I believe that every day should be declared a chocolate day and even better a chocolate cheesecake day…
This recipe is made in 3 stages and may take a little longer than the regular cheesecake time. In the end, the results are amazingly delicious. I used smooth cottage cheese instead of the cream cheese choice and found the taste quite remarkable. With the richness of the chocolate and the cream, the flavour of the cottage cheese brings a relief and possibly a lightness to this cheesecake. I prefer to use a decent dark chocolate (I’m a snob when I cook with chocolate) instead of using cooking chocolate. I used Cadbury Bournville Classic.
Let’s get baking….
1 pkt Tennis biscuits
80g melted butter
1tsp vanilla essence
2 tsp milk
250g smooth plain cottage cheese
2 cups cream
1 cup icing sugar
200g dark chocolate
1 tsp vanilla essence
extra chocolate for decoration
In a bowl over a pot of hot water or a double boiler, melt the chocolate and add 10 Tbs cream. Mix well and leave to cool.
Blitz the biscuits to crumb. Add the butter, milk and vanilla essence. Mix well. Press into a 8″ square dish or round dish. Place in the freezer to set.
In a large bowl, beat the cream till stiff. In a small bowl mix the cheese and icing sugar till well mixed and smooth, about 30 seconds.
Add the cheese to the cream mix and blend well. Add the cooled chocolate and vanilla essence. Mix together.
Remove the biscuit from the freezer. Pour the filling onto the biscuit. Smooth over. Decorate the top with the extra chocolate.
Place in the fridge and allow to set for at least 4 to 5 hours. Serve as desired.