Chocolate cheesecake
Ingredients
- Base
- 120 g sponges (e.g. digestive biscuits)
- 150 g dark chocolate (70% cocoa), roughly chopped
- 50 g butter, soft
- Cream cheese mixture
- 130 g sugar
- 3 eggs
- 400 g double cream cheese (e.g. Philadelphia)
- 1 tbsp cornflour
- 30 g dark chocolate (70% cocoa), broken into small chunks
- Bake
- 20 g white chocolate, shaved into thin strips using a peeler
- 20 g dark chocolate (70% cocoa), shaved into thin strips using a peeler
- Utensils
- For a springform tin (approx. 24 cm in diameter), base lined with baking paper, sides greased
Total time: 1hr 15m
Preparation Time: 30m
Servings
For
12 people
Nutritional Information
Contains 337 Kcal, 6g Protein, 23g Carbohydrates, 24g Fat
Ingredients
- Base
- 120 g sponges (e.g. digestive biscuits)
- 150 g dark chocolate (70% cocoa), roughly chopped
- 50 g butter, soft
- Cream cheese mixture
- 130 g sugar
- 3 eggs
- 400 g double cream cheese (e.g. Philadelphia)
- 1 tbsp cornflour
- 30 g dark chocolate (70% cocoa), broken into small chunks
- Bake
- 20 g white chocolate, shaved into thin strips using a peeler
- 20 g dark chocolate (70% cocoa), shaved into thin strips using a peeler
- Utensils
- For a springform tin (approx. 24 cm in diameter), base lined with baking paper, sides greased
Instructions
-
Base
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and allow to cool a little. Finely crush the biscuits in a plastic bag using a rolling pin or blitz them in a food processor, mix with the butter and half of the chocolate. Spread the mixture over the bottom of the prepared cake tin and press down firmly with the base of a glass. -
Cream cheese mixture
Using the whisk on a hand mixer, combine the cream cheese, sugar, eggs and cornflour. Stir in the chocolate chunks and remaining melted chocolate and spread over the biscuit base. -
Bake
For approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cheesecake onto a cooling rack and leave to cool. Top with the chocolate. -
Shelf life:
Cover the cheesecake and keep in the fridge for approx. 2 days.
