Date posted: 13/03/2020

Gold chocolate cheesecake

  • Serves 12
Votes: 1 Average: 5


Callebaut® gold chocolate callets 200g
Cream cheese 340g
Caster sugar 120g
Double cream 130ml
Digestive biscuits 150g
Butter (melted) 50g


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  1. Whip the cream until smooth.
  2. Mix the caster sugar and cream cheese together.
  3. Melt the chocolate and then add into the cream cheese mix.
  4. Fold in the cream.
  5. For the base, melt the butter and blitz the biscuits, then fold the biscuits through the butter mixture.
  6. Press the biscuit crumbs into the base of an 8 inch tin.
  7. Pipe the cheesecake mix onto the biscuit base and refrigerate or freeze.
Top tip: Use gluten free biscuits for a gluten-free dessert
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