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.
Click on the book cover to find more cheesecake recipes …
This delicious, indulgent, baked cheesecake is made with the same wicked ingredients as the creamy italian dessert tiramisu – almond-flavoured biscuits, plain chocolate, rich mascarpone cheese and coffee.
Serves 12; Cost £9; Time to prepare: 40 mins; Time to cook: 1 hr 10 mins; Cals per portion: 605
Base: 100g (4oz) amaretti biscuits; 100g (4oz) almond cookies; 50g (2oz) butter
Filling: 750g (1 lb 10oz) mascarpone cheese; 100g (4oz) caster sugar; 30ml (2tbsp) cornflour; 3 eggs, size 3, beaten; 15ml (1tbsp) coffee liqueur or coffee essence; 225g (8oz) plain chocolate
Topping: 200ml (7fl oz) double cream, lightly whipped until softly peaking; Chocolate curls to decorate;
Cocoa powder to dust
- To make base, roughly crush the biscuits and cookies, and place in a bowl. Melt butter, stir in and mix well. Spoon into th base of a greased 23cm (9in) springform tin and press down evenly with a potato masher. Chill in the fridge.
- To make the filling, place the mascarpone cheese in a bowl and beat with a wooden spoon until soft. Beat in the caster sugar and cornflour, then gradually beat in the eggs to make a smooth mixture. Fold in the coffee liqueur or coffee essence.
- Break the chocolate into a heatproof bowl and place the bowl over a pan of gently simmering water. Leave until just melted, then stir. Remove from heat and cool for 10 mins. Gently fold the melted chocolate into the mascarpone mixture.
- Pour mixture over biscuit base. Place the tin on a baking sheet and bake at 170oC, 325oF, Gas 3 for 1 hr 10 mins until set. Cool (see tip). For topping, gentle swirl cream over the cheesecake. Top with chocolate curls and dust with cocoa powder.
TIP: When the cheesecake is cooked, leave it to cool slowly insdie the turned-off oven – then will help to prevent the surface from cracking.