Double Chocolate Cheesecake

Ingredients:


For the Base-

• 250 grams Chocolate Biscuits (I use Bourbon Biscuits- the more chocolate the better), crushed
• 115 grams Butter, melted

For the Filling-

• 200 grams Full Fat Cream Cheese
• 400 grams Mascarpone
• 25 grams Caster Sugar
• 3 Eggs
• 40 grams Cocoa Powder
• 100 grams Dark Chocolate (70%+ chocolate is the best)

To Serve-

• Cocoa Powder OR Icing Sugar
• Vanilla Ice Cream OR Cream

Method:


Preheat oven to 160 degrees celsius/ gas mark 3.
Prepare an 8 inch spring form cake tin by greasing - not really necessary to line as easy to get out of tin.


Crush biscuits by taking your anger out on them with a rolling pin in a sandwich bag until you have crumbs. Mix biscuit crumbs into the melted butter and press into the bottom of the cake tin. Ensure it is an even lay and no gaps, then place into the fridge to cool for around 30 minutes.


Mix the Cream Cheese, Mascarpone and sugar together until smooth. From there add in the Eggs and Cocoa Powder (sift into the mixture) and ensure smooth again. The last ingrdient to add is the chocolate, melt and add in thirds to the mixture and stir throughly.


When the mixture is smooth, pour into the cake tin on top of the biscuit base and make sure it is level.


Place into the oven and cook for an hour but check after 50 minutes. When the Cheesecake is ready it will be set at the top however still soft in the centre.
When cooked remove from oven and let cool and then put into the fridge to chill (as it is nicest when chilled).


When ready to serve remove from tin, dust with either cocoa powder or icing sugar and a nice heap of Ice cream (I love 'Phish Food' Ben and Jerry's to go with this) next to the Cheesecake on the serving plates.


Then eat but a little hint - go for small pieces as it is very rich!


Enjoy!