Chocolate and almond cheesecake
Go nuts for this deliciously nutty almond cheesecake!
How long will it take?
45 minutes plus setting time
What’s the serving size?
Serves 12
What do I need?
For the base
- 250g plain sweet biscuits
- 100g unsalted butter, melted
For the filling
- 200g milk chocolate, chopped
- 200g dark chocolate, chopped
- 250g mascarpone
- 400g cream cheese
- 1 tsp vanilla extract
- 300ml cream
For the almond brittle
- 50g toasted almonds, roughly chopped
- 200g caster sugar
To serve
- Island Berries Salted Caramel Sauce
How do I make it?
- Make the base by putting the biscuits in a food processor and blitzing until smooth and sandy. Transfer to a mixing bowl and stir in the melted butter.
- Grease a 22cm round springform tin and press biscuit mix into the base using the back of a spoon. Smooth out the bottom and then cover and put in the fridge while you make the filling.
- To make the filling put the milk and dark chocolate in a heatproof bowl over a pan of simmering water. Melt chocolate, stirring occasionally until it is smooth and glossy. Remove from heat and set aside to cool slightly.
- In an electric mixer beat the mascarpone and cream cheese with vanilla and cream until smooth. Pour melted chocolate in and mix until it is all combined.
- Pour the filling on top of the base and smooth the top. Cover and chill in the fridge for 4 hours or overnight.
- To make the almond brittle line a baking tray with non-stick baking paper and scatter over the almonds.
- Put the sugar in a non-stick pan and heat over medium-low heat until the sugar has dissolved. When it is a light caramel colour, remove from heat and pour over the nuts in a thin layer. Set aside to cool and set. When it has hardened, break it into medium sized pieces.
- To serve, transfer the cheesecake to a serving plate and arrange the almond brittle on top. Drizzle with caramel sauce.
