Dessert Recipes: Chocolate Baked Cheesecake Recipe
Who doesn't like chocolate mousse or cake? Here is a delicious rich dessert, perfect for chocolate addicts! Ideal with a red wine such as ripe flavoured Barossa Valley 2008 Merlot or another popular Merlot. See our suggested wine match.
200g chocolate biscuits
75g butter, melted
150ml thickened cream
200g dark chocolate
150g milk chocolate
400g cream cheese
175g caster sugar
1 tsp vanilla extract
5 eggs, yolks and whites separated
Chocolate curls, to garnish
You do this:
Preheat oven to 170°C. Grease and line the base of a 26cm springform cake pan. Place 2 layers of foil on the outside of the pan (this prevents water seeping into the pan while cooking in the water bath).
Crush biscuits in a food processor. Combine butter with biscuit crumbs and press into the base of the pan. Refrigerate for 10 minutes.
Place the cream and all the chocolate in a bowl over a pan of gently simmering water until it has melted. Set aside to cool slightly.
Place the cream cheese, ricotta, caster sugar and vanilla extract in a food processor and process until smooth. Add the eggs yolks, one at a time, until combined. Add the chocolate mixture and process until just combined, then transfer to a large bowl.
In a separate bowl, whisk the eggwhites until stiff peaks form, then carefully fold into the chocolate mixture. Pour over the biscuit base and smooth the top. Place in a roasting pan and pour boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake in the oven for 1 1/2 hours. The cake will still have a slight wobble.
Turn the oven off and leave in the oven for about 1 hour to cool, then refrigerate overnight. Serve the cheesecake garnished with some chocolate curls.
We picked our Barossa Valley 2008 Merlot - the sweet plummy fruit, and smooth lingering finish, goes well with our Chocolate Cheesecake. You could also try a sparkling red wine, or a sweet white wine.