Rayed Chocolate Cheesecake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I made his Marbled Chocolate Cheesecake but wanted to give it a bit of a twist and put my touch to the recipe. I roasted the almonds and added chocolate to the crust, and put all the cream on the crust without keeping half to mix the chocolate in. Ingredients:
1 packet digestive biscuits crumbs |
65 grams butter, melted |
1/4 cup ground, blanched and roasted almonds |
3 (8 ounce), packages cream cheese, softened (705 grams) ( i used philadelphia cream cheese) |
1 sweetened condensed milk |
3 eggs |
2 tsp vanilla extract |
125 grams unsweetened chocolate, melted ( i used plain chocolate) 2/5 are used for the crust and 3/5 for the cream. |
Directions:
1. Preheat oven to 180o C. Line a 20 cm springform pan with baking paper. Combine crumbs, ground almonds and melted butter and chocolate (in microwave) and press into the bottom of the pan. Set aside.
2. With mixer, beat cream cheese in large bowl until fluffy. Gradually beat sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour the batter evenly over prepared crust.
3. Melt 3/5 chocolate in microwave (see how to…) and place in the centre of remaining batter. With table knife or metal spatula, gently place in the centre and draw the rays of chocolate batter through vanilla batter.
4. Wrap the cake pan with foil paper and bake in a water bath 45 to 60 minutes or until set. Cool. Chill at least 1 hour. Store leftovers covered in refrigerator
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