Zutaten für British Chocolate Cheesecake
- Chocolate Digestive Biscuits
- 100g unsalted butter, melted
- 250g full-fat cream cheese, softened
- 250g quark (or substitute with full-fat Greek yogurt for a similar texture)
- Dark Chocolate
- 200ml double cream (heavy cream)
- 100g icing sugar (powdered sugar)
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Zubereitung von British Chocolate Cheesecake
- Line an 8-inch springform tin with greaseproof paper, ensuring it extends slightly up the sides.
- Melt the 100g butter in a microwave-safe bowl or over a double boiler. Stir in the crushed 200g digestive biscuits until well combined.
- Press the biscuit mixture firmly into the base of the prepared tin to create an even layer.
- Melt the 200g chopped chocolate in a microwave-safe bowl or over a double boiler, stirring until smooth.
- In a large bowl, beat the softened 250g cream cheese and 250g quark (or substitute) until smooth and creamy. Gently fold in the melted chocolate.
- Add the 200ml double cream and 100g icing sugar to the cream cheese mixture. Beat with an electric mixer until light and fluffy.
- Carefully pour the chocolate mixture over the biscuit base and spread evenly.
- Chill in the refrigerator for at least 3 hours, or until set. For best results, chill overnight.
- Once set, carefully release the cheesecake from the springform tin and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
30g
Fat
101g
Carbs
5g
