Double Chocolate Barrel Cheesecake
Ingredients
Crust
- 40g grapenuts_uk
- 2 tsp morrisons cocoa powder
- 1 tsp nkdliving erythritol gold
- 2 tbsp hot water
Filling
- 3 x thelaughingcow_uk extra light cheese triangles
- 0.5 lindahls_uk kvarg white chocolate
- Moroccan almond extract (optional)
Chocolate fudge
- 1 tbsp carnation_uk condensed milk
- 7 g callebautchocolate dark couverture chocolate
Drizzle
- hotelchocolat simply white
- 1.5 g couverture chocolate coin
- 3g callebautchocolate white couverture chocolate
Preparation
Mix the crust ingredients and press into a lined chefs ring on the side
Add the filling ingredients to the ring
Refrigerate overnight
De-mould the cheesecake and turn it on its side
For the chocolate fudge, microwave the condensed milk and dark couverture chocolate in short bursts and mix together
Melt the white chocolate and drizzle over the cheesecake
Tips
Cut a flat spot or use a little melted chocolate to stabilize the cheesecake and prevent it from rolling
