DOUBLE CHOCOLATE CHEESECAKE

DOUBLE CHOCOLATE CHEESECAKE

I actually had to make 2 of these, one to take to a friend's party (where I ate most of it anyway) and the other to keep at home (where I ate most of it anyway too).... I did take a photo or two, but have been told by a pure professional that my photos are really not up to scratch - In fact - she said they were rubbish - (not many people can get away with that - but luckily she's great so she can) I love constructive criticism (?!), so hopefully in the future - now I have a few helpful tips to hand, my photos might do my food some justice...

Also, I'm taking a trip back to some healthy eating after today, (have a delicious green cous cous that I will share later in the week) - but I do have a back log of puddings I would also  love to share, but might have to mix them up a bit in between a salad or two ....So, for today, my offering is double chocolate cheesecake, it is rich but so very very tasty (exactly how I like my men)... and once I get my hands on it .... (I must stop there)

INGREDIENTS

For the base
1 packet (or maybe a packet and a half) of chocolate biscuits (I used chocolate hobnobs and chocolate digestives)
150g butter
2 big tablespoons golden syrup

For the topping
300g philadelphia (I used 'lightest' (Ha!) just to make me feel better)
200g mascarpone
300g milk chocolate melted
100g dark chocolate melted

In a saucepan, melt the butter and then add syrup - add the biscuits which you need to have crushed.  I just bang the packet with a rolling pin until it starts flying out of the sides.  A joy for any pent up tension.  Turn off the heat and mix it all together.  Then chuck into a a springform tin (love the technical term - but you know what I mean, one of those with the removable bottom).  If you have a plate the same size, then press it down on the top of the biscuits and put something heavy on top.  This will stop it crumbling when you cut it, so make sure it's densely packed.
Put in the fridge for an hour or two.   Then make the top.
Once the chocolate has melted, and a little bit cooled, then add in the other ingredients and spoon it on top of the biscuit.  Before serving sprinkle with icing sugar (not pour the whole packet on by mistake)

So simple - keep it in fridge to set for at least a few hours - overnight is better.  The tricky bit is taking the bottom off and not dropping it ... Basically this is chocolate biscuit cake with more chocolate on the top - WHAT MORE COULD YOU WANT??!!

I know the photo is shit!!
But it was delicious!!