Robyn , this is the recipe I used for Alex`s birthday ......
Please use a springform pan for all cheesecakes .
I used a 20cm springform pan.
For the base
Process 175gm of gingernut biscuits until a fine crumb and using your fingers rub in 60 gm of marg /butter .
Press the biscuit mixture into the base of springform pan which has been sprayed with cooking spray .
Now place the pan in the refrigerator .
The filling ..
Melt 200gm of a good quality dairy of good quality dark chocolate / or 200gm of dairy chocolate ( I use Lindor ) slowly in 10 second increments using the microwave .
Once there are only a few small lumps of unmelted chocolate remaining give it a stir and remove from heat .
In the bowl of your electric mixer beat 300gm of cream cheese until smooth , then gently fold in the slightly cooled chocolate mix .
In a separate bowl whisk 300ml of cream until it is thickened but doesn't hold shape .
Fold the cream into the chocolate mixture in 2 batches ..
Add 1 tsp of lemon juice
1 tsp of vanilla extract ....
Fold these in and then pour the almost mousse like mixture onto the biscuit base .
Smooth the top .
Cover the pan with cling film and refrigerate overnight .
Remove the pan from the refrigerator for 10 minutes before unclipping the pan .
Slice cheesecake using the pan base as it would be fool hardy trying to remove the whole cheesecake from the base , best not asking why !!!
Please use a springform pan for all cheesecakes .
I used a 20cm springform pan.
For the base
Process 175gm of gingernut biscuits until a fine crumb and using your fingers rub in 60 gm of marg /butter .
Press the biscuit mixture into the base of springform pan which has been sprayed with cooking spray .
Now place the pan in the refrigerator .
The filling ..
Melt 200gm of a good quality dairy of good quality dark chocolate / or 200gm of dairy chocolate ( I use Lindor ) slowly in 10 second increments using the microwave .
Once there are only a few small lumps of unmelted chocolate remaining give it a stir and remove from heat .
In the bowl of your electric mixer beat 300gm of cream cheese until smooth , then gently fold in the slightly cooled chocolate mix .
In a separate bowl whisk 300ml of cream until it is thickened but doesn't hold shape .
Fold the cream into the chocolate mixture in 2 batches ..
Add 1 tsp of lemon juice
1 tsp of vanilla extract ....
Fold these in and then pour the almost mousse like mixture onto the biscuit base .
Smooth the top .
Cover the pan with cling film and refrigerate overnight .
Remove the pan from the refrigerator for 10 minutes before unclipping the pan .
Slice cheesecake using the pan base as it would be fool hardy trying to remove the whole cheesecake from the base , best not asking why !!!
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