With the Easter bank holiday approaching there is no better excuse to get the family together and enjoy a lovely roast dinner. But what makes a roast dinner even better? An amazing chocolatey pudding. This chocolate cheesecake is really quick and easy to make and will be a guaranteed hit with the whole family.
600g soft cream cheese
400g chocolate spread (Nutella will give your cheesecake an amazing nutty flavour)
100g dark chocolate
400g chocolate digestive biscuits
Step 1: The Base
Crush up the biscuits till it is a rough crummy texture. Melt the butter in the microwave and then combine the melted butter and the biscuit crumbs. Put the mixture into a greased tin and press down with a fork. Try to make sure you flatten it out evenly. Put in the fridge to firm up while you make then cheesecake filling.
Step 2 - The FillingMix together the cream cheese and chocolate spread till the mixture is smooth. Melt the dark chocolate and allow to cool down a little before adding the the cheesecake mixture. Mix the chocolate in until it is thoroughly incorporated.
Step 3 - Finishing TouchesOnce the cheesecake mixture is finished poor on top of the biscuit base and smooth the top. I didn't want the surface of my cheesecake to look perfectly smooth but if you do simply use a hot spoon to smooth out any ripples.
As this weekend is Easter weekend I decorated the cheesecake with mini eggs, but you could use fruit if you prefer. I think raspberries would be a perfect alternative.
Leave the cheesecake to set for at least a couple of hours. For best results leave overnight in the fridge. Delicious served with fresh berries, whipped cream or ice-cream.