I am, and always have been a certified Sunday hater. Don't ask me why, but since the age of '0' I haven't been able to stand Sundays. So I devised myself a plan to conquer my Sunday blues - I allow myself only to do fun things. I read the Sunday observer, sing songs, play my guitar (which I am just starting to learn on and am pretty awful to tell you the truth), watch my favourite films, cook big dinners and of course bake.
This Sunday was Chocolate Cheescake's turn.
For the filling you will need:
175g dark chocolate, chopped small
500g cream cheese
150g caster sugar
1tbsp custard powder
3 large eggs
3 large egg yolks
150ml sour cream
1/2 tsp cocoa powder dissolved in 1tbsp hot water
For the glaze (which is optional, but delicious):
75g dark chocolate, finely chopped
125ml double cream
1tsp golden syrup
To make the base, process the biscuits to rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into a 23cm springform pan. Press the biscuit crumbs into the bottom to make an even base and then put into your freezer whilst making the filling.
Preheat the oven to 180C and put the kettle on.
Melt the chocolate for the filling either in a microwave or a double boiler and set aside to cool slightly.
Beat the cream cheese to soften it, then add the sugar and custard powder, beating to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and the melted chocolate and mix to a smooth batter.
Take the springform tin out of the freezer and line the outside of the tin with clingfilm, then a layer of foil over that - this protects it from the waterbath. Sit the springform tin in a roasting pan
and pour in the filling. Fill the roasting pan with just boiled water to halfway up the cake tin and bake for 45minutes to an hour. The top should be set but the underneath should still have a wobble. Peel away the foil and film wrap, sit it in its tin to cool.
Refridgerate covered with film until it is set and then unspring the cheescake ready to pour on the glaze and serve!
To make the chocolate glaze, very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take it off the heat and whisk it to a smooth sauce.
Let it cool a little and then drizzle it over the chocolate cheesecake on its serving plate.
This Sunday was Chocolate Cheescake's turn.
For the Base you will need:
500g digestive biscuits
240g butter
4 tbsp cocoa butter
500g digestive biscuits
240g butter
4 tbsp cocoa butter
For the filling you will need:
175g dark chocolate, chopped small
500g cream cheese
150g caster sugar
1tbsp custard powder
3 large eggs
3 large egg yolks
150ml sour cream
1/2 tsp cocoa powder dissolved in 1tbsp hot water
For the glaze (which is optional, but delicious):
75g dark chocolate, finely chopped
125ml double cream
1tsp golden syrup
To make the base, process the biscuits to rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into a 23cm springform pan. Press the biscuit crumbs into the bottom to make an even base and then put into your freezer whilst making the filling.
Preheat the oven to 180C and put the kettle on.
Melt the chocolate for the filling either in a microwave or a double boiler and set aside to cool slightly.
Beat the cream cheese to soften it, then add the sugar and custard powder, beating to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and the melted chocolate and mix to a smooth batter.
Take the springform tin out of the freezer and line the outside of the tin with clingfilm, then a layer of foil over that - this protects it from the waterbath. Sit the springform tin in a roasting pan
and pour in the filling. Fill the roasting pan with just boiled water to halfway up the cake tin and bake for 45minutes to an hour. The top should be set but the underneath should still have a wobble. Peel away the foil and film wrap, sit it in its tin to cool.Refridgerate covered with film until it is set and then unspring the cheescake ready to pour on the glaze and serve!
To make the chocolate glaze, very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take it off the heat and whisk it to a smooth sauce.
Let it cool a little and then drizzle it over the chocolate cheesecake on its serving plate.
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