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!

enjoy!

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

1. Melt the chocolate in a bain marie then set to one side to cool a little.
2. Place the biscuits in a sandwich bag then crush them into fine crumbs. Use a rolling pin to get every single bit.
3. In a saucepan melt the butter then remove from the heat and add the crushed biscuits. Mix until all the biscuits are completely coated.
4. 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.
5. In a separate bowl whisk the double cream until it is stiff then add the rest of the ingredients and blend well.
6. Split the ingredients into two bowls and add the cooled melted chocolate to one  and mix until completely combined.
7. Place the vanilla cheesecake mix into one piping bag and the chocolate cheesecake mix into another.
8. 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?)
9. Pop in the fridge to firm up for at least an hour. You can make this cheesecake a day ahead.EmmaMT

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