CHOCOLATE / ALMOND CHEESECAKE

INGREDIENTS

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 Sauc
  

  METHOD

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour the filling on top of the base and smooth the top. Cover and chill in the fridge for 4 hours or overnight.
  6. To make the almond brittle line a baking tray with non-stick baking paper and scatter over the almonds.
  7. 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.
  8. To serve, transfer the cheesecake to a serving plate and arrange the almond brittle on top. Drizzle with caramel sauce.