After last weekend cheesecake sisaster I decided it was time to try again to assuage my cheesecake craving and get the creamy hit that I was looking for. I've wanted to make a chocolate cheesecake for a while and after searching the food blog search etc I settled on Nigella's chocolate cheesecake recipe from How to be a Domestic Goddess, but with a couple of changes.
This is a traditional cheesecake made with eggs and cream cheese and baked in a water bath, I decided to make individual cakes as this makes sure I'm not eating a mahoosive slice and saying it's just a slice (tee hee). I used crushed chocolate bits that I whizzed in the food processor as opposed to melting the chocolate and adding it to the mix to make a swirled cheesecake like the brownies I made before. I used ginger nuts for the base instead of digestives as I like the ginger flavour is brings to the cake.
I was delighted with the results, creamy and rich but with a bitter hit of chocolate and a lovely gingery flavour. I think my craving has been satisfied for now, moving onto something more exciting next which I've made already but will remain a secret until next weekend but just to tell you it was a dream to make and I love love love the new skill I've gotten though it too, dying to share with you all
Anyway, enough rambling here's the recipe:
125g biscuits crushed, ginger nuts or digestives work best
50g butter, melted.
3 whole eggs
3 egg yolks
175ml sour cream
1tsp lime juice
150 plain choclate, melted.
Heat the oven to Gas 4/180 and boil a kettle full of water.
Process the biscuits and mix with the butter, put this into the bottom of a 20 cm springform tin or 6 individual moulds if you have them, and chill this while you make the creamcheese mix.
Whisk the creamcheese until it's smoothe, add the sugar and then the eggs one by one whisking each one in well before you add the next.
Add the sour cream and lime juice.
Fold in the chocolate bits and pour the mix into your tin.
Put your springform tin into a large roasting tin and fill the roasting tin with water until it comes 2-3 cm's up the sides of the springform.
If using a 20cm tin bake for an hour, if using individual moulds approx 20 mins.
Sit on a rack to cool and dust with icing sugar when ready to serve.
This was gorgeous, creamy and chocolatey and bitter all at the same, definitely one to make again. Hope you enjoy it if you try it