maandag 25 november 2013

Chocolate Cheesecake (Kopie)

Serves 10 to 12

Crumb base:
175 g Digestive biscuits
2 Tbsp cacao powder
75 g butter, melted

4 large eggs
100 g sugar
800 g full-fat Philadelphia cream cheese, at room temperature!
1 tsp vanilla extract
200 g dark chocolate (min 70% cocoa solids)

Process the cookies until fine crumbs, mix with cocoa powder and melted butter. Press onto the base of a lined 26 cm springform tin.
Cut the chocolate into small pieces, then melt in a bowl set over a barely simmering water, until chocolate is melted (stir every now and then). Cool a little.
Whisk the eggs and sugar until thick and pale foam forms. Then add the soft cream cheese, vanilla extract and finally stir in the melted chocolate. Stir, until combined, then pour over the crumb base.
Bake in a prehreated 160 °C oven for one hour, until set.
Remove from the oven and let cool completely before serving.

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