Chocolate cheesecake recipe
 Oh boy! Chocolate, cheesecake – what’s not to like? And everyone knows that Belgian chocolate is the best in the world. Just thinking about this makes us weak at the knees – not one for the faint hearted. 200g/7oz dark chocolate, broken into pieces500g/1lb 2oz full-fat cream cheese200ml/⅓ pint soured cream150g/5½oz caster sugar3 large free-range eggs 200g/7oz dark chocolate, broken into pieces 500g/1lb 2oz full-fat cream cheese 200ml/⅓ pint soured cream 150g/5½oz caster sugar 3 large free-range eggs sunflower oil, for greasing300g/10½oz chocolate oat biscuits50g/2oz butter, melted sunflower oil, for greasing 300g/10½oz chocolate oat biscuits 50g/2oz butter, melted Belgian chocolate truffles50g/2oz white chocolate, for grating, or icing sugar Belgian chocolate truffles 50g/2oz white chocolate, for grating, or icing sugar Method Lightly oil a 23cm/11in loose-based spring-clip cake tin and line the base with baking parchment.To make the chocolate topping, put the chocolate in a heatproof bowl and place it over a pan of simmering water. Check that the bottom of the bowl isn’t touching the water. When the chocolate has melted, remove it from the heat and stir until smooth, then set aside to cool for a few minutes.To make the base, break up the biscuits roughly, then put them in a food processor and blitz them into crumbs. Add the melted butter and blend until mixed. Tip the mixture into the tin and press it firmly and evenly over the base. Pop the tin into the freezer to harden.Preheat the oven to 180°C/Fan 160°C/Gas 4. Bring a kettle of water to the boil. Put the cheese, soured cream, sugar and eggs in a food processor and blend until smooth. With the motor running, slowly add the melted chocolate and blend until thoroughly combined.Remove the biscuit base from the freezer. Take two large sheets of foil and place them on the work surface, one across the other. Put the tin in the centre of the foil and bring the foil up around it to create a bowl shape. Place the whole thing in a roasting tin. Pour the chocolate mixture on to the biscuit base. Carefully pour hot water from the kettle into the roasting tin until it rises almost halfway up the sides of the cheesecake.Bake the cheesecake in the centre of the oven for 35–45 minutes. It’s ready when the chocolate mixture is almost firm but retains a slight wobble. Turn the oven off, but wedge a folded tea towel in the door and leave the cake to cool in the oven with the door ajar for at least 1 hour. Remove, cover with cling film and chill for at least 4 hours or overnight before serving. To serve, loosen the sides of the tin with a knife and release the spring clip. Slide the dessert off the base of the tin on to a plate. Decorate with the chocolate truffles and dust with grated white chocolate or icing sugar. For utter luxury, serve with some cream. Lightly oil a 23cm/11in loose-based spring-clip cake tin and line the base with baking parchment. Lightly oil a 23cm/11in loose-based spring-clip cake tin and line the base with baking parchment. To make the chocolate topping, put the chocolate in a heatproof bowl and place it over a pan of simmering water. Check that the bottom of the bowl isn’t touching the water. When the chocolate has melted, remove it from the heat and stir until smooth, then set aside to cool for a few minutes. To make the chocolate topping, put the chocolate in a heatproof bowl and place it over a pan of simmering water. Check that the bottom of the bowl isn’t touching the water. When the chocolate has melted, remove it from the heat and stir until smooth, then set aside to cool for a few minutes. To make the base, break up the biscuits roughly, then put them in a food processor and blitz them into crumbs. Add the melted butter and blend until mixed. Tip the mixture into the tin and press it firmly and evenly over the base. Pop the tin into the freezer to harden. To make the base, break up the biscuits roughly, then put them in a food processor and blitz them into crumbs. Add the melted butter and blend until mixed. Tip the mixture into the tin and press it firmly and evenly over the base. Pop the tin into the freezer to harden. Preheat the oven to 180°C/Fan 160°C/Gas 4. Bring a kettle of water to the boil. Preheat the oven to 180°C/Fan 160°C/Gas 4. Bring a kettle of water to the boil. Put the cheese, soured cream, sugar and eggs in a food processor and blend until smooth. With the motor running, slowly add the melted chocolate and blend until thoroughly combined. Put the cheese, soured cream, sugar and eggs in a food processor and blend until smooth. With the motor running, slowly add the melted chocolate and blend until thoroughly combined. Remove the biscuit base from the freezer. Take two large sheets of foil and place them on the work surface, one across the other. Put the tin in the centre of the foil and bring the foil up around it to create a bowl shape. Place the whole thing in a roasting tin. Pour the chocolate mixture on to the biscuit base. Carefully pour hot water from the kettle into the roasting tin until it rises almost halfway up the sides of the cheesecake. Remove the biscuit base from the freezer. Take two large sheets of foil and place them on the work surface, one across the other. Put the tin in the centre of the foil and bring the foil up around it to create a bowl shape. Place the whole thing in a roasting tin. Pour the chocolate mixture on to the biscuit base. Carefully pour hot water from the kettle into the roasting tin until it rises almost halfway up the sides of the cheesecake. Bake the cheesecake in the centre of the oven for 35–45 minutes. It’s ready when the chocolate mixture is almost firm but retains a slight wobble. Bake the cheesecake in the centre of the oven for 35–45 minutes. It’s ready when the chocolate mixture is almost firm but retains a slight wobble. Turn the oven off, but wedge a folded tea towel in the door and leave the cake to cool in the oven with the door ajar for at least 1 hour. Remove, cover with cling film and chill for at least 4 hours or overnight before serving. Turn the oven off, but wedge a folded tea towel in the door and leave the cake to cool in the oven with the door ajar for at least 1 hour. Remove, cover with cling film and chill for at least 4 hours or overnight before serving. To serve, loosen the sides of the tin with a knife and release the spring clip. Slide the dessert off the base of the tin on to a plate. Decorate with the chocolate truffles and dust with grated white chocolate or icing sugar. For utter luxury, serve with some cream. To serve, loosen the sides of the tin with a knife and release the spring clip. Slide the dessert off the base of the tin on to a plate. Decorate with the chocolate truffles and dust with grated white chocolate or icing sugar. For utter luxury, serve with some cream. Recipe tips This cheesecake does not take long to prepare and cook, but will need several hours to cool and set before serving.