Baked chocolate cheesecake
The Fairlady staff tasted this cheesecake and we can confirm that it's absolutely divine!
200g chocolate digestive biscuits (we used McVittie Original Dark Chocolate)
50g butter, softened
200g Cadbury’s Bourneville chocolate
100ml double cream
2 organic eggs
85g castor sugar
500g (2 tubs) creamed cottage cheese
100g Lindt Lindor slab (optional)
1 Lightly grease the sides of a 20cm diameter springform tin and preheat the oven to 150°C.
2 Roughly break up the biscuits and process in a food processor along with the butter until crumbly but
3 Press into the base of the tin.
4 Melt the chocolate in a bowl over a pot of just-simmering water and stir in the cream.
5 Whisk the eggs and sugar until thick and pale. Beat in the cottage cheese, fold in the chocolate and cream mixture and pour into the tin.
6 Bake for one hour and then switch off the oven and leave to cool.
7 For a completely decadent chocolate cheesecake, melt the slab of Lindor (as with the other chocolate) and drizzle over the top before serving.