Nigella’s Chocolate Cheesecake

This isn’t as heavy as you might think – the sour cream gives it a bit of a bite so it isn’t as sickly sweet as other cheesecakes. Original recipe here

FOR THE BASE
125g digestive biscuits
60g butter
1 tablespoon cocoa

FOR THE FILLING
175g dark chocolate, chopped small
500g  cream cheese
150g caster sugar
1 tablespoon custard powder
3 large eggs
3 large egg yolks
150ml sour cream
1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water

BASE:
Process the biscuits to make rough crumbs and then add the butter and cocoa.
Process again until it makes damp,clumping crumbs and then tip them into a 23cm springform tin.
Press the biscuit crumbs into the bottom of the tin to make an even base and put into the freezer while you make the filling.

FILLING:
Preheat the oven to gas mark 4/180ºC. Put a kettle on to boil.
Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
Beat the cream cheese to soften it, and then add the sugar and custard powder, 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 the melted chocolate, and mix to a smooth batter.

ASSEMBLING:
Take the springform tin out of the freezer and line the outside of the tin with a good layer (or two) of gladwrap, and then another layer (or two) of strong foil over that. This will protect it from the water bath.
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 halfway up the cake tin, and bake in the oven for 45 minutes to an hour.
The top of the cheesecake should be set, but the underneath should still have a wobble to it.
Peel away the foil and gladwrap wrapping and sit the cheesecake in its tin on a rack to cool.
Put in the fridge once it’s no longer hot, and leave to set, covered with clingfilm, overnight. Let it lose its chill before unspringing the cheesecake to serve.

This recipe included a glaze as well, however I ran out of time, so I just melted a block of white cooking chocolate in a double boiler and poured it over the cake evenly, then returned it to the fridge until it had set.

Serve with double cream.

Advertisements
Categories: Recipes, Sweet | Tags: , , | Leave a comment

Post navigation

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.

%d bloggers like this: