RECIPE: Dangerously dark cheesecake

Score some brownie points this Valentine's Day by whipping up this delicious chocolate treat...



4 packets of Choco Leibniz dark biscuits

100g butter, melted

700g soft cream cheese

100g icing sugar

300g dark chocolate

Cocoa powder to dust

Cooking time

20 minutes preparation, two hours chilling

How to make it

  • To make the cheesecake base, start by whizzing the biscuits in a processor. Add the resulting crumbs to the melted butter in a large mixing bowl.
  • Tip this mixture into a well-oiled 20cm springform cake tin, pressing it down firmly to ensure a nice even base. Place in the fridge.
  • To make the cheesecake topping, mix the soft cheese and icing sugar together in a separate bowl.
  • Melt the dark chocolate in a glass bowl over a pan of simmering water.
  • Add the melted chocolate to the soft cheese mixture a little at a time, mixing as you do so.
  • When thoroughly mixed, use a spatula to spread the cheesecake filling across the base and right up to the edge of the cake tin.
  • Place the chocolate cheesecake in the fridge to set for at least two hours, and dust with cocoa powder before serving.

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