“I don’t have a sweet tooth but sometimes, very good dark chocolate is required, and here it gives the cheesecake a wonderful richness and smooth interior. A buttery base is a must but try putting something through the base to give it texture, like crushed hazelnuts or roughly-chopped pistachios. Serve it with crème fraîche and you have a wonderful dessert.”

Serves 4

Prep time: 30 minutes; refrigeration time: 4-5 hours

INGREDIENTS

6 digestive biscuits

A small handful of hazelnuts (optional)

1 teaspoon rapeseed oil

40g melted butter

200g dark chocolate, we use Montezuma’s organic

200ml semi-whipped double cream

150g full-fat cream cheese, room temperature

2 tablespoons caster sugar

A dusting of cocoa powder

4 tablespoons crème fraîche, we use Katy Rodger’s

A few berries to garnish (optional)

METHOD

On a metal tray, line 4 metal rings (about 4 inches in diameter) with a tiny amount of rapeseed oil. Or use one large, bottomless tin if you prefer.

Whizz the biscuits with the nuts in a food processor and add the melted butter. Spoon the mixture into the metal rings. Ensure you press down well.

Make the filling by whisking the cream cheese with the sugar until smooth. Set to one side.

Next, melt the chocolate over a pan of hot water (this will take about 5 minutes) then add the semi-whipped cream, stirring all the time.

Little-by-little, add the cream cheese mixture to the chocolate cream mixture, ensuring everything combines. Work quickly! Then pipe, or spoon, this mixture into the metal rings, smoothing over the top with the back of a warm, wet spoon.

Refrigerate for 4 to 5 hours then carefully remove from the rings. Dust with cocoa powder and serve with a dollop of crème fraîche, and maybe a few berries.