Recipe: Peanut Butter Hot Chocolate Cheesecake

INGREDIENTS

  • 250g digestive biscuits
  • 115g melted butter
  • 250g mascarpone cheese
  • 400g milk chocolate
  • 300ml double cream
  • 11tbsp Peanut Butter Flavour Hot Chocolate

METHOD

  • Crush the digestive biscuits and add to the melted butter.
  • Add 3 tablespoons of the hot chocolate mix to the crushed biscuits, and put into the base of a cake tin. Leave in the fridge to cool.
  • Melt the chocolate and stir in the rest of the hot chocolate, then leave to cool for 15 minutes.
  • Whip the double cream until it holds its shape.
  • Once the chocolate mixture has cooled, combine it with the mascarpone cheese.
  • Fold in the whipped cream. Spoon the whole mixture into the cake tin on top of the biscuit base, and chill your delicious cheesecake in the fridge.
  • When the cheesecake is firm, cut yourself a generous slice and tuck in. You could share – but we won't judge you if you don't.



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