Recipe: sweet ‘cheesecake nachos’

Although we’re quite big fans of ‘sweet-and-savory’ combinations such as salted caramel or chocolate cake with Maldon salt, it’s not really the case that we’re asking you to bury a bag of cheese nachos under the chocolate and strawberries for this recipe. But it does look (vaguely) like nachos! Only, in this simple dessert, you use another classic as the base:

In America, where this recipe from Delish comes from, many cheesecake bases are made with Graham Crackers – a kind of whole-wheat cross between a cracker and a cookie. In the Netherlands, Graham Crackers are difficult to find, so it’s best to make this with digestive biscuits. Whole-wheat or not; you’re going to work with chocolate, cream and cream cheese anyway, so simply choose whichever you like best. Bonus points if you cut the digestive biscuits into triangles with a very sharp knife, so they look like triangular tortilla chips. And those crumbs? Well, they’re only delicious. If you can sweep them through the chocolate with your finger at the end…

How to make the ‘Cheesecake nachos’

• Cut the biscuits into triangles with a sharp knife or carefully break them into rough pieces.
• Lightly toast the coconut in a dry frying pan until just golden brown.
• Spoon the coconut onto a plate so it doesn’t continue cooking in the still-hot pan.
• Beat the cream cheese until light and fluffy in a large bowl using a hand mixer.
• Add the heavy cream, vanilla extract and powdered sugar and continue beating until creamy.
• Spread the biscuit pieces over a large plate, spoon a few generous dollops of the cream cheese mixture on top, followed by the melted chocolate.
• Distribute the strawberries over the top and sprinkle with the coconut.
• Finish with another spoonful of the cream cheese mixture and you’re done!

Also read:

• 5x the most delicious sweet dishes from the Airfryer
• How to: store chocolate
• Vitamin D in chocolate? It’s complicated…

Recipe and images: Delish