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| My attempt at Nigella Lawson's Chocolate Cheesecake |
I do love Nigella Lawson. Not only is she incredibly sexy, but her recipes are also easy peasy to follow and great for everyone from beginners right through to enthusiasts.
I know that much of her food is incredibly decadent and rich but, as Teresa always points out, both her and Gillian McKeith are the same age...whose diet would you rather follow?
Anyway, her recipe for Chocolate Cheesecake is one of my all-time favourite dinner party recipes. Not only does it look impressive (with little effort and talent on my part!), but it is also easy to make and tastes divine.
It is perfect for you chocoholics out there (and I know there are many of you!) because it is unashamedly chocolatey, deliciously light and moreish and...well...just pretty much damn amazing. I would imagine it's brilliant served alongside some berries in the summer.
You also have to leave it to set overnight, so it's perfect for getting out of the way the day before - all with the aim of giving you time to pamper yourself!
Sam x
Ingredients:
For the Base -
125g Digestives
60g unsalted butter
1 tbsp good quality cocoa powder (I use Green and Blacks or Bournville)
For the Filling -
175g good quality dark chocolate, chopped into small pieces
500g full-fat Philadelphia cream cheese
150g caster sugar
1 tbsp Bird's custard powder
3 large eggs
3 large egg yolks
142ml pot of sour cream
1/2 tsp of cocoa, dissolved in 1tbsp hot water
For the Glaze (optional)-
75g dark chocolate chopped
125ml double cream
1tsp golden syrup
Method:
1) To make the base, blitz the biscuits in a food processor until they form rough crumbs. Then add the butter and cocoa and whizz again until you are left with damp clumps of crumbs.
2) Tip the biscuit base into a 23cm springform tin and press down to make an even covering. Place in the freezer to harden while you get busy with the filling.
3) Preheat the oven to 180C, then put on a kettle to boil. While the kettle is heating up, melt the chocolate in the microwave and leave to cool ever so slightly.
4) Beat the cream cheese so that it is soft and...well...creamy, then add the sugar and custard powder, beating to combine. Next, whisk in the whole eggs and then the yolks, then add the sour cream. Finally, beat in the cocoa dissolved in hot water and the warm, melted chocolate and mix until smooth.
5) Take the tin from the freezer and line the outside of it with a layer of cling film. Cover the cling film with strong foil - this will prepare the tin for what's next...
6) Pop the tin into a roasting pan and then pour the chocolatey goo onto the biscuit base. Now, using the just-boiled water, fill the roasting pan so that it comes to halfway up the tin. Bake for 45 minutes. The top of the cheesecake should be set, but the underneath should remain springy.
7) Now you can peel away the foil and cling film and set the cheesecake onto a rack to cool. I always find the cooling bit hard because I'm impatient...once it's no longer warm, put it in the fridge to set (covered with cling film) overnight.
8) So the next day, all you need to do is to make the glaze! And this is my favourite part...I find it hard to not eat it all there and then. To make it, very gently melt the chocolate, cream and syrup. Once the chocolate is almost melted, take it off the heat and whisk to form a smooth, velvety liquid. Let it cool, then drizzle it over the cheesecake. Use the remaining glaze to serve....
