Okay I am the best. Yes I am not always full of confidence in my everyday life - in fact I am very much a shy person but when it comes to crafting or creating things I am good at a lot of things and cooking/baking seems to be working out to be the same.
I need to start by saying that I used to hate baking - thought it took too much time to do things. WRONG. If anything, if you are really organized and have all your ingredients and utensils and tools ready to work with, baking does not take a lot of time at all.
So yesterday I thought I would make a Baked Chocolate Cheesecake but I couldn't find a recipe that I thought was suitable for me - so I made up one myself. You will have to forgive the 'nasty' photos but I wasn't actually intending on putting up a post about the CC but I tasted it and OMG it is divine. Hence - I AM GOOD.
This is creamy and decadent and has the right amount of chocolaty flavour.
Baked Chocolate CheesecakeIngredients:Base100g Chocolate ripple biscuits - finely crushed25gms castor sugar70g melted unsalted butterFilling500g Cream cheese (2pkts)1/2 cup castor sugar2 Tbls plain flour3 large eggs - room temperature50mls double cream150gms melted dark chocolateMethod:Preheat oven to 177degrees celcius (350f) with a baking tray in the middle.For crust:Blitz your choc ripple biscuits and sugar in a food processor to get it nice and fine and mixed well. Melt butter in microwave and add it to the biscuits and sugar. Mix well and press in to a springform pan and place in fridge to chill while you make the filling.For filling:In a bowl of a stand mixer (can of course use a handheld) place the cream cheese, sugar and flour. Beat on medium speed until smooth (about 2mins). Scrap down the sides when needed. Add an egg at a time and mix (about 30secs). Scrape sides and add cream and melted chocolate. Mix until well incorporated. Remove crust from fridge and pour in the filling. Place the cheesecake pan on the tray sitting in the middle of the oven.Bake for 15mins and then turn heat down to 120 degrees (250f) and continue to bake for a further 45 minutes or until firm and only the center of the cheesecake lookes wet and wobbly. I actually baked for the full 45mins and took out. Cool on a wire rack. Remove the outside of the springform pan, and chill further. Place in the fridge when completely cool. Chill overnight.As this is baked you can also freeze it but chances are you won't have any left over to freeze.