- Yield : 12
- Prep Time : 15m
- Cook Time : 45m
- Ready In : 12:00 h
For an all-chocolate cheesecake, substitute an equal quantity of finely crushed chocolate wafers for the digestive biscuits when preparing the base. For a special topping,pipe whipped cream around the top of the cheesecake and sprinkle with the icing sugar.
- 450g plain chocolate,broken into pieces
- 115g caster sugar
- 2 tsp vanilla essence
- 4 eggs
- 700g cream cheese,at room temperature
- 2-3 tbsp icing sugar,for decoration
- FOR THE BASE
- 115g digestive biscuits,crushed
- 70g butter or margarine,melted
- 2 tbsp grated plain chocolate
- 30g caster sugar
Preheat a 170°C oven. Grease a 9-10 in (23-25 cm) springform tin and line the bottom with greased greaseproof paper.
For the base, mix together the crushed biscuits, melted butter or margarine, grated chocolate and sugar. Pat evenly over the bottom and up the sides of the prepared tin. (The base will be thin.)
In a heatproof bowl set over a pan of barely simmering water, or in a double boiler, melt the chocolate with the caster sugar. Remove the bowl from the heat and stir in the vanilla. Let cool briefly.
In another bowl, beat together the eggs and cream cheese until smooth and well combined. Gently stir in the cooled chocolate mixture until completely blended.
Pour the chocolate filling into the biscuit base. Bake until the filling is set, 45 minutes.
Let cool, in the tin, on a wire rack. Refrigerate at least 12 hours.
Remove the side of the tin and transfer the cheesecake to a serving plate. To decorate, lay a paper doily on the surface of the cake and sift the icing sugar evenly over the doily. With two hands, carefully lift off the doily.