Chocolate and Raspberries baked cheesecake

2015-08-29 16.07.23

Ingredients

  • 7 digestive biscuits (original)
  • 50+50g unsalted butter
  • 180+70g cream cheese
  • 80+60g dark chocolate (70% cocoa)
  • 80+50g caster sugar
  • 30g plain flour
  • 3 medium eggs (separated)
  • 150ml double cream
  • 200g raspberries (plus extra for decoration)
  • 4 gelatine leaves
  1. Soak the gelatine leaves in water for at least 5 minutes before use
  2. Blend raspberries and add 70ml water to it
  3. Cook raspberries until simmering
  4. Turn the heat right down
  5. Add gelatine a little at a time to the raspberries and stir until completed incorporated
  6. Take it off the heat, sift out the seeds and set the raspberries juice aside to cool
  7. Pre-heat oven to 180°C (356°F) or 160°C (320°F) in a fan assisted oven
  8. Line the bottom (not the sides) of a 20cm spring form round baking tin with baking paper
  9. Break up the digestive biscuits
  10. Heat up 50g butter until melted and add to the biscuits
  11. Mix the melted butter and the biscuits and the add it to the bottom of the baking tin. Press the biscuits down until it is fairly firm
  12. Melt 80g chocolate, 50g butter in a microwaveable bowl (use mid power as high power will burn the chocolate). Check the chocolate every 1 minute to ensure it is not burn (alternatively melt in a heatproof bowl over simmering water)
  13. Add the egg yolks, 180g cream cheese to the chocolate butter mixture and beat until incorporated
  14. Add the flour to the mixture and beat again
  15. Whisk the egg white and add 80g caster (1 tbsp at a time) to the egg white, whisk until the  egg white forms firm peaks
  16. Add 1/3 of the egg white to the rest of the cake mix and beat it in
  17. Add the remaining egg white to the mixture and gently fold it in
  18. Pour the cake mix over the biscuit base
  19. Bake the cake for 40-45 minutes, once it’s done, the middle of the cake should have a very slight wobble. If it wobbles too much, bake it for another 5 minutes and check again
  20. Take the cake out of the oven and let it cool in the tin. Leave the cake in the tin for now
  21. Make the chocolate topping by heating the double cream with 50g caster sugar until it boils
  22. Pour the hot cream over 60g dark chocolate and mix until the chocolate has completed melted
  23. Let the chocolate ganache cool down to room temperature and add 70g cream cheese to it
  24. Spread the chocolate cheese filling over the top of the cake and completely cover the cracks and fillings between the cake and the cake tin
  25. The raspberry jelly should be starting to set at this stage, pour it over the cake with the cheese filling on top to give a smooth finish
  26. Leave the entire cake with the tin and put it into the fridge for 2 hours
  27. Melt the white chocolate and let it cool for at least 20 minutes
  28. Pipe the white chocolate and decorate the top with raspberries
  29. Run a sharp knife along the side of the cake to release it from the tin
  30. Transfer the cake onto a plate to serve
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