DOUBLE CHOCOLATE CHEESECAKE RECIPE
Cheesecake
is always incredibly popular, but add chocolate and it elevates it to something
with even more crowd appeal. Try it!
Prep
Time : 40 mins
Cook
Time : 35 mins
Servings : 16
INGREDIENTS
For the biscuit crust
·
85g
hot melted butter, plus a little extra for greasing
·
14
plain chocolate digestives, finely crushed
For the cheesecake
·
3
x 300g packs full-fat Philadelphia cheese, at room temperature
·
200g
golden caster sugar
·
4
tbsp cocoa, sifted
·
2
tsp vanilla extract
·
3
tbsp Tia Maria
·
3
large eggs
·
284ml
pot soured cream
·
100g
bar dark coffee chocolate, melted (we used Lindt Excellence Coffee Intense)
·
2-3
tbsp milk
·
284ml
pot double cream
·
chocolate
curls to decorate (optional)
INSTRUCTIONS
1.
Heat
oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking
parchment. Mix the melted butter and biscuit crumbs until well blended, then
press firmly onto the base of the tin. Bake for 10 mins.
2.
Turn
oven temperature up to 240C/fan 220C/gas 9. Beat the cream cheese and sugar
with an electric whisk until smooth and creamy, then whisk in the cocoa,
vanilla, Tia Maria, eggs, soured cream and half the melted chocolate. Stir
enough milk into the remaining chocolate to make a sauce consistency, then set
aside until ready to decorate the cheesecake.
3. Put
a little melted butter on some kitchen paper and use it to butter the sides of
the cake tin. Pour in the cheese mixture, then smooth the top. Bake for 10
mins, then turn the heat down to 110C/fan 90C/gas ¼ for 25-30 mins. The filling
should be set, but with a wobble in the centre. Turn off the oven, open the
door a crack, then leave the cheesecake to cool in the oven for 2 hrs. Chill
until ready to serve.
4.
To
decorate the cheesecake, carefully remove it from the tin and strip the lining
paper from the base. Lightly whip the cream until it just holds its shape, then
swirl it on top and drizzle with the reserved chocolate sauce, rippling the
sauce through the cream with the end of a spoon. Serve as is or pile with
chocolate curls. To make the chocolate curls: run a swivel potato peeler firmly
down the smooth back of a slab of chocolate so that curls of chocolate flake
away from the bar.
Recipe
from bbcgoodfood.com
Delicious Food Recipes
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