Sorry for the long absence from writing blogs, it has been over a month! I have been very busy with the day job and also studying madly on my Open University German course. I am pleased to say a little lull in the proceedings has given me the breathing space to write a new blog.
The last blog was about Easter and chocolate generally so this follows on seamlessly! Given that we have quite a lot of high quality dark chocolate left over from Easter (yes we have actually managed to ration ourselves!), I thought the perfect recipe would be a chocolate cheesecake. This recipe is simplicity itself to make. If you don’t have a mixer or a food processor you can still make it by hand. The ginger in the base offsets the chocolate topping beautifully and a little extra drizzle of dark chocolate on top adds the final artistic touch and some extra texture when you bite into the cheesecake. A great dessert for a dinner party as it can be made in advance and just stored in the fridge.
For the topping
100 g dark chocolate (at least 70% cocoa), melted
250g mascarpone cheese
250g fromage frais
1 tablespoon icing sugar
Zest and juice of 1 lemon
For the base
175g ginger biscuits
1 tablespoon cocoa powder (I use organic but normal is OK)
50 g butter
For the decoration on the top
20 g dark chcolate (at least 70% chocolate), melted
- Crush the biscuits to form a breadcrumb consistency. If you don’t have a mixer then just put them in a sealed bag and roll a heavy rolling pin over the biscuits a few times to crush them.
- Melt the butter and then combine with the biscuit crumb and the cocoa powder and press into a base (I use an 18 or 20cm springform tin).
- Now spoon the mascarpone and fromage frais into a large bowl and whisk them together until smooth, preferably with an electric hand whisk. You can also do this by hand with a hand whisk. Then add the sugar and give it another good whisking before adding the melted chocolate – use a rubber spatula so that you get every last bit of chocolate from the basin – and then lightly fold the chocolate into the mixture. Don’t worry if you get some of the chocolate solidifying, it all adds to make a lovely texture in the finished cheesecake.
- Drizzle the 20g 70% min cocoa chocolate over the finished cheescake for a lovely finish. Be artistic!
- Refrigerate for several hours before turning out of the tin onto a plate.
Tip 1: you can create other versions of this cheese cake using milk chocolate and white chocolate if you prefer, it works equally well. It depends on your taste.
Tip 2: this dessert is wonderful if served with a drizzle of either raspberry or blackcurrant coulis (make by blitzing the fruit with a little juice and some icing sugar to form a smooth puree). The sharpness of the coulis is an intense fruity contrast to the rich sweetness of the cheesecake.
Have a great weekend all and enjoy my recipe if you try it!