Four types of Great British Chocolate in a cheesecake - this treat simply cannot be missed!Four types of Great British Chocolate in a cheesecake - this treat simply cannot be missed!
Base
Ingredients: Base
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300 gdigestive biscuits
Preparation: Base
In a food processor blitz the biscuits to fine crumbs
Ingredients: Base
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150 gunsalted butter
Preparation: Base
Melt the butter and stir it through the biscuit crumbs
Ingredients: Base
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100 gCHD-P70SA
Preparation: Base
Chop the chocolate buttons and mix through the crumbs.
Press the mix firmly into an 18cm cake ring and set aside
Cheesecake
Ingredients: Cheesecake
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650 gfull fat cream cheese
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175 gcaster sugar
Preparation: Cheesecake
Mix the cream cheese and sugar together to a smooth paste
Ingredients: Cheesecake
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100 gdouble cream (48%)
Preparation: Cheesecake
Mix in the double cream
Ingredients: Cheesecake
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3 piece(s)Egg
Preparation: Cheesecake
Mix in the eggs and ensure all ingredients are well incorporated.
Split the mix into three bowls (350g in each bowl)
Ingredients: Cheesecake
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135 gCHD-P55SA
Preparation: Cheesecake
Melt the dark chocolate and mix with one amount of the cheesecake mix. Pour on top of the biscuit base and level the surface.
Ingredients: Cheesecake
Preparation: Cheesecake
Melt the milk chocolate and mix with one amount of the cheesecake mix. Pour on top of the dark chocolate layer and level the surface.
Ingredients: Cheesecake
Preparation: Cheesecake
Melt the white chocolate and mix with the remaining amount of cheesecake mix. Pour on top of the milk chocolate layer and level the surface.
Bake the cheesecake for 60 minutes at 110c
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