Tracy's Chocolate Cheesecake

A community recipe by ChocolateCookie

Not tested or verified by Nigella.com

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Introduction

This recipe has all my favorite things in it - chocolate, chocolate biscuits and cheesecake. A real indulgence.

Ingredients

Serves: This recipe makes a lot and it

Metric Cups

For the Base

250 grams chocolate biscuits (plain chocolate)
90 grams butter (melted)
125 millilitres coconut

For the Filling

250 grams cream cheese
395 grams condensed milk
83 millilitres lemon juice (or 3 teaspoons of vanilla essence)
3 teaspoons gelatine (powdered)
2 tablespoons water (hot)
125 millilitres cream (whipped)
125 grams chocolate buttons (melted - or 100 grams of milk chocolate, grated)

For the Base

8⅚ ounces chocolate biscuits (plain chocolate)
3⅙ ounces butter (melted)
4 fluid ounces coconut

For the Filling

8⅚ ounces cream cheese
13⅞ ounces sweetened condensed milk
3 fluid ounces lemon juice (or 3 teaspoons of vanilla essence)
3 teaspoons gelatine (powdered)
2 tablespoons water (hot)
4 fluid ounces cream (whipped)
4⅖ ounces chocolate buttons (melted - or 100 grams of milk chocolate, grated)

Method

Tracy's Chocolate Cheesecake is a community recipe submitted by ChocolateCookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix biscuit crumbs, coconut and melted butter in a bowl and mix to combine. Press firmly into a 18cm x 28cm slab tin. Freeze until required.

Beat cream cheese until creamy. Gradually add condensed milk, beating constantly. Beat in lemon juice (or vanilla essence), scraping down mixture from sides of bowl as you beat, until thickened.

Whisk gelatin into water until dissolved. Allow to cool slightly. stir gelatin mixture into cream cheese mixture. Fold in cream and pour over prepared biscuit base.

Pour melted chocolate buttons over filling and working quickly use the point of a knife to swirl the chocolate through filling to make a marbled effect. Or cover the filling completely with the grated chocolate.

Refrigerate or freeze until firm. Cut into squares and serve. Store in the fridge or freezer.

Mix biscuit crumbs, coconut and melted butter in a bowl and mix to combine. Press firmly into a 18cm x 28cm slab tin. Freeze until required.

Beat cream cheese until creamy. Gradually add sweetened condensed milk, beating constantly. Beat in lemon juice (or vanilla essence), scraping down mixture from sides of bowl as you beat, until thickened.

Whisk gelatin into water until dissolved. Allow to cool slightly. stir gelatin mixture into cream cheese mixture. Fold in cream and pour over prepared biscuit base.

Refrigerate or freeze until firm. Cut into squares and serve. Store in the fridge or freezer.

Additional Information

The vanilla or lemon juice quantities are to personal taste if you like a real lemony flavor add more or less. Same with the vanilla, use to your taste. I usually use chocolate ripple biscuits, but have also used triple choc biscuits. Basically any plain chocolate biscuit with no icing or cream will do. I like to keep ours in the freezer, it becomes more like an ice creamy, cheesecakey bar.