Chocolate Cheesecake

Let’s keep on with the cheesecake party!  I have a long list that I’m working through.

This one is courtesy of Nigella Lawson. It is deep chocolate heaven. And cheesecake for breakfast is the right start to the day.

Chocolate Cheesecake

Cheesecake base:

  • 1 1/3 cups graham cracker crumbs
  • 1/2 stick butter
  • 1 tablespoon cocoa

Cheesecake filling:

  • 6 ounces bittersweet or semisweet chocolate, chopped small
  • 2 1/2 cups cream cheese
  • 3/4 cup superfine sugar
  • 1 tablespoon custard powder
  • 3 large eggs
  • 3 large egg yolks
  • 2/3 cup sour cream
  • 1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water

Sauce:

  • 3 ounces bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1 teaspoon dark corn syrup
  • Special equipment: 9-inch springform pan

Directions

  1. Preheat the oven to 350 degrees F.

  2. To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.

  3. Put a kettle on to boil.

  4. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.

  5. Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.

  6. Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.

  7. Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.

  8. Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.

  9. To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.

INGREDIENTS
FOR THE BASE
125g digestive biscuits
60g butter
1 tablespoon cocoa
FOR THE FILLING
175g dark chocolate, chopped small
500g Philadelphia cream cheese
150g caster sugar
1 tablespoon Bird’s custard powder
3 large eggs
3 large egg yolks
150ml sour cream (or just use a 142ml pot)
1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water
FOR THE GLAZE (OPTIONAL)
75g dark chocolate, finely chopped
125ml double cream
1 teaspoon golden syrup

Serving Size : Makes 10–12 slices

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1 comment
  1. d said:

    Can I use creme fraiche instead of that cheese stuff?

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