Chocolate Cheesecake Ingredients: Cheesecake base: 1 1/3 cups graham cracker crumbs ½ stick butter 1 tbsp.

cocoa Cheesecake filling: 6 oz bittersweet or semisweet chocolate, chopped small 2 ½ cups cream cheese ¾ cup superfine sugar 1 tbsp custard powder 3 large eggs 3 large egg yolks 2/3 cup sour cream ½ tsp cocoa, dissolved in 1 tbsp hot water Sauce: 3 oz bittersweet chocolate, finely chopped ½ cup heavy cream 1 tsp dark corn syrup 9 inch springform pan

Directions: Pre-heat the oven to 350 degrees F. To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling. Put the kettle on to boil. Melt the chocolate either in the microwave or double boiler and set aside to cool slightly. Beat the cream cheese to soften it, then add the sugar and custard powder, beating again to combine. Beat in the whole egg and the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter. Take the springform tin out of the freezer and line the outsideof the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.

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