Mrs J is feeling the need to be shallow, following her recent mindwanderings into philosophy and Art. It’s almost Easter but just chocolate still seemed too profound for Mrs J today. So, here’s a recipe for chocolate cheesecake. Nothing like a bit of cheese to keep it real!

Mrs J used a 28cm pie dish. Start by setting your oven to 150°C. Then go ahead and mix 150g of digestive biscuits (or similar biscuits) with 2 tbsp of sugar, until you have a rather fine dry crumble.

Melt 75g of butter and add to the crumble, mixing briefly again.

Butter your pie dish and press the mixture evenly into the bottom of the dish. Bake for 15 minutes, then let cool while you prepare the rest.

Now dump 600g of Philadelphia cream cheese in your mixing bowl. Add 1.5dl of sugar, a pinch of salt and a small packet of vanilla sugar (about 2 tsp).

Mix until combined and smooth. Add two eggs and an egg yoke, one at a time while mixing, until the mix is smooth again.

Break about 120g of dark chocolate into chunks and melt it. Pour the melted chocolate into the mix while continuously mixing.

If you think that last maneuver sounded like a recipe for disaster, you’re absolutely right. You’ll need all your three hands working as fast as possible or the chocolate will solidify into a big lump. Be it in the bowl you used to melt it in or in the mixture before you’re able to whisk it through.

Also, be careful, cause the chocolate is hot. You’ve just melted it, remember? Try to get it in the mixture rather than on your hands or tools. That said, don’t despair! It is possible. Mrs J did it. Her kitchen was an epic mess afterwards, but that’s the way the cookie crumbles sometimes!

Now pour your mixture into the cooled pie shell and spread it out evenly.

Bake the whole thing in the oven for 50 minutes, then turn off the oven and let it sit another hour in there with the hatch open.

Decorate with some sifted cocoa powder and maybe some strawberries and mint. Or any other way you might feel like. Then say “cheese” and dig in!