- December 29, 2018 at 10:41 pm #395124mosParticipant
For the Crust:
3 cups semi-sweet chocolate cookies
1/2 cup unsalted butter, melted
For the Filling:
1 1/4 cups heavy cream
1 1/2 cups full-fat cream cheese
For the Chocolate Swirl:
6 oz dark chocolate, broken into pieces
Make the Crust:
Grease an 8-inch spring-form cake pan, then line the bottom with greaseproof paper and put to one side.
Quickly blitz the chocolate cookies in a food processor until the cookie crumbs resemble coarse sand. Do not over mix or the base will be too hard.
Pour the melted butter over the crumbs and stir well, making sure they are all covered.
Spoon the buttery crumbs into the base of the cake pan, spreading them evenly and making sure there are no holes. Using a drinking glass with a smooth bottom, press the crumb mixture firmly to help level it up. Chill the base in the refrigerator for at least one hour.
Make the Cheesecake:
Whip the cream until it forms peaks, but is still soft, be careful not to over whip or the cream will start to curdle into butter.
Carefully fold in the cream cheese until incorporated and a smooth, glossy cream forms.
Take the base out from the refrigerator, gently spoon the filling onto the crust, making sure to not leave any gaps around the edges. Level the surface using the back of a spoon or a small palette knife. Return the cheesecake to the fridge.
Decorate the Cheesecake
Place the chocolate pieces into a heatproof bowl and set over a pan of lightly boiling water making sure the chocolate is not touching the water. Stir with a wooden spoon when melted.
Working quickly and using a teaspoon, drop small dots of chocolate over the surface of the cheesecake. Do not linger at this point as the chocolate will start to set.
Using a skewer or something with a similar shape, quickly swirl the chocolate dots through the cream and cheese filling. Do not be too precious here. The marbling should be random, both thick and thin to resemble the marks on a marble slab.
Return the cheesecake once more to the refrigerator and chill until needed. Serves 6
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