Chocolate Cheesecake Recipe by Nirmala Prem
Cooking Instructions 780 mins 1 Pre-heat the oven to 180 degrees C. 2 First dissolve 1/2 teaspoon cocoa powder in 1 tablespoon of hot water and keep aside. Mix together the graham cracker crumbs, 1 tablespoon of cocoa powder and butter till the mixture resenbles damp clumps of sand. 3 Press into the base of a 9 inch springform cake tin, and place in the freezer. 4 Melt the bittersweet chocolate chips (6 oz) over a double boiler (or you could just microwave it) and set it aside to cool slightly. 5 In a large bowl, beat the cream cheese with an electric mixer to soften it. add the castor sugar and custard powder and beat well, till combined. 6 Beat in the whole eggs, and then the yolks. 7 Beat in the sour cream. 8 Lastly, add the cocoa dissolved in hot water and the melted bittersweet chocolate. mix well and set aside. 9 Remove the springform tin from the freezer. wrap the tin in a layer of clingwrap, and then a layer of aluminum foil (make sure the layers are tight). 10 Sit the springform tin in a roasting pan. por the cake mix into the tin. 11 Now pour hot water from a recently boiled kettle around the tin, so that the water comes up halfway of the tin. 12 Place it in the oven and bake for 45 minutes to 1 hour. you can tell its done when the top is just set, but the center is still a bit wobbly. 13 At this point, take the tin out of the water-bath and place it ona counter top. carefully peel off the layers of foil and cling. 14 Let it cool to room temperature. once sufficiently cooled, place it in the refrigerator (preferably overnight) 15 The cake will have shrunk so that it leaves the sides and forms a perfect circle. this is the time when you can unspring the cake from the tin. 16 Place the cake on a serving platter. 17 Now, melt the 3 oz bitersweet chocolate chips over a double boiler. add the double cream and the golden syrup and mix well. 18 Take it off the double boiler, and let it cool ever so slightly. 19 Drizzle this chocolate sauce all over the cheesecake (dont have to be very pretty about it, just doodle the sauce all over the cake) 20 Cheesy-chocolaty heaven is yours to indulge in! 1 Pre-heat the oven to 180 degrees C. 1 Pre-heat the oven to 180 degrees C. 2 First dissolve 1/2 teaspoon cocoa powder in 1 tablespoon of hot water and keep aside. Mix together the graham cracker crumbs, 1 tablespoon of cocoa powder and butter till the mixture resenbles damp clumps of sand. 2 First dissolve 1/2 teaspoon cocoa powder in 1 tablespoon of hot water and keep aside. Mix together the graham cracker crumbs, 1 tablespoon of cocoa powder and butter till the mixture resenbles damp clumps of sand. 3 Press into the base of a 9 inch springform cake tin, and place in the freezer. 3 Press into the base of a 9 inch springform cake tin, and place in the freezer. 4 Melt the bittersweet chocolate chips (6 oz) over a double boiler (or you could just microwave it) and set it aside to cool slightly. 4 Melt the bittersweet chocolate chips (6 oz) over a double boiler (or you could just microwave it) and set it aside to cool slightly. 5 In a large bowl, beat the cream cheese with an electric mixer to soften it. add the castor sugar and custard powder and beat well, till combined. 5 In a large bowl, beat the cream cheese with an electric mixer to soften it. add the castor sugar and custard powder and beat well, till combined. 6 Beat in the whole eggs, and then the yolks. 6 Beat in the whole eggs, and then the yolks. 7 Beat in the sour cream. 7 Beat in the sour cream. 8 Lastly, add the cocoa dissolved in hot water and the melted bittersweet chocolate. mix well and set aside. 8 Lastly, add the cocoa dissolved in hot water and the melted bittersweet chocolate. mix well and set aside. 9 Remove the springform tin from the freezer. wrap the tin in a layer of clingwrap, and then a layer of aluminum foil (make sure the layers are tight). 9 Remove the springform tin from the freezer. wrap the tin in a layer of clingwrap, and then a layer of aluminum foil (make sure the layers are tight). 10 Sit the springform tin in a roasting pan. por the cake mix into the tin. 10 Sit the springform tin in a roasting pan. por the cake mix into the tin. 11 Now pour hot water from a recently boiled kettle around the tin, so that the water comes up halfway of the tin. 11 Now pour hot water from a recently boiled kettle around the tin, so that the water comes up halfway of the tin. 12 Place it in the oven and bake for 45 minutes to 1 hour. you can tell its done when the top is just set, but the center is still a bit wobbly. 12 Place it in the oven and bake for 45 minutes to 1 hour. you can tell its done when the top is just set, but the center is still a bit wobbly. 13 At this point, take the tin out of the water-bath and place it ona counter top. carefully peel off the layers of foil and cling. 13 At this point, take the tin out of the water-bath and place it ona counter top. carefully peel off the layers of foil and cling. 14 Let it cool to room temperature. once sufficiently cooled, place it in the refrigerator (preferably overnight) 14 Let it cool to room temperature. once sufficiently cooled, place it in the refrigerator (preferably overnight) 15 The cake will have shrunk so that it leaves the sides and forms a perfect circle. this is the time when you can unspring the cake from the tin. 15 The cake will have shrunk so that it leaves the sides and forms a perfect circle. this is the time when you can unspring the cake from the tin. 16 Place the cake on a serving platter. 16 Place the cake on a serving platter. 17 Now, melt the 3 oz bitersweet chocolate chips over a double boiler. add the double cream and the golden syrup and mix well. 17 Now, melt the 3 oz bitersweet chocolate chips over a double boiler. add the double cream and the golden syrup and mix well. 18 Take it off the double boiler, and let it cool ever so slightly. 18 Take it off the double boiler, and let it cool ever so slightly. 19 Drizzle this chocolate sauce all over the cheesecake (dont have to be very pretty about it, just doodle the sauce all over the cake) 19 Drizzle this chocolate sauce all over the cheesecake (dont have to be very pretty about it, just doodle the sauce all over the cake) 20 Cheesy-chocolaty heaven is yours to indulge in! 20 Cheesy-chocolaty heaven is yours to indulge in! 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