Chocolate cheesecakeby Jan Robinson |
| Preperation time: 7 hours Cooking time: 1 hour Serves: 10 |
| Recipe Ingredients |
| for base: 200g crushed chocolate cookies; 75g butter, melted; 1/2tsp ground cinnamon; for topping: 275g plain chocolate, broken into pieces; 1.1kg soft cream cheese; 200g caster sugar; 2 tsp vanilla extract; 4 eggs; 1 tbsp cocoa powder; 175ml sour cream. |
| Recipe Method |
| Thoroughly mix together the base ingredients and
press the mixture into the base of a greased 23cm spingform
tin. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Set aside to cool slightly. Put the cream cheese into a bowl and beat until smooth. Beat in the sugar and vanilla extract, then beat in the eggs one at a time. Stir the cocoa powder into the sour cream, then fold this into the cheese mixture. Fold in the cooled melted chocolate. Pour the mixture ontop of the base and bake for 1 hour at 180c/gas4. Cool in the tin and chill for at least 6 hours. |
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| Chocolate
torte Malt whisky truffles Chocolate chip brownies Bonet Vanilla cheesecake with nutty brulee |
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