Hello lovelies,
I personally believe that every Christmas event needs a show stopping desert that’s guaranteed to stop people in their tracks and get them talking.
When you think of show stopping deserts, what do you think of? For many people, they go straight to cake but let me tell you, there’s plenty more deserts out there that you can make to be extravagant and the one I’m sharing with you today is just that.
My Lindor Chocolate Cheesecake is the perfect desert to share with loved ones this Christmas. Not only does it taste divine, it’s super easy to recreate and will certainly have people excited to try!
Now, one thing I will say is that I know that Lindor is an extremely expensive chocolate. However, it is a chocolate a lot of people treat themselves and loved ones to at Christmas (and Easter) and let me tell you… its rich, decadent taste is just perfect to go alongside a light, creamy cheesecake!
Inspired by the queen of baking herself, Ms Jane’s Patisserie, this cheesecake has captured the hearts of my family and I can guarantee it will yours too.
So, if this cheesecake has got you eager to know more, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert / Christmas
Servings: 10-12 Slices
Prep Time: 10 Minutes
Chill Time: 6+ Hours
Decorating Time: 15 Minutes
Overall Time: 6+ Hours
Ingredients You Need For The Biscuit Base:
- 300g Of Digestive Biscuits
- 150g Of Unsalted Butter
Ingredients You Need For Cheesecake Filling:
- 500g Of Full Fat Cream Cheese
- 100g Of Icing Sugar
- 125g Of Lindt Milk Chocolate
- 125g Of Lindt Dark Chocolate
- 300ml Of Double Cream
Ingredients You Need To Decorate:
- 25g Of Lindt Milk Chocolate
- 25g Of Lindt Dark Chocolate
- 150ml Of Double Cream
- 2tbsp Of Icing Sugar
- 8 Lindor Truffles
- 10g Of Grated Chocolate
How To Make The Biscuit Base:
- Firstly, gather together your equipment and ingredients and line the base of a 8” loose-bottomed, circle baking tin.
- Secondly, in a food processor, blitz the 300g of digestive biscuits until they resemble crumbs (the biscuits can also be crushed in a sandwich bag with a rolling pin if you don’t have a food processor).
- Next, empty the biscuit crumbs into a large bowl.
- In a microwaveable bowl, place 150g of unsalted butter and in 10 second blasts, blast the butter until it has completely melted into liquid.
- Add the melted butter into the large bowl with the biscuit crumbs and using a spoon, mix the butter into the crumbs.
- Now, pour the biscuit mixture into your prepared baking tin and using a spatula, press the mixture down firmly into the base of the tin, making sure it is levelled and evenly spread.
- Place the tin into the fridge to chill until needed.
How To Make The Cheesecake Filling:
- In a microwavable bowl, add the 125g of Lindt milk and dark chocolate, place into the microwave and in 20 second blasts, blast the chocolate until fully melted. Set to one side to cool slightly.
- Next, in a large bowl, mix together the 500g of full-fat philadelphia cream cheese with the 100g of icing sugar until smooth.
- Add the cooled melted chocolate into the cream cheese and mix again until smooth.
- Now, in a separate large bowl, whisk the 300ml of double cream to soft peaks.
- Fold the whipped double cream into the cream cheese mixture until combined.
- Spread the cheesecake filling across the top of the biscuit base and smooth the top with a spoon.
- Place into the fridge and allow to chill for 5-6 hours or preferably overnight.
How To Decorate:
- Once the cheesecake filling has chilled, carefully remove from the baking tin and start to decorate.
- In a microwavable bowl, add 25g of milk and dark Lindt chocolate, place into the microwave and in 10 second blasts, blast until fully melted.
- Transfer the melted chocolate straight into a piping bag, snip the very tip of the bag off and drizzle the melted chocolate across the top of the cheesecake.
- Now, in a large bowl, whisk together the 150ml of double cream and 2tbsp of icing sugar until thickened.
- Transfer the whipped cream into a piping bag with a 2D star nozzle attached and pipe around the edge of the cheesecake.
- Grate the 10g of chocolate across the top of the cheesecake.
- Finally, place the Lindor chocolate truffles on the top of the whipped cream.
That’s your Lindor Chocolate Cheesecake prepared, chilled and decorated, ready for you to enjoy!
Notes:
- Store the cheesecake in the refrigerator for up to 4 days. For freshest taste, I would recommend eating on the day of decorating.
- You must use full fat cream cheese, otherwise it won’t set properly.
- You can change the Lindt chocolate to whatever brand/flavour you prefer. This cheesecake recipe works well with many different chocolates etc.
See, I told you! Is this or is this not the perfect show stopping deserts to share with loved ones this Christmas?
Its simplicity, its richness from the chocolate, its lightness from the cheesecake filling, its easily decorated top, the fact its no-bake – everything about this cheesecake just has me excited for you to try! I can personally guarantee you’ll love it.
Let me know in the comments below if you make this cheesecake yourself and if you do, what your thoughts are on it. Are you a cheesecake lover? Does this count as a showstopper? You tell me.
Sending you all tons of love & hugs as always,
Elle xo
