Recipe - Hot Baked Chocolate Cheesecake

FOR THE BASE
100 g Chilled butter; (4 oz)
150 g Flour; (5 oz)
25 g Icing sugar; (1 oz)
A few drops of vanilla
essence

FOR THE FILLING
225 g Cream cheese; (8 oz)
225 g Soft light brown sugar; (8
oz)
A few drops of vanilla
essence
50 g Cocoa; (2 oz)
4 lg Eggs
Sieved icing sugar; to
finish

To make the base, whizz all the ingredients for the base together in a food
processor until the mixture resembles breadcrumbs. Alternatively, cut the
butter into the flour and icing sugar with a knife, then rub in with your
fingertips until it reaches the breadcrumb stage. Press this mixture round
the base of a 2022.5 cm (89 inch) flan dish. Chill the flan in the fridge
for 30 minutes then bake in the oven preheated to 180 deg C (350 deg F/Gas
Mark 4), or the bottom right oven of a fourdoor Aga, for 2530 minutes,
until the pastry is pale golden brown. Remove from the oven, and leave to
cool while you make the filling. Put the cream cheese into a blender or
food processor and whizz, gradually adding the sugar, then the vanilla
essence, cocoa, 2 whole eggs and 2 egg yolks. Blend until smooth.
Alternatively, mix all the ingredients very thoroughly in a bowl. Whisk the
remaining 2 egg whites until they are stiff, and, using a large metal
spoon, fold them quickly and thoroughly through the chocolate mixture. Pour
into the cooked pastry shell, and bake in the oven preheated to 180ƒC
(350ƒF/Gas Mark 4), or the bottom right oven of a fourdoor Aga, for 3540
minutes, until set. Dust with icing sugar to serve.

(From Lady Macdonald's Chocolate Book)

You can eat this cheesecake cold, but it is much nicer hot it keeps warm
very satisfactorily for 20 minutes or so in a low oven.

Recipe by: Jonathan Griffiths jgriffiths@cix.compulink.co.uk

Posted to CHILEHEADS DIGEST V3 #, converted by MM_Buster v2.0l.