Cover and chill for several hours or preferably overnight. The cheesecake can also be placed in the freezer for a few hours to speed up setting.
Step 5. Wipe out the food processor bowl. Put all the cheese into the bowl the remaining coco powder and sugar. Mix well to combine. You can add more sugar or coco to taste if you wish.
Step 6. Spoon the chocolate filling on top of the base and spread with the back of a spoon to cover the biscuit base.
Gluten and dairy free biscuits can be bought in Tesco, Sainsbury’ s and many health food stores. Any biscuit will work so you could try chocolate chip cookies for the base( Sainsbury’ s sell dairy free chocolate chip cookie) or if you are only avoiding gluten, chocolate digestives.
The base can be made with a combination of biscuits and nuts. Process the nuts before adding the biscuits as they will take longer to break up. Tesco sell several varieties of dairy and gluten free cheese. The original creamy version is perfect for this recipe. Other varieties can also be bought in health and alternative food shops or online. Sheese is another often seen brand.
A plain cheesecake can be created by leaving out the coco powder. This can be eaten plain or topped with a fruit sauce, fruit pieces, dairy free chocolate buttons or shavings or even chopped gluten and dairy free brownie pieces. The possibilities are endless.
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