Tana Ramsay's Chocolate Cheesecake

This is simple, delicious and very quick. Don’t be worried that it might take you all day and involve using all the mixing bowls you own. Give it a go!

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   1. Preheat the oven to 180C/160C fan/350F/gas 4. Line a 23cm nonstick springform tin with greaseproof paper.
   
   2. Put the biscuits in a food processor and whiz until they are in fine crumbs (or put them in a polythene bag, seal and bash with a rolling pin). Place them in a large bowl, add the butter and stir until they are evenly coated. Transfer to the lined tin and press firmly with the back of a spoon to compress in an even layer over the base. Cover with clingfilm and put in the refrigerator for 10-15 minutes, until hardened.
   
   3. Meanwhile, melt the chocolate. Remove from the heat and set aside to cool.
   
   4. Put the mascarpone or cream cheese in another mixing bowl and, with a whisk, beat until loose and smooth. Add the sugar and beat again. Gently stir in the cooled chocolate and the eggs, then add this chocolate filling on to the chilled biscuit base.
   
   5. Gently slide the cheesecake into the oven and bake for 45-60 minutes. When it’s ready, it should still have a wobble to the centre if you shake the tin (it will continue to cook as it cools). Allow to cool completely, then refrigerate until ready to serve.