I saw this recipe of Nigella’s sometime ago and it has been on my mind since then. So I finally I got an opportunity to make this oh so easy yet unbelievable delicious triple chocolate cheesecake. I mean its got chocolate three times I highly doubt it could taste bad. My dad – who has got incredible taste and i would blindly trust on any food related judgment – couldn’t stop raving about the cake!
And since this was my first cheesecake ever – I couldn’t be happier! 😀
Honestly speaking, I did do one mistake, the recipe calls for 3/4 cups of sugar for the filling and I put only a half a cup and forgot the 1/4 cup, so it did taste a little less sweet and I’m sure the forgotten 1/4 cup would have made it le perfect!
Moral: don’t accidentally ‘under do’ the sugar, or anything else as a matter of fact since this recipe honestly cannot be improved – although now that i think about it, a thicker crust would have been better as I’m more of a crust person. But Cheesecakes aren’t supposed to be very crusty anyway – although I’m sure Nigella won’t mind some small alterations *wink..wink*!
Okay so the recipe is as follows:
Triple Chocolate Cheesecake:
1) 1 1/3 cups graham cracker crumbs
2) 1/2 stick butter
3) 1 tablespoon cocoa
1) 6 ounces bittersweet or semisweet chocolate, chopped small
2) 2 1/2 cups cream cheese
3) 3/4 cup superfine sugar
4) 1 tablespoon custard powder
5) 3 large eggs
6) 3 large egg yolks
7) 2/3 cup sour cream
8) 1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water
1) 3 ounces bittersweet chocolate, finely chopped
2) 1/2 cup heavy cream
3) 1 teaspoon dark corn syrup
Special equipment: 9-inch springform pan
1) Preheat the oven to 350 degrees F.
2) To make the base, process the graham 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.
3) Put a kettle on to boil.
4) Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
5) 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.
6) 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.
7) 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.
8) 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.