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CHOCOLATE CHEESECAKE
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Biscuit Base;
- Biscuits | 140g
- Caster Sugar | 1 Tablespoon
- Butter | 50g
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Filling;
- Whipping Cream | 120ml
- Cream Cheese | 200g
- Caster Sugar | 120g
- Cocoa Powder | 2 Teaspoons
- Chocolate | 150g
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< METHOD >
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Start by crushing the biscuits until they resemble fine breadcrumbs - in a pan, melt the butter and add the biscuits and sugar, then proceed to mix. Once mixed, add the biscuit base to the bottom of a tin and place in the refrigerator for thirty minutes.
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Whip the cream in a bowl till it starts to form peaks - melt the chocolate and add to the cream once cooled and then add the cocoa powder. In a separate bowl, beat the cream cheese and sugar together and then fold into the chocolate mixture.
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Once the biscuit base has hardened, spoon the chocolate mixture into the tin and let it freeze for an hour - take it out of the refrigerator thirty minutes before serving.
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Aaron's Cooking Guide | "Cook Book"
No FicciónAaron's Cooking Guide is here to give you a few tips & tricks about cooking and present you with new and creative recipes every week. I'll be giving you in-depth methods on how to properly cook your favourite meals and classic dishes!
