Thanks to all my friends on Twitter who advised me on where to find the best choccy cheesecake recipe. We had Dave’s parents and sister over for dinner last night and I wanted to try something new for pudding. We had steak, wedges and green beans/carrots with peppercorn sauce, all homemade of course. It was all delicious but left lots of washing up.. *groan*
To the important bit – PUDDING. Following my Twitter advice, I spent some time earlier in the week perusing Nigella Lawson, Lorraine Pascale and a few others recipes but ended up using quite an old recipe from one of my mum’s retro cookery books! Food stained and splattered and as old as me, they can’t be wrong!
This is the newest of the lot and whilst the pictures aren’t always overly appetizing, the recipes, for the most part, are simple and easy to follow. This is the kind of book you can pick up for £1 at a car boot or charity shop and well worth keeping an eye out for in my mind.
For this, you need a springform or loose bottom tin. I used my new 18cm loose bottom tin and the size was perfect. This serves 6 normal people or in my case, 3-4 (because Dave is a piggy when it comes to CHOCCY!).
- 150g digestive biscuits
- 45g unsalted butter
- 110g caster sugar
- 120ml whipping cream
- 75g dark chocolate
- 75g milk chocolate
- 2 tablespoons cocoa powder mixed with a dribble of hot water
- 200g cream cheese (this is the size of a ‘tub’ of Philadelphia – other brands available!).
- Crush the digestive biscuits in a bag with a rolling pin or something else to bash with.
- Melt the butter and mix it in a bowl with the crushed biscuits and 1 tablespoon of the caster sugar.
- Press the mixture into a cake tin (using back of a spoon) and refrigerate.
- Melt the chocolate – I use a Pyrex bowl over a saucepan of water.
- Whip the cream until its got soft peaks and then add the cooled melted chocolate and the cocoa powder mixed with water. Stir it all together and set aside.
- In a separate bowl, mix the cream cheese and the rest of the caster sugar (work those arm muscles!) and then add in the chocolate mixture and mix it well.
- Spread into the tin on top of the biscuit base and freeze for one hour.
- Lick the bowl and any chocolate covered spoons… and get your washing up done!
- Take the cheesecake out of the freezer and stick it in the fridge for at least 30 minutes before serving.
You could serve this double chocolate cheesecake with fresh raspberries or strawberries but I just served it with single cream for extra fattiness! The finished result was really rich and creamy and very very naughty! Unfortunately, I was so busy licking the spoon and bowls clean that I forgot to take any pictures of the actual making process… but here’s the finished thing!
|I wiped the chocolate off my face for the picture!
I was hoping to blog about my trip to the Nottingham Food Festival this afternoon but torrential rain has put a stop to that one sadly… Oh well, always next year!
Over and Out…