An ultra-luxurious cheesecake made with smooth Lindt chocolate for a rich, velvety finish.
Ingredients
For the base
- 300g chocolate digestives or Oreos
- 125g unsalted butter, melted
For the filling
- 600g full fat cream cheese (room temperature)
- 300ml double cream
- 150g icing sugar
- 250g Lindt chocolate (milk, dark, or a mix), melted and cooled
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
For the topping
- Extra melted Lindt chocolate (optional)
- Chocolate curls, shavings or Lindt truffles
Method
1. Prepare the base
- Crush the biscuits into fine crumbs using a food processor or rolling pin.
- Mix with the melted butter until fully combined.
- Press firmly into a 20cm springform tin, smoothing the top with the back of a spoon.
- Chill in the fridge for at least 30 minutes.
2. Make the filling
- Beat the cream cheese, icing sugar, cocoa powder and vanilla until smooth and lump free.
- In a separate bowl, whisk the double cream to soft peaks.
- Fold the whipped cream gently into the cream cheese mixture.
- Pour in the cooled melted Lindt chocolate and fold until the mixture is silky and even.
- Spoon onto the chilled base and level the top.