Chocolate Strawberry Cheesecake
Heavenly with hot chocolate sauce!
INGREDIENTS (Serves 8-10) ◆ 60g butter ◆ 150g chocolate digestive
biscuits, crushed ◆ 1tbsp cocoa powder Filling: ◆ 1 sachet powdered
gelatine ◆ 90ml just-boiled water ◆ 300g strawberries,
stalks removed ◆ 500g full fat soft cheese ◆ 80g caster sugar
◆ 1tsp vanilla bean paste
or extract ◆ 150ml double cream ◆ 2-3 drops pink or red food
colouring (optional) Hot chocolate sauce: ◆ 100g plain chocolate,
broken into pieces ◆ 1tbsp golden syrup ◆ 1tbsp cocoa powder ◆ 2tsp cornflour ◆ 150ml milk 1 Melt the butter in a saucepan, taking care that it doesn’t get too hot. Add the biscuit crumbs and cocoa powder, stirring well. Tip into a 20cm loose-based cake tin and press into an even layer. Chill. 2 Sprinkle the powdered gelatine into the hot water, stirring to mix. Allow to dissolve for 10min. Meanwhile puree the strawberries, reserving a few for decoration. 3 Beat together the soft cheese, sugar and vanilla, then stir in the pureed strawberries. Whip the cream and fold through. Add 2-3 drops of food colouring, if using. Pour in the gelatine liquid and mix thoroughly. Tip over the base. Chill until set – about 2 hours. 4 Make the chocolate sauce by gently heating all ingredients in a small saucepan, stirring all the time. Serve with cheesecake and reserved strawberries.