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Latticed Chocolate & sour cream cheesecake

Writer's picture: Alex Hollywood Alex Hollywood

for the base:

150g digestives crushed

150gbourbon biscuits crushed

150g melted butter

Filling:

175g good dark chocolate

500g full fat cream cheese

1tsp Vanilla

100g icing sugar

200ml double cream lightly whipped

100g sour cream

Decoration:

75g melted dark chocolate

Mini eggs

Chocolate Vermicelli


To make your base grease and line a loose bottom 20/22 cm tin. Blitz your biscuits to a crumb texture then mix well in a bowl with the butter, turn into the tin and using the base of a spoon flatten to the sides of the tin. Pop in the fridge whilst you make the filling.

In a bowl either in the microwave or in a bain Marie , melt the chocolate ( I pop mine in a bowl on the side of the Aga to gently melt) . Set aside. gently mix the cream cheese and sour cream with the vanilla and the icing sugar. In a separate bowl whip the cream. Pour the cooled melted chocolate into the cream cheese, gently mix then fold in the whipped cream. Bring your base out of the fridge and spoon the Cream cheese mixture in - right to the top of the rim and chill.

Meanwhile melt the rest of the chocolate and spoon into a piping bag. Pipe lattice work over the cooled cheese cake and return to the fridge to chill. Before serving remove from the tin sprinkle the edges with chocolate vermicelli and add as many mini eggs as you fancy !


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