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Chocolate Cheesecake using Wholemeal Digestive Biscuits

Makes 1 cheesecake

Wholemeal Digestive biscuits make the perfect base for this baked cheesecake which will have a rustic top. Serve small slices of this decadent dessert with a cup of coffee or drizzled with cream at the end of a meal.

Free from Soya, Nuts
Vegetarian

Ingredients

Change Quantities:
  • DIGESTIVE BISCUIT BASE
  • 75g butter, melted
  • 150g Doves Farm Organic Digestive Biscuits
  • butter, for dish
  • CHOCOLATE CHEESECAKE
  • 100g plain chocolate
  • 250g mascarpone
  • 150g caster sugar
  • 2 tbsp vanilla extract
  • 1 egg
  • raspberries or toasted almonds, to serve

Digestive Biscuit Base

  1. Gently melt the butter.
  2. Rub some butter around the inside of a 8”/20cm round dish or loose-bottomed tin or insert a baking liner.
  3. Crush the digestive biscuits into fine crumbs in a kitchen blender.
  4. Add the melted butter and mix well.
  5. Tip the mixture into the prepared dish.
  6. Spread out the mixture and smooth the top.

Chocolate Cheesecake

  1. Pre-heat the oven.
  2. Gently melt the chocolate.
  3. Put the mascarpone, sugar and vanilla extract into a bowl and stir to combine.
  4. Break the egg into the bowl and beat well.
  5. Beat in the melted chocolate.
  6. Pour onto the prepared biscuit base and spread out.
  7. Bake for 25-30 minutes until the mixture is just set.
  8. Remove the cheesecake from the oven and leave to cool in the tin.
  9. Refrigerate when cold.
  10. Before serving run a warm knife around the rim of the tin and carefully push the cheesecake out of the tin and decorate with a few raspberries or toasted almonds.

Equipment

8”/20cm round dish or loose-bottomed tin, kitchen blender and mixing bowls

Temperature

170°C, Fan 150°C, 325°F, Gas 3

Cooking time

25-30 minutes
The filling is beautiful but I didn’t enjoy the base as much. I purchased supermarket gingers and wished I hadn’t as it wasn’t very sweet and I thought spoilt the finished cheesecake. Next time I’ll use something different as the rest was quite delicious!
By Julie Hoebee
03 Jun 2020

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Ingredients

Change Quantities:
  • DIGESTIVE BISCUIT BASE
  • 75g butter, melted
  • 150g Doves Farm Organic Digestive Biscuits
  • butter, for dish
  • CHOCOLATE CHEESECAKE
  • 100g plain chocolate
  • 250g mascarpone
  • 150g caster sugar
  • 2 tbsp vanilla extract
  • 1 egg
  • raspberries or toasted almonds, to serve

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