DRIZZLED CHOCOLATE CHEESECAKE Makes 10 servings.
FOR THE BASE---
1/2 stick butter, melted
1 tbs unsweetened cocoa powder
1 1/3 cups graham cracker crumbs
FOR THE FILLING---
1/2 tsp unsweetened cocoa powder dissolved in 1 tbs hot water
3 large eggs + 3 egg yolks
3/4 cup superfine sugar
6 oz bittersweet chocolate, chopped small
2/3 cup sour cream
1 tbs custard powder
2 1/2 cups cream cheese
FOR THE GLAZE---
1/2 cup heavy cream
1 tsp dark corn syrup
3 oz semisweet chocolate, finely chopped
TO MAKE BASE--- Process graham cracker crumbs, butter and cocoa powder in a food processor or blender until it makes damp, clumping crumbs. Tip them into a 9" springform pan. Press crumbs into bottom of pan to make an even base and put into freezer. Heat oven to 350°. Put a kettle on to boil. Melt chocolate in a microwave and set aside to cool slightly.
-TO MAKE FILLING---Beat cream cheese and then add sugar and custard powder, beating again to combine. Beat in whole eggs and then yolks and sour cream, add cocoa dissolved in hot water and melted chocolate and mix to make a smooth batter. Take springform pan out of freezer and line the outside of the pan with a layer of plastic wrap and then another layer of foil over that. Sit springform pan in a roasting pan and pour cheesecake filling into springform pan. Fill roasting pan with boiled water from kettle to come halfway up cake pan and bake in oven 1 hour. The top of cheesecake should be set but underneath should still have a wobble to it. Peel away foil and plastic wrap and sit cheesecake in its pan on a rack to cool. Put in fridge once it is no longer hot and leave to set, covered with plastic. Let it lose its chill before unspringing cheesecake to serve.
-TO MAKE GLAZE---Melt chocolate, cream and corn syrup. When chocolate has nearly melted take it off heat and whisk until smooth. Let it cool a little, then drizzle it over cheesecake. Use remaining glaze as an accompanying sauce...
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