Afternoon everyone. You may remember a while ago that I posted a recipe for a cheese cake in A Cake of Cheese. I have also shared with you, my love of chocolate in Sweet like Chocolate. I mentioned that I have a recipe for a dark chocolate cheesecake too….. one to take you to the dark side. 😉
It’s been a busy week with the Aussies. Tomorrow, we are having a huge family party and me and my Mum are sorting the food. This is where my cheesecake comes in. I am making one for tomorrow. The white chocolate cheese cake that I posted about previously is a recipe off my Aussie aunty, so it’s only right that I share my recipe in return right?
In the last few years, I have made this cheesecake probably ten times. I got the recipe from a Sunday magazine and it is a recipe of Tana Ramsey (Gordon’s wife). It requires a bit of messing and a lot of different bowls but it is so worth it! After making it so many times though, i still haven’t learnt that my cake tin is smaller than the one in the recipe so I always end up with too much! Hence, I make two mini ones too 😉 A happy mistake then really.
So without further ado… here is the recipe:
Preparation time: 15 minutes (though I swear it always takes me longer… must be the licking out the bowl!)
Cooking time: 45 min to 1 hour.
- 300g of sweetened oat biscuits (they work well but I also use digestives a lot as some prefer them.)
- 75g butter
- 150g of good quality dark chocolate
- 750g of mascarpone or cream cheese (Philadelphia or supermarket alternatives work well.)
- 125g light brown sugar
- 3 beaten medium eggs
- Preheat the oven to 180C/gas mark 4 (160C if fan oven). Line a 23cm nonstick springform tin with greaseproof paper (I just grease my tin with butter and it comes out fine.)
- Put your biscuits into a food processor until they are crumbs (or if you are unlucky like me, put them into a plastic bag and bash with a rolling-pin – another reason it takes me longer!) Then melt your butter, mix with the crumbs and press firmly into your tin to create the base. Put in the fridge for 10-15 min.
- Meanwhile, melt your chocolate in a bowl over a saucepan of hot water and set aside to cool (but not too much because i find it separates otherwise.)
- Beat you soft cheese and add the sugar and beat again. The stir in the beaten eggs and the chocolate and pour onto the chilled biscuit base.
- Put the cheesecake in the oven for 45min – 60 min (I find mine always needs the full hour.)
- When it is ready it will still have a wobble to it if you shake it slightly. It will continue to cook as it cools.
- Let it cool and refrigerate until ready to serve! Yummy.
You can add grated chocolate to the top too to make it really calorific! I put white chocolate onto mine once when it went wrong. This was when the dark chocolate separated from the cheese and it went speckly! So it was a hiding aid… but it makes it look pretty as an added extra.
My next challenge is to get the cheesecake to my Gran’s house without dropping it! 😉
Enjoy your chocolately treat this weekend!