A rich and intense chocolate cheesecake, based on a recipe by Nigella Lawson. With a chocolate topping and a biscuit base, this is a truly indulgent dessert. Traditionally made with cream cheese such as Philadelphia; I prefer to use Polish curd cheese, finely ground three times. The result is a perfect texture — smooth, slightly creamy and beautifully balanced. A delicious chocolate dessert, not just for chocoholics ;).
Ingredients for the base:
- 200 g digestive biscuits
- 1 tablespoon cocoa powder
- 50 g butter, melted
Place the biscuits, cocoa and melted butter in a food processor and blend until the mixture resembles wet sand. Alternatively, crush the biscuits in a bag using a rolling pin, then mix with the butter and cocoa.
Line the base of a 23 cm springform tin with baking parchment. Press the biscuit mixture firmly into the base and chill in the fridge for 30 minutes.
Wrap the outside of the tin with foil — the cheesecake will be baked in a water bath*.
Ingredients for the cheesecake filling:
- 500 g cream cheese (e.g. Philadelphia) or full-fat/medium-fat curd cheese (ground three times)
- 170 g dark chocolate
- ¾ cup caster sugar
- 1 tablespoon vanilla pudding powder (or 1 tablespoon potato starch + 1 teaspoon vanilla extract)
- 3 large eggs
- 3 large egg yolks
- ⅔ cup sour cream (18%)
- ½ teaspoon cocoa dissolved in 1 tablespoon hot water
All ingredients should be at room temperature. Melt the chocolate and leave to cool slightly.
In a mixing bowl, beat together the cream cheese (or curd cheese), sugar, pudding powder, eggs, egg yolks, sour cream and cocoa mixture. Add the melted chocolate and mix until smooth and evenly coloured. Do not overmix — too much air will cause the cheesecake to rise and then sink. Pour the mixture over the chilled base and level the surface.
Bake in a water bath* at 180°C for 45–60 minutes. The cheesecake should be set with a slight wobble in the centre. Remove from the oven, cool completely, then chill in the fridge for several hours or preferably overnight.
Ingredients for the chocolate topping (ganache):
- 90 g dark chocolate
- 125 ml double cream
Heat the cream until just boiling, then remove from the heat and add the chopped chocolate. Leave for 2 minutes, then stir until smooth. Allow to cool slightly until thickened. Decorate the chilled cheesecake with swirls of chocolate ganache.
Water bath method:
Place the cheesecake tin inside a larger tin or roasting dish and fill with hot water to halfway up the sides. This ensures even baking, prevents cracking and gives a perfectly creamy texture.
Enjoy!
Recipe by Nigella Lawson.
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