British Chocolate Cheesecake
At a Glance
- Prep
- 25 minutes
- Cook
- 0 minutes
- Total
- 25 minutes
- Servings
- 10-12 serving(s)
Categories
- Cheesecake
- Dessert
- British
- No-Bake
- Easy
Dietary
- Vegetarian
Allergens
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
This is an awesome no-bake chocolate cheesecake that is quick to whip up and then just needs 3h to chill. It's designed to be made with sweet dark English chocolate (e.g. Bournville), rather than really 'good' 75% brands, or US chocolate so may not work so well with American brands, and it needs quark, which I know is pretty hard to get outside of Europe, so no promises if you end up making it with substitutes! It is well worth waiting the full time for the cake to set as the flavour is so much better when it's stiff. This was planned to serve 10, but we cut it into 12 and it still took us forever to eat because it's so rich!
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Equipment
8 inch springform tin, greaseproof paper, mixing bowl, saucepan or microwave-safe bowl, refrigerator
Ingredients
- 175 g chocolate digestive biscuits
- 40 g butter, melted
- 200 g cream cheese
- 250 g Quark
- 275 g dark chocolate, melted
- 150 ml double cream
- 75 g icing sugar (that's powdered sugar for the Americans!)
Instructions
Line an 8 inch spring form tin with greaseproof paper.
Melt the butter and mix with the crushed digestive biscuits.
Press the mix into the base of the tin.
Melt the chocolate.
Mix the cream cheese and quark, then beat in the chocolate.
Add the double cream and icing sugar.
Beat this mixture thoroughly and then pile on top of the biscuit base.
Chill in the fridge for 3 hours.
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