A Baked chocolate cheesecake.




This is a little baked chocolate cheesecake that is a treat to eat.  If you are going to make it, as with most chocolate dishes, use the best chocolate that you can afford.  70% coco solids if you can get it and also a good cream cheese and ricotta as well.

You will need.
125g/4½oz biscuits
65g/2½oz butter, melted
100g/3½oz good-quality dark chocolate

200g/7oz full-fat cream cheese
400g/14oz ricotta
75g/2½oz golden caster sugar
3 eggs
40g/1½oz cocoa powder

Fist you need to make your base.  Now here in the United Kingdom we generally use digestive biscuits or sweet meal biscuits.  However, you can use almost any thing that you like.  Once I had a base that was made from crushed bran flakes and golden syrup.  As long as the base remains crunchy after it has been made it does not really matter.  Crush the biscuits up to a fine crumb and mix with the melted butter.  Then press in to a spring loaded cake tin and chill.

Now place the chocolate in a heatproof bowl and heat over a saucepan of simmering water.  Make sure that the bowl does not touch the water.  Also break the chocolate up in the small pieces then it will melt faster.

Then take the cream cheese and start to warm that in a sauce pan. Once it has started to warm threw add the sugar and the coco powder. Do not let it get to warm, all you want to do is soften the cheese and blend the sugar and the coco powder together.
Once you have the cheese all blended with the sugar and the coco powder and the chocolate is melted then in another large bowl add your eggs and ricotta cheese. Sue a whisk beat the eggs in the ricotta. Then add the cream cheese mix. Once you have got a smooth mix then add the melted chocolate.

Gently combine every thing together and make sure that every thing is mixed together. Now add this to the base and then bake in a preheated oven 180°c/ 350°f.  Cook for about one hour, or until cake is springy when you touch it.

Once done allow to cool in the tin then turn out of the tin and top with chopped or grated chocolate and a dusting of cocoa and icing sugar.

This is a bad recipe if you are on a diet or if you are doing the washing up, but it is worth making I assure you.

Comments

  1. Phil in the Kitchen8 November 2011 at 23:50

    This sounds a serious and seriously tasty dessert. It won't do much for my pre-Christmas diet, of course. I tend to avoid digestives in the base because the sweet and salty taste can be a little strong for me but in this case I think the filling will more than hold its own with any base.

    ReplyDelete

Post a Comment

Popular posts from this blog

The Era Of Ultra-Premium Sipping Vodka - Discover The Ultimate Luxury Of British Made Quintessentially Vodka

Image
The era of ultra-premium vodka has dawned. Quintessentially Vodka redefines luxury spirits with sleek design and a liquid of such discerning quality that is quite simply perfection on ice. The exclusive British made ultra-premium vodka with its emblematic black matte bottle - already an essential in the most elite bars, awarded restaurants and private member clubs in the UK - launched into Harvey Nichols in April 2013. Quintessentially Vodka is produced in one of Britain's oldest continuous working distilleries, where each bottle is individually handled by distillery fellows wearing white cotton gloves to protect the beautiful bottle. The Vodka is crafted from the finest organic wheat and purest English water (filtered through ancient pebble beds). These artisanal practices culminate in the smoothest, purest liquid to sip, savour and enjoy. Unparalleled luxury, ultra-premium credentials, British heritage and superior quality make Quintessentially Vodka the most ...
Read more

A recipe for perfect Yorkshire pudding

Image
A lot is spoken about Yorkshire pudding but is in not such a very difficult thing to do. All it is, is a batter mix that is put in a mould with some oil so that it soufflés up as it bakes. As long as you follow a few simple rules then you should have a perfect pudding every time. To make the batter you will need. 125g/8oz plain flour 300ml/¾ pint milk 2 eggs Pinch of salt Some vegetable oil. Now a lot of propel say that you need a strong bread flour to make a god batter for Yorkshire puddings but I have found that over time it does not really matter. But if you are going to use a strong flour let it rest for a little longer to allow the glutens to start working and get soaked up in the liquid . Take you flour and sift it in to a bowel to make sure that you do not get any lumps. Then make a well in the middle and crack your eggs in to that. Now taking a whisk start to work the eggs in to the flour. It will start to from a thick paste. If you think that it is getting to hard to work then...
Read more

The Lakes Distillery- Sealing Deals With Drams

Image
There are not many opportunities to own a piece of history. For whisky enthusiasts, a new distillery is a rare opportunity, and to own a sample of one of the first distilling's even rarer. Within the business world, staying at the front of a client's mind is vital. Corporate gifting has become a modern day courtship, offering businesses the chance to impress and show clients, business partners and employees they are appreciated in a genuine and thoughtful way. With this in mind, Lakes Distillery is offering a 'once-in-a-lifetime' gift, ideal for those who wish to astound. A dram of the finest single malt whisky is the ideal way to seal the deal. Now imagine the dram was poured from your very own branded cask containing one of the first distillings from England's largest whisky distillery, a gift from a loyal customer or supplier. A very select group of just 60 whisky enthusiasts in the world have the unique opportunity to write their name in hist...
Read more