For the ultimate indulgence, try this recipe for baked dark chocolate and ginger cheesecake. Mmmm… 

Serves 6-8

Cooking time: 1 hour 

What You’ll Need: 

For the base

• 1 tin of East India Company Ginger Nut biscuits (150g)
• 50g butter

For the filling

• 300g good quality mascarpone or cream cheese
• 2 small eggs
• 2tbsp East India Company Golden Island cane sugar
• 160g East India Company Fine Dark Chocolate

What To Do:

• Preheat your oven to 150®c/gas mark 2

• Place the biscuits into a bowl and use the end of a rolling pin to crush into crumbs, melt the butter and mix the two ingredients together. Once mixed, press firmly into the bottom of a 15cm loose bottomed cake tin

• Beat the mascarpone/cream cheese until smooth, then incorporate the eggs and sugar

• Melt the chocolate in a bain-marie, and fold into the cream cheese mix

• Pour the mixture on top of the prepared base and place into the pre-heated oven for approximately one hour

• Once the cheesecake is completely cooled, chill in the fridge until ready to serve.  Perfect with a side of fresh raspberries.

Recipe from the East India Company 

For more chocolatey desserts see our ultimately indulgent chocolate roundup.