Marvellous Milk Chocolate Cheesecake

Tomorrow marks Hubbers’ first ever Fathers Day. As he loves my cooking, I am making two of his favourite meals. The first is home made lasagne, the second is cheesecake. He loves any cheesecake but he’s very particular for my chocolate cheesecake, so here it is for you 🙂

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300g Cream cheese, 200g Mascarpone cheese, 360g Dairy Milk, Half a pack of ginger nuts and half a pack of milk choc digestives
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Put the ginger nuts and the digestive biscuits into a sandwich bag. Double the bag to prevent splitting. Squeeze as much air out as you can and bash the hell out of the bag with a rolling pin until you’ve reduced the biscuits to dust. I love leaving lumps in my base, but it’s personal taste.
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Melt some butter in a saucepan and stir the biscuit crumbs into the pan so all the butter is mixed in. Grease a 7″ springform tin with extra butter, and pour in. Press the biscuits down into the tin then pop into the fridge to firm
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Stir both the mascarpone and cream cheese into a bowl together. You can use an electric whisk if feeling lazy!!
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Place a glass/ovenproof bowl over a pan of water. Make sure the water is only just touching the bottom of the bowl. Break up the chocolate into pieces and melt on a low heat. Use a metal spoon to stir.
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Fold in the chocolate to the cheese mix and give it a good mix up. I added chocolate chips (white and dark) at this stage. Mix well.
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Spoon the mix into the springform tin and add any toppings (or leave as is!) I’ve added Maltesers and orange chocolate buttons.


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