Only for Chocoholics....Like me!
Preparation time 1 hour
Serves 10 IngredientsFor the base
160g digestive biscuits
60g peanuts unsalted
60g unsalted butter, melted
10g sugar For the cheesecake
100g dark chocolate, broken into pieces
450g full-fat soft cheese
100g Greek yoghurt
40g brown sugar
½ tsp vanilla essence
4 tbsp cocoa powder
5 tbsp coffee liqueur
2 medium eggs Preparation method
1. Preheat the oven to 175C. Lightly grease a 20cm/8in loose-bottomed cake tin or spring release tin.
2. For the base, Pulse few times the biscuits and the peanuts in the food processor of the Kenwood Chef Sense.
Mix in the melting butter and press the mixture into the prepared tin.
3. For the cheesecake, Measure the cheese, the yogurt and the sugar into the mixing bowl of the Kenwood Chef Sense
and beat on a low speed until soft. Beat in the vanilla essence and then the eggs, one at a time. Add the melted chocolate, the cocoa powder and the coffee liqueur and beat again until well mixed. Spoon the cheese mixture on to the biscuit crust.
Bake the cheesecake in the preheated oven for about 45 minutes or until the cheesecake becomes puffy around the edges but it still very soft in the centre. Turn off the oven but leave the cheesecake in the oven to cool. Chill well and then loosen the cheesecake from the sides of the tin using a small palette knife. Serve well chilled.