No Bake Chocolate Cheesecake

 

The perfect treat at the end of a family meal, this easy no bake cheesecake can be made a day in advance and served with a generous portion of  Shiny Chocolate Sauce and lashings of fresh cream on the side. Light and creamy, it's just the right side of sweet to round out your meal. If you want substitute hobnob biscuits with the classic Digestives but the Hobnobs do add an extra crunch to the base. 

  

Serves 6-8 

Ingredients

200g Hobnob biscuits

100g Butter

200ml Whipping cream
400g Full fat cream cheese
75g Caster sugar

½ Serving of Shiny Chocolate Sauce

Method:

Crush the biscuits to a fine crumb in a food processor or put them into a sturdy freezer bag and bash them with a soup can or rolling pin. Melt the butter in an heatproof bowl in the microwave, add the crushed biscuits and mix together until the mixture resembles wet sand. Tip the biscuit base mixture into a (20cm) 8 inch deep sided loose bottomed tin. Smooth the base with the back of a dessert spoon getting rid of any loose crumbs, chill in the fridge until needed. Place the cream cheese, whipping cream, sugar into a large mixing bowl, whisk together slowly at first in a stand mixer or hand mixer for 4-6 minutes. Scrape down the sides and mix again until the mixture is thick and creamy. Fold in the shiny chocolate sauce only partially mixing to give a marbled effect. Spread the creamy filling over the chilled base and chill for at least 4 hours or overnight in the fridge.