Honey chocolate cheesecake



Honey chocolate cheesecake

Honey chocolate cheesecake

Cheesecake is a great way of producing something gorgeous without too much sugar. Apart from the base which has sugar from the shop-bought biscuits, this recipe does not need anything more than some honey.

Ingredients:

175g gluten free digestive biscuits

35g dark chocolate

50g dairy free margarine

400g lactose free soft cheese

75g honey

2 eggs

20g cocoa powder

75g dark chocolate

Preheat the oven to 180C. Grease the base and side of a 8 inch loose-bottomed cake tin and pop into the oven. This helps to ensure the cheesecake does not stick to the side.

Pop the biscuits into a processor and blend until you get a fine mix. Melt the chocolate and margarine together in a microwave for 90 seconds and mix to combine. Add the crushed biscuits to the melted chocolate and margarine and mix to combine. Pour into the prepared tin and using the back of a spoon or your hands, press evenly over the base. Pop the tin back into the fridge. 

Prepare the cheesecake mix, by blending the cheese, honey and eggs together. Melt the chocolate in a microwave and leave to cool a bit before adding to the rest of the mixture together with the cocoa powder. Do not over beat. 

Pour into the tin and pop into the oven for about 40 minutes. Do not worry if a crack forms in the cheesecake as this is normal and adds to its uniqueness. Leave in the oven for an hour with the oven door ajar. Once the tin is cool you can either leave in the fridge overnight to enjoy the next day with some coffee or if you cannot wait, pop into the fridge for a couple of hours before carefully taking out and having a slice.