Decadent Choco­late Cheese­cake

This lus­cious choco­late cheese­cake looks and tastes sen­sa­tional, yet is sur­pris­ingly easy to make.

Food - - News -

In­gre­di­ents

Base 250g plain, sweet bis­cuits 70g but­ter, melted 50g dark choco­late, melted

Fill­ing

150g dark choco­late, melted 500g cream cheese, soft­ened ¾ cup Chelsea Caster Sugar 2 eggs 2 tsp co­coa pow­der 1 tsp vanilla ex­tract 1 cup sour cream

Rasp­berry Sauce

2 cups fresh or frozen rasp­ber­ries ²⁄³ cup Chelsea Caster Sugar 1 Tbsp le­mon juice Pome­gran­ate ar­ils, to dec­o­rate (op­tional) Whipped cream, to serve

Method

Pre­heat oven to 160˚C bake. Grease a 19-21cm spring­form tin and line the base with bak­ing pa­per.

Base

Us­ing a food pro­ces­sor or rolling pin, crush the bis­cuits into fine crumbs. Mix in the but­ter and choco­late. Press firmly into the base of the pre­pared tin. Re­frig­er­ate while you make the fill­ing.

Fill­ing

In a food pro­ces­sor or large bowl, beat to­gether the melted choco­late, cream cheese and Chelsea Caster

Sugar. Beat in the eggs. Add the co­coa, vanilla and sour cream and mix well. Spoon the mix­ture evenly onto the bis­cuit base. Bake for 1 hour, un­til puffed and just set in the cen­tre. Leave in the oven with the door ajar and the heat turned off for 1 hour. Place in the fridge to chill un­til ready to serve (at least 3 hours). Dec­o­rate with pome­gran­ate ar­ils and serve with rasp­berry sauce and whipped cream.

Rasp­berry Sauce

Com­bine the rasp­ber­ries and Chelsea Caster Sugar in a small saucepan and bring to the boil. Sim­mer, stir­ring oc­ca­sion­ally, for 6-8 min­utes or un­til the mix­ture thick­ens slightly. Stir in the le­mon juice. Re­frig­er­ate sauce for up to one week.

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