Choco Rooibos

Prep Time

20 minutes

Difficulty

Easy

Serves

14

Make room next to the mince pies and yule log – Jane at Jane’s Patisserie has worked her magic with a festive take on one of our favourite desserts: cheesecake. The secret seasonal ingredient? Our subtly spiced Christmas Hot Chocolate.

INGREDIENTS

BISCUIT BASE

300g digestive biscuits

150g unsalted butter

CHEESECAKE FILLING

750g full-fat cream cheese

75–100g Christmas Hot Chocolate

300ml double cream

DECORATION

150ml double cream

2 tbsp icing sugar

1 Flake, crushed

Mini Marshmallows

METHOD

FOR THE BISCUIT BASE

  1. Blitz the biscuits to a fine crumb in a food processor, or in a bowl with the end of a rolling pin.
  2. Melt the butter, mix in with the biscuits and press into the bottom of an 8” cake tin.

FOR THE CHEESECAKE FILLING

  1. Pop the cream cheese and Christmas Hot Chocolate powder in a large bowl and whisk until smooth.
  2. Add the double cream and whisk again until thick.
  3. Spread the mixture over the biscuit base, and set in the fridge for a minimum of 5–6 hours – but preferably overnight.

FOR THE DECORATION

  1. Whip together the double cream and icing sugar (the sugar helps to stabilise the cream) and pipe over the cheesecake.
  2. Top with a sprinkle of crushed Flake and a handful of Mini Marshmallows.

BISCUIT BASE

300g digestive biscuits

150g unsalted butter

CHEESECAKE FILLING

750g full-fat cream cheese

75–100g Christmas Hot Chocolate

300ml double cream

DECORATION

150ml double cream

2 tbsp icing sugar

1 Flake, crushed

Mini Marshmallows

FOR THE BISCUIT BASE

  1. Blitz the biscuits to a fine crumb in a food processor, or in a bowl with the end of a rolling pin.
  2. Melt the butter, mix in with the biscuits and press into the bottom of an 8” cake tin.

FOR THE CHEESECAKE FILLING

  1. Pop the cream cheese and Christmas Hot Chocolate powder in a large bowl and whisk until smooth.
  2. Add the double cream and whisk again until thick.
  3. Spread the mixture over the biscuit base, and set in the fridge for a minimum of 5–6 hours – but preferably overnight.

FOR THE DECORATION

  1. Whip together the double cream and icing sugar (the sugar helps to stabilise the cream) and pipe over the cheesecake.
  2. Top with a sprinkle of crushed Flake and a handful of Mini Marshmallows