Servings : Serves 8
There are very few desserts that are more luxurious than a cheesecake, and does it get better than preparing a cheesecake without going through the baking hassle?
This gorgeous cheesecake is plain and simple to make, and can be topped with a variety of toppings of your choice.
You can even make these in small individual bowls and serve individually instead of having to slice one big cheesecake.
To see how the same cheesecake looks with different toppings so you may have an idea of the various options you can have for serving this yummy dessert, check these links:
- 8 oz. cream cheese, at room temperature (1 package, about 250gm)
- 8 oz. COLD whipping cream (1 cup)
- 1 tsp. vanilla essence
- 1/4 cup grinded/caster sugar
- 1 tsp. lemon juice
Ingredients for Crust
- 150gm Digestive biscuits (about 13-15 biscuits)
- 2 tbsp. cocoa powder
- 2 tbsp. powdered sugar
- 85gm melted butter
Ingredients for Chocolate Sauce
- 1 1/2 cups milk
- 1 oz or 2 tbsp. butter (30g)
- 4 tbsp. sugar
- 4 tbsp. Cadbury's cocoa powder
- 2 tbsp. cream
- 1 1/2 tbsp. corn flour (more for thicker sauce)
- 1/2 tsp. vanilla essence
Make sure you use a GOOD QUALITY thick cream cheese, like Philadelphia or DairyBelle. Spreads will not work for this recipe as they are too light in consistency.
Crush the digestives either in a plastic bag with a rolling pin or in a processor. Then add the cocoa powder and sugar, pulse or mix until combined. Add the melted butter and mix well.
Press in an 8″ spring form pan. Cover and chill the base in the refrigerator whilst you prepare the cheesecake filling.
Whip the cream until peaks. Cover and refrigerate.
Add the sugar and lemon juice to the cream cheese. Mix well until the cream cheese no longer has any lumps and the sugar is completely dissolved. Do not rush past this stage, take your time. 🙂
Once the cream cheese is smooth smooth SMOOTH, get the whipped cream from the refrigerator and add it into the cream cheese. Add the vanilla. Now, using a whisk, mix the two until the mixture is smooth, stiff and thick. You can use an electric or hand mixer at this stage but be careful NOT to over-beat it as the whipping cream might curdle if you do that.
Pour the mixture onto the prepared crust, cover with cling film and allow to set, at least 5 hours but preferably overnight.
Now you can prepare the sauce. (Alternatively, you can use any ready-made sauce like Hershey’s chocolate sauce)
For Chocolate Sauce
Blend together the milk, sugar, cocoa powder and corn flour with a whisk until a smooth paste has formed.
Transfer the mixture to a saucepan and heat over a medium heat until the mixture begins to boil.
Reduce the heat and simmer for 2 minutes.
Remove the pan from the stove and add the butter. Stir the butter until it melts and blends into the sauce mixture.
Finally, add the vanilla essence and the cream and stir well.
Make sure the chocolate sauce is completely cool before drizzling over the cheesecake.