deca­dent choc cheese­cake

Pol­ish off this posh pud­ding

Style at Home (UK) - - Contents -

takes 1hr 10MIN serves 8-10

300g short­bread bis­cuits

50g but­ter, melted

150g white cho­co­late, chopped for the fill­ing 600g full fat cream cheese

8tbsp dou­ble cream

200g bit­ter cho­co­late, chopped

4tbsp co­coa pow­der

100g caster sugar

4 eggs, plus

2 yolks

2tsp vanilla ex­tract Lightly whipped dou­ble cream, to serve

1 Pre­heat the oven to 150°C/130°C fan/gas 2. Place the bis­cuits in a large food bag and bash with a rolling pin un­til they re­sem­ble bread­crumbs. Mix with the melted but­ter and cho­co­late, then spoon into a 23cm round spring­form tin. Bake for 10min.

2 Beat the rest of the in­gre­di­ents to­gether. Spread over the top of the bis­cuit base, level with a spoon. Bake in the oven for 45min un­til lightly set.

3 When com­pletely cool, chill in the fridge for 1hr, then serve with cream.

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