Baked chocolate cheesecake

With a rich, velvety filling and delicious crunchy biscuit base, this works for both afternoon tea or pudding.

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SERVES 12 PREP 25 MINS COOK 45-50 MINS

✱ 260g dark chocolate digestives, crushed

✱ 75g unsalted butter, melted For the filling:

✱ 300ml double cream

✱ 150g each; dark chocolate, milk chocolate, both chopped

✱ 1tbsp malt powder (we used Horlicks)

✱ 500g full-fat soft cheese (we used Philadelphia)

✱ 150g caster sugar

✱ 4 medium eggs

✱ 1tsp vanilla extract

✱ 1tbsp plain flour For the topping:

✱ 200ml strained Greek yogurt

✱ 300ml double cream

✱ 1tbsp icing sugar

✱ 100g mixed Easter chocolates (eg, mini eggs, buttons)

You will need:

✱ 23cm square baking tray, lined

1 Heat the oven to 180C Fan. Mix the crushed digestives and melted butter. Press into the tin firmly and smooth the top with the back of a spoon. Bake for 15 mins, then set aside. Reduce the heat to 170C Fan.

2 For the filling, heat the cream in a pan over a low heat. Put both kinds of chocolate into a heatproof bowl. When the cream is steaming, pour it over, whisking until smooth. Stir in the malt powder and set aside.