Chocolate Cheesecake
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes (this recipe is best started the day before)
Cooking time: 1.5 hours
Serves: 8 people
For base
- 200g/7ozs. plain or chocolate cookies
- 30g/1oz. cocoa, sifted (if using plain cookies)
- 75g/2.6ozs butter, melted
- 3 tablespoons raw sugar
For Cheesecake Filling
- 2 cups/360g/12.7ozs dark or bittersweet chocolate, melted
- 700g/1.5lbs cream cheese, room temperature
- 1 cup/220g/7.7ozs caster sugar
- 1/4 cup/55g/2ozs brown sugar
- 3 tablespoons cocoa powder
- 2 teaspoon vanilla bean paste
- 1/4 cup/60ml/2flozs espresso coffee
- 165ml/5.8flozs. cream
- Pinch salt
- 5 eggs, room temperature
For Chocolate Ganache
- 150ml/5ozs cream
- 100g/3.5ozs dark or bittersweet chocolate chips
For Chocolate Shavings
- 100g/3.5ozs dark chocolate bar
Step 1 - Line a 20cm/8inch springform pan on the base and sides and then wrap the outside of the tin in three layers of foil. Make sure that the foil covers up all of the sides of the tin. Put a kettle full of water on to boil and have a deep baking tray ready as a double boiler. Preheat oven to 180C/350F. Process the cookies and cocoa (if using) until you get a fine, sandy texture. Place in a bowl. Melt butter in the microwave and add to the bowl with the crumbs and raw sugar and mix to get a sandy, damp mixture. Press down into the prepared tin just on the base using a flat bottomed glass to help get an even finish. Bake for 10 minutes and then remove from the oven and set aside. You can put this in the fridge if you want too.
Step 2 -Reduce oven temperature to 160C/320F. Melt the chocolate in a microwave until smooth and melted (I do it in 1 minute bursts on 75% power stirring between bursts). Beat the cream cheese until smooth and then add both sugars, sifted cocoa, vanilla, coffee, cream and salt and beat until smooth. Add in melted chocolate and the eggs one at a time and beat until smooth but do not overbeat. Scoop into the tin over the base. Place the foil lined tin in the baking dish and pour the boiled water around it carefully so that it is surrounded by water halfway up the sides. Bake for 1 hour 10 minutes or until just the centre is a bit wobbly (it will continue to cook further upon cooling). Cool in the oven with the door ajar and then unwrap the foil and cool completely in the fridge. I cover it with paper towels and then foil - the paper towels absorb any condensation.
Step 3 -Make the ganache by placing the chocolate chips in a heatproof bowl. Heat the cream up until almost boiling. Pour the hot cream over the chocolate and cover with a plate and leave to sit for 5 minutes. Then stir the chocolate into the cream until smooth. Remove the cheesecake from the tin and place on a serving plate. The ganache is ready to pour over after sitting for 10 minutes or so - it should have thickened slightly but still be liquid. Pour the ganache over the chilled cheesecake and allow to set.
Step 4 -To make the chocolate shavings, take a sharp paring knife and angle it along the chocolate to create shavings. You won't use all of the chocolate bar but it is easier to make shavings off a large bar. Place on top of the cake.
Thermomix directions:
Step 1 -Line a 20cm/8inch springform pan on the base and sides and then wrap the outside of the tin in three layers of foil. Make sure that the foil covers up all of the sides of the tin. Put a kettle full of water on to boil and have a deep baking tray ready as a double boiler. Preheat oven to 180C/350F. Place the cookies and cocoa (if using) in the bowl and set to 10-15 seconds, speed #5. Place in a separate bowl. Add butter to the TM bowl and set to melt for 2 minutes at 90C on speed#1. Add to the bowl with the crumbs and raw sugar and stir. Press down into the prepared tin. Bake for 10 minutes and then remove from the oven and set aside. You can put this in the fridge if you want too.
Step 2 - Reduce oven temperature to 160C/320F. Place the chocolate in the Thermomix bowl and set to 8 secs, speed #9 to grate the chocolate. Melt for 5 min, 50°C, speed #2. Scrape down halfway and melt for another 2 mins, 50°C, speed #2. Remove from the bowl and add to another bowl. Add the cream cheese to the TM bowl and beat on speed #5 for 10 seconds. Then add both sugars, sifted cocoa, vanilla, coffee, cream and salt and beat at speed #5 for 5 seconds. Add in melted chocolate and the eggs one at a time through the hole and beat at speed #3.5 for 20 seconds until smooth and all incorporated. Scoop into the tin over the base. Place the foil lined tin in the baking dish and pour the boiled water around it carefully so that it is surrounded by water halfway up the sides. Bake for 1 hour 10 minutes or until just the centre is a bit wobbly (it will continue to cook further upon cooling). Cool in the oven with the door ajar and then unwrap and then cool completely in the fridge. I cover it with paper towels and foil-the paper towels absorb any condensation.
Step 3 -Make the ganache by placing the chocolate chips in the Thermomix bowl and set to 5 secs, speed #9 to grate the chocolate. Weigh in the cream and set to 2 minutes, 50°C, speed #5. Scrape down sides and cook for a further 1 minute, 50°C, speed 4. Remove the cheesecake from the tin and place on a serving plate. The ganache is ready to pour after sitting for 10 minutes or so - it should have thickened slightly but still liquid. Pour the ganache over the chilled cheesecake and allow to set.
Step 4 -To make the chocolate shavings, take a sharp paring knife and angle it along the chocolate to create shavings. You won't use all of the chocolate bar but it is easier to make shavings off a large bar. Place on top of the cake.