Baked Chocolate Cheese-Cake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Chocolate Cheese-cake Ingredients:
100 g digestive biscuits |
100 g hob-nob biscuits (oat) |
1/2 teaspoon cocoa powder |
1 tablespoon caster sugar |
70 g butter (melted) |
600 g soft cream cheese |
150 g sour cream |
2 tablespoons plain flour |
175 g caster sugar |
2 eggs (medium) |
1 egg yolk |
175 g dark chocolate |
1 vanilla pod (or 1tsp vanilla extract) |
Directions:
1. 1.Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits and then incorporate the sugar and the cocoa powder. Mix with the butter. Press into a 20cm springform tin and bake for 10 minutes, then cool.
2. 2. While the base is in the oven, melt the dark chocolate in a bain-marie (a bowl over a pan of simmering water). Set aside to cool slightly.
3. 3. Beat the cream cheese with the flour, sugar, vanilla, eggs, the yolk and soured cream until light and fluffy. Pour half the mixture into the bowl with the melted chocolate and mix in thoroughly with a whisk.
4. 4. Spoon in alternate amounts of the plain vanilla mixture and the chocolate mixture onto the biscuit base. Bake for 45 minutes and then check, it should be set but still slightly wobbly in the centre. Leave in the tin to cool. Once cooled, transfer to the fridge and chill for 2 hours before serving.
5. TIP: After removing the cheesecake from the oven, slide a knife around the inside edge of the tin to stop it from cracking on the top as it cools.
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