Double Chocolate Cheesecake

A community recipe by Brybaz

Not tested or verified by Nigella.com

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Introduction

I had an idea of a really dark chocolate cheesecake with a chocolate base and topping to give a mixture of sweet and bitter and also something that looked good and all round taste. I wanted my version to look different but taste as well as any others.

Ingredients

Serves: 8

75 grams butter (melted)
250 grams hobnobs (crushed)
50 grams dark chocolate (melted)
300 millilitres double cream
300 grams cream cheese
40 grams cocoa Powder
200 millilitres double cream (hot)
200 grams milk chocolate (melted)
25 grams chocolate sprinkles

Method

Double Chocolate Cheesecake is a community recipe submitted by Brybaz and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

For the biscuit base, crush the Chocolate Hobmobs with a rolling pin in a large bowl.
Melt the butter and add the biscuit crumbs until fully mixed then add the dark chocolate and mix.
Put greaseproof or baking paper into the a 20 cm or 8 inch round tin with a bottom you can lift up.
Put biscuit crumbs in tin, smooth with a metal spoon and slightly round the edges and leave in fridge overnight.
For the filling, whip up the cream until very stiff, add the dark Cocoa powder and mix well, Then add soft cream cheese and mix then add to biscuit base with a spatula or metal spoon and chill to set.
For the granache topping, heat the cream until hot but not boiling or simmering and break the milk chocolate into pieces and drop into the cream a little at a time until all gone and the chocolate has melted, then stir together rapidly until glossy looking and smooth.
Put the granache on the set cheesecake and allow to set. Add the chocolate sprinkles to cover the top then serve 24 hours later.

Additional Information

Tip: it's best to use the most bitter dark chocolate powder for the filling and should set easily. The base and topping is sweet to contrast the filling and works well. You can add gelatine to set if you are not confident about setting. Adding dark chocolate to the base will set harder and give a darker looking base. Using just the biscuit base without the added chocolate will cut easier but look lighter