Cheesecake crust

Ok, the husband wants ...

http://www.bbcgoodfood.com/recipes/8248/double-chocolate-cheesecake

... for his birthday.  No probs; however, I'm struggling with finding the plain chocolate digestives in the recipe.  Either that or I'm not understanding what they want.

To me, I would expect to find a digestive biscuit that didn't have a melted chocolate topping.  Just a plain chocolate cookie, a bit like a chocolate graham cracker.  The only thing that I can find is a digestive biscuit with that melted chocolate topping.  Is that what this recipe is calling for or are they looking for something like a chocolate graham cracker?

Failing that, I have plain digestives.  Do you think I could get away with crushing them up with melted butter and cocoa powder?

Thanks in advance!

It has to mean regular choc digestives, I think-plain instead of milk.  What else could it be?  But that seems weird.  I've done the cocoa powder, sugar and regular digestive thing before.  I don't know if I'd be brave enough for the possible chocolate mess you might get.  Hmmmm.

I agree - it sounds as if they want you to use digestives topped with plain chocolate, but that doesn't make sense. And I don't think it would work. I'd be tempted to just use plain old ordinary digestives and forget about the chocolate in the crust. Or else perhaps look for some other plain chocolatey biscuits and use them instead? I wouldn't have thought they have to be digestives. I often use crushed gingernuts for crusts. Of course, now I'm trying to think of any plain chocolate biscuits, and I can't come up with any. Bourbons separated without the middle filling bit?

*drool*

Definitely don't use the chocolate digestives. I think if you Google for chocolate cheesecake crust you'll find one using cocoa like you suggest. I've done if before (some time ago) and it should work if you get the proportions right.

Let us know how it goes!

Well, the husband suggested chocolate bourbons and scrapping out the filling.  I said, "I love you, dear, but not that much." 

I think I'm going to go that plain digestives, powdered sugar, cocoa and butter route.  Getting the proportions right will be tricky.  I've got a rough guide with: http://www.mail-archive.com/cake-recipe@yahoogroups.com/msg01528.html.  Fingers x'd!

Thanks for the input, ladies!

Well, the husband suggested chocolate bourbons and scrapping out the filling.  I said, "I love you, dear, but not that much." 

I like the way he thinks! 

The only thing that I can find is a digestive biscuit with that melted chocolate topping.

Just asked my (British) boyfriend; he says yes, this is what you're looking for (and, incidentally, the "plain" in "plain chocolate biscuits" is meaning "plain chocolate" - as opposed to milk or dark).  

Also, I'm drooling over that cheesecake!  Let us know how it comes, would you?  The last chocolate cheesecake I tried was a total waste

Another example of the language difference that arise..I understood perfectly!

As SouthernMyst's boyfriend has said, it means digestive biscuits with plain chocolate on top, as opposed to digestive biscuits with milk chocolate.

Sounds lush.

Vicky

Another example of the language difference that arise..I understood perfectly!

It wasn't a language issue or a question of not understanding. I think we all understood what was meant. It's just that in terms of a recipe for pie crust, it doesn't make a lot of sense. I'm not sure biscuits topped with chocolate would crush very well. I think that was the issue.

It wasn't a language issue or a question of not understanding. I think we all understood what was meant. It's just that in terms of a recipe for pie crust, it doesn't make a lot of sense. I'm not sure biscuits topped with chocolate would crush very well. I think that was the issue.

Agreed.  I understood exactly what it meant but in terms of a biscuity pie crust it just doesn't make sense to a baker.  It seems far too gooey and messy to form a pie crust.  If it was some kind of chocolatey desert then I'd see using the chocolate digestives but cheesecakes tend to be fairly exact and you need to be quite careful and a bit insane about timing, measurements and temperatures.  I just don't see the biscuits working and cheesecakes tend to be expensive to make which is why I wouldn't want to experiment.  And since the people who asked and  answered are either long term residents (me and Balmerhon and Cait) or British (chary) then I really don't think it's a language issue. 

It wasn't a language issue or a question of not understanding. I think we all understood what was meant. It's just that in terms of a recipe for pie crust, it doesn't make a lot of sense. I'm not sure biscuits topped with chocolate would crush very well. I think that was the issue.

Bingo!

Aha!  Thanks.

Personally, I find that ginger snap biccies work best.

Vicky

Vicky, this is the type of biscuit I would expect to use in a cheesecake: http://www.preparedpantry.com/chocgrahm.htm

Your husband is spot on!  That is a bourbon without the creme!

How about chocolate shortbread biscuits? They might be a good substitute.


Vicky

I went to a friends house for Halloween and she made a cheese cake with a plain chocolate digestive base, it was AMAZING. It was kind of like a cake with a chocolatey biscuity crust. It was goooooooooood