Chocolate cheesecake recipe
information
When swirling the chocolate into the cheese take the skewer right down to the bottom to give a marbled effect right through.
To crush the bourbon biscuits, put them whole into a strong polythene bag, and then roll them firmly with a rolling pin.
ingredients
275 g (10 oz) packet bourbon biscuits (12 biscuits), finely crushed
150 g (5 oz) butter, melted
150 g (5 oz) butter, melted
Filling
225 g (8 oz) cottage cheese
225 g (8 oz) full-fat soft cheese
50 g (2 oz) caster sugar
juice of 1/2 lemon
1/4 teaspoon vanilla essence
300 ml (1/2 pint) single cream
1 tablespoon powdered gelatine
3 tablespoons warm water
75 g (3 oz) plain dessert chocolate, broken into pieces
225 g (8 oz) full-fat soft cheese
50 g (2 oz) caster sugar
juice of 1/2 lemon
1/4 teaspoon vanilla essence
300 ml (1/2 pint) single cream
1 tablespoon powdered gelatine
3 tablespoons warm water
75 g (3 oz) plain dessert chocolate, broken into pieces
method
1. Mix the crushed biscuits with the butter. Press on to the base and sides of an oiled 20 cm/8 inch loose-bottomed cake tin. Cover and chill for 30 minutes, until firm.
2. To make the filling: press the cottage cheese through a nylon sieve into a mixing bowl. Add the soft cheese and beat with a wooden spoon until well combined.
3. Add the sugar, lemon juice, vanilla and cream and mix well.
4. Sprinkle the gelatine over the water in a heatproof bowl. Leave to soak for 2 - 3 minutes until spongy. Place the bowl over a saucepan of simmering water and stir until the gelatine has dissolved.
5. Remove from the heat, leave to cool slightly, then stir gradually into the cheese mixture.
6. Put the chocolate pieces in a heatproof bowl and place over a pan of gently simmering water. Heat until the chocolate has melted.
7. Pour the cheese mixture on top of the biscuit crust, then drizzle the melted chocolate over and swirl in with the point of a skewer. HI
8. Cover and chill for about 3 hours,
9. To serve: run a knife round the edge of the cake, carefully remove the sides of the tin and slide the cheesecake on to a serving plate. Serve chilled.
2. To make the filling: press the cottage cheese through a nylon sieve into a mixing bowl. Add the soft cheese and beat with a wooden spoon until well combined.
3. Add the sugar, lemon juice, vanilla and cream and mix well.
4. Sprinkle the gelatine over the water in a heatproof bowl. Leave to soak for 2 - 3 minutes until spongy. Place the bowl over a saucepan of simmering water and stir until the gelatine has dissolved.
5. Remove from the heat, leave to cool slightly, then stir gradually into the cheese mixture.
6. Put the chocolate pieces in a heatproof bowl and place over a pan of gently simmering water. Heat until the chocolate has melted.
7. Pour the cheese mixture on top of the biscuit crust, then drizzle the melted chocolate over and swirl in with the point of a skewer. HI
8. Cover and chill for about 3 hours,
9. To serve: run a knife round the edge of the cake, carefully remove the sides of the tin and slide the cheesecake on to a serving plate. Serve chilled.
serving amount
serves 6 - 8
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
