Chocolate Cheesecake

Chocolate cookies and chocolate cake are often at the top of the list of chocolate junkies, so why not chocolate cheesecake? Why not indeed... especially since this type of cheesecake takes only fractionally longer to prepare than it takes to bake. And it only takes ten minutes to bake.

You can decide which type of chocolate you want to use for this recipe, but it shouldn't be something which has, for example nuts, mint or toffee inside. checkout, Fossicking Also realise that milk chocolate has a lot more sugar (and milk) in it than dark chocolate. If you want to cut the sugar content of this chocolate cheesecake, then use a bournville chocolate or better still a pure cacao chocolate. At the end of the day it's up to you.

If you can't get double cream in your part of the world then use ordinary cream and whip it up a little to thicken it before you add it to the mixture. You will need chocolate digestive biscuits though, the traditional established type. There is absolutely no substitute. These have a darkish chocolate on them, which will add to the flavour of your cheesecake.

A major difference with this recipe, to most others, is that you need to bake the base before you add the cheesecake. But apart from this, it isn't actually cooked, and the cheesecake part firms up in a cold checkout, Automobilia refrigerator.

Chocolate Cheesecake Ingredients

40 g butter
100 g chocolate digestive biscuits
225 g cream cheese
100g castor sugar
100 g plain chocolate
15 g gelatine
225 ml water
150 ml double cream

Method

Since there is a little baking required for this cheesecake recipe, you will need to bring your oven to a preheat temperature also look at, Drawing Instructions of 180 °C. You will also need a cake tin with a removable base that measure around 20 to 22 cms. Grease the cake tin and then prepare the biscuit crumb base.

Crush the biscuits and put on one side. Melt the butter and stir the crushed biscuits into the melted butter. Spoon this mixture into the cake tin and then press it into the base to form a lining. Bake in the oven at 180 °C for just ten minutes. Remove from the oven and leave to cool.

Whip the cream and put it on one side. Then cream the cheese and gradually add in the sugar until the mixture is nice and smooth. Melt the chocolate in a bowl set over a pan of hot water. why not visit, RC Electric Outdoor Aerobatics Gradually add this to the cheese mixture, beating well to combine.

Dissolve the gelatine in the water look at, DIY Kitchen Counters in a basin over boiling water, why not visit, Militaria Collectibles just as you did when you melted the chocolate. Blend it into the cheese mixture and then fold in the whipped cream.

Pour the cheese mix onto the base and pop it into the fridge to firm up. You can decorate why not visit, South African game recipe for venison ala Mrs Beeton it later with more whipped cream and some grated chocolate if you want to.