I recently won “a year’s supply of chocolate” by entering a contest on a Facebook page I follow called “goodtoknow recipes” and simply had to put my prize to good use. 

To win, I had to say which recipe I would make from their recipe file using chocolate and email it to them. I found a double chocolate cheesecake recipe which spoke to me and said that one. Although I added, I would make it a triple chocolate variety as I my favourite cheesecake was such a one, made by Starbucks but sadly discontinued only about a year after I first discovered it. Sad times. Now this cheesecake was special for me as I had a lovely, beautiful friend at university called Kavi whom had a spectacular appetite for anything chocolate so whenever we had the time and the cash to go for coffee, we would share a slab of that sinfully delicious, glotally claustrophobic cheesecake. It was a treat thing once a week or so and we would take our textbooks with us to study as we indulged. In fact, we did most of our studying in Starbucks across London – the evil glares we would be shot by the baristas, taking up a table for hours on end, nursing almost empty cups! Most of the time we did study but I won’t deny that talk would regularly turn back to boyfriends and pretty dresses. Oh happy, happy days!

In honour of my highly valued friendship with Kavi that I miss so much (we were in the same firm at university and spent all day everyday together until we graduated) and sponsored by my stash of Menier choc, I decided to create my own version of that Starbucks mega decadent cheesecake…

Just look at that pleasing white to almost black colour scheme as you cut through the finished cake – a seasonal snowy white topping sitting atop a mid brown with an almost mauve tint to it which in turn, sits atop a devilishly dark base. Oh my!

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The cake I remember from those stolen moments with my lovely Kavi came flooding back after it spent a night in the fridge chilling to produce a thick and rich cheesecake which, if I do say so myself, was everything I remembered. I feel no shame in sampling it for my breakfast (quality control and all) for I know, Kavi, if she were here, would do the same. She would, however have salad for lunch – I make no such promise. 

Triple Chocolate Cheesecake
Serves 12
Print
For the base
  1. 150g digestive biscuits
  2. 50g chopped dark chocolate
  3. 50g melted butter
For the cheesecake
  1. 100g caster sugar plus 50g soft brown sugar
  2. 600g cream cheese at room temperature
  3. 3 whole eggs + 3 yolks
  4. 1 tsp vanilla extract
  5. 150g dark chocolate, melted and cooled
For the topping
  1. 200ml sour cream
  2. 100g white chocolate, chopped
Instructions
  1. Cover a 9 inch springform tin with a double layer of foil on the outside and check you have a roasting tin big enough and deep enough to take the cheesecake with an inch or two of water all around it. Process your digestive biccies to a fine crumb then add in the chopped chocolate, melted and cooled butter and process until fully incorporated.
  2. Tip into the prepared tin and press into an even layer – pop in the freezer whilst you make the cheesecake.
  3. Beat your sugars and room temp cream cheese until smooth and the sugar granules dissolved then add in the vanilla then all the eggs, incorporating one well before adding the next.
  4. Follow with the cooled melted dark chocolate, making sure the mixture is super smooth and silky.
  5. Pour the cream cheese mix on top of the biscuit base then transfer to the roasting dish and carefully pour boiling water from a kettle around the tin in its baking dish to come up about half way.
  6. Carefully slide onto a middle shelf of the oven (it will be very heavy) and bake for 1 hour – it will still be wobbly in the middle (if it’s very wobbly, bake an extra ten minutes before adding the topping)
  7. Just before the cheesecake is ready, pop your sour cream and white chocolate into a small saucepan and melt gently – then pour in a steady stream over your cheesecake just holding the pan over the centre – it should spread out to fill the whole surface (coax with a spatula if necessary).
  8. Return to the oven for 10-15 mins until, as Nigella would say, the centre of the cheesecake has a hint of inner thigh wobble then remove from the oven.
  9. Take out of its water bath and cool on a rack – when reaches room temp, pop in the fridge to fully chill, over night if you can wait that long.
Every Nook & Cranny https://www.everynookandcranny.net/

 

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