Chocolate cheesecake
- Preparation and cooking time
- Prep:
- Cook:
- Chill for a few hours until solid
- Easy
- Serves 8
Ingredients
For the base
- 100g butter
- 350g chocolate chip cookies
For the filling
- 100g butter
- 350g chocolate chip cookies
- 4 gelatine leaves
- 500g ricotta
- 175g chocolate hazelnut spread
- 175g golden syrup
- 150ml milk
To decorate
- 100g butter
- 350g chocolate chip cookies
- 4 gelatine leaves
- 500g ricotta
- 175g chocolate hazelnut spread
- 175g golden syrup
- 150ml milk
- 270ml double cream
- 2 tbsp soft brown sugar
- 16 ferrero rocher
Method
- STEP 1Oil and line a 20cm round loose- bottomed cake tin with cling film, Melt the butter in a pan. Crush the biscuits by beating them in a bag with a rolling pin, then stir them into the butter until well coated. Press the mixture firmly into the base of the tin and chill.
- STEP 2Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl then beat in the chocolate spread and syrup.
- STEP 3Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the chocolate mixture, then tip onto the biscuit base. Chill until set.
- STEP 4To serve, carefully remove from the tin. Whisk the cream with the sugar until stiff then spread on top of the cheesecake.
- STEP 5Add the ferrero rocher. (I crushed some and sprinkled over the cheesecake and added the rest whole)
