Baked cheesecake is great, you don’t need gelatine, it’s easy to make and needs little preparation. Serve with warm chocolate sauce and whipped cream for a decadent desert or with red berries or a raspberry coulis.
250g digestive biscuits (graham crackers)
400g cream cheese
200g caster sugar
200g dark chocolate
1tsp vanilla extract
Preheat the oven to 160c / 325f / gas 3.
Crush the digestive biscuits, melt the butter and mix together. Press into a 20cm / 8″ loose bottomed tin and set aside.
Melt the chocolate in a bowl over a simmering saucepan of water, leave to cool slightly.
Place the cream cheese, caster sugar and vanilla extract in a bowl and beat with an electric mixer until smooth and well blended. Add the melted chocolate and beat again until combined.
Add the eggs to the mixture one at a time, beating lightly until thoroughly combined.
Pour the mixture over the biscuit base.
Bake the cheesecake in the centre of the oven for 45 mins, the centre of the cheesecake should be almost set, but still have a slight wobble to it.
Chill in the fridge for at least 3 hours.