Chocolate Cheesecake


Prep Time: 15 minutes

Total Chill Time: 3 hours

Cook Time: 5 minutes

Serves: 8

  • 100g unsalted butter
  • 250g digestive biscuits, crushed
  • 600g Paysan Breton full fat soft cheese
  • 100g icing sugar
  • 300ml double cream, whipped
  • 100g plain chocolate, grated, and some to garnish


  1. Melt the butter in a pan and add the digestive biscuits. Mix well until all the butter is absorbed
  2. Remove from the heat and press into a lined 18cm loose bottomed cake tin. Refrigerate for 1 hour
  3. Meanwhile, prepare the filling by lightly whipping the soft cheese. Beat in the icing sugar and fold in the whipped cream and grated chocolate, keeping some back for garnish.  When smooth, spread onto the biscuit base
  4. Refrigerate for a further 2 hours and once set, decorate with the remaining grated chocolate.

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