I originally made a chocolate cheesecake with rum in it. It tasted wonderful but unfortunately due to a heavy hand, I’m sure this was too much rum testing, the custard curdled. Hubby tests most of my recipes and he enjoyed this one even though it was a flop!
This recipe is delicious and rich.
200g Chocolate digestive biscuits
200g Dark chocolate (please use a slab and not chocolate buttons or chips)
100ml Double cream
100g Castor sugar
500g Creamed cottage cheese
And if that’s not enough…. the decadence..
80g Dark chocolate
1 Tablespoon butter
Preheat your oven to 150°C. Lightly grease the sides of a 20cm springform pan.
Break this biscuits and add to the food processor. Process till the biscuits are in a crumb form. Add the melted butter and mix well. Press into the pan. Put into the freezer (this is to get those little guys to stick together so tight because its frigging cold in there).
Mix the eggs and sugar. Blend till the mixture is pale and fluffy.
Add the cream cheese and mix well.
Melt the chocolate in a bowl over a pot filled with just simmering water. Once the chocolate has melted, slowly add the cream.
Gently fold the chocolate into the cheese mixture. Like Nigella said ‘ Everything gives way to chocolate’. Pour into your tin.
Bake for an hour, switch off the oven and allow to cool.
Melt the chocolate, using the same method as before. Add the butter and gently stir in the cream.
Drizzle over the cheesecake.
Serve, enjoy, keep smiling!