Ingredients
For the base
250g digestive biscuits
100g unsalted butter, melted
1tbsp chocolate spread
For the cheesecake mix
300ml double cream
400g cream cheese
200g mascarpone
125g icing sugar
100g chocolate, grated
Single espresso shot
Decoration
Forrero Rocher
Chocolate ganash
Method
Using a small food processor or by hand, crush the biscuits. Melt the butter and stir into the biscuits.
Next, gently heat the chocolate spread in the microwave, then mix into the biscuit mixture.
Pour the base mix into a 25cm springform cake tin and flatted with the back of a metal spoon. Place in the fridge to set for at least half an hour.
Using a hand mixer, whip the cream until it forms soft peaks. Gently stir in the cream cheese, mascarpone and icing sugar. Stir in the coffee and grated chocolate until fully incorporated.
Spoon the cheesecake topping onto the chilled biscuit base and smooth out to form a flat surface. Place back in the fridge to set, for at least half an hour.
