Method
- Preheat your oven to 180°C bake. Grease and line a 20cm removable-base cake tin with baking paper, ensuring the sides of the tin are also lined.
- Add the melted butter, flour, sugar, cocoa powder and a pinch of salt to a medium bowl. Mix together into a crumbly dough. Scatter the dough into the prepared cake tin. Press firmly into the base of the tin in an even layer with a back of a spoon.
- Bake the base in the preheated oven for 15-20 minutes, until firm to the touch. Set aside to cool completely.
- Add the Hazella chocolate and coconut oil to a microwave-safe bowl. Microwave in 30 second bursts, stirring after each burst, until melted and smooth. Set aside.
- Add the cream cheese, condensed milk and cream to a large bowl. Using an electric handheld beater, beat on high speed for about 30 seconds, until smooth. Add the melted Hazella mixture and beat again, until combined and no streaks remain.
- Pour the cheesecake filling over the cooled base and spread it out into an even layer. Tap the tin on the bench a few times to level it out. Cover with cling film and place in the fridge to chill for 3-4 hours, until then cheesecake has completely set.
- Once the cheesecake has set, remove it from the cake tin. Peel away the baking paper and transfer to a serving plate. Top with the strawberries.
Chocolate used
Hazella
View chocolate
Reviews (1 ratings)
Rated 5 out of 5
Mel Bremner
Rated 5 out of 5
Awesome recipe and so easy
Was so pleased with the results and was very well received 😀👍
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