Chocolate Cheesecake


  • BASE
  • 150g Doves Farm Organic Ginger Oat Biscuits
  • 75g butter, melted
  • 500g mascarpone
  • 150g caster sugar
  • 2 eggs
  • 2 tbsp vanilla extract
  • 100g chocolate, melted
  • 1 tbsp FREEE Cornflour
  • 2 tsp icing sugar



  1. Line an 8”/20cm round dish or loose-bottomed tin with parchment and pre-heat the oven.
  2. Put the biscuits into a bag and crush them into fine crumbs, or crumb them in a blender.
  3. Melt the butter, add it to the crushed biscuit crumb and mix well.
  4. Tip the mixture into the prepared dish.
  5. Place a piece of cling film over the biscuit crumb and smooth the top.
  6. Chill the biscuit base.


  1. Put the mascarpone cheese and sugar into a bowl and stir to combine.
  2. Add the eggs, one at a time, beating well after each.
  3. Beat in the vanilla and melted chocolate.
  4. Sieve the cornflour into the bowl and beat until combined.
  5. Pour onto the prepared biscuit base, smooth the top and bake for 60 - 65 minutes.
  6. Turn off the oven, open the door slightly and leave the cheesecake to cool down slowly.
  7. Refrigerate the cheesecake.
  8. Sieve icing sugar over the cold cheesecake and serve.