This is a quick and tasty sweet that’s so easy to make it’ll be finished before you realise it. It can be varied in many ways, depending on your choices. In fact “Choice” is a massive feature of this recipe.
Serves: 12
Time: less than 40 minutes
Level: Very easy
Tins: 1 x 20cm/8” loose-bottomed tin
Ingredients
- 50g/1.75oz – 60g/2oz unsalted butter
- 100g/3.5oz – 125g/4.5oz chocolate, broken into small pieces (use dark or milk or white – your choice)
- 150g/5.5oz – 175g/6oz digestive biscuits, finely crushed. (Or most other types of fairly plain biscuit. It’s your choice, again.)
- 400g/14oz – 425g/15oz mascarpone cheese or full fat cream cheese or a combination (Keep choosing.)
- Grated zest and juice of 1 lime or ½ lemon or ½ orange – or leave out completely if you don’t want any “tanginess”.
- 3 – 4 tbsp icing sugar + some for dusting
- 30ml/1fl oz – 40ml/1.25fl oz double cream
- 1 tsp of any flavouring you choose (vanilla, lemon, almond etc.) Or none at all.
- To decorate – fruit of your choice – sliced, halved or whole (strawberries, kiwi, cherries, raspberries – all work well. Or use several.)
Method
1. Melt the butter and chocolate in a bain marie, on a low heat, stirring regularly, or short blasts in a micro-wave, also stirring regularly. Add the crushed biscuits and stir to coat them all. Transfer the base mixture to the flan tin and press it in firmly and evenly. (I use a plastic dough scraper lightly floured) If time allows, you could put it in the fridge for half an hour, but it’s not essential.
2. Beat the cheese in a bowl with the zest and juice of your choice. Sift in the icing sugar and beat well. Add in the cream and any flavourings required then beat some more to obtain a thick, firm mixture.
3. Spread this mixture evenly over the biscuit base, then cover and place in the fridge for at least an hour, maybe even overnight.
4. To serve arrange your chosen fruit over the top in any way that pleases you. Add any available zest (optional) and dust with icing sugar just before serving.
I hope you enjoy this cheesecake. If you want to see more cheesecake recipes, baked and non-baked, click here.
Or have a look at my site for lots of other recipes, sweet and savoury. If you’d like to comment or ask a question please do, via the contact page.
Retired Bloke on Food n stuff 