My Chocolate Cheesecake
April 16, 2012
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3oz (75g) butter
1 tblspn (15ml) golden syrup (or honey)
6oz (150g) digestive biscuits
150g Cadburys bournville chocolate (or 75g each of bournville and dairy milk)
8oz (200g) cream cheese
3oz (75g) caster sugar
Half pint (284ml) double cream
1tsp (5ml) instant coffee powder
3 tblspns (60ml) Tia Maria or other coffee liqueur
1tsp (5ml) gelatine
Melt the butter with the syrup and stir in the crushed biscuits. Carefully press on to the base of a 9 inch flan dish and chill. For An alternative taste to syrup or a more natural sugar use honey.
Melt the chocolate in a double boll. Once melted leave to cool slightly off to the side. Beat the cream cheese with the sugar and add the chocolate to the mix gradually. If you are going to add the coffee and liqueur addition to make it more of a mocha cheesecake then dissolve the gelatine in a teaspoon of hot water and stir in the instant coffee and liqueur and fold Into the cream cheese mix. Finally fold in half the cream.
Spoon the mixture into the flan case an refrigerate. As another alternative to the single chocolate layer is to make a dual layer with plain and milk chocolate. Simply divide the cream cheese mixture in half, melt and spoon into two bowls. First spoon in the dark layer on the bottom of the flan dish and spoon the milk layer on top… I’ve tried marbling it but can’t get it to look good enough for me.
Lightly whip the remaining cream and spread on top of the cheesecake and decorate on top with some chocolate curls.