British Chocolate Cheesecake
"This is an awesome no-bake chocolate cheesecake that is quick to whip up and then just needs 3h to chill. It's designed to be made with sweet dark English chocolate (e.g. Bournville), rather than really 'good' 75% brands, or US chocolate so may not work so well with American brands, and it needs quark, which I know is pretty hard to get outside of Europe, so no promises if you end up making it with substitutes!
It is well worth waiting the full time for the cake to set as the flavour is so much better when it's stiff. This was planned to serve 10, but we cut it into 12 and it still took us forever to eat because it's so rich!"
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
10-12
ingredients
- 175 g chocolate digestive biscuits
- 40 g butter, melted
- 200 g cream cheese
- 250 g Quark
- 275 g dark chocolate, melted
- 150 ml double cream
- 75 g icing sugar (that's powdered sugar for the Americans!)
directions
- Line an 8 inch spring form tin with greaseproof paper.
- Melt the butter and mix with the crushed digestive biscuits.
- Press the mix into the base of the tin.
- Melt the chocolate.
- Mix the cream cheese and quark, then beat in the chocolate.
- Add the double cream and icing sugar.
- Beat this mixture thoroughly and then pile on top of the biscuit base.
- Chill in the fridge for 3 hours.
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Reviews
-
Quick, easy and a firm favourite. Lots of people ask for the recipe, and for me to make it when they come over
RECIPE SUBMITTED BY
I'm a young scientist in the UK who is facing the new challenge of life without a kitchen. My family comes from Yorkshire, so my talents lie in anything batter-based (Yorkshire puddings, pancakes etc). I'm a pescetarian (sea food only) but still love to try new things and experiment.
