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No-Cook Chocolate Swirl Cheese Cake

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No-Cook Chocolate Swirl Cheese Cake


For the base 

8 digestive biscuits

25g melted butter


For the Swirl 

150g dark chocolate

150ml whipping cream


For the filling

450g Langage Farm low fat curd cheese

175g caster sugar

1 vanilla pod

50ml lemon juice

450ml Langage Farm whipping cream



Crush the biscuits and mix them with the melted butter. Press into the bottom of a 20cm spring-form tin. Chill



Mix the sugar, cream cheese and seeds from the vanilla pod together. Whisk the lemon juice with the cream to soft peaks. Fold everything together then keep the mixture cool until you need it – don’t chill it. For the swirl, melt the cream and chocolate together in a bowl set over a pan of simmering water. Cool the mixture until it is cold enough not to melt the filling and thick enough to hold a trail. Spoon or pipe a layer of cheesecake mix over the biscuit base, then drizzle a thin stream of chocolate mix in a swirl on top, then repeat until you have three layers of each. Stick a thin knife blade or skewer into the cheesecake and swirl the mixtures together. Don’t be tempted to smooth the surface down or it will look muddy. Refrigerate for at least 5 hours and keep chilled until you need to cut it

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