This cheesecake slice isn’t light on calories, but it is smooth, creamy, very tasty and only involves a bit of whizzing, mixing and chilling. The result is a lovely alternative to a traditional baked cheesecake. A perfect make-ahead dessert.
200g chocolate digestive biscuits, or similar
50g unsalted butter, melted
100g good quality dark chocolate, 70 per cent cocoa solids
150g cream cheese, full fat
150g mascarpone cheese
50g icing sugar, sifted
50g amaretti biscuits, crushed
You will need a 450g loaf tin. Cut a strip of baking paper so it runs across the length or width of the tin and up the sides, overhanging the edges so you can use it like a sling to lift the cheesecake out.
Crush the biscuits and tip them into a bowl. Add the melted butter and stir well until the crumbs are coated. Tip them into the lined loaf tin.
Using the back of a spoon, gently push the crumbs to the edges of the tin until smooth and flat. Chill while you make the filling.
Break the chocolate into small pieces and put in a glass bowl. Sit the bowl over a pan of just simmering water, making sure the bowl doesn’t touch the water. Melt the chocolate, stirring gently once almost melted. Set aside.
In a separate bowl, use an electric whisk, if possible, to whisk the cream cheese, mascarpone and icing sugar together, for two minutes, until smooth. Stir in the melted chocolate until well combined.
Spoon the mixture onto the base, and smooth down until flat. Chill for 2-3 hours, or until needed.
To serve, sit the tin briefly in a tray of hot water, to make it easier to release the cake. Either use the baking paper sling to lift the cheesecake out, or turn the tin onto a plate. It will then be upside down, so take another plate and very carefully flip over again. Sprinkle the crushed Amaretti biscuits over the top and slice.