either whizz in a food processor or place in a freezer bag and bash with a rolling pin (fab for getting some aggression out!)



Next add melted butter a little at a time (I've not put any quantity for the butter as I always just see how it looks, I'm a tad lazy with measuring!), stirring well until all the crumbs look moist - don't make it too wet as it will set too hard when the butter solidifies. At this point you can add a couple of spoonfuls of demerara sugar for added crunch but it's not essential as it's quiet sweet enough already.
It should look like this, a bit like wet sand:


Divide into your tins and flatten down with the back of a spoon. Loose base tins are easier for cheesecake but you can just about get away with a cake tin if necessary. You can either put them in the fridge to harden or, if you're in a hurry like I generally am, put in the freezer for a little while. If you haver leftover biscuit crumbs, save for having on ice cream later.


While your base is setting, you can get on and make the topping. Break your chocolate into pieces and place in a glass bowl. Put on top of a saucepan with a couple of inches of water in, over a low heat. Make sure your pan is large enough that the bowl doesn't touch the water and leave the chocolate to melt.


Once the chocolate is all melted, stir in the mascarpone a bit at a time. It will look as if it's all gone wrong as the cold cheese mixes with the warm chocolate, but don't worry and keep stirring, it will all come together after a while.



Now you can either leave it as it is or add a little sifted icing sugar to taste. Mix in well and pour over your set biscuit base.



Easy! Chill in the fridge until firm and it's up to you how you decorate it, it's so yummy that it doesn't need much really, but feel free to pretty it up as you wish.



Now just serve it to your friends and family and wait for the compliments to roll in - and you can look as if it's taken you absolutely ages to make while you secretly smirk..

P.S. Lick the spoon before you clean up.

Happy Making :)








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