Recipe of the week comes from Pamela Kemp

She has done her own take on a No bake Chocolate Cheesecake

This recipe is very rich but worth the making 

Have you got any good Cheesecake recipes we could try out?

Ingredients

McVities Chocolate Creams Crust

 2 3/4 cups (369g) McVities Chocolate Creams

5 tbsp (70g) salted butter, melted

Chocolate Cheesecake Filling

24 oz (678g) cream cheese, room temperature

1/2 cup (104g) sugar

3 tbsp natural unsweetened cocoa powder

8 oz semi-sweet chocolate, melted

1 1/4 cups (300ml) Double Cream, cold

3/4 cup (86g) Icing  sugar

1 tsp vanilla extract

 Cream Topping

1 cup (240ml) Double Cream, cold

1/2 cup (58g) Icing  sugar

1 tsp vanilla extract

Lovely decorated with chocolate eggs for Easter.

Method

1.            Melt butter, crush biscuits and mix

2.            Press into 9 inch springform tin. Set in the fridge

3.            In large bowl, beat butter, cocoa powder and icing sugar until soft and smooth

4.            Melt chocolate and cool

5.            Add the cooled chocolate and double cream and vanilla extract, whisk until thick

6.            Transfer to tin, spread until even. Then chill

7.            Topping. Whip cream, sugar and vanilla extract until form soft peaks. Pipe round the edges

8.            Chill the cheesecake 5-6 hours or preferably overnight.

9.            Remove from the springform tin, top with decoration of choice. Chocolate eggs, strawberries. Sprinkles etc

10.          ENJOY