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Chocolate and lavender cheesecake

Simon Rimmer from Good Food Live
From Simon Rimmer, a delectable baked chocolate cheesecake stunningly flavoured with lavender

Chocolate and lavender cheesecake

Method

1. Preheat the oven to 170°C/gas 3.

2. Combine the crushed water biscuits with the Demerara sugar and butter. Press the mixture into the base of a 23cm springform cake tin.

3. In a large bowl, whisk the cream cheese and caster sugar until smooth and fluffy.

4. Using a large metal spoon, fold in the eggs one at a time.

5. Mix in the cocoa powder, melted chocolate and lavender syrup.

6. Pour the mixture over the biscuit base.

7. Place in the oven and bake at for 45- 50 minutes until springy.

8. Allow to cool in the tin before turning out.

9. Serve with lavender clotted cream.

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Serves: 6-8

Prep: 35 min
Cook: 50 min

Ingredients
150g water biscuits, finely crushed
50g demerara sugar
100g Butter, melted
800g cream cheese
150g caster sugar
6 Eggs, lightly beaten
50g unsweetened cocoa powder
150g dark chocolate, 70% cocoa solids, melted
2 tbsp lavender syrup
lavender clotted cream, to serve