Double Chocolate cheesecake

A while back my family came over for dinner, and whenever that happens, as often does, the responsibility always falls on me to make a delicious concoction of ingredients for dessert! We had an Australian with us, and her absolute favourite was cheesecake, so I figured I better cater for our friend from down under!

This resulted in me getting out my favourite recipe for chocolate baked cheesecake, covered with a whipped cream marbled with chocolate sauce and finished with grated chocolate! YUM. Hope you enjoy making it 🙂

chocolate cheesecake

INGREDIENTS: 

(for the base)

  • 85g hot melted butter
  • 14 plain chocolate digestives, finely crushed

(for the cheesecake)

  • 3 x 300g packs full-fat Philadelphia cheese
  • 200g golden caster sugar
  • 4 tbsp cocoa, sifted
  • 2 tsp vanilla extract
  • 3 tbsp Tia Maria
  • 3 large eggs
  • 284ml pot soured cream
  • 100g bar dark chocolate, melted (i always use carte dor that i bring back from my grandma’s in Belgium, but whatever you prefer is fine!)
  • 2-3 tbsp milk
  • 284ml pot double cream
  • grated chocolate, to decorate

METHOD:

  1. Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Mix the melted butter and biscuit crumbs until well blended, then press firmly onto the base of the tin. Bake for 10 mins.
  2. Turn oven temperature up to 240C/fan 220C/gas 9. Beat the cream cheese (make sure it is at room temp.) and sugar with an electric whisk until smooth and creamy, then whisk in the cocoa, vanilla, Tia Maria, eggs, soured cream and half the melted chocolate. Stir enough milk into the remaining chocolate to make a sauce consistency, then set aside until ready to decorate the cheesecake.
  3. Pour in the cheese mixture, then smooth the top. Bake for 10 mins, then turn the heat down to 110C/fan 90C/gas ¼ for 25-30 mins. The filling should be set, but with a wobble in the centre. Turn off the oven, open the door a crack, then leave the cheesecake to cool in the oven for 2 hrs. Chill until ready to serve. (if the cheescake cracks, don’t worry, this almost always happens to me. That’s what I love about this recipe, you can hide it with loads of cream on top!)
  4. To decorate the cheesecake, carefully remove it from the tin and strip the lining paper from the base. Lightly whip the cream until it just holds its shape, then swirl it on top and drizzle with the reserved chocolate sauce, rippling the sauce through the cream with the end of a spoon. Sprinkle over the grated chocolate, and then serve, and impress all of your dinner guests!
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