Hot Baked Chocolate Cheesecake

by Jonathan Griffiths

Servings:

INGREDIENTS

Base:
100 grams (4 oz.) chilled butter
150 grams (5 oz.) flour
25 grams (1 oz.) icing sugar
2-3 drops of vanilla essence

Filling:
225 grams (8 oz.) cream cheese
225 grams (8 oz.) soft light brown sugar
2-3 vanilla essence
50 grams (2 oz.) cocoa
4 large eggs
Sieved icing sugar

INSTRUCTIONS

To make the base, mix all base ingredients together in a food processor until the mixture resembles bread crumbs. Alternatively, cut the butter into the flour and icing sugar with a knife. Rub in with your fingertips until it reaches the bread crumb stage. Press mixture around the base of a 20-22.5 cm (8-9-inch) flan dish. Chill the flan in the fridge for 30 minutes. Bake in preheated 180°C (350°F) oven, or the bottom right oven of a four-door Aga, for 25-30 minutes, until the pastry is pale golden brown. Remove from the oven, and leave to cool while you make the filling. Put the cream cheese into a blender or food processor and whizz, gradually adding the sugar, then the vanilla essence, cocoa, 2 whole eggs and 2 egg yolks. Blend until smooth. Alternatively, mix all the ingredients very thoroughly in a bowl. Whisk the remaining 2 egg whites until they are stiff, and, using a large metal spoon, fold them quickly and thoroughly through the chocolate mixture. Pour into the cooked pastry shell, and bake in oven, or the bottom right oven of a four-door Aga, for 35-40 minutes, until set. Dust with icing sugar to serve.

CHEF COMMENTS

You can eat this cheesecake cold, but it is much nicer hot - it keepswarm very satisfactorily for 20 minutes or so in a low oven.

Tagged: cheesecakes, chocolatecheesecake, desserts add tags

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