Chocolate Cheesecake using Wholemeal Digestive Biscuits

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

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

170°C, Fan 150°C, 325°F, Gas 3

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.