Nigella's Chocolate Cheesecake

I had a friend over the weekend who came to learn how to make cheesecake. I have always been making caramel cheesecake so recently I thought about making other cheesecake. I googled and I was tempted by Nigella's Chocolate Cheesecake. There are lots of good review regarding this recipe so i gave it a try together with my friend.

The chocolate was sooo rich that I felt in love with it instantly! But I have to admit, it will somehow disappoint cheesecake fanatics out there because the cheese doesn't shine. Sorry! We were left with less than quarter of the whole cake and we kept it in the fridge. The next day, the taste was heavenly! It was a real exclusive chocolate taste and the mousse-like texture is to die for!I am so gonna make it again especially for my big sis who really cannot tolerate the taste of dairy products but a sucker for chocolate.

After the refrigerating it overnight

I altered the recipe a bit because I wanted to show my friend the technique on how to make your own sour cream and a fluffy cheesecake rather than a very dense one. *Maybe that's why the cheese-taste does not pop out* Sorry, Nigella! The next time I'm making it, I will surely follow your recipe exactly!

there's water inside so the base was soaked but not to worry, it turned out fine

P/s: What I really love about this recipe is that it doesn't require blind bake! 

Ingredients

FOR THE BASE

• 125g digestive biscuits
• 60g butter
• 1 tablespoon cocoa

FOR THE FILLING

• 175g dark chocolate, chopped small
• 500g Philadelphia cream cheese
• 150g caster sugar
• 1 tablespoon
• Bird's custard powder
• 3 large eggs
• 3 large egg yolks
• 150ml sour cream (or just use a 142ml pot)
• 1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water

FOR THE GLAZE (OPTIONAL)

• 75g dark chocolate, finely chopped
• 125ml double cream
• 1 teaspoon golden syrup

Method

Serves: Makes 10-12 slices

1. To make the base, process the biscuits to make rough crumbs and then add the butter and cocoa.
2. Process again until it makes damp,clumping crumbs and then tip them into a 23cm springform tin. Press the biscuit crumbs into the bottom of the tin to make an even base and put into the freezer while you make the filling.
3. Preheat the oven to gas mark 4/180ºC. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
4. Beat the cream cheese to soften it, and then add the sugar and custard powder, 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 the melted chocolate, and mix to a smooth batter.
5. Take the springform tin out of the freezer and line the outside of the tin with a good layer of clingfilm, and then another layer of strong foil over that. This will protect it from the water bath.
6. 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 halfway up the cake tin, and bake in the oven for 45 minutes to an hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
7. Peel away the foil and clingfilm wrapping and sit the cheesecake in its tin on a rack to cool. Put in the fridge once it's no longer hot, and leave to set, covered with clingfilm, overnight. Let it lose its chill before unspringing the cheesecake to serve.
8. To make the chocolate glaze, 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 then Jackson Pollock it over the chocolate cheesecake on its serving plate. Use the remaining glaze as an accompanying sauce.