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Individual Milk Chocolate & Fudge Cheesecakes

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“I made this product as my GCSE dessert product and hopefully you will like it as much as the examiner who awarded me an A* for my 3 course meal.”
READY IN:
50mins
YIELD:
3 cheesecakes
UNITS:
US

Ingredients Nutrition

  • 100 g digestive biscuits, crushed
  • 75 g butter, melted
  • 100 g milk chocolate
  • 30 g butter
  • 12 vanilla pod, seeds extracted
  • 125 g mascarpone
  • 15 g sugar
  • 45 ml double cream
  • 75 g fudge, chopped into pieces

Directions

  1. Combine the biscuits and melted butter. Press onto the base of 3 ramekins.
  2. Place the chocolate, the butter and vanilla pod seeds in a heatproof bowl atop simmering water until melted. Set aside to cool slightly.
  3. In another bowl, mix together the cream cheese, sugar and double cream to a smooth consistency using an electric whisk.
  4. Combine the cream mixture with the chocolate mix, again, using an electric whisk if necessary. Gently stir in the fudge.
  5. Spoon the mixture over the biscuit bases and chill for 18-24 hours before serving cool.

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