The suns out and its finally starting to feel like summer! We’ve dug out our summer dresses and shorts and have applied the suncream. It’s been a long time coming (about a month late) but I’m happy it’s here. What better way to enjoy a summers evening than with a summery dessert.
As previously mentioned, I love a good cheesecake. After making my first baked cheesecake recently, I had to attempt another but with dark chocolate.
For the base
250 g digestive biscuits
120 g butter
2 tbsp cocoa powder
For the filling
180 g dark chocolate
500 g cream cheese
1 tbsp custard powder
3 egg yolks
140 ml sour cream
1 tsp cocoa powder dissolved in 1 tbsp of hot water
For the glaze
50 g dark chocolate
85 ml of double cream
1/2 tsp of golden syrup
Use a 23 cm spring form tin (can adjust amount of biscuit base if necessary). Grease and line the tin with baking parchment. Preheat the oven at 180 degrees (160 fan).
Food process the biscuits until they are rough crumbs. Melt the butter in a pan. Once melted add the cocoa powder and then the biscuits. Combine and then press the base evenly into the tin. Chill. Melt the chocolate using the bain marie method and leave to cool slightly.
Soften the cream cheese in a large mixing bowl, then add the sour cream, eggs and egg yolks, custard powder and dissolved cocoa powder, mixing together thoroughly. Finally add the chocolate and mix. Pour your filling into your tin and wobble the tin to level the surface out.
Pop into the oven for 45 – 50 minutes. It will be ready when the middle is just set and wobbles slightly.
Leave the cheesecake to cool out of the fridge on a wire rack. To make the glaze, add the chocolate, syrup and double cream to a small pan. Slowly heat this up whilst stirring continously until the chocolate is melted. Decorate your cheesecake with as much glaze as you require and chill the rest to serve with the cheesecake. Once the glaze has firmed up, cover the cheesecake with clingfilm and chill overnight (so much better chilled).
Your glaze, once chilled, will turn into what me and Ross likened to a rich ganache which compliments the cheesecake perfectly adding a little extra sweetness if wanted. Can be served with clotted cream, just to make it more naughty, and strawberries, to contradict the cream.