Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, chocolate cheesecake. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Chocolate Cheesecake is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Chocolate Cheesecake is something which I have loved my whole life.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Serve chocolate cheesecake for an easy dessert that's sure to please at a dinner party. Choose from white, milk or dark chocolate, fruity or boozy.
To get started with this recipe, we have to prepare a few ingredients. You can cook chocolate cheesecake using 15 ingredients and 20 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate Cheesecake:
- Make ready 1 1/3 Cups graham cracker crumbs
- Take 1 Tablespoon cocoa powder
- Get 1/4 Cup butter , softened
- Make ready 2 1/2 Cups cream cheese
- Prepare 6 Ounces chocolate bittersweet chips
- Make ready 3/4 Cup castor sugar
- Make ready 2/3 Cup sour cream
- Prepare 3 eggs
- Prepare 3 egg yolks
- Make ready 1 Tablespoon custard powder
- Get 3 Ounces chocolate bittersweet chips
- Get 1/2 Cup cream double
- Get 1 Tablespoon golden syrup
- Take 1/2 Teaspoon Cocoa powder
- Get 1 Tablespoon Water , hot
Snap the dark and white chocolate into separate bowls, each set over a saucepan of simmering water. Sit the springform tin in a roasting pan and pour in the cheesecake filling. The top of the cheesecake should be set, but the underneath should still have a wobble to it. It's ready when the chocolate mixture is almost firm but retains a slight wobble.
Steps to make Chocolate Cheesecake:
- Pre-heat the oven to 180 degrees C.
- First dissolve 1/2 teaspoon cocoa powder in 1 tablespoon of hot water and keep aside. Mix together the graham cracker crumbs, 1 tablespoon of cocoa powder and butter till the mixture resenbles damp clumps of sand.
- Press into the base of a 9 inch springform cake tin, and place in the freezer.
- Melt the bittersweet chocolate chips (6 oz) over a double boiler (or you could just microwave it) and set it aside to cool slightly.
- In a large bowl, beat the cream cheese with an electric mixer to soften it. add the castor sugar and custard powder and beat well, till combined.
- Beat in the whole eggs, and then the yolks.
- Beat in the sour cream.
- Lastly, add the cocoa dissolved in hot water and the melted bittersweet chocolate. mix well and set aside.
- Remove the springform tin from the freezer. wrap the tin in a layer of clingwrap, and then a layer of aluminum foil (make sure the layers are tight).
- Sit the springform tin in a roasting pan. por the cake mix into the tin.
- Now pour hot water from a recently boiled kettle around the tin, so that the water comes up halfway of the tin.
- Place it in the oven and bake for 45 minutes to 1 hour. you can tell its done when the top is just set, but the center is still a bit wobbly.
- At this point, take the tin out of the water-bath and place it ona counter top. carefully peel off the layers of foil and cling.
- Let it cool to room temperature. once sufficiently cooled, place it in the refrigerator (preferably overnight)
- The cake will have shrunk so that it leaves the sides and forms a perfect circle. this is the time when you can unspring the cake from the tin.
- Place the cake on a serving platter.
- Now, melt the 3 oz bitersweet chocolate chips over a double boiler. add the double cream and the golden syrup and mix well.
- Take it off the double boiler, and let it cool ever so slightly.
- Drizzle this chocolate sauce all over the cheesecake (dont have to be very pretty about it, just doodle the sauce all over the cake)
- Cheesy-chocolaty heaven is yours to indulge in!
The top of the cheesecake should be set, but the underneath should still have a wobble to it. It's ready when the chocolate mixture is almost firm but retains a slight wobble. Turn the oven off, but wedge a folded tea towel in. A delicious and easy to make no-bake chocolate cheesecake. A crunchy biscuit base topped with smooth, creamy and indulgent chocolate.
So that’s going to wrap this up for this special food chocolate cheesecake recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
