Chocolate Mint Cheesecake

Ingredients

2 oz margarine
4 oz digestive biscuits, crushed
1 1/2 oz plain chocolate, melted

Filling :

12 oz soft cheese or curd cheese
2 oz caster sugar
7 oz single cream
1/2 tsp peppermint flavouring
3 tbsp water
1/2 oz (15g) powdered gelatine
2 oz chocolate mint sticks, chopped
2 1/2 oz whipping cream, whipped

Decoration:

whipping cream
mint sprigs and/or chocolate leaves

Method

Mix margarine, biscuit and chocolate. Press onto the base of a 20cm loose-bottom cake tin. Set aside in the fridge.

Beat cheese and sugar in a bowl to soften. Place water in a small bowl, sprinkle gelatine on top and set aside for 2 minutes until spongy. Place the bowl over a saucepan of simmering water, stirring occasionally until gelatine has melted.

Allow to cool slightly, then fold into the cheese mixture with the chocolate mint sticks and whipped cream. Mix thoroughly, then spoon over the biscuit base. Chill until set.

Transfer to a serving plate, then decorate with whipped cream and mint sprigs and/or chocolate leaves.

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