Baked chocolate cheesecake
2 Reviews
About the bake
If you fancy a chocolate fix you can't go wrong with this delicious cheesecake with a hint of rum or brandy. Perfect to serve as an after dinner treat.
If you enjoyed this recipe, try out our delicious baked vanilla cheesecake.
Ingredients
For the base
- 1 tbspUnrefined dark muscovado sugar
- 1 tbspCocoa powder
- 75gButter (unsalted) (melted)
For the filling
- 100gDark chocolate
- 50gUnsalted Butter (softened)
- 1 tbspCocoa powder
- 1 tbspRum (or brandy)
- 3Egg(s) (free range) (medium)
- 40gUnrefined molasses sugar
- 40gUnrefined dark muscovado sugar
- 1 tbspAllinson's Plain White Flour
- 0.5 tspNielsen-Massey Vanilla Extract
- 250gMascarpone cheese
- Raspberries (to decorate)
Method
Step 1
Preheat oven to 180˚C (160°C fan, 350˚F, gas mark 4).
Step 2
Crush the biscuits, dark muscovado sugar and cocoa powder in a food processor or with a rolling pin. Add butter the melted butter and mix well.
Step 3
Press into the bottom of a 20cm/8 inch spring-form cake tin and set aside.
Step 4
To make the filling, place chocolate, butter, cocoa powder and rum/brandy into a bowl set over simmering water until everything has melted together and is smooth. Do not over cook the chocolate. Remove from the heat and allow to cool slightly.
Step 5
Meanwhile, beat the eggs and sugars with an electric whisk until smooth and pale brown. (This may take 10 mins – make sure the sugar lumps are well broken up and dissolved).
Step 6
Add the flour, vanilla extract and mascarpone and whisk briefly until incorporated. Add the chocolate mixture and blend to combine.
Step 7
Pour into the cake tin and bake for 40-45 minutes. Allow to cool. Serve with raspberries.