Double Chocolate Cheesecake
A no-bake dark chocolate cheesecake with a bourbon biscuit base and a rich mocha sauce.
Source
Recipe Info
Servings: 8
Prep: 25m
Cook: 10m
Total: 35m
Ingredients
- 200g crushed bourbon biscuits
- 75g butter, melted
- 300g cream cheese
- 300ml double cream, whipped
- 1 tsp vanilla extract
- 200g Greek yoghurt
- 185g caster sugar
- 200g dark chocolate (70% cocoa solids), melted
- 150g caster sugar
- 150g dark chocolate
- 50g cocoa powder
- 50ml strong coffee
- 50g butter
- 1 tsp vanilla extract
- About 200ml water
Instructions
- Mix the biscuits and butter, then press into the base and sides of a lined 20cm springform tin.
- For the filling, mix all the filling ingredients together well.
- Spoon into the base and smooth out. Chill overnight.
- For the sauce, put everything in a pan and heat slowly. Once melted, bring gently to the boil, then simmer for 10 minutes, stirring regularly (add extra water if needed to loosen).
- Serve a big slice with the sauce, lightly whipped cream and grated chocolate.