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| 125 grams | Unsalted Butter melted, plus extra for greasing | |
| 250 grams | Chocolate Bourbon Biscuits |
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Eric Lanlard's Chocolate Cheesecake
Recipe Submitted By: bakingmad
This Chocolate cheesecake recipe featured on series 2 of Baking Mad with Eric Lanlard on Channel 4. The recipe can also be found in Eric's delicious cook book 'Home Bake'
| Preparation Time | 30 minutes |
|---|---|
| Baking Time | 1 hour |
| Portions | 8 |
| Skill Level | Easy |
| Average Rating |  |
Additional Ingredients
| 200 grams | Cream Cheese full fat | |
| 400 grams | Mascarpone Cheese | |
| 75 grams | Golden Caster Sugar (Billington's) |  |
| 3 | Free Range Eggs |  |
| 40 grams | Cocoa Powder sifted, plus extra for dusting | |
| 100 grams | Dark Chocolate melted | |
| 2 tsp | Chocolate Extract (Nielsen-Massey) |  |
This recipe uses
How to make Eric Lanlard's Chocolate Cheesecake
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
-
Preheat the oven to 180°C/160°C fan/ Gas 4. Grease a 20cm spring form cake tin with extra butter and line the base with baking paper
-
For the base, cruch the bourbon biscuits into crumbs and place in a bowl. Pour over the melted butter. Mix together the press evenly into the prepared cake tin. Refrigerate for 30 minutes to an hour, until set.
-
For the filling, place the cream cheese, marscapone and sugar in a food processor and blend until smooth. Next add the eggs, then the cocoa powder and lastly the melted chocolate, still beating. Continue beating until thoroughly combined.
- Spoon the mixture on to the biscuit base in the tin. Level the surface, then bake in the preheated oven for about 50-60 minutes or until the cheesecake still has a slight wobble in the centre. Turn the oven off and leave the cheesecake inside to cool and set for about an hour with the door closed. Take out of the oven, cool, then chill for at least 3 hours in the fridge.
- Turn out of the tin, peel off the lining paper and transfer to a serving plate. Dust with cocoa and serve with creme fraiche.
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