No-bake cheesecakes are easy to prep ahead and just as impressive as any dessert that requires the oven.
125g unsalted butter, plus extra for the tin
300g gingernut biscuits, finely crushed
200g 70% dark chocolate
100g orange dark chocolate
280g full-fat soft cheese
50g icing sugar
1 tbsp cocoa powder
150ml double cream
thinly sliced orange peel, to serve
- Butter and line the base of a 20cm springform cake tin. Melt the butter and combine with the crushed gingernuts. Press the mixture down well into the tin using the back of a spoon to create and even base layer, then chill in the fridge while you prepare the topping.
- Break the chocolate into a heatproof bowl and melt gently over a pan of simmering water (make sure the water doesn’t touch the bottom of the bowl). Set aside and allow to cool slightly. Combine the mascarpone, soft cheese, icing sugar and cocoa powder in another bowl, then slowly drizzle in the chocolate, stirring to combine.
- Whip the cream until just thickened and then fold into the chocolate mix. Spoon on top of the base, smoothing out with a spatula before returning to the fridge for at least 6 hours to set. Scatter over the orange zest to serve.