Mint chocolate cheesecake

Cheesecake was one of the first desserts I learnt within the trade. Cheesecakes come in all shapes and sizes, flavours and styles, it is one very versatile dessert.

Cheesecakes have origins going as far back as ancient Greece, it was a popular Roman dessert as well and both cultures adapted it for religious use. Today, Cheesecakes can be find in many different cultures throughout the world, each using unique cheeses and techniques to produce different textures and flavours.

This one is just a standard no bake cheesecake but it is so simple and easy that it can be knocked up and ready to eat within two hours.

So for a standard 16cm*7cm (6"*3") tin:-

150g digestive biscuits
2tbsp honey
500ml double cream
200g plain cream cheese
200g mint chocolate
1 gelatin leaf
100g grated white chocolate for decoration

Start of by melting you chocolate in a bowl over boiling water, also soak your gelatin in some water. While this is going on put your biscuits into a food processor, turn it on and break them down into crumbs, then add the honey and combined. Lay the biscuits into the bottom of a lightly greased cake tin.

Your chocolate should be melted now, so take it off the heat and put to one side. Whip your cream to medium peak (This is where you lift the whisk out and the 'peak' it leaves is slightly droopy, curling). Fold the cream cheese into the cream, don't be violent, just gentle, patience is the name of the game. Proceed to fold in the cooled chocolate. Finally melt your gelatin in a pan on low heat, pour through a sieve into the mixture and fold a little more. Once all completely folded, pour into the tin on top of the biscuit base and put into the fridge for a minimum of two hours.

Sprinkle some grated white chocolate on top and serve up to the admiration of your friends.