Double Chocolate Cheesecake

Ingredients

Cheesecake

3 x tubs of Tesco value soft cheese (or posher brand if you are not broke)
1/2 pot of Elmlea light double cream
(use the other half to pour on top of your finished cheesecake)
1 tin of light condensed milk
2 medium eggs, preferable free range
teaspoon of vanilla essence
1 bar of Tesco value milk chocolate melted (or posher brand if you are not broke)
1 bar of Tesco value white chocolate melted (or posher brand if you are not broke)

Base

1 packet of bourbon biscuits, I used Tesco value ones (shocked?) but you can use any
Some margarine

 

Instructions

Preheat your oven to approx 140 degrees.

Melt the marg in your microwave, start with 2 tablespoons and melt more if needed.

Crush the biscuits in a food processor or in a plastic bag by hitting it with a rolling pin.

Mix together until it forms a slightly sticky texture.

Grease a cake tin with a removable base. I used one that measured approx 15 inches in diameter.

Add the base mixture and push it down with a wooden spoon.

Put it in the freezer while you make the cheesecake mixture.

In a mixing bowl put the 3  tubs of soft cheese and mix with a wooden spoon until they are well mixed together and soft.

Add the 1/2 tub of cream, vanilla essence and 2 eggs and mix well.

Add the condensed milk, followed by the melted chocolate (30 second bursts in the microwave are the best way to melt it) and again, mix well.

Pour the mixture over the biscuit base and cook in the oven for 1.5 hours.  After this time, turn off the oven and leave the cheesecake in there for a further hour before putting it in the fridge for 2 hours.

Nom, nom, nom.

 

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