The cheesecake recipe comes from the latest in the series of “30 best loved recipes” books, which features Bahlsen Choco Leibniz biscuits. It intrigued me because the cheesecake topping is so simple: just cream cheese, sugar and chocolate. Normally with non-bake cheesecakes there’s some cream in there too. The absence of cream made this a rich, dense almost truffle-y cheesecake.
100g unsalted butter, at room temperature
700g Philadelphia cream cheese, at room temperature
100g icing sugar
200g chocolate – I used a mix of milk and dark