Ingredients

Melt the butter gently.

Loading Comments
Share
Print

Place the biscuits into a food processor and crush thoroughly, add the melted butter through the spout and mix well.

Tip the biscuit base into a springform tin and press down well and evenly with the back of a spoon. Chill while making the filling.

Whip the cream until soft peaks form and set aside.

Melt the chocolate in a double boiler. The water should not boil and the base of the bowl should not touch the water.

Place the cream cheese and sugar into the food processor and blend well.

Pour the melted chocolate into the spout while blending. Add the cocoa and remove to a large bowl.

Make sure the mixture is cool and fold in the cream. Place this cheesecake mix on to the biscuit base and chill for 24 hours before serving.

Food and drink

Commenting & Moderation

We moderate all comments on Evening Times on either a pre-moderated or post-moderated basis. If you're a relatively new user then your comments will be reviewed before publication and if we know you well and trust you then your comments will be subject to moderation only if other users or the moderators believe you've broken the rules

Moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours. Please be patient if your posts are not approved instantly.

168749

Have you got a story?

Contact the news desk on 0141 302 6520 or email news@eveningtimes.co.uk
Games news:

Putting the world to rights

Gail's Gab

The sight of wee dolphins choking to death on discarded supermarket bags helped me change me use reusable shoppers

Times Out

Entertainment

Lifestyle

TV Advert
Cat’s Eyes on Glasgow

Cat’s Eyes on Glasgow

Cat Cubie’s job is to find and share with you the fabulous things the city has to offer, from gigs to gastro.

Janice Bell

Janice Bell

You Couldn't Make This Up

The secret world of the wheelie bin.

Michelle McManus

Michelle McManus

Columnist Michelle McManus is Sussed in the City, and loves to chat about anything and everything.