200 g chocolate cookies – oreos work really well for a rich mix
60g melted butter
250 mls cream cheese, smooth
250 mls white sugar
500 mls fresh cream, whipped
2 leaves gelatine (optional)
120 g dark chocolate, melted
15 chocolate cookies extra
Method:
For the crust crush the cookies in a food processor, add the melted butter and mix
Press into your dish and place in fridge to set a little
If you would prefer a firmer cheesecake – soak the gelatine leaves in water to soften
In a separate bowl, whip the cream cheese together with the sugar until smooth
Add the gelatine at this stage mixing well again or omit this step
Fold in the whipped cream, then fold in the melted chocolate just lightly so that the mixture remains “streaky”, and then the remaining roughly chopped biscuits
Cover and refrigerate – if you can resist long enough ... overnight
60g melted butter
250 mls cream cheese, smooth
250 mls white sugar
500 mls fresh cream, whipped
2 leaves gelatine (optional)
120 g dark chocolate, melted
15 chocolate cookies extra
Method:
For the crust crush the cookies in a food processor, add the melted butter and mix
Press into your dish and place in fridge to set a little
If you would prefer a firmer cheesecake – soak the gelatine leaves in water to soften
In a separate bowl, whip the cream cheese together with the sugar until smooth
Add the gelatine at this stage mixing well again or omit this step
Fold in the whipped cream, then fold in the melted chocolate just lightly so that the mixture remains “streaky”, and then the remaining roughly chopped biscuits
Cover and refrigerate – if you can resist long enough ... overnight
