Cheesecake on a Chocolate Base

A tasty chocolate cheesecake.


  • for the base:
  • 125 g digestive biscuits (crushed)
  • 125 g plain chocolate (melted)
  • 50 g chopped mixed nuts
  • for the filling:
  • 225 g curd cheese
  • 275 ml whipping cream
  • 25 g sugar
  • 3 tblsp thick blackcurrant puree made by liquidizing then sieving the drained contents of a 375g/13oz jar of blackcurrants


  1. To make the base: put all the ingredients into a bowl and mix together, then spread evenly in a 20cm/8inch springclip tin or a cake tin with a loose base.
  2. Leave in a cool place while you make the filling.
  3. For the filling, whip the curd cheese, cream and sugar together.
  4. Lightly mix in the blackcurrant puree, just swirling it.
  5. Do not mix it in too much.
  6. Pour the topping over the biscuit base.
  7. Chill for at least 2 hour, or overnight.
  8. Remove the sides of the tin.
  9. Sprinkle with grated chocolate to serve.


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