Cheesecake is one of those things in life that’s so good, it has to be bad for you. I mean, you might even resort to petty theft. (Ever see that episode of Friends?)
Add chocolate into the mix and you get a decadent dessert that takes absolutely no prisoners.
The recipe below is for a 7-inch number, which I think is the right size for 8 reprobates. The one I made is a slightly more virtuous size at 5-inches. If you apply my simple rules for scaling baking recipes, halve the recipe for a 5-inch cake and double it for a 9-inch one.
If you need pictures to guide you through the directions, be sure to check out my New York-style cheesecake post.
For the chocolate base:
- 120g digestive biscuits, crushed fine
- 60g unsalted butter, melted
- 1 tbsp caster sugar
- 1 tbsp unsweetened cocoa powder
For the chocolate cream cheese filling:
- 2 8-oz packages cream cheese
- 150g caster sugar
- 1/4 tsp salt
- 100g dark chocolate (70% cocoa solids), melted and cooled
- 1/2 cup or 100g sour cream or yoghurt
- 1 tsp vanilla extract
- 2 eggs
Makes a 7-inch cheesecake.
Step 1: Preheat your oven to 175°C (350°F). Grease and line one 7-inch round cake tin, bottom and sides.
Step 2: Mix all the base ingredients together and dump into the prepared tin. Press the crumbs down evenly to form the base. Use the back of a spoon to smooth it out and make sure it’s even all over. Bake the base in the preheated oven for 10 minutes. Set aside to cool while you mix up the filling.
Step 3: For the filling, first beat together the cream cheese, sugar and salt to loosen up the cream cheese. Mix in the melted chocolate, sour cream/yoghurt and vanilla. Finally, beat in the eggs until you get a smooth batter.
Step 4: If you can be bothered to, run the filling through a sieve as you pour it into the cake tin. This removes any unwanted air bubbles. If you don’t feel like getting out a sieve, pour the filling into the tin and tap the tin on the counter for about a minute, then use a toothpick to prick any bubbles that rise to the surface.
Place the tin in a larger, 9-inch cake tin or a roasting tray, and fill the larger vessel with enough hot water to come up about halfway up the sides of the smaller tin. Carefully insert both tins into the oven and bake for 45 minutes.
When 45 minutes is up, simply turn off the oven and leave the cheesecake inside to cool for an hour. Then, remove the cheesecake (be careful of the hot water!) and let it cool completely. Store in the refrigerator overnight to finish setting up.
Step 5: To remove the cheesecake, dip the base of the tin into a little hot water for about a minute or so. Run a knife around the sides. Then place a plate over the tin and flip everything over, tapping the bottom to let the cheesecake fall out. Remove all the baking paper, place your serving board on the overturned cheesecake, then flip everything over again. Remove the plate from the top and serve.
For clean slices, cut with a knife dipped in hot water, wiping it clean in between slices.