Baked Chocolate Cheesecake

I sincerely hope you would share the same passion as me!

A delicious chocolate cheesecake, perfect for Valentine’s Day.

This rich and creamy cheesecake is light and fluffy with a biscuit base.

Place the biscuits in a plastic bag.

Using a rolling pin crush the biscuits to a fine crumb consistency.

Melt the butter in a saucepan.

Add the biscuit crumbs to the butter.

Mix well until all combined.

Transfer the mixture into the prepared cake tin.

Then press into the base of the tin and level.

Chill the cake tin in the fridge.

In a bowl mix together the corn flour, coffee and cocoa powder, sieve to breakup any lumps.

Set aside.

To melt the chocolate, place the chocolate in a heat proof jug.

Microwave in 20 second bursts, stirring between each burst until melted and smooth, then leave to cool slightly.

In a mixing bowl add the soft cheese and cream.

Then crack and add 2 eggs.

Using an electric whisk blend together to a runny mixture.

Add in the sugar and salt.

Whisk to a thick consistency.

Gently pour the melted chocolate, and continue whisking until fully combined.

Sprinkle the dry ingredients to the wet mixture.

Using a spatula, incorporate all the ingredients together to a smooth finish.

Pour the filling over the biscuit base and cook in a pre-heated oven at 160C/Fan, for 30 to 35 minutes or until the centre is almost set.

The cheesecake should still have a little wobble in the centre.

Finally chill the cheesecake for about 4 – 5 hours to enable the filling to set properly.

The cheesecake is ready to be served.

Simply serve just as it is.

Or with some cream.