My boyfriend’s mum is staying this weekend, and I wanted to make something special for pudding on Friday night. I love the creamy richness of no-bake cheesecake, white chocolate being a favourite, but I’ve never made a baked cheesecake. So I thought I’d give it a go.
Baked chocolate cheesecake
- 200g ginger nut biscuits, crushed to a fine powder
- 50g butter, melted
- 150g dark chocolate (70% cocoa solids plus)
- 750g mascarpone
- 125g light brown muscovado sugar
- 2 tbsp cornflour
- 3 large eggs, beaten
- Cocoa powder, to dust
- Mini eggs or raspberries to decorate
- Preheat the oven to 180°C/gas mark 4. Grease and line the base of a 23cm non-stick, spring-form cake tin.
- Mix biscuit crumbs and melted butter together, then press into the prepared cake tin and chill for 5-10 mins
- Melt the chocolate and leave to cool.
- Whisk mascarpone, sugar and cornflour in a large bowl until smooth. Whisk in the cooled chocolate and eggs, then spoon into the tin.
- Cook for 55-60 minutes – the cheesecake should still feel wobbly, but it will set further as it cools. I think mine was slightly overcooked, hence the cracks on the top. Delicious nonetheless but be brave and don’t overcook!
- Leave to cool then chill overnight in the fridge. Decorate with mini eggs, raspberries or topping of your choice and serve with natural greek yoghurt or chilled pouring cream. Yum.