Chocolate swirl cheesecake with a ginger nut base. Have I got your attention yet?
This recipe produces a wonderfully simple no-bake cheesecake that is guaranteed to impress with each mouthful. This cheesecake is rich and creamy just as a cheesecake should be! And it’s made a little more decadent by swirls of melted dark/milk chocolate.
The marbled effect looks stunning on its own and will definitely ‘wow’.
The ginger nut base is a wonderful contrast to the slightly lemony cheese filling which somehow manages to reduce the richness of the flavours. This is possibly my new favourite base to work with!
As I adamantly refuse to use gelatine or gelatine based products, this recipe is ideal. Lots of no-bake cheesecake recipes add gelatine to the cream cheese mixture to give it a firmer texture. I find the combination of well whipped double cream and a long chilling period works just as well.
For a healthier option, feel free to use low-fat cream cheese but mind you, a low-free cheesecake is never as satisfying as a proper indulgent full-fat one!
I used a 22cm spring-form pan for this recipe but ideally it would work better using a smaller pan, allowing the cake to have a thicker layer of cheese filling.