Friday 14 September 2012


Click here for the 'Seeds of Eaden' seed shop

This rich and creamy cheesecake is ideal for all your chocolate lovers out there. 

15 digestive biscuits 
50 g butter 
250 g mascarpone cheese 
200 g cream cheese 
300 g milk chocolate
100 g dark chocolate
3 oz caster sugar 

Crush the digestive biscuits to form fine crumbs. Melt the butter and add to the biscuit crumbs.  Place the mixture into a cake tin and push down firmly with the back of a spoon.  Place in the fridge to chill for 30 minutes.

Place the mascarpone cheese, cream cheese and sugar into a bowl and mix thoroughly with a wooden spoon.  Melt the milk chocolate in a bowl over a saucepan of water then mix the chocolate into the cheesecake mix.
Melt the dark chocolate and swirl into the mix.

Pour the cheesecake mix onto the base and place in fridge for at least 4 hours to set, ideally leave overnight.

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