For the base: 225g digestive biscuits 100g unsalted butter
For the filling: 300g dark chocolate drops, 225 unsalted butter, softened, 225g caster sugar, 350g cream cheese (we use Philadelphia)
1) Cover the base of a 20cm spring form cake tin with greaseproof paper.
2) Crush the digestive biscuits (this is much easier with a food processor). Add the melted butter and mix well. Turn this into the cake tin by spreading it evenly on the base and pressing down firmly with the back of a spoon. Place in the fridge until the filling is ready.
3) Place the chocolate drops in a heat resistant bowl and place over a pan of hot water, making sure that the base of the bowl isn’t touching the water and being careful not to get any water in the bowl with the chocolate in. Leave to melt gently then remove from the heat.
4) In a third bowl add together the butter and caster sugar (again you can do this in a food processor). When this mixture is light and creamy add the cream cheese and mix really well.
5) Add the melted chocolate gradually to the cheese mixture and keep mixing well until you have added it all. Spoon this on top of the base in the cake tin, and spread evenly but roughen the top a little. I put ours in little dollops and mix them together slightly.
Place in the fridge and preferably leave overnight. Then dish up and wallow in its delicious chocolateness
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This is a delicious recipe which is a big favourite in our house as an alternative to a traditional birthday cake. My Dad always used to ask why I called it a cheesecake, as it was obviously just chocolate – a chocoholic’s delight and deliciously nut free!