Chocolate Cheesecake
With Summer fast approaching, nothing quite finishes off a great meal that this awesome cheesecake served chilled on a warm day.
Perfect decorated with summer berries, double cream and chocolate sauce!
Enjoy!!
Ingredients
- 250GM OF SWEET PASTRY
- 200 GM OF CREAM CHEESE
- 3 TBS OF COCOA POWDER
- 60 GM OF CASTER SUGAR
- 1 EGG
- 150ML OF THICKENED CREAM
- 80GM OF A GOOD QUALITY CHOCOLATE
- ZEST OF AN ORANGE
Method
- BUTTER AND LINE A DEEP 20CM FLAN TIN,ROLL OUT YOUR PASTRY ON A LIGHTLY FLOURED BOARD AND LINE YOUR FLAN TIN.
- BLIND BAKE AT 200C FOR ABOUT 12 MINUTES BY PLACING GREASEPROOF PAPER INSIDE THE PASTRY FLAN, AND FILLING WITH DRIED BEANS/RICE.
- AFTER ABOUT 12 MINUTES, TAKE THE GREASEPROOF PAPER AND BEANS OUT AND CONTINUE BAKING FOR ANOTHER 10 MINUTES OR UNTIL THE PASTRY IS A LIGHT GOLDEN BROWN.
ALLOW THE FLAN TO COOL.RE SET YOUR OVEN TO 180C. - BRISKLY MIX THE CREAM CHEESE AND COCOA POWDER TOGETHER.
- NEXT, ADD THE SUGAR AND THE EGG UNTIL SMOOTH AND CREAMY.
- MELT YOUR CHOCOLATE (MICROWAVE OR DOUBLE SAUCEPAN METHOD)
- GENTLY FOLD IN THE COOLED MELTED CHOCOLATE, ORANGE ZEST AND CREAM
- POUR YOUR MIXTURE INTO THE PASTRY CASE AND BAKE AT 180C FOR 25 MINUTES OR UNTIL SLIGHTLY SET.