deliciously dark


Choco Leibniz Cheesecake

20 minutes preparation - 2 hours chilling


4 packets of CHOCO LEIBNIZ dark bsicuits
100g butter, melted
700g soft cream cheese
100g icing sugar
300g dark chocolate
Cocoa powder, to dust


  1. To make the cheesecake base, start by whizzing the CHOCO LEIBNIZ biscuits in a processor. Add the resulting crumbs to the melted butter in a large mixing bowl.
  2. Tip this mixture into a well-buttered 21cm springform cake tin, pressing it down firmly to ensure a nice even base. Place in the fridge.
  3. To make the cheesecake topping, mix the soft cheese and icing sugar together in a separate bowl.
  4. Melt the dark chocolate in a glass bowl over a pan of simmering water.
  5. Add the melted chocolate to the soft cheese mixture a little at a time, mixing as you do so.
  6. When thoroughly mixed, use a spatula to spread the cheesecake filling across the CHOCO LEIBNIZ base and right up to the edge of the cake tin.
  7. Place the chocolate cheesecake in the fridge to set for at least two hours, and dust with cocoa powder before.


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