5 Ingredient Chocolate Cheesecake

INGREDIENTS

For the Cheesecake:

• 1 Tin (397g) Dunnes Stores Sweetened Condensed Milk
• 250g Dunnes Stores Mascarpone
• 3 Large Free-Range Eggs
• 150g Dark Chocolate (at least 50% cocoa solids), melted and slightly cooled

For the Ganache Topping:

• 100g Dark Chocolate, finely chopped
• 100ml Double Cream

To Serve:

• Fresh Raspberries

METHOD

1. Preheat the oven to 180°C / 160°C fan / 350°F / Gas Mark 4. Line a 20cm round tin or brownie tin with parchment paper.
2. In a mixing bowl, whisk together the condensed milk, mascarpone, and eggs until smooth. Fold in the melted chocolate until fully combined.
3. Pour the mixture into the lined tin and smooth the surface. Bake for 40–45 minutes, or until just set with a slight wobble in the middle.
4. Cool completely in the tin, then refrigerate for at least 2 hours to set.
5. For the ganache, heat the cream in a small pot until steaming (but not boiling). Pour over the finely chopped chocolate and let sit for 1 minute, then stir until glossy and smooth. Let cool slightly to thicken.
6. Spread the ganache in a smooth layer over the chilled cheesecake. Chill briefly to firm up, or serve immediately with soft, glossy ganache. Garnish with fresh raspberries.