for the base: 12(biscuits digestive, graham crackers, or chocolate cookies) (makes roughly 1½ cups crumbs)
2 tablespoons melted butter
4 tablespoons caster/white sugar
for the cheese cake:
2 pkg. (250g each) cream cheese
1 cup caster (white) sugar
3 100g bars of dark chocolate 72% cocoa*
2 tablespoons cream (optional)
1 teaspoon vanilla extract
Crush the digestive biscuits and add the melted butter and sugar.
Mix well and press firmly into a 8-inch pie pan or use an assortment of ramekins (6) or glasses.
Pat down using the base of a glass for the larger dish and the back of a spoon for smaller ramekins or glasses. Place in fridge for 30mins to set.
While the base is setting mix together the cream cheese, cream, vanilla, and sugar using a wooden spoon or electric mixer.
Break the chocolate into squares and microwave, stirring every 30 seconds until the chocolate is smoothly melted.
Pour the chocolate into the cheese mixture and mix thoroughly. Spoon the cheese mixture over the base and spread evenly.
Refrigerate the cheesecake for at least a half an hour before serving.
* I used Mark’s and Spencer’s organic dark chocolate, not because I’m posh but because its some of the nicest smoothest dark chocolate you can buy. If you use a dark chocolate that has a lower cocoa percentage you can lower the amount of sugar it the recipe, its all a matter of personal taste.
cook's notes: The recipe is true to what I mixed together in my experimenting on Sunday night. The cheesecake was dark rich and smooth. I must admit that I prefer and no bake cheesecake to a baked one.. but it could just be that I'm lazy. There is one small ramekin in the fridge for M's pudding tonight which I'm sure he will like because he adores cheesecake.
edit: slight edit, the vanilla disappeared on me. have re-added it to the list of ingredients. and blogger is being wierd about spacing again.