Chocolate And Clementine Cheesecake Recipe

Spring form cake tin or mould lined with greaseproof paper or non-stick spray  

Kitchen aid (or bowl and wooden spoon) 

3 small pans   

Microwaveable bowl  

Rolling pin  

Metal or thick bowl  

Using the end of a rolling pin, bash the digestives in the thick bowl into small crumbs.  

Melt the butter in a pan, then pour over the biscuit crumbs and mix. Put the buttered crumb mixture into the lined cake tin (you don’t need to use all of it), then use the end of the rolling pin to flatten out and smooth over. Place in fridge to set.  

For the middle, put the cream cheese, the clotted cream and the vanilla paste into the Kitchen Aid (or bowl). Using the paddle attachment (or wooden spoon) beat together until combined, scraping the edges of the bowl down.  

In the other pan, put the sugar and juice in and heat until the sugar has dissolved and the mixture is slightly warm. If adding gelatine, now is the time to add it – squeeze the excess water out of the leaves and stir into the sugar mix until dissolved, then take off the heat.  

Beat the sugar mix into the cheese mix (work quickly if you’ve added gelatine, it will set quickly when hitting the mix). Add the melted chocolate and stir until fully combined.