Chocolate cheesecake
Ingredients
Base
- 75g butter or margarine
- 25g caster sugar
- 175g chocolate coated digestive biscuits, or bourbon/oreo biscuits, finely crushed
Filling
- 100g plain chocolate
- 275g full fat soft cheese (I used goats curd)
- 3 eggs, separated
- 5ml gravy browning
- 50g soft brown sugar
- 30g plain flour
- 150 ml soured cream (I soured elmlea plant with 1tbsp lemon juice)
- 50g caster sugar
Topping
- 225g granulated sugar
- 150ml water
- 175g plain chocolate
- 50g butter or margarine
Equipment
18-20cm loose bottom circular tin
Method
Grease and line the tin with baking parchment
Melt the butter/margarine and sugar in a saucepan over a gentle heat. Once melted take of the heat.
Create biscuit crumbs, either use a mini-chopper or bash with a rolling pin
Add the biscuit crumbs to the melted butter
Transfer the mixture into the tin and smooth out flat
Chill the base in the fridge will making the filling
Pre-heat the oven to 150 degC fan
Break the chocolate into pieces and melt in a bain-marie
Soften the cheese in a large mixing bowl. Beat in the egg yolks, gravy browning, soft brown sugar, flour, soured cream and melted chocolate
In another bowl, whisk the egg whites until stiff
Add the caster sugar to the whites and continue whisking
Fold the eggs white into the cheese chocolate mixture, adding a few spoonfuls at a time
Add the combined mixture to the base that has been chilling and smooth out flat
Bake in the oven for 1.5-1.75 hours until firm and spongy to the touch
Turn off the oven and open the door slightly and leave the cheesecake to cool down in the oven for 1 hour. Then leave to fully cool on the side, it can go in the fridge once fully cold.
To make the topping, melt the chocolate and butter/margarine in a bain-marie. Meanwhile melt the sugar and water in another saucepan.
Once the sugar has dissolved, leave to cool down until the temperature drops to under 50 degC, then add in the melted chocolate and continually stir until mixed.
Swirl the chocolate frosting over the top and sides of the cheesecake. Then refrigerate for at least 2-3 hours before serving.