Chocolate Swirl Cheesecake


I’ve got a lovely Cheesecake recipe for you. It’s sweet, chocolate-ly and rather impressive when presented. Also, I hope you aren’t counting the calories if you try this recipe, there’s a lot of cream, cheese and chocolate in it. But it’s all worth it. This has been a recipe my Mum has made for years, I can’t remember a time when this cake didn’t exist in our family, so I don’t know where she originally got it from. But it really does taste like home to me. 

This cheesecake serves 8 people, or 10 if you’re being a bit stingy. 
INGREDIENTS 

275g chocolate chip cookies, crushed (I use Tesco’s free from buscuits and you should use your favourite)

150g plain cooking chocolate

350g cream cheese (make sure this is at room temperature to make it easier to mix)

75g caster sugar

50g chocolate to decorate

75g butter

45ml water

11g sachet gelatin

3 large egg yolks (again at room temperature)

700ml double or whipping cream
METHOD

1. Melt the butter in a pain and add the crushed buscuits. Put the stumbled moisture into a spring form tin 0r a tin that the bottom can be removed on and press down well. Chill this in the fridge while you complete the rest of the recipe. 

2. Melt the chocolate. Sprinkle the gelatin on to the water. Heat the bowl gently until the gelatin is dissolved and clear. 

3. Put the cream cheese, egg yolks and sugar into a blender and blend until smooth. In a seperate bowl whip 450ml of the cream (this is 425g on the scales if you’re weighing it out) until just thick. Stir in the cheese and divide into two bowls. Add the melted chocolate to one bowl and divide the water/gelatin mixture between the two bowls. Place alternate spoonfuls of each mixture onto the buscuit base. Make swirls in the topping using the handle of a wooden spoon. Return to the refrigerator for 1-2 hours, until it’s set.

4. Melt the extra chocolate (the chocolate to decorate in the ingredients), pour onto grease proof paper and spread to an 8-10cm square. When set, cut the chocolate into triangles or small squares (usually about 8, really how ever many slices you want to get out of the cheesecake). Decorate with the remaining cream and the triangle/squares of chocolate. (we usually whip it and pipe it on to the edge of the cheesecake, placing the chocolate on top of each swirl of cream).


Now, slice it, plate up, sit back and enjoy!

Happy baking and let me know what you think of it.

Life’s too short to eat bad food!

Xx