This recipe makes a rich, decadent chocolate cheesecake with a beautifully set, creamy texture.
Thank you for reading this post, don't forget to subscribe!Ingredients
The Base
- 350g digestive biscuits (or Graham crackers)
- 2 tbsp dark cocoa powder
- 100g butter, melted
The Filling
- 250g dark chocolate, chopped
- 1/3 cup Baileys (or other liqueur, or strong coffee)
- 750g cream cheese
- 250g sour cream
- 1 cup caster sugar
- 2 tbsp dark cocoa powder
- 3 eggs
- 2 egg yolks
Method
1.Prepare the tin:Step 1.
Line the base of a 23cm loose-bottom cake tin with baking paper. Lightly grease the sides with a neutral oil (like rice bran oil).
2.Build the crust:Step 2.
Blitz the biscuits, cocoa powder, and melted butter in a food processor until they resemble fine breadcrumbs. Pour into the tin. Use your fingers and the back of a spoon to press the mix firmly into the base and up the sides of the tin. Tip: Use the flat bottom and straight edge of a glass to help press the crumbs cleanly up the sides.
3.Chill and preheat:Step 3.
Place the crust in the fridge to firm up. Preheat your oven to 150°C (325°F).
4.Melt the chocolate:Step 4.
Melt the chopped dark chocolate. You can do this in a heatproof bowl set over a saucepan of gently simmering water (ensuring the bowl doesn’t touch the water) or in short bursts in the microwave.
5.Combine with liqueur:Step 5.
Whisk the Baileys (or coffee) into the melted chocolate until completely smooth. If the chocolate starts to seize or stiffen up when the liquid hits it, warm it very briefly and whisk again to smooth it out.
6.Mix the filling:Step 6.
Give your food processor bowl a quick rinse. Add the cream cheese, sour cream, melted chocolate mixture, caster sugar, and the remaining 2 tablespoons of cocoa powder. Blend until smooth. Add the 3 whole eggs and 2 egg yolks, then pulse just until combined (over-mixing at this stage incorporates too much air, which causes cracking). Pour the smooth filling over your chilled base.
7.Bake and slow-cool:Step 7.
Bake for 1 hour and 20 minutes. Turn off the oven, prop the oven door open just a crack (wedge a wooden spoon or cloth in the door), and leave the cheesecake inside to cool completely. This slow temperature drop keeps the surface from cracking.
To Serve: Once completely cool, chill the cheesecake in the fridge. For the absolute best texture and flavor, take it out of the fridge about 30 minutes before serving. It pairs beautifully with a bowl of fresh, tart berries to cut through the rich chocolate.
