Home Life & Style Jamie Oliver's 'silky creamy' chocolate cheesecake is perfect for Easter

Jamie Oliver's 'silky creamy' chocolate cheesecake is perfect for Easter


Chocolate eggs and hot cross buns may be staple Easter foods but when it comes to desserts, cheesecake is one of the most popular.

Made from a blend of delicious thick cream cheese and indulgent flavours, this recipe by Jamie Oliver is perfect for chocolate lovers.

As shared on his website, the chef described the Easter treat as “rich, sumptuous, and delicious”.

He added: “Make the base of this rich cheesecake with your favourite biscuits, pour in a silky creamy chocolate filling and finish with white chocolate swirls.”

The dish takes just 35 minutes to prepare and makes enough to feed 16, so there will be no shortage of leftovers to enjoy after the weekend is over.

Method

Preheat the oven to 180c then blitz the biscuits into fine breadcrumbs using a food processor. Alternatively, bash them up in a zip-lock bag using a rolling pin.

Next, melt the butter in a saucepan on medium-low heat, then combine with the crushed biscuits in a large bowl.

Spoon the golden biscuit mixture into a loose-bottomed 25cm tart tin, then use the back of a spoon to spread it evenly over the base and up the sides of the tin until it’s completely covered.

Bake in the oven for just eight minutes to harden up, then leave to cool while making a start on the filling.

In a large bowl, beat the cream cheese, sugar and vanilla extract until smooth, then gradually add in 250ml of the cream until fully combined and silky.

Break up the dark and white chocolate into separate bowls, each set over a saucepan of simmering water. Next, divide the remaining cream between the bowls and allow the chocolate to melt, stirring occasionally.

Fold the melted dark chocolate into the cream cheese mixture until smooth and well combined, then pour into the cooled tart case.

Drizzle the melted white chocolate over the top, then take a skewer to swirl some decorative patterns in the top.

Leave in the fridge for at least two hours, or until set, then cut into slices and serve.

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