- 200g digestive biscuits
- 100g butter melted
- 100g good quality dark chocolate (I use 70% cocoa Lindt chocolate)
- 300g Philadelphia cheese
- 100g granulated sugar (vanilla scented or add a couple of drops of vanilla essence)
- 2 whole eggs
- 200ml double cream (or 1/2 double cream, 1/2 yogurt)
- 1 tin of Carnation caramel
Line the bottom and sides of a 20cm spring-form cake tin with baking paper (see my other post for tip).
Reuse the same food processor bowl for the next part (you can use a rubber spoon to remove as much of the crumbs as possible)
Tip: pour each egg in a small bowl before adding to the main bowl to make sure there are no egg shelf in the mixture!
Tip: Scrape the bowl with a rubber or plastic spoon on a regular basis to ensure all ingredients are fully combined.
Leave in the fridge overnight or at least, bake your cheesecake first thing in the morning so it has the whole day to “rest”.
Tip: if you don’t have space in your fridge, see my tip on how to increase fridge space.