Miss L's No Bake Chocolate Cheesecake

Packed with chocolate, this easy recipe produces a rich and indulgent dessert - not for the faint hearted!

There's a bit of a tale when it comes to this cheesecake. Last year we had a summer street party, and as part of a cookery competition, Miss L decided to make a chocolate cheesecake. Said cheesecake was judged, and though it didn't win, was devoured by all and sundry leaving little Miss L bereft. She didn't even get to taste her own cheesecake! *blub*

So ever since then Miss L has been badgering me to recreate the cheesecake, just like the legendary days of old.

Now this cheesecake is actually better than the original for two reasons:
We let this one set overnight, so it wasn't a big pile of chocolate cheesy mush. Which though it tasted nice, was possibly the reason why it didn't win the competition.
We have gone all out on the chocolate so it's denser and richer and more heavenly.....if you're into that kind of thing.

It's not the cheapest cheesecake to make, but we scrimped and saved where we could, buying the cheapest chocolate imaginable, and own brand biscuits and cream cheese.

Give the recipe a go, and see what you think.

You could change the chocolate to just milk chocolate if we don't want something as rich.

Comments

Guest Recipe - Nonna's Pavlova

When I was younger my Mum (or Nonna, as she's affectionately known to the kids) used to ask me what I wanted for my birthday meal. Every year, it was always the same answer. Prawn Cocktail, Coronation Chicken and PAVLOVA. I was classy for sure. My Mum makes the best pavlovas though. There I said it. Every year on my birthday I looked forward to that creamy, sweet, crunchy, chewy, bowl full of pavlova goodness. It's one of the highlights of the birthdays of my past. Time goes on though, and despite loving them I rarely make a pavlova...in fact this one was only my second attempt! It came out well, though I've noted a few things to improve it next time. I got a bit scared of over-whisking and the egg white collapsing, so I don't think I whisked enough. I did do the 'tipping the bowl over' tip (see below) though which worked, so it couldn't have been that loose! I topped the pavlova with fresh fruit such as strawberries, nectarine, pineapple and kiwi. My Mum a...

Low Fat Spring Rolls

It has to be said that spring rolls are my downfall! I love Asian food anyway, but getting a delicious crispy, tasty spring roll full of veggie goodness is my absolute favourite. That being said, they're not particularly good for the waistline - as with all things deep fried! So I set out to create a guilt-free version that I could make at home, that would please the kids. Now this recipe makes large spring rolls, but you could always cut the pastry into four and, using the same method outlined in the recipe, make smaller spring rolls. You can also use whatever veggies you like, but just make sure they're really thinly sliced. You could also add vermicelli rice noodles - just soak them in boiling water until cooked, then drain and allow to cool before adding to the mix. Also, we just use a soy sauce dressing, but why not experiment? Lime, ginger and honey with soy sauce would make a good dressing, as would sweet chilli sauce mixed with soy. You don't want the vegetable ...

Guest Recipe - Elaine's Irish Soda Bread

Such addictive eating! Nom nom nom!! My good friend Elaine gave me her recipe for Irish Soda Bread and it. is. delicious. I don't feel like the picture does it justice. It's moreish, biscuit-y taste is good with savoury and sweet toppings and it has a lovely crumb. It's also easy and quick to make, which in my world is a BIG plus! Elaine has always baked this for friends and family, and as she says it should be served with LASHINGS of salted butter. When we made the bread, we didn't put any of the optional extras in, but plenty of linseeds and it turned out perfectly. We also didn't take the bread out of the tin early (we forgot!) to make it crusty all around, but actually it crusted up pretty nicely from doing the whole bake in the tin, so we were chuffed.

Cook Bake Teach

Search This Blog