The creamiest baked cheesecake with dark chocolate icing

29 Sep

I love all types of cheesecakes, but the baked cheesecake is by far my most favorite. Its got that creamy, melt-in-the mouth texture that makes me tingle with happiness when it reaches my palette. This cake needs to be made a day in advance for the best results. I made this for my father-in-law’s 60th.

Ingredients for the cake:

  • 110 grams of melted butter
  • 300 grams of digestive biscuits
  • 500 grams of Philadelphia cream cheese
  • 200 grams of caster sugar
  • 1 tbsp of cornflour
  • 3 eggs
  • Juice of 1/2 a lemon
  • seeds from 1 vanilla pod
  • pinch of salt
  • 1 cup sour cream
  • 1 cup greek yoghurt
Ingredients for the icing:
  • 220 grams of dark chocolate
  • 120 ml of thickening cream
  1. Preheat the oven to 180 degree celsius.
  2. Cut a round piece of baking paper to fit the bottom of a 22 x 6 cm deep spring-form tin. *make sure the baking paper is cut a little bigger than the base of the baking tin so that it makes it easier to slide off when the time comes to remove the baking paper.
  3. Sit the base in place and lock the sides of the spring-form tin. Place the baking paper firmly at the base of the baking tin.
  4. Brush the melted butter on the baking paper as well as on the sides of the baking tin.
  5. Tear off some foil and sit the tin on top of the foil.
  6. Wrap the foil upwards and around the tin firmly. This is to ensure that no water gets into the tin whilst baking in a dish of water.
  7. Put the digestive biscuits in a strong plastic bag. Use a rolling pin to crush the biscuits its all crumbly.
  8. Put the biscuit crumbs into the spring-form tin and pour the melted butter over the top of the biscuit crumbs.
  9. Toss the butter and crumbs with your fingers and then press firmly down onto the pan.
  10. Grab a glass and using its base, press the mixture down firm to form an even, flat biscuit base for the cheesecake.
  11. Wrap your finger with a tissue paper and dampen it with some water.
  12. Run your finger along the side of the tin to ensure that there are no biscuit crumbs stuck on the sides.
  13. Place the cream cheese and sugar in a large bowl and beat with an electric mixer till a smooth mixture is formed.
  14. Beat in the corn flour and eggs till combined. (make sure you do not over beat the mixture a s this could cause the cake to sink when baked.)
  15. Add the lemon juice, vanilla, salt, sour cream and yoghurt and beat till combined.
  16. Pour the cream cheese mixture into the spring-form tin with the biscuit crust at the bottom.
  17. Place the tin in a larger baking tin filled with water. The water level should come up halfway up the sides of the spring-form tin.
  18. Bake in the oven for 50 mins and then turn the oven off, leaving the cake in the closed oven for another hour.
  19. Remove the cake from the oven and lift away from the water bath.
  20. Remove the foil from the tin and allow the cake to cool completely on a cooling rack.
  21. Do not remove the cake from the spring-form tin.
  22. Place the cake in an airtight container or cover with plastic wrap and put in the fridge to set overnight.
  23. The next day, unlock the spring-form tin and carefully slide the cake onto a large serving plate.
  24. At this stage, you can choose to serve the cheesecake as it is or make it even more decadent by icing with the dark chocolate cream icing.
  25. To make the dark chocolate cream icing, put the chocolate in a microwave safe bowl and place in the microwave for 1 minute.
  26. Give the chocolate a stir to see if its completely melted after a minute. If not, put back in the microwave for another 30 seconds. Keep doing this till the chocolate is melted. It normally take a total of 2 minutes in my microwave to get the chocolate melted.
  27. Slowly pour the cream over the chocolate and stir vigorously till a smooth shiny mixture is formed.
  28. Pour the mixture of the top of the cheese cake, allowing the excess chocolate to drip down the sides.
  29. You can pipe celebratory wordings using white chocolate on the cake if its a special occasion such as a birthday or an anniversary. Otherwise you can leave it as it is.
  30. Place the cake in the fridge for another hour or so to allow the icing set.
  31. The cake is now ready to be served.


One Response to “The creamiest baked cheesecake with dark chocolate icing”

  1. Linda February 21, 2009 at 9:06 AM #

    Oh what a beauty in the new hat and uniform! Look after those feet! Your blog is very interesting and well done. The recipes will be of great value later. Jason is a lucky guy. XO

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