Chocolate Cheesecake Recipe

A sophisticated chocolate cheesecake recipe, you can add more brandy to flavour.

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Ingredients

4oz ginger biscuits, crushed
2oz butter, melted
1 oz Demerara sugar

4oz plain chocolate
½ oz powdered gelatine
3 tbsp cold water
2 eggs
2oz caster sugar
8oz full-fat soft cheese
5fl oz soured cream
4 tbsp brandy
2 pieces stem ginger chopped

5fl oz whipping cream, whipped
chocolate caraque or curls
stem ginger sliced

Lightly grease a loose bottomed 20cm cake tin.

Make the base by missing the crushed biscuits, melted butter and sugar together. Press into the prepared tin and leave to set.

Melt the chocolate. Allow to cool slightly. Sprinkle the gelatine over the measured water in a small bowl and leave for 10 minutes. Stand the bowl over a pan of gently simmering water until the gelatine has completely dissolved. Leave to cool slightly.

Beat together the egg yolks, sugar and cheese. Add the soured cream and cooled chocolate. Stir in the dissolved gelatine. Whisk the egg whites until frothy and fold into the cheese mixture with the brandy and chopped stem ginger. Pour on to the biscuit base and shill to set.

Remove from the tin before decorating with whipped cream, chocolate caraque or curls, and slices or pieces of stem ginger.