Montana Mountain cheesecake recipe

Ingredients

• 200 g digestive biscuits
• 50 g butter, melted
• 200 g bar cooking chocolate, broken into pieces
• 500 g mascarpone
• 250 g cream cheese
• 125 g caster sugar
• 1 tsp vanilla essence
• 2 tbsp cornflour
• 3 large eggs, beaten

Method

1. Heat the oven to 180°C and line the base of a 23cm non-stick springform tin.
2. Crush the digestive biscuits, mix them evenly with the melted butter and press the crumbs firmly into the tin. Chill for 5–10 minutes.
3. Melt the cooking chocolate gently in a heatproof bowl set over barely simmering water. Stir until smooth, then leave it to cool while remaining fluid.
4. Beat the mascarpone, cream cheese, caster sugar, vanilla and cornflour until smooth.
5. Spread half of the plain cheese mixture over the chilled base. Beat the cooled chocolate and the three eggs into the remaining half, then add this chocolate mixture to the tin and level it.
6. Set the tin on a baking sheet and bake for 55–60 minutes. Turn off the oven, open its door and leave the cheesecake inside until completely cool, then chill before serving.