Ingredients:
For the Base:
100g Bourbon biscuits, crushed, plus more for the border
30g Melted butter
For the Filling:
250g Cream cheese
70g Powdered sugar
100g Chocolate, melted
125ml Cold whipping cream
For the Ganache:
50g Heavy cream
50g Chocolate
Instructions:
Begin by combining the crushed Bourbon biscuits and melted butter in a springform pan. Stir until the mixture is well combined.
Create a decorative ring around the edge of the pan using additional crushed biscuits.
Press down the biscuit mixture firmly to form an even base. Set this aside.
In a separate bowl, blend the cream cheese and powdered sugar together until smooth.
Incorporate the melted chocolate into the cream cheese mixture, ensuring itβs fully mixed in.
In another bowl, beat the cold whipping cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until just combined, ensuring not to deflate the whipped cream.
Transfer this filling into the biscuit base prepared in the pan and smooth the top. Refrigerate for at least 5 minutes.
Prepare the ganache by melting the chocolate and heavy cream together over a double boiler. Once smooth, pour it over the set cheesecake layer.
Return the cheesecake to the refrigerator and let it set for 5-6 hours, or ideally overnight, to ensure itβs fully firmed up.
For neat slices, use a hot knife to cut the cheesecake.
Serve and enjoy the creamy delight!
This decadent cheesecake combines the rich flavors of chocolate and cream cheese on a crunchy bourbon biscuit base, topped with a silky chocolate ganache for the ultimate indulgence.