Chocolate Cheesecake

Leibniz chocolate cheesecake In honour of an incredible Chacha (uncle) who introduced me to dessert and made it ok to have pud whenever the heart desires. 

It’s only right (in my opinion) to honour your memory with dessert – I hope you would have approved… Chacha’s Chocolate Cheesecake. 



2 packs of milk chocolate Leibniz Biscuits 

80g melted butter


200ml Double cream

50g icing sugar 

280g Cream cheese 

100g Dark chocolate 


100g dark chocolate 

100ml double cream 


1. Blitz the biscuits to crumbs, then combine with the melted butter and press into the base of a lightly greased spring form tin. Keep it in the fridge while you make the filling. 

2. Melt the chocolate. Whip the double cream until it forms soft peaks and fold in the chocolate once cool. 

3. Mix the cream cheese and icing sugar until smooth. Then mix into the chocolate cream mixture until fully combined. 

4. Spread over biscuit base and refrigerate. 

5. For the topping, heat the cream until almost boiling then pour over the chocolate. Whisk until smooth. 

6. Once cooled, pour over the cheesecake and refrigerate for atleast 2 hours, ideally overnight. 

Enjoy 🙂 


2 thoughts on “Chocolate Cheesecake

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