Laura
Arnold
Lara M
Sara Dobson
CibbuanoIndulgent Rich Chocolate Cheesecake!
August 2nd 2006 10:51
Rich Chocolate Cheesecake!
You know you have Chocolate Fever when you come up with ideas of planting your own Cacao trees in your garden in the hopes of either
(a) Making your own chocolate like the Aztecs did back in the day or
But alas! Sydney is possibly one of the worst climates to even contemplate growing your own Cacao trees. The biggest producers of cocoa beans are found near the Equator. Not surprisingly then, Cacao trees require an average temperature of 25 degrees Celsius, high rainfall and high humidity; which sounds like the pivotal opposite of Sydney’s current winter weather! Looks like it’s a thumbs’ down to the “growing my own cocoa beans” idea, but maybe in the distant future; you never know, with global warming and all.
So let’s all drown our sorrows and devastation at not being able to grow our own Cacao trees by making Rich Chocolate Cheesecake! The key word here is “rich” and you definitely will only need a small slice of this, unless of course you aren’t worried about Chocolate toxicity- you’ve all seen it before- it is characterised by intense chocolate satiety, unexplainable actions of love and extreme amounts of euphoria! Beware! On a serious note, this is a great recipe for dark-chocolate fans (as opposed to milk-chocolate fans) and really is perfect when you are craving a really rich dessert! Mmmmmmm.. Rich creamy chocolatey cheesecake goodness! What could be better?
Rich Chocolate Cheesecake
Ingredients:
Base: 200g plain chocolate biscuits crushed, 70g unsalted butter melted
Filling: 500g cream cheese softened, 2/3 cup caster sugar, 2 eggs, 1 tbsp cocoa powder, 300g sour cream, 250 good-quality dark chocolate melted, 1/3 cup Bailey’s Irish Cream
Topping: 1 ¼ cup cream, 2 tbsp icing sugar, extra cocoa powder and icing sugar to dust
Steps: To make the base: Brush a 23cm round springform tin with melted butter or oil and line the base with baking paper. Grind the chocolate biscuits in a food processor until fine. Mix together the crushed chocolate biscuits and butter in a small bowl and then press firmly into the base of the tin. Refrigerate for 20 minutes.
To make the filling: Preheat the oven to moderate, 180 degrees Celsius. Melt the dark chocolate by placing in a small bowl over boiling water. Be careful to not add any water to the chocolate as this can cause the chocolate to separate. If you do find that the chocolate gets too thick add a dash of milk.
Beat the cream cheese and caster sugar with electric beaters until smooth and creamy. Add the eggs one at a time, beating well after each addition. Add the cocoa and sour cream and beat until smooth. Beat in the melted dark chocolate. Then beat in the Baileys Irish cream until smooth.
Pour the filling over the base and smooth the surface with the curved edge of a spoon. Bake for 45 minutes. (The cheesecake may not appear to be fully set but will firm up) Leave to cool in the oven, then refrigerate until cold, (if possible overnight).
Whip together the cream and icing sugar then spread evenly on surface of cheesecake. Dust with extra cocoa powder and icing sugar, then serve!
Serves 8
Tip! This cheesecake not only tastes good freshly made, but also tastes even better frozen! So freeze any left-overs so that you’ll have cheesecake handy whenever you get a craving!
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