The recipe we used is about rough measures, rather than precise quantities.
– Enough biscuits (any variety) that once bashed will fill the base of your dish – we used left over biscuits from Leeds German Market
– a good dollop of butter or margarine (enough that once melted will cover all of your biscuits)
– enough cottage cheese to cover the whole of your dish
– chocolate (any variety) – the same amount as the quantity of cottage cheese that you use
1) line your dish generously with cling film. This will enable you to take your cheesecake out of the dish before cutting it.
2) bash your biscuits, or put them in a food processor until they become tiny crumbs.
3) melt your butter/ margarine in a large pan, then add the biscuit crumbs and mix well.
4) put this mixture into your prepared dish and push down with a spoon to flatten the top.
5) place your dish in the fridge to chill.
6) put your cottage cheese into a large bowl and use a hand blender to make it as smooth as possible.
7) add as much sugar to your cottage cheese as you wish. We added it until the cottage cheese was sweet to taste.
8) break your chocolate into pieces and melt it in a bowl over a saucepan of boiling water. Do this slowly because as soon as it is all melted it must be removed from the heat.
9) put the melted chocolate into the bowl with the cottage cheese and mix thoroughly.
10) remove your dish from the fridge and carefully spread the chocolate cheese mixture on top of the biscuit base.
11) return to the fridge and chill for about 1 hour.
12) remove the dish from the fridge and carefully lift the cling film. This should enable you to lift the cheesecake out of the dish. Cut it into pieces and serve with shavings of chocolate by the side or on top.