Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Christmas cheesecake with chocolate sauce
- Preparation and cooking time
- Total time
- + chilling
- A little effort
- Serves 8
Ingredients
- 150g digestive biscuits
- 75g butter, plus a little for the tin
FILLING
- 3½ sheets gelatine
- 300g full-fat soft cheese
- 300g quark
- 100g golden caster sugar
- 200ml double cream
- 6 clementines, 3 zested, all juiced
CHOCOLATE SAUCE
- 150g dark chocolate
- 10g butter
- 1 tbsp golden syrup
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Soak the gelatine in cold water. Line the base of a 20cm springform tin with baking paper, and butter the sides.
- STEP 2
Whizz the biscuits in a food processor or put them in a bag and bash them with a rolling pin. Melt the butter and add this to the biscuits; mix together thoroughly then press into the base of the tin. Bake for 10 minutes, then leave to cool completely.
- STEP 3
Beat the soft cheese, quark and sugar together with a spatula, then beat in the cream and clementine zest. Heat 2 tbsp of clementine juice until hot but not boiling, then stir in 2 sheets of soaked gelatine and beat this into the filling. Spoon into the tin, level the top and chill for 2 hours or until it is set. Heat the remaining juice as before and stir in the remaining gelatine. Cool, then pour on top of the cheesecake, and chill overnight. This will keep for up to 3 days in the fridge.
- STEP 4
Take the cheesecake out of the fridge about 30 minutes before serving, as it shouldn’t be fridge cold. Meanwhile, melt the dark chocolate with the butter and golden syrup until it’s liquid and shiny, then cool until it thickens a little.
- STEP 5
Put the cheesecake on a serving dish and pour the chocolate into the centre so it flows outwards and drips over the edges (you might need to encourage it a little with the back of a spoon – but be gentle, you want drips, not a flood!). Cut with a hot knife to serve.
