No-Bake Chocolate Cheesecake

To some people, chocolate and cheese don't go well together. In my opinion, those people are missing out on something completely divine. The decadent concoction of bitter dark chocolate and salty cheese somehow creates a melody so harmonious, it's hard to resist. One of the many reasons I love to experiment with cheesecakes so much, is because of its forgiving nature. Mixing different flavors and techniques together is what I love and that's exactly what hearty cheesecakes provide.

Ingredients:

For the base:

200 g Good quality dark chocolate biscuits (whatever you fancy is fine by me)

100 g butter (melted)

50 g cocoa powder (optional)

For the cheesecake:

226 g cream cheese

150 ml double cream

100 g 85% dark chocolate chips (melted)

For the chocolate ganache

50 g 85% dark chocolate chips

50 ml double cream

Directions:

1. Put the biscuits in a food processor and blitz them until they turn into rubble. Add the melted butter and blitz a little more so that the rubble sticks together.

2. Spread the base mixture on a lined tin and press it on a 6 inch spring-form cake tin and chill for the remaining time until your filling is ready.

3. Beat the cream cheese with a hand held mixer a little. And add the melted chocolate into it.

4. Whip the cream in a different bowl till it reaches soft peaks.

5. Fold the cream gently into the cheese mixture.

6. Take the tin out of the fridge and spread the cheese mixture in it. Refrigerate it for a good 3/4 hours. It's best if you refrigerate it overnight.

7. To make the ganache, put the chocolate in a bowl and place it over a double broiler. Once it's melted, take it off the heat and add the cream. Pour it over the cheesecake whichever you like. You could adorn it with raspberries, I mean that's what I did. But of course it is not mandatory.

Enjoy! Happy Baking!