This recipe was originally by The Tattooed Baker, and adjusted to suit me.
This is amazing. Using Whittakers Jelly Tip Chocolate and Griffins Jelly Tip Biscuits, you can create the most deliciously decadent Cheesecake.
WARNING: do not eat the ingredients as you go. You will feel sick. Trust me. LOLOLOL.
PS I made this cheesecake with the base right up around the edge of it. This is just a personal preference as I don’t like too much base on the bottom. I’d rather it be spread out. But if you prefer your base to be thicker, then don’t push it around the edges 🙂
1 packet of Griffins Jelly Tip Biscuits
1 packet of Malt Biscuits
150 grams melted coconut oil
250 grams cream cheese
300 mls cream
1 block of Whittakers Jelly Tip Chocolate
1/3 a block of Whittakers Jelly Tip Chocolate
IN TOTAL you will need 2 blocks of Jelly Tip Chocolate. There will be 3/4 a block leftover, you’re welcome.
Line a large round baking tin with baking paper, and grease the inside edges with butter. Make sure you have enough space in the fridge to store the cheesecake once you’ve made it
Using a food processor, crush both packets of biscuits up. Add the melted coconut oil and process until combined. Tip out into your prepared tin and press around the edges and bottom to form an even layer.
Beat the cream until thick and put aside in the fridge.
Beat the cream cheese until light and creamy.
Melt the chocolate in the microwave for 45 seconds, stir, and then microwave for a further 30 seconds. Ensure no water gets in the chocolate. If the chocolate is still quite thick, don’t worry – it’s the additional jelly content that does that.
Add the melted chocolate to the cream cheese and stir to combine.
Finally mix the cream through thoroughly and then pour the mixture into the prepared base.
Cut up 1/3 a block of chocolate and put on the top of the cheesecake.
Put the cheesecake in the fridge to set for a minimum of 4 hours.