Rich, silky smooth and very, very yummy – also, as it’s non-baked, quite quick and easy.
Makes: Can be cut into 20 or even 25 pieces
Time: 20 minutes for the base + time in the fridge. 20 – 30 minutes for the cheesecake and 5 minutes to decorate it after a while in the fridge.
Level: Easy
Equipment: A 20cm/8” square tin
Ingredients
For the base
- 250g/9oz biscuits (most are suitable, but bourbons give an extra chocolate hit)
- 100g/3½oz unsalted butter
- 40g/1½oz sugar (Golden caster or use a darker sugar)
For the Cheesecake
- 500g/1lb 1oz chocolate spread
- 500g/1lb 1oz full fat cream cheese or Mascarpone or 250g of each
- 100g/3½oz icing sugar
- 200ml/7fl oz double cream
- 100g/3½oz glace cherries, cut fairly small
Method
1. Grease and line the tin. Whizz the biscuits in a food processor to turn them into crumbs, or bash them in a plastic food bag with a rolling pin.
2. In a medium saucepan, melt together the butter and sugar, then add the biscuit crumbs and stir to fully coat them.
3. Pour the mixture into the tin and press down firmly. (I use a plastic dough scraper with rounded corners as it fits perfectly into the corners of the tin.) Put in fridge for at least 30 minutes to chill and become firm.
4. In a large bowl, beat together about 450g chocolate spread and the cream cheese. Sift in the icing sugar. Stir to combine, then beat to fully mix. (NB Keep back 50g spread)
5. In another bowl, whip the double cream – you need it firm but not stiff. Put 2 or 3 tablespoons aside. Add half the chopped cherries to the cream and stir them in. Fold this mixture into the chocolate mixture.
6. Remove the tin from the fridge and cover the biscuit base with the reserved 50g of chocolate spread. Next, spoon or pour the main cheesecake mixture on top and level it with a palette knife.
7. Put blobs of the reserved cream on top and create a marbled effect by swirling a skewer or toothpick through them. (Or, as I did, use a clean finger.) Scatter the remaining cherry pieces on top.
8. Place in the fridge to chill. Cut into pieces: 4 x 5 or 5 x 5. Both work well. (You may need to leave it in the fridge overnight as it’s not a very firm mixture.*)
*I considered adding gelatine at some stage, then decided not to. If anyone gives that a try I’d like to hear how it goes, please.
Retired Bloke on Food n stuff 