Chocolate cheesecake
Printer friendly version
-
Chocolate cheesecake
- Prep time:
- Cook time:
- Serves:
Using the best-quality dark chocolate in this cheesecake from the Hummingbird Bakery will make the finished result taste so much better
Similar recipes
Tips and suggestions
Conversion Calculator
2.For the base: Roughly break up the digestive biscuits and put them in a food processor with the cocoa powder. Process until finely ground.
3. Slowly pour the melted butter into the processor while the motor is running. Press this mixture into the base of a 23-cm springform cake tin greased and base lined with greaseproof paper.
4. Press this mixture inot the base of the prepared cake tin, using the ball of your hand or a tablespoon to flatten and compress it. Refridgerate while you make the topping.
5. Put the cream cheese, sugar and vanilla extract in a electric mixer or use a handheld electric whisk and beat on slow speed until you get a very smooth, thick mixture.
6. Add one egg at a time while still mixing. Scrape any unmixed ingredients from the side of the bowl after adding the second and last eggs.
7. Mix till smooth and creamy, the mixer can be turned up to a higher speed at the end of to make the mix a little lighter and fluffier. Be careful not to overmix or the cheese will split.
8. Melt the chocolate in a bowl over a saucepan of simmering water (don't allow the base of the bowl to touch the water).
9. Spoon a little of the cream cheese mixture into the melted chocolate, stir to mix then add a little more. This will even out the temperatures of the two mixutures. Eventually stir all the cream cheese mixture chocolate mixture until combined.
10. Spoon the mixture onto the cold base. Put the tin inside a deep baking tray and and fill with water util it reaches two-thirds of the way up the cake tine. Bake for 40 -50 minutes, checking regularly after 40 minutes.
11. Don't overcook it should be wobbly in the centre. Leave to cool slightly in the tin, then cover and refridgerate overnight before serving.
From The Hummingbird Cookbook, published by Ryland Peters & Small
Method
1. Preheat the oven to 150C Gas 2.2.For the base: Roughly break up the digestive biscuits and put them in a food processor with the cocoa powder. Process until finely ground.
3. Slowly pour the melted butter into the processor while the motor is running. Press this mixture into the base of a 23-cm springform cake tin greased and base lined with greaseproof paper.
4. Press this mixture inot the base of the prepared cake tin, using the ball of your hand or a tablespoon to flatten and compress it. Refridgerate while you make the topping.
5. Put the cream cheese, sugar and vanilla extract in a electric mixer or use a handheld electric whisk and beat on slow speed until you get a very smooth, thick mixture.
6. Add one egg at a time while still mixing. Scrape any unmixed ingredients from the side of the bowl after adding the second and last eggs.
7. Mix till smooth and creamy, the mixer can be turned up to a higher speed at the end of to make the mix a little lighter and fluffier. Be careful not to overmix or the cheese will split.
8. Melt the chocolate in a bowl over a saucepan of simmering water (don't allow the base of the bowl to touch the water).
9. Spoon a little of the cream cheese mixture into the melted chocolate, stir to mix then add a little more. This will even out the temperatures of the two mixutures. Eventually stir all the cream cheese mixture chocolate mixture until combined.
10. Spoon the mixture onto the cold base. Put the tin inside a deep baking tray and and fill with water util it reaches two-thirds of the way up the cake tine. Bake for 40 -50 minutes, checking regularly after 40 minutes.
11. Don't overcook it should be wobbly in the centre. Leave to cool slightly in the tin, then cover and refridgerate overnight before serving.
From The Hummingbird Cookbook, published by Ryland Peters & Small
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
View all comments (9)delicious. I mae it a second time but before adding the chocolate, divided the mixture in two. I added white chocolate to half and plain chocolate to the other half. Pour the white mix into the base first and them marble the dark mix in. It took it to a whole new level. Mmmmmmmmm!!!!!
This recipe turned out nicely for the first cheese cake I have ever made, next time I will add more chocolate or orange as well. This has given me the confidence to go and mix the ingredients to suit myself next time. All of it got eaten and I used supermarket good for you version of the cheese. Very nice!!
I made this yesterday and did not rate it very nice. I would put at least double the chocolate in that is says to. I substitued half the chocolate for dark chocolate and this still didn't make a difference. The cheese is way to much for the chocolate. It tastes like the philadelphia is ready for going off, like a zingy taste to it. You can't taste the chocolate. I'm not sure I would make this again.
How delicious, also very very moreish. Mmmmmmmmm! x
Easy peasy but sophisticated...
Gorgeous - I sprinkled a few chopped walnuts on top ...
This is by far the best cheesecake I have ever tasted, pure chocolate indulgence.
this chocolate cake sound perfect so i cant wait to try, it will let you know the result