Firstly, I must apologise for the lack of posts from November. I was very busy with work and I was coming home extremely tired. To be honest, hubby and I had been eating 2 minute noodles and fast food takeaway for dinner as I have been too tired to cook. We’ve also been busy planning our daughter’s birthday party and hubby was busy with projects. So we were pretty much tied up all of November and there’s that busy silly season ahead of us.
Okay, now on with the food…
I’ve been craving for cheesecake so last week, (when I did have that spare time) as an experiment, I baked a chocolate cheesecake. I’ve never baked cheesecake before so I was really worried about the result, but surprisingly it turned out really well for a first timer. I was quite pleased. The cake wasn’t too sweet and wasn’t too heavy. It also almost had a mousse like texture. Not sure if that’s what it’s supposed to be like, but never the less, it wasn’t too bad.
Quick note: I baked the cake in a water bath- I think it’s supposed to avoid cracks on the cake.
1 1/2 cups of crushed Arnotts Choc Ripple biscuits (crushed with rolling pin or food processor)
2 Tbsp of melted butter
1 Tbsp of cocoa powder
2 x 250g softened cream cheese
100g melted dark chocolate*
1 Tbsp of cocoa powder (diluted in 2 Tbsp of hot water)
3 whole eggs
3/4 cup of sugar
about 1L of boiled water
1. Pre-heat oven to 160C. Line and grease a spring form cake pan.
2. In a bowl, mix the biscuit crumbs, cocoa powder and butter until well combined. Pour this in the cake pan and spread evenly. Set aside in the freezer.
3. In a large bowl (or a bowl of a stand mixer), combine the softened cheese and sugar. Mix until smooth (on high for about 3 mins if you’re using a mixer).
4. Add the eggs, diluted cocoa and melted dark chocolate and mix well. Make sure to scrape the sides and bottom of the bowl and mix again for another 4 mins.
5. Grab the cake pan from the freezer and cover the bottom and side with foil and then place it in the middle of a roasting tray. Pour the cake mixture in the pan. Add recently boiled water in the roasting tray to about halfway and carefully place in the oven.
6. Bake for 1 hour.
7. Turn off the oven but leave the cake inside for another hour then take out and cool completely before setting in the fridge.
*I melted the dark chocolate in the microwave and then placed it in the fridge for about 3 mins just so it doesn’t cook the egg when it gets added in the mixture.
I recommend preparing and baking this in the morning so you can happily enjoy it for dessert after dinner :) Happy eating.