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Chocolate Cheesecake
- Serves
10
- Difficulty
Easy
By Roger Pizey
Published 2013
For me, this recipe is a wonderful alternative to a baked cheesecake. It keeps the super-smooth creaminess of many cheesecakes, so I think the texture is spot on. The Grand Marnier and chocolate are perfectly matched and, with the surprise of the crunchy praline base, it’s sure to become your new favourite.
Ingredients
40 g 1½ oz 100 g 3½
Method
- You’ll need a 25cm (10in) wide x 2.5cm (1in) deep tart ring and a cake board or serving plate.
- Pour the melted white chocolate over the crushed cornflakes. Add the praline paste and mix thoroughly.
- Place the tart ring on the board or plate and spoon the cornflake mixture into the ring and press down with the back of the spoon to smooth it evenly. If t
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