Chocolate Cookie Cheesecake

Prep Time

15 minutes

Chilling Time

2 hours

Serves

6-8 people

This chilled cheesecake is perfect for entertaining - and the sauce is so easy!

Ingredients

For the cheesecake
  • 50g (2oz) butter
  • 100g (4oz) digestive biscuits, crushed
  • 150ml (¼ pint) whipping cream
  • 400g (14oz) low fat soft cheese
  • 1 tsp vanilla extract
  • 25g (1oz) dark muscovado sugar
  • 4 chocolate chip cookies, broken into pieces
For the sauce
  • 90g Divine 70% Dark Chocolate, broken into pieces
  • 1 tbsp cornflour
  • 1 tbsp Divine Cocoa Powder
  • 150ml (¼ pint) water
Cook's Tip
  • If you're selling this cheesecake at a fete, why not write out the recipe for the chocolate sauce to give to the buyer, rather than making it yourself.

Method

1

Melt the butter. Add the digestive biscuit crumbs, stirring well, then tip them into a 20 cm (8 inch) loose-bottomed flan tin or dish and press over the base. Chill until firm.

2

Whip the cream until it holds its shape, then fold in the low fat soft cheese, vanilla extract and muscovado sugar. Stir in the broken cookies.

3

Pour the mixture over the biscuit base, level the top, then freeze until firm - about 2 hours.

4

Remove the dessert from the freezer 30 minutes before you want to serve it, cutting it into slices after 15 minutes.

5

To make the hot chocolate sauce, put the chocolate, cornflour, cocoa powder and water into a small saucepan. Heat gently, stirring, until smooth and thickened.