Desserts Chocolate Cheesecake
Preparation Time: 25 minutes plus over night cooling time
Cooking Time: 55 minutes
Ingredients
- 60g unsalted butter, cubed, plus extra for greasing
- 100g digestive biscuits, broken into pieces
- 100g gingernuts, broken into pieces
- 125g dark chocolate, 70% cocoa, broken into pieces
- 680g full fat cream cheese, at room temperature
- 150g caster sugar
- 3 medium free range eggs, at room temperature
To decorate
- 75g white chocolate, broken into pieces
- Serve with Greek yogurt
Method
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Place the oven rack on the lowest level in the oven. Preheat the oven to 150°C/Fan130°C/Gas Mark 2. Grease and base line a 20cm deep sided non-stick loose base round cake tin with baking parchment and grease again. Place the biscuits in a large bag and bash with a rolling pin until they resemble fine crumbs or whizz the biscuits into crumbs in a food processor. Melt the butter in a saucepan and mix in the biscuit crumbs. Place the crumbs in the cake tin and press down with a spoon to form an even layer. Place in the freezer.
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Melt the chocolate in a large mixing bowl set over a saucepan of simmering water, do not allow the water to touch the base of the saucepan. Remove from the saucepan and set aside to cool.
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Meanwhile, mix the cream cheese and sugar together in a large mixing bowl. Crack the eggs in one at a time and stir to combine. Add 1 tablespoon of the cheese mixture to the chocolate and stir to combine. Repeat the process until all the cheesecake mixture has been added to the chocolate.
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Pour the chocolate mixture into the cake tin and spread to form an even top. Place on a baking tray and bake for 55 minutes. Turn the oven off and leave the door ajar with a wooden spoon until the oven is cold. Cover and place in the fridge for 6 hours or preferably over night.
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To decorate, remove the cheesecake from the cake tin and place on a serving plate. Melt the chocolate in a mixing bowl set over a saucepan of simmering water, do not allow the water to touch the base of the saucepan. Remove from the heat. Fill a piping bag with the chocolate and pipe lines over the cheesecake. Alternatively, use a teaspoon to drizzle the chocolate over the cheesecake. Allow to set in the fridge. Remove from the fridge 30 minutes before serving. Serve with Greek yogurt.
