METHOD

To make the filling:

Step 1: Place all ingredients into the robo coupe at one time, process until evenly smooth and incorporated together. Make sure there are no lumps.

Step 2: Take the moulds from the fridge (prepared with the biscuit base) and place an even amount of filling in each one.

Step 3: Place the moulds onto a baking tray, place the tray in the oven (middle shelf) and bake for 10 minutes at 130 degrees, until almost set.

Step 4: Take the tray out from the oven, place to one side until cooled down (below 5 degrees), then place into the fridge.

To make the base:

Step 1: Place all ingredients into a thick bottom sauce pan and heat slowly until boiling point (during the process continue to stir so as to ensure the chocolate does not burn). When the chocolate reaches boiling point continue to stir for two more minutes. Chocolate must reach a ribbon stage.

Step 2: Take off from the stove and pass through a fine sieve into a separate container.

Step 3: Leave to cool down to below 5 degrees and then store in the fridge.

Step 4: Remove the cheesecake from the metal ring (ensuring the tin foil has been discarded).

Step 5: Place the cheesecake into the middle of the plate and decorate with chocolate sauce and dulce de leche.

Step 6: Finally garnish with one portion of the coffee biscuit, (breaking a small piece off to crumble around the plate for a rustic feel as in the photograph).

Step 7: Serve immediately and enjoy.

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How to make the ultimate cheesecake