Recipe Archives->Desserts Cheesecake->Chocolate 38

Chocolate Cheesecake
Yield: 10 to 12 servings

1 1/3 cups graham cracker crumbs
1/2 stick butter
1 tablespoon cocoa
 
6 ounces bittersweet or semisweet chocolate, chopped small
2 1/2 cups cream cheese
3/4 cup superfine sugar
1 tablespoon custard powder
3 large eggs
3 large egg yolks
2/3 cup sour cream
1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water

3 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 teaspoon dark corn syrup

Preheat the oven to 350 degrees F.  To make the base, process the
graham crackers to make rough crumbs and then add the butter and
cocoa. Process again until it makes damp, clumping crumbs and then
tip them into the pan.  Press the crumbs into the bottom of the pan
to make an even base and put into the freezer while you make the
filling.

Put a kettle on to boil.  Melt the chocolate either in a microwave
or double boiler, and set aside to cool slightly.  Beat the cream
cheese to soften it, then add the sugar and custard power, beating
again to combine.  Beat in the whole eggs and then the yolks, and
the sour cream. Finally add the cocoa dissolved in hot water and
melted chocolate and mix to a smooth batter.  Take the springform
tin out of the freezer and line the outside of the tin with a good
layer of cling wrap, and then another layer of strong foil over
that. This will protect it from the water bath.

Sit the springform tin in a roasting pan and pour in the cheesecake
filling. Fill the roasting pan with just boiled water to come about
half way up the cake tin and bake in the oven for 45 minutes to 1
hour. The top of the cheesecake should be set, but the underneath
should still have a wobble to it.

Peel away the foil and cling film wrapping and sit the cheesecake
in its tin on a rack to cool. Put in the refrigerator once it is
no longer hot, and leave to set, covered with plastic overnight.
Let it lose its chill before unspringing the cheesecake to serve.

To make the chocolate sauce: very gently melt the chopped chocolate,
cream and syrup. When the chocolate has nearly melted, take off the
heat and whisk it to a smooth sauce. Let it cool a little, and pour
it over the chocolate cheesecake on its serving plate.

Printable version: chocolate38.txt.