Well as the title of this post suggests the diet isn’t going overly well. I saw online Godiva are doing a competition in which you can enter your chocolate recipes. I’ve had an idea to make something along these lines for ages after seeing a triple berry cheesecake in the amazing Peggy Porschen boutique cookbook, so it seemed like the perfect opportunity to give it a go. Hey if I’m going to cheat I might as well cheat properly! Salads resume tomorrow, but for the moment enjoy this recipe! It is very easy to make and can be made ahead if you have friends coming round. I used 2 cooking rings which made 2 very generous cheesecakes (1 cheesecake is big enough for 2 people to share). You could use smaller rings or give it a go in a muffin tray to make mini versions.
100g chocolate cookies (I used Tesco Finest)
25g unsalted butter
75g milk chocolate
75g white chocolate (and a little extra to drizzle over the top for decoration)
150g cream cheese
Super easy method
Crush the cookies to crumbs. Melt the butter and mix together.
Press the cookie and butter mix firmly into the bottom of your cooking ring or tin (if your using cooking rings place on a baking tray first). Place in the fridge while you prepare the next layers.
Break up the white and milk chocolate into separate bowls. Melt in the microwave taking care not to burn. Leave to cool slightly.
Mix together the ricotta and soft cheese beating well. Spoon half the cheese mixture into the melted milk chocolate and the other half into the melted white chocolate.
Take the cookie bases out of the fridge. Spoon the white chocolate mixture onto the bases and smooth the top flat.
Then spoon the milk chocolate layer on top and smooth across with a palate knife.
About an hour before serving I melted some white chocolate, left to cool slightly then drizzled across the cheesecakes whilst still in the rings.
To serve place the mould on a plate and carefully run a palate knife around the edge. Once you have broken the seal you should be able to life mould off easily.