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.
This very indulgent and rich cheesecake goes well with berry fruits.
|Per Serving||Per 100 g / ml|
|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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