Melt the butter in a pan. Crush the graham crackers to crumbs. Add to the melted butter along with a good squeeze of sweetened condensed milk (if you think the mix is a bit dry add a little more butter). Line in the bottom of your cheesecake mould and even it out. Put in the freezer till you make the filling. Filling: Melt the chocolate in a bowl over a pan of simmering water. Whip the heavy cream to soft peaks. Whisk the mascarpone and the heavy cream together with the confectioners' sugar. Once the chocolate is melted, add to the mix and stir till the chocolate is combined with all other ingredients. Take the mould out of the freezer and put the mixture in and even it out. Put back in the freezer for 1 hour then put into the fridge until ready to serve (if you can keep your hands off it). This can be made well in advance and kept frozen until about 2 hours before you want to use it.
Great and quick for entertaining. Not for those on a diet.
- 1 squeeze sweetened condensed milk
- 1 tub mascarpone cheese
- 3½ fluid ounces heavy cream
- 1 ounce butter
- confectioners' sugar (to taste)
- 12 graham crackers
- 1 chocolate bar (85% cocoa solids dark chocolate)
Easy Chocolate Cheesecake is a community recipe submitted by gaylesie33 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.