Over the time I tried and developed this recipe for milk chocolate cheesecake.
I remember that the first time I used dark chocolate but my husband and my daughter found it a bit too strong – chocolaty.
But if you like chocolate – like me – add the darkest chocolate you can find.
150g digestive biscuits – Sainsbury’s own
45g butter melted – Sainsbury’s own
100 g caster sugar
120ml whipping cream
150g milk chocolate, melted and cooled
2 tablespoons cocoa powder mixed with a little hot water
1 tub cream cheese – Sainsbury’s own
First crush the digestive biscuits and mix with the melted butter and 1 tablespoon of the caster sugar. Press into a 18cm cake tin and put in the fridge.
In the meantime whip the cream until soft peak stage. Add the cooled melted chocolate, then the cocoa powder mix. Blend slowly and well and set aside.
Beat the cream cheese and the remaining sugar together. When all mixed fold in the cream and chocolate mixture and mix thoroughly.
Take the cake tin out of the fridge and spread on top of crushed biscuits.
Freeze for one hour and then refrigerate for about 30 minutes.
Not sure if we actually waited that long this weekend though. You can eat it as it is or you can slice some strawberries and serve with the cake.