I’m a huge fan of baked cheesecake, I’m not such a fan of fridge cheesecake. This is an amazing creamy baked cheesecake with two distinct layers of colour that tastes better than it looks!
For the Crust:
200g Chocolate digestive biscuits or Nutticrust biscuits
45g unsalted butter, melted
– Crust the biscuits and mix well with the melted butter (you can blitz everything together in a food processor if you like)
– Grease a 24cm springform tin and spread the mixture onto the base and freeze for about 1/2 an hour.
For the filling:
500g Philadelphia Cream cheese (room temperature)
500g smooth creamed cottage cheese
250 ml Cream Fraiche or sour cream
22 ml (1 1/2 tbsp) custard powder
15ml lemon juice
4 whole eggs
2 egg yolks
250g dark chocolate, melted
60 – 75 ml cream or milk
100g white or dark chocolate melted for decoration
– Preheat oven to 140 C
– Gently beat the cream cheeses together with the sour cream (creme fraiche). Add the custard powder and lemon juice. Whisk the eggs and yolks with the sugar and add to the cream cheese mixture.
– Pour half the filling onto the biscuit base. Lightly tap to remove any air bubbles and bake for about 45 minutes.
– Melt the chocolate with cream or milk. Whisk chocolate mixture into the remaining half of the filling.
– After 45 minutes, gently spoon the chocolate filling on top of plain filling and continue baking for a further 40 minutes or until cake is slightly wobbly but firm.
– Turn the oven off and leave it in the oven, cooling for 1 hour and then place in the fridge (this method of cooling will prevent cracks from forming).
– when ready to serve, release from the tin and serve with melted chocolate and some fresh raspberries to cut through the richness.
Recipe by Sharon Glass