I made this recently and it went surprisingly well so I thought I’d share. It’s a chocolate cheesecake with a layer of caramel between the biscuit base and the cheese and it doesn’t require baking!

Ingredients

(I’m rubbish with ingredients so your mileage may vary. All the desserts and baked products that I’m capable of making are the ones that aren’t particularly sensitive to exact measurements so the same goes for this one.)

• For the chocolate filling
  • 500 g mascarpone cheese
  • 1 bar milk chocolate
  • 1/2 bar dark chocolate
  • 75 g greek yoghurt (I use and recommend Total Yoghurt as it’s actually the only greek yoghurt I know of in the UK that is well… greek. Also, it’s a bit more sour than the others which helps to tone down the sweetness of the whole thing.)
  • 50 g or so double cream (have a bit more available just in case)
• For the caramel
  • 1 cup sugar
  • 50 g butter
  • 1/2 cup double cream
• For the base
  • 1 pack digestive biscuits (You can use chocolate covered digestives if you want to make it extra chocolatey)
  • 50 g butter

Instructions

• For the filling
  • Break the chocolate in pieces and depending on how lazy you are either melt it in the microwave (takes about a minute or so, just make sure the container is completely dry), or au bain marie.
  • Mix the chocolate, the mascarpone, the cream and the yoghurt together in a big bowl.
• For the caramel
  • Remove small children from the vicinity
  • Heat the sugar in a pot in reasonably high heat and as it melts stir with a wooden spoon to make sure you don’t end up caramelising half of it on the sides of the pot.
  • The sugar will eventually melt and look liquid and amber coloured.
  • Once it starts boiling add the butter, stir until it has all dissolved and then remove from the heat.
  • NOTE: The whole thing is bloody hot and it will bubble a lot so be careful!
  • Finally add the cream and continue stirring it until it’s all smooth and nice.
• For the base
  • Crumble the biscuits (if you have a blender it would make your life a lot easier to let it do the crumbling)
  • Mix in the butter with your hands so that you end up with a buttery, biscuity mass.
• Assembly
  • In a flan type dish pour in the biscuity mass and press it so that you end up with a base and walls (about .5 cm thick or so, depends how much you like the base I suppose)
  • Pour in the caramel on top of the biscuit base.
  • Then pour in the chocolate filling and spread it nicely
  • Leave in the fridge overnight to set

I hope you enjoy!