Disreputable Dad, having recently discovered technology, is now able to berate me by email (typed, apparently, over several hours and with one finger) as well as phone, and says he doesn’t read the recipes. So here, for everyone except DD, is #1’s chocolate cheesecake. Well, I couldn’t find a chocolate cheesecake recipe anywhere that didn’t involve either baking it (he didn’t want a baked one) or faffing about with leaves of gelatine and all that rubbish. So, in the spirit of pushing culinary boundaries, I made one up. And, happily, it’s turned out alright. Here goes:

100g butter
300g pack of chocolate digestives
500g cream cheese
100g icing sugar
200 ml cream
Bar of Green and Black’s dark chocolate (the smaller one not the monster)

So, cut a chunk of butter (it was about ¼ of a big, 1lb pack, so roughly 100g) but you could use a bit less if you’re a supermodel, or dieting or whatever (but then what would be the point of eating a cheesecake stuffed with cream and chocolate?), then break up the biscuits with a potato masher (very satisfying, but you could do it in the food processor) so they are just crumbs. Melt the butter in a jug in the microwave then stir into the biscuits. Press into the bottom of a springform tin, then put into the fridge to cool.

Meanwhile, break up your chocolate, melt it in a dish over a pan of hot water (NOT in the microwave, heathen!), and leave to cool slightly (my Mum added that bit when I told her what I was doing). Put the cream cheese (it was 2 ½ packs - you probably could use three but it seemed an awful lot) into a bowl and sieve the icing sugar into it. Beat it all together, then add your cooled chocolate and stir so it makes a nice gooey mess. Whip your cream (that was my idea!!) and fold it in. Pile it all over the biscuit base and leave to cool in the fridge.

I’m going to make a sugar syrup with a half and half mixture of water and sugar, then reduce it and add the raspberries, then pour it on top of the cheesecake, but hey, do what you like, it’s your cheesecake.

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