I came up with this cheesecake recipe after I was asked to make some Cheesecake for the Jewish festival of Shavout with the Synagogue’s Sunday school. A lot of the kids are really little so I wanted to make it as simple as possible. These chocolate ones (above) were my test run and after Beau and Darcey didn’t like the chocolate layer I decided to leave it out when I did the kiddie in plastic cups version at the synagogue. They would have turned out ok if I hadn’t completely forgotten to include the icing sugar. I was just about to put the kids cheesecakes in the fridge to set when I saw the bowl of ready prepared- sieved sugar just waiting to be added to the mix! It was too late to do anything about it! Well 4-5 year olds don’t really need more sugar in their diets do they?
So, I made these ones in pretty etched tumbler glasses and as the cake is so rich I felt that they were probably twice the size they needed to be. As a result I ate way too much cheesecake last week! I couldn’t open up the fridge without helping myself to a spoonful! I think chocolate cheesecake is one of my all time favorite cakes. EVER!
The no bake Vanilla chocolate cheesecake recipe
(makes 8-10 individual servings or one 9″ cake)
- 200g chocolate digestive biscuits
- 100g butter
- 1kg full fat cream cheese
- 100g icing sugar
- 2 tsp vanilla extract
- 400ml double cream
- 150g dark chocolate
- Melt the chocolate in a bain marie then set to one side to cool a little.
- Place the biscuits in a sandwich bag then crush them into fine crumbs. Use a rolling pin to get every single bit.
- In a saucepan melt the butter then remove from the heat and add the crushed biscuits. Mix until all the biscuits are completely coated.
- Place a large spoonful of the biscuit mix in each glass container or spread out on a 9″ loose bottomed cake tin. Press down with the back of a spoon and place in the fridge to chill for 10 minutes or more.
- In a separate bowl whisk the double cream until it is stiff then add the rest of the ingredients and blend well.
- Split the ingredients into two bowls and add the cooled melted chocolate to one and mix until completely combined.
- Place the vanilla cheesecake mix into one piping bag and the chocolate cheesecake mix into another.
- Pipe a layer of chocolate mix over the biscuit base then top with a vanilla mix. Continue till you use up all the mixes or you have eaten it all straight from the piping bag (or is that just me?)
- Pop in the fridge to firm up for at least an hour. You can make this cheesecake a day ahead.EmmaMT