Mangalorean Recipes

  • Increase font size
  • Default font size
  • Decrease font size
Home Other Regions Continental Chocolate Cheesecake

Chocolate Cheesecake

E-mail Print PDF

Ingredients

 
Quantity: Measure: Ingredients: Description:
400 Grams Cream Crackes see recipe 1457 9" pan size.
250 Grams Butter  
1 Tablespoon Cocoa Powder  
200 Grams Chocolate better sweet or semisweet
2. 1/2 Teacup Creamy Cheese creamy cheese
3/4 Teacup Sugar, Icing superfine
1 Tablespoon Custardd Powder  
3 Large Eggs  
3 Large Egg Yolks  
2/3 Teacup Sour Cream  
1/2 Teaspoon Cocoa Powder Dissoved in 1 tablespoon of hot water
1 Tablespoon Custardd Powder  
100 Grams Bitter Sweet Chocolate Sauce: finely shopped
1/2 Teacup Cream, Heavy Sauce:
1 Teaspoon Corn Syrup / Sugar Syrup (R. 665) Sauce: dark ttype

Method

Preheat the oven to 350 degrees F.

To make the base, process the cream crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.

Put a kettle on to boil.

Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.

Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.

Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.

Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.

Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.

To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.

Read more at: http://www.foodnetwork.com/recipes/nigella-lawson/chocolate-cheesecake-recipe.html?oc=linkback

Bookmark with:

Deli.cio.us Deli.cio.us    Digg Digg    reddit reddit    Facebook Facebook    StumbleUpon StumbleUpon    Newsvine Newsvine
 


OFFSEASON GOA

WOWMOM

WOW MOM - Please send this link to your friends in Mumbai.

Hair Accessories, Snap Clips, Bobby Pins, and creative stuff. Visit my page - Click on the Pic - -------------------------------------

Artwork For SALE

Artwork By Ruchi - Please send this link to your friends in Mumbai.

Art by Ruchi Pais - Contact: 9821611343 Mumbai Click on the Picture ------------------------------

Face Book Badge

CLICK THE PIC

FACEBOOK PAGE OF : Walter J. Pais

Walter J. Pais

Mangalorean Recipes Facebook Page

Banner

Who's Online

We have 237 guests online

Google Ad 3 CLICK

Google Ad: Click

Mangalorean Recipes Facebook Group

I invite you to join our group on Face Book. Click the picture

Ranjit and Ruchi Pais, Hair Stylists

Mumbai's Trendiest Cuts Ranjit and Ruchi now operate from Goa. Call them for appointments. Timings: 9:30am - 9:30pm Call +919821611343 for appointments Click on the picture below:

Google AD 2: Click

Web Links

Links: Find other websites of interest here. Create your account and post a Web Link of your own. Click on the link below

HTML Module Ad 4


mangrecsheader