Chocolate & mixed nut cheesecake (朱古力芝士蛋糕)

Chocolate & mixed nut cheesecake

For the base ingredient: 

  1. Digestive biscuit or ginger nut biscuit              200g  ( finely crushed )
  2. Butter, melted                                                   150g
  3. Chocolate spread                                             1 tbsp
  4. Mixed nuts                                                        1 handful    ( toasted and chopped )

For the cheesecake ingredient:  

  1. Low fat cream cheese                                      200g
  2. Icing sugar                                                        40g
  3. Chocolate spread                                             1 dessert spoon
  4. Orange juice and zest                                      1 tbsp each

You will also need 1 x 6″ springform round cake tin, lined with baking parchment.

Method:

  • Mix the finely crushed biscuits with the melted butter together, gently press down to the bottom of the cake tin with a spoon evenly. Chill in the fridge for 1/2 hour.
  • Beat the cream cheese, icing sugar, chocolate spread, orange juice and zest until smooth.
  • Spread the cream cheese mixture onto the chilled base, sprinkle the top with some toasted mixed nuts. Chill in the fridge for few hours or overnight.

Note: 

  • If you feel the base are too rich for you, you can skip the chocolate spread, it is fine!
  • Put fresh berries on top of the cake instead of the mixed nuts, it look quite nice.
  • Better to chill the cheesecake overnight, it will set beautifully. If you having a party, make it the night before, it will save you the time!

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