Chocolate Cheesecake
i have made this cheesecake a dozen times, and everytime it just blows people away... i like to think of it as a small slice of heaven, where chocolate and cheesecake combine... you need a springform pan for this, not too sure if a regular cake tin will suffice.
recipe coutesy: Nigella Lawson (How to be a Domestic Goddess)
Chocolate Cheesecake
i have made this cheesecake a dozen times, and everytime it just blows people away... i like to think of it as a small slice of heaven, where chocolate and cheesecake combine... you need a springform pan for this, not too sure if a regular cake tin will suffice.
recipe coutesy: Nigella Lawson (How to be a Domestic Goddess)
Open in Cookpad AppSteps
- 1
Pre-heat the oven to 180 degrees C.
- 2
First dissolve 1/2 teaspoon cocoa powder in 1 tablespoon of hot water and keep aside. Mix together the graham cracker crumbs, 1 tablespoon of cocoa powder and butter till the mixture resenbles damp clumps of sand.
- 3
Press into the base of a 9 inch springform cake tin, and place in the freezer.
- 4
Melt the bittersweet chocolate chips (6 oz) over a double boiler (or you could just microwave it) and set it aside to cool slightly.
- 5
In a large bowl, beat the cream cheese with an electric mixer to soften it. add the castor sugar and custard powder and beat well, till combined.
- 6
Beat in the whole eggs, and then the yolks.
- 7
Beat in the sour cream.
- 8
Lastly, add the cocoa dissolved in hot water and the melted bittersweet chocolate. mix well and set aside.
- 9
Remove the springform tin from the freezer. wrap the tin in a layer of clingwrap, and then a layer of aluminum foil (make sure the layers are tight).
- 10
Sit the springform tin in a roasting pan. por the cake mix into the tin.
- 11
Now pour hot water from a recently boiled kettle around the tin, so that the water comes up halfway of the tin.
- 12
Place it in the oven and bake for 45 minutes to 1 hour. you can tell its done when the top is just set, but the center is still a bit wobbly.
- 13
At this point, take the tin out of the water-bath and place it ona counter top. carefully peel off the layers of foil and cling.
- 14
Let it cool to room temperature. once sufficiently cooled, place it in the refrigerator (preferably overnight)
- 15
The cake will have shrunk so that it leaves the sides and forms a perfect circle. this is the time when you can unspring the cake from the tin.
- 16
Place the cake on a serving platter.
- 17
Now, melt the 3 oz bitersweet chocolate chips over a double boiler. add the double cream and the golden syrup and mix well.
- 18
Take it off the double boiler, and let it cool ever so slightly.
- 19
Drizzle this chocolate sauce all over the cheesecake (dont have to be very pretty about it, just doodle the sauce all over the cake)
- 20
Cheesy-chocolaty heaven is yours to indulge in!
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