New! (UK)

Chocolate Crunch Cheesecake

Serves 12


Ingredient­s For the base

34 chocolate-covered wafer fingers (you can use milk, white or dark chocolate or a mixture; I use Kitkats)

300g digestive biscuits

150g salted or unsalted butter, melted

For the Filling

450ml cold double cream

500g full-fat cream cheese, at room temperatur­e

120g icing sugar

200g milk chocolate, melted and cooled slightly

For the topping

100g dark chocolate, broken into pieces

100ml double cream

6 chocolate-covered wafer fingers, broken into small pieces


■ Line the bottom of a 20cm round springform cake tin with a circle of nonstick baking paper. Place the chocolate-covered wafer fingers around the inside edge of the prepared tin with the branding facing outwards. The edge of each finger should line up with the neighbouri­ng finger. If there is a gap at the end, slice a finger in half vertically to fill it.

■ Put the digestive biscuits into a food processor and process until finely crushed or put them into a plastic bag and crush with a rolling pin.

■ Tip into a large mixing bowl, then pour in the melted butter and mix until fully combined.

■ Carefully scoop the mixture into the tin, making sure you don’t knock any of the chocolate-covered wafer fingers over, then press it down firmly with the back of a spoon (this will secure the wafer fingers in place). Pop into the refrigerat­or while you make the filling.

■ In a large mixing bowl, whip the cream with an electric hand mixer until stiff peaks form.

In a separate large bowl, beat together the cream cheese and icing sugar with the electric mixer until smooth, then pour in your melted milk chocolate and beat until just combined.

■ Fold in the whipped cream with a rubber spatula until just combined. Remove the chilled base from the refrigerat­or, then spoon in the filling, smoothing it out to the edges of the wafer fingers and pressing it down onto the base to avoid any gaps.

■ Put the chocolate pieces and cream into a microwave-safe bowl and microwave on high for 1 minute 20 seconds (the cream should be warm enough to melt the chocolate without boiling and curdling).

■ Leave to stand for about 2 minutes, then stir until the cream and chocolate start to come together. Continue to stir until smooth and creamy.

■ Pour the topping over the filling and quickly smooth it out to the edges using a metal spatula or the back of a spoon.

■ Sprinkle the broken chocolate-covered wafer pieces evenly over the top and chill in the refrigerat­or for at least 6 hours, or overnight, if possible, until completely set.

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