Chocolate cheesecake just got even easier to make! I've tinkered with this recipe over many years, removing the sugar from the base (it's sweet enough without it), halving the sugar in the topping then deleting it altogether, deleting the egg whites and increasing the amount of chocolate. It works well.
First, make the base200 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
200 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.
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