Chocolate Cheesecake

Chocolate Cheesecake

Ingredients:

Base:

Biscuits crumb 1 1/3 cups

Butter 1/2 cup

Cocoa powder 1 tablespoon

Cheesecake filling:

Chocolate 6 ounce

Cream cheese 2 ½ cups

Sugar 3.4 cup

Gelatin powder 1 tablespoon

Eggs 3

Sour cream 2/3 cup

Cocoa powder 1 teaspoon dissolved in 1 tablespoon hot water

Sauce:

Bittersweet chocolate 3 ounce

Heavy cream ½ cup

Corn syrup 1 teaspoon

Directions:

Preheat the oven to 350 degrees F.

Add the butter and cocoa in biscuit crumbs. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.

Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly. Beat the cream cheese to soften it, and then add the sugar and gelatin powder (dissolve it in 1 tablespoon ht water), beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.

Take the spring form tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath. Sit the spring form tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.

Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unstringing the cheesecake to serve.

Very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.