PREP TIME
30 mins
COOK TIME
1 hours 0 mins
COURSE
Dessert Recipes
CUISINE
International Food Recipes
SERVINGS
12 slices
CALORIES
605 kcal
-
200
g
chocolate roughly chopped
-
900
g
cream cheese
-
2
tbsp
cocoa powder
-
190
g
caster sugar
-
4
eggs
-
1
tsp
vanilla extract
-
200
g
digestive biscuits
-
150
g
unsalted butter, melted
- Preheat the oven at 150C.
- Start by preparing the base: Roughly break up the biscuits and place them in a food processor with cocoa powder and process until finely ground.
- Slowly pour melted butter into the processor while motor is still running.
- Place the mixture into a greased and base lined with grease-proof paper 23-cm spring-form cake tin and press the mixture with a tablespoon to flatten compress it.
- Refrigerate while making the topping.
- Place cream cheese, vanilla extract and sugar in a mixer and beat on low speed until you get a very smooth and thick mixture.
- While still mixing, add one egg at a time. Mix until smooth and creamy.
- You can turn up the mixer to a higher speed towards the end to make the mix a little lighter and fluffier. Be careful though not to over-mix or the cheese will split.
- Melt chocolate in a bowl over a saucepan of simmering water (not allowing the base of the bowl to touch the water) and spoon a little of the cream cheese mixture into the melted chocolate.
- Stir to mix then add a little more of the cream cheese mixture
- Eventually, stir all the cream cheese mixture into the chocolate mixture and mix until well combined.
- Spoon the mixture above the cold base.
- Place the tin inside a deep baking tray and fill with water until it reaches 2/3 of the way up to the cake tin.
- Bake for about 40 -50 minutes, while checking regularly after 40 minutes.
- It should be wobbly in the center, so do not overcook.
- Set aside to cool slightly in the tin.
- Cover and refrigerate for an overnight before serving.
KEYWORD
chocolate cheesecake, baked chocolate cheesecake, dark chocolate cheesecake
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