Mcvitie's Ginger Nut & Chocolate Cheesecake

You can never go wrong with a cheesecake, especially one as good as this. The base is made up of crushed ginger nut biscuits, the filling is chocolatey cheesecake delight and it's all topped of with even more ginger nuts and whipped cream. It's super indulgent and it melts in your mouth like a mousse. The flavours are pure heaven and it's definitely up there with my all time favourite desserts. Like with all no-bake cheesecakes, it will have to set in the fridge for at least six hours before serving, but preferably overnight (if you can wait that long). So without further ado, let's get on with the delicious recipe!

Happy Baking!

The Chai Home 😋

INGREDIENTS

For the base

• 300g of McVitie's ginger nut biscuits (plus extra for decorating)

• 150g of butter

For the cheesecake mix

• 540g of cream cheese

• 300g of extra thick double cream

• 120g of icing sugar (sieved)

• 270g of 40% chocolate

For the topping

• 200g extra thick cream

• approx 8-10 McVitie's ginger nut biscuits (snapped in halves)

METHOD

Blitz your biscuits in a food processor until they resemble fine crumbs.

Add your butter to a medium sized saucepan and melt on a medium heat. Once fully melted remove from the heat.

Add the blitzed biscuits to the melted butter and mix together until fully combined.

Transfer the mixture to a 23cm loose bottomed cheesecake tin and compress the mixture down into the tin, forming a thick base. Pop it in the fridge while you make the filling.

In a freestanding mixing bowl add the cream cheese, cream and icing sugar. Pop it to one side.

Break up your chocolate and add it to a small saucepan and melt on a low heat - be sure to stir regularly to avoid it from sticking or burning. Once fully melted remove from the heat. You want it to cool slightly before adding it to the cream mixture.

Now go ahead and whisk the cream mixture on a high speed until thick and smooth.

The chocolate should have cooled slightly by now so go ahead and add it to your cream mixture.

Whisk on a high speed until fully combined and smooth - don't over whisk.

Remove your biscuit base from the fridge and add your thick layer of creamy filling. Evenly spread and smooth and then pop it back in the fridge for at least 6 hours or preferably over night before decorating.

Once fully set it's time to decorate if you choose to. We kept it simple.

Add the cream to a freestanding mixer and whisk on high speed until thick enough to pipe on to your cheesecake.

Transfer the cream to a piping bag and decorate.

We then added a halved biscuit to each swirl of cream - the decoration is really up to you. Go crazy, keep it simple or keep the cheesecake plain. Either way it's going to taste AMAZING!

Slice, serve and enjoy.