Indulgent Baked Chocolate Cheesecake

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The most indulgent of all cheesecakes. This chocolate recipe will be served with a side of oooohs and aaaaaahs at your next dinner party!

16 slices

Medium 100 Minutes

Ingredients

Ingredients

For the recipe  Indulgent Baked Chocolate Cheesecake

For the base:

200 g Digestive Biscuits (Very finely crushed)
1 Dr. Oetker Fine Dark Cocoa Powder (x1 sachet or 25g)
40 g Caster Sugar
100 g Lightly Salted Butter (Melted)

Filling:

200 g Dr. Oetker 72% Extra Dark Chocolate
375 g Full Fat Cream Cheese
100 g Soured Cream
10 g Dr. Oetker Madagascan Vanilla Paste (2 tsp)
100 g Caster Sugar
150 g Dr. Oetker Extra Dark 70% Chocolate Chunks
1 Medium Egg (Beaten)

preparation

Preparation

Step 1: Preheat the oven to 170˚C (150˚C fan oven, 325˚F, gas 3). Grease and line an 18cm (7inch) spring-form cake tin. Put the crushed biscuits in a bowl and mix in the Fine Dark Cocoa Powder and sugar. Bind together with the melted butter, mixing well until thoroughly blended.

Step 2: Pile the mixture into the prepared tin, then carefully, using the back of a dessertspoon, press and mould the biscuit mixture over the bottom of the tin and up the sides of the tin to within 1cm (1/2inch) of the top. Smooth the crumb mixture with the back of the spoon to help make sure the inside of the tin is evenly coated in a crumb crust. Chill until required.

Step 3: Now make the filling. Break the Extra Dark Chocolate into pieces and place in a heatproof bowl. Place over a saucepan of barely simmering water and leave to melt. Remove from the water, mix well and cool for 10 minutes.

Step 4: Meanwhile, in a large bowl, mix the cream cheese, soured cream and Vanilla Paste together. Mix in the cooled chocolate – the mixture will thicken – and gradually beat in the eggs and sugar. Stir in all but 15g Chocolate Chunks.

Step 5: Pile the chocolate cheese filling into the chilled crumb case and smooth the top. Sprinkle over the remaining Chocolate Chunks. Stand the tin on a baking tray and bake in the oven for about 1 hour until firm. Leave to cool in the tin for about 1 hour before removing. This cheesecake is delicious served warm or cooled completely and then chilled for at least 1 hour.

Nutritional Information for the recipe Indulgent Baked Chocolate Cheesecake

Per Serving Per 100 g / ml
Energy 1407 kJ
336 kcal
1658 kJ
396 kcal
Fat 23.99 g 28.22 g
Carbohydrate 25.58 g 30.10 g
Protein 5.01 g 5.89 g

preparation

Preparation

Step 1: Preheat the oven to 170˚C (150˚C fan oven, 325˚F, gas 3). Grease and line an 18cm (7inch) spring-form cake tin. Put the crushed biscuits in a bowl and mix in the Fine Dark Cocoa Powder and sugar. Bind together with the melted butter, mixing well until thoroughly blended.

Step 2: Pile the mixture into the prepared tin, then carefully, using the back of a dessertspoon, press and mould the biscuit mixture over the bottom of the tin and up the sides of the tin to within 1cm (1/2inch) of the top. Smooth the crumb mixture with the back of the spoon to help make sure the inside of the tin is evenly coated in a crumb crust. Chill until required.

Step 3: Now make the filling. Break the Extra Dark Chocolate into pieces and place in a heatproof bowl. Place over a saucepan of barely simmering water and leave to melt. Remove from the water, mix well and cool for 10 minutes.

Step 4: Meanwhile, in a large bowl, mix the cream cheese, soured cream and Vanilla Paste together. Mix in the cooled chocolate – the mixture will thicken – and gradually beat in the eggs and sugar. Stir in all but 15g Chocolate Chunks.

Step 5: Pile the chocolate cheese filling into the chilled crumb case and smooth the top. Sprinkle over the remaining Chocolate Chunks. Stand the tin on a baking tray and bake in the oven for about 1 hour until firm. Leave to cool in the tin for about 1 hour before removing. This cheesecake is delicious served warm or cooled completely and then chilled for at least 1 hour.

Nutritional Information for the recipe Indulgent Baked Chocolate Cheesecake

Per Serving Per 100 g / ml
Energy 1407 kJ
336 kcal
1658 kJ
396 kcal
Fat 23.99 g 28.22 g
Carbohydrate 25.58 g 30.10 g
Protein 5.01 g 5.89 g
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