Yes, it’s another Cheesecake recipe and yes, like the last, it certainly isn’t healthy – But it is DELICIOUS!
You will definitely need an adult to help you nearer the end of this process as the cooking method for this recipe quite tricky, but trust me, it’s worth it!
Difficulty Level: 4/5
- Food Processor
- 23cm Spring-form cake tin.
- 900g Cream Cheese
- 190g Caster Sugar
- 1 Tablespoon Vanilla Essence
- 4 Eggs
- 200g Chocolate, finely chopped.
- 200g Digestive Biscuits
- 2 Tablespoons Cocoa Powder
- 150g Unsalted Butter, melted
1. Preheat oven to 150°C.
2. For the base: roughly break up the digestive biscuits and put them into a food processor. Add the cocoa powder and process the mix until finely ground.
3. Slowly pour the melted butter into the food processor whilst the motor is running.
4. Grease the tin and line it with greaseproof paper.
5. Press the mixture into the base of the prepared cake tin, using the ball of your hand or a tablespoon to compress it.
6. Put the tin in the fridge whilst making the filling.
7. Put the cream cheese, sugar and vanilla extract into a bowl and use an electric whisk, on a slow speeding setting, to beat the mixture until it is very smooth and thick.
8. Add one egg at a time whilst still mixing. Scrape any unmixed ingredients from the side of the bowl after adding the second and last eggs.
9. Meanwhile, melt the chocolate in a bowl over a saucepan of simmering water (don’t allow the base of the bowl to touch the water).
10. Mix the filling mixture until smooth and creamy, turn the mixer up to a higher speed at the end to make the mix a little lighter and fluffier. Do not over-mix or the cheese will split.
11. Spoon a little of the cream cheese mixture into the melted chocolate, stir to mix then add a little more. This will even out the temperatures of the two mixtures.
12. Eventually, stir all of the cream cheese mixture into the chocolate until combined.
13. Take the tin out of the fridge and spoon the mixture onto the cold base. Ensure that the surface is even and smooth.
14. Put the tin inside a deep baking tray and fill with water until it reaches two-thirds of the way up the cake tin. Be careful not to spill any water onto the cheesecake!
15. Bake for 40 – 50 minutes, checking regularly after 40 minutes.
16. Do not overcook – the cheesecake should be wobbly in the centre.
17. Take the cheesecake out of the oven and leave to cool slightly in the tin.
18. Cover the cheesecake and refrigerate overnight before serving.