For Valentine’s Day this year, my boyfriend and I ditched our grand plans to dine at Duck & Waffle and stay at citizenM (our favourite hotel!) and opted for a quiet evening in instead. I’d been stressed with work, he was overtired from work… and so we exchanged very non-Instagrammable cards, popped open a bottle of prosecco, picked up some Chambord and decided to make a cheesecake to feast on.

And what ensued was an indulgent, creamy and oh so delicious creation. I’m not a fan of lemon cheesecake - I’ll have a lemon drizzle cake any day though! - and so we settled on ‘something chocolatey’. Our recipe revolves almost entirely around these bars of Lindt dark chocolate. We originally used the Blueberry Intense flavour but I’ve used Raspberry Intense in this particular recreation. You can find these at most good supermarkets and it adds such rich flavour and depth to this simple recipe.

Serves 6-8.

Ingredients

Base:

  • 8-10 digestive biscuits depending on your cake tin size
  • Half tsp caster sugar
  • 45g melted butter

Filling:

  • 150g Lindt Raspberry/Blueberry Intense dark chocolate
  • 125ml whipping cream
  • 2 tsp cocoa powder
  • 180g mascarpone
  • 140g caster sugar
  • Fresh fruit

Equipment:

  • Round cake tin
  • Fridge
  • Freezer
  • 2 mixing bowls
  • Wooden spoon
  • Measuring cups

Method

  1. Begin by smashing up your digestive biscuits. We used gluten-free Hob Nobs but just a standard digestive is fine too! You can pop them in a food processor or use the good ol’ rolling pin and sandwich bag method.
  2. Melt the butter in a saucepan and add to the biscuit crumbs along with half a teaspoon of sugar. You can skip the sugar if preferred.
  3. Press into the bottom of your baking tin using a spatula or spoon and pop in the fridge to chill for around 30 minutes.
  4. Whilst the base chills, pop 150g of your Lindt Chocolate bars on a bain marie to melt.
  5. Whip your whipping cream until it begins to peak and then combine the melted chocolate to this. Add 2tsp of cocoa powder to the mixture and fold in.
  6. In a separate bowl, combine the mascarpone with your caster sugar. Once blended, fold into the chocolate mixture little by little.
  7. Rescue your biscuit base from the fridge. Spoon your filling carefully into the tin and place into a freezer.
  8. Leave for at least one hour.
  9. Garnish the cheesecake with dark chocolate flakes, squares and fresh fruit.
  10. Serve! (Keep chilled when uneaten.)
For Valentine’s Day this year, my boyfriend and I ditched our grand plans to dine at Duck & Waffle and stay at citizenM (our favourite hotel!) and opted for a quiet evening in instead. I’d been stressed with work, he was overtired from work… and so we exchanged very non-Instagrammable cards, popped open a bottle of prosecco, picked up some Chambord and decided to make a cheesecake to feast on.

And what ensued was an indulgent, creamy and oh so delicious creation. I’m not a fan of lemon cheesecake - I’ll have a lemon drizzle cake any day though! - and so we settled on ‘something chocolatey’. Our recipe revolves almost entirely around these bars of Lindt dark chocolate. We originally used the Blueberry Intense flavour but I’ve used Raspberry Intense in this particular recreation. You can find these at most good supermarkets and it adds such rich flavour and depth to this simple recipe.

Serves 6-8.

Ingredients

Base:

  • 8-10 digestive biscuits depending on your cake tin size
  • Half tsp caster sugar
  • 45g melted butter

Filling:

  • 150g Lindt Raspberry/Blueberry Intense dark chocolate
  • 125ml whipping cream
  • 2 tsp cocoa powder
  • 180g mascarpone
  • 140g caster sugar
  • Fresh fruit

Equipment:

  • Round cake tin
  • Fridge
  • Freezer
  • 2 mixing bowls
  • Wooden spoon
  • Measuring cups

Method

  1. Begin by smashing up your digestive biscuits. We used gluten-free Hob Nobs but just a standard digestive is fine too! You can pop them in a food processor or use the good ol’ rolling pin and sandwich bag method.
  2. Melt the butter in a saucepan and add to the biscuit crumbs along with half a teaspoon of sugar. You can skip the sugar if preferred.
  3. Press into the bottom of your baking tin using a spatula or spoon and pop in the fridge to chill for around 30 minutes.
  4. Whilst the base chills, pop 150g of your Lindt Chocolate bars on a bain marie to melt.
  5. Whip your whipping cream until it begins to peak and then combine the melted chocolate to this. Add 2tsp of cocoa powder to the mixture and fold in.
  6. In a separate bowl, combine the mascarpone with your caster sugar. Once blended, fold into the chocolate mixture little by little.
  7. Rescue your biscuit base from the fridge. Spoon your filling carefully into the tin and place into a freezer.
  8. Leave for at least one hour.
  9. Garnish the cheesecake with dark chocolate flakes, squares and fresh fruit.
  10. Serve! (Keep chilled when uneaten.)

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