Sunday, 16 June 2013

Chocolate cheesecake

Smooth and creamy, very, very chocolatey and so yummy! The best baked chocolate cheesecake I have ever had- recipe from 'Home Bake' by Eric Lanlard.

Read 'How to make a perfect cheesecake?' in my baking tips HERE.


For the base:

  • 125g unsalted butter
  • 250g chocolate bourbon biscuits
For the cheese mixture:
  • 200g full fat cream cheese
  • 400g mascarpone cheese
  • 75g caster sugar
  • 3 eggs
  • 40g cocoa powder
  • 100g dark chocolate
  • 2tsp chocolate extract
  • cocoa powder or grated dark chocolate for dusting 
  • creme fraiche to serve
Pre-heat the oven to 180C and line a 20cm spring form tin.

Crush the biscuits into crumbs and mix with melted butter.  Press evenly into cake tin and place in the fridge for about 30 minutes.

Using an electric mixer combine cream cheese, mascarpone and sugar.  Add the eggs and cocoa powder  and mix until smooth.  Mix in the melted chocolate (if you're unsure how to make chocolate please find instructions in my baking tips HERE),whisk quickly until smooth.

Pour the mixture on to the biscuit base, then bake for about 50-60 minutes, until set but still has a slight wobble in the centre.  Turn the oven off and leave the cheesecake inside to cool for about an hour,  then take out the oven, cool completely and refrigerate for at least 3 hours or overnight.   

Dust with cocoa powder or grated chocolate, serve with creme fraiche.


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