New Forest Gill's chocolate cheesecake recipe

Re-incarnated: an old favourite dessert - for the New Forest and everywherere!

Gill's chocolate cheesecake recipe - perfect make ahead dessert for a weekend bbq

gills chocolate cheesecake

Ed note:  Even better, this time we've made it ourselves in advance of sharing with you - and it got the thumbs up from all who tasted it. There were no leftovers.  Over to Gill.

"You will need a 20cm fluted tin with a loose-bottom or a deep cake release tin; melted butter for greasing the whole of the tin; saucepan; lots of dishes; teaspoons & tablespoons; rolling pin; plastic bag; grater and juice extractor; electric hand whisk.

BASE:

  • 230g of milk chocolate digestives/ plain digestives – see optional below
  • 3 tsp runny honey
  • 85g unsalted butter melted

FILLING:

  • 150g dark chocolate
  • 2 tsp sour cream
  • 1 tsp cocoa powder
  • 200g cream cheese (full fat is best, however you can make with Low Fat - just doesn’t hold as well)
  • 300ml double cream
  • 4 tbsp sieved icing sugar

chocolate cheesecakeOptional:   If you decide to make a chocolate orange version, then you will also need the  zest & juice of 1 orange. And instead of chocolate digestives, you can now buy orange marmalade & toast milk chocolate digestives - these work very well for the biscuit base!

METHOD:

  • Crush biscuits in a plastic bag finely with the end of a rolling pin in a plastic bag and tip them into a mixing bowl.

  • In a separate bowl, melt the butter adding the honey at the last minute in the microwave on short sessions so it all melts together.

  • Pour the melted butter over the biscuits and mix together so they are coated with the butter (its not easy so as best as you can). If you think it isn’t coming together then you’ll need to melt a little more butter. Once coated, tip into the bottom of the greased tin and press down with the back of a spoon, then pop in the fridge to help it set.

  • Now for the filling, you will need to break up the chocolate and pop in a dish over a saucepan of hot water. Do not let the water boil, and do not let the dish touch the water. This is called a bain-marie.  Once it has started to melt a little stir – but not too much as it will lose its glossiness.  Once melted set aside to leave to cool.

  • Now you can whip the cream together so it just soft and holding – then set aside.

  • In a small dish you can now mix the sour cream and the cocoa powder together, and set aside

  • In a larger bowl, tip in the carton of cream cheese, the cocoa mix and the icing sugar. If you are making into a chocolate orange, at this stage you can add in the zest of an orange and half of the orange juice too. Try the mixture – do you want more juice?  Once done, mix this altogether with an electric hand mixer or by hand – it will be stiff to begin with but will loosen.

  • Once all mixed, and the chocolate has cooled you can add this and mix well by folding in. This will be a very stiff mixture, but don’t worry once the cream goes in it will loosen.

  • Now you’re ready to add in the cream by folding it in. This will take a while and it doesn’t matter if the white is still showing through from the cream cheese, as you are now ready to tip over the biscuit base and you need to level it off and when smoothing over it will still be mixing.

  • gills chocolate cheesecake decorated 600Once levelled, pop it into the fridge to set. This can be made in the morning of a BBQ (I have done it within a couple of hours when unexpected guests arrive! And its as good if sat in the fridge overnight.

  • I also find if you are travelling to a party and offer to take a dessert, this is a really good pudding as long as it’s been in the fridge overnight!

    Before serving, you can add some whipped cream or some grated orange and/ or chocolate on top. Or, simply decorate with strawberries or raspberries!

    ** Easy to make gluten free, as you would use Gluten Free biscuits instead **

 

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See also Gill's recipe for banana loaf cake

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