As we learn to live in these weirdly apocalyptic times, I find myself craving comfort food. I just made a huge chocolate cheesecake and, as COVID-19 restrictions mean we're not supposed to socialise, Andrew and I will probably end up eating it for dessert over several nights. This recipe used to contain raw eggs and extra sugar; it's easier AND healthier AND more delicious now they've been omitted. Enjoy ...
First, make the base
200 grams plain, sweet biscuits [I like to use Malt or Digestive biscuits]
100 grams butter
Crush the biscuits. Melt the butter and combine well with the crushed biscuits. Press the mixture onto the bottom of a foil-lined springform pan and chill.
Next, make the cheesy topping
250 grams cream cheese
150 grams chocolate [milk, dark or white]
300 ml pouring cream
Soften the cream cheese a little and beat well. Melt the chocolate over a bowl of hot water or in a microwave. Allow the chocolate to cool slightly, them combine with the cream cheese mixture. Whip the cream. Combine the chocolate and cream mixtures well, and pile on top of the base. Decorate with extra cream, grated chocolate, or fresh fruit. Refrigerate until ready to eat.
No comments:
Post a Comment