Light sponge with a rich chocolate and almond topping laced with rum for an extra special dessert.
Prep time: 25 mins; Cook time: 1 hour
1oz (25g) caster sugar
1oz (25g) plain flour, sifted;
Few drops vanilla essence
1 ½ lb (675g) cream cheese
175g/6oz caster sugar
3 eggs, beaten
200g/7oz plain chocolate, melted
2 tblsp milk
5 tblsp dark rum
7oz (200g) carton fromage frais
2oz (50g) ground almonds
cocoa powder for dusting
Step One : Grease and line a 21cm/8 1/2 in spring clip tin.
Step Two : Preheat the oven to Mark 5 / 190oC / 375oF.
Step Three : Whisk egg and sugar together until mixture leaves a trail. Fold in the flour and vanilla essence. Pour into tin, spread evenly and bake for 10 minutes until golden and risen.
Step Four : Turn the sponge onto sugared paper. Wash, grease and re-line the base and sides of spring clip tin. Return sponge to tin. Lower oven to Mark 4 / 180oC / 350oF.
Step Five : Put cream cheese into a bowl and beat in caster sugar and eggs. Add the chocolate, milk, rum, fromage frais and almonds. Beat well and pour on top of sponge base. Bake for 45-50 minutes until set.
Step Six : Turn off oven and leave cheesecake to cool in oven for 2-3 hours.
Step Seven : Dust with cocoa before serving.
Tip: This rich cheesecake is delicious served slightly warm or at room temperature. It is best eaten within 24 hours and is not suitable for freezing.