- 3 digestive biscuits
- A little butter
- Toffee sauce, a squirt
- 100g dark chocolate
- 150ml double cream
Crush the biscuits into small crumbs with your fingers. Pop in a bowl. I used my standard weetabix bowl. Add in a fork-ful of butter (see video) and then melt briefly in microwave.
Now mix the biscuits and butter together then fill the base of two ramekins and lightly press down the base with your fingers. We have now created the base of our cheesecake.
Next, we add in the toffee sauce. Just squeeze in enough to cover the base. We want a good layer of toffee.
Pop in the fridge to set a bit.
Now we are going to make the topping. First, pour the cream into a small bowl and whisk with a fork until thick. You could use a proper whisk if you have one; I couldn't be bothered to wash it up so that's why I used a fork.
When the cream is thickened grab another bowl and break your dark chocolate into it. Melt in the microwave. I put it in for 20 seconds then gave it a stir with a fork and then put it in for another 30 seconds and stirred again. This was enough to melt it for me. I would advise doing lots of little microwaves rather than one big one as I believe that one long microwave can lead to the chocolate burning. Not what we want.
Anyhow, now we've melted the chocolate and thickened the cream, we pour the chocolate in with the cream and stir until all nicely combined. Now dollop the mix onto our cheesecake bases and flatten the tops. Cover with cling film and then leave in the fridge for a few hours to set.