This Summer, Ravneet Gill keeps her cool with a No-Bake Chocolate Cheesecake

**Pastry chef, author, activist and television presenter Ravneet Gill recently took some time out to test drive our brand-new [Fenwick Food and Drink](https://www.fenwick.co.uk/brands/fenwick/food) collection — and the result was a chocolate cheesecake that was, quite frankly, the best we’ve ever had. And as if that weren’t enough, Gill also gave us an invaluable life lesson in what to do when the baking going gets tough (and who of us can truly say we’ve not experienced that?).**

“I had a lot of fun playing with the Fenwick chocolate — it’s so smooth. I had initially wanted to make a s’mores-style tart, but found it really hard to construct a chocolate mousse recipe that didn't use gelatin, and wasn't affected by torching the marshmallows on top: it kept melting too much! I’d really wanted to make a recipe that people would want to make in an instant, and I decided if I over-complicated things with gelatin, or making an additional Italian meringue, it would just put people off. Plus, it was during some of the hottest days of the year, so you can imagine what that was like...

“But all was not lost: baking is all about being resourceful, so this predicament simply called for a change of tack: enter my no-bake chocolate cheesecake. The honey works really well in the base of this cheesecake, and the slightly sour notes in the dark chocolate perfectly complement the creamy filling, while the milk chocolate balances it out.

“Because the recipe is no-bake, it makes it a really easy dessert to make the night before — and when cherries are in season, it's so nice to serve them alongside, with a few dollops of crème fraiche!”

###### **Ravneet Gill’s No-Bake Chocolate Cheesecake**

**For the base:** * 100g gingernuts * 100g digestive biscuits * 70g unsalted butter, melted * 20g honey * Pinch of sea salt flakes **For the filling:** * 200g double cream * 470g full-fat cream cheese (at room temperature) * 90g icing sugar * 90g soured cream * 100g dark chocolate, chopped * 100g milk chocolate, chopped * Pinch of sea salt flakes

1. Line a 20cm springform tin with parchment on the base and sides. Make sure it is flush, otherwise the paper will make indents on the finished cheesecake. 2. Prepare the base by first blitzing the biscuits in food processor, then adding the melted butter, salt and honey. 3. Add the biscuit mixture to the lined tin and evenly spread it till the whole base is covered, then smooth over with the back of a metal spoon. Leave to set in the fridge for 30 minutes. 4. Whip the double cream to soft peaks and set aside. 5. In a separate bowl, beat the cream cheese until smooth, then add the icing sugar. Add the soured cream and stir till completely mixed in. 6. Melt the chocolate in a microwave, stirring every 30 seconds, or place in a heat proof bowl over simmering water, stirring constantly. Once melted, leave to cool to room temperature. 7. Add the cooled melted chocolate to the cream cheese mixture. 8. Fold in the whipped cream and salt. 9. Pour over the base in the prepared tin and place in the fridge overnight to set.

Ravneet Gill studied at Le Cordon Bleu, and has worked in restaurants all over London, including St John, Llewelyn's, Jamavar, Black Axe Mangal and Wild by Tart. In May 2018 Gill set up Countertalk, a platform designed to connect chefs, provide education and promote equality in the hospitality industry, and 2021 has seen the launch of her online cookery school, The Damson Jelly Academy. Her latest book, Sugar, I Love You, will be published in October 2021.