I had a sudden urge to cook today. What could be a better recipe than chocolate cheesecake?!?! Though I’ve made mini cheesecakes, I’m not sure if I’ve ever made an actual single cheesecake, much less a chocolate one. I always feel guilty for getting Food Network magazines and oooh-ing and drooling over every picture, but never actually making the stuff in there. The March magazine was the ultimate chocolate issue, and, having already gotten the April issue, I almost missed cooking anything ultra-chocolate. That problem has been sitting in the back of my brain, so in my spare time today, my little brother and I flipped through the pages until we found Nigella’s chocolate cheesecake. We made it. It’s a keeper.
- Prep Time:
- 35 min
- Cook Time:
- 1 hr
- 10 to 12 servings
For the base:
- 1 1/3 cups graham cracker crumbs
- 1/2 stick butter, melted
- 1 tablespoon unsweetened cocoa powder
For the filling:
- 6 ounces bittersweet or semisweet chocolate, chopped small
- 2 1/2 cups cream cheese
- 3/4 cup superfine sugar
- 1 tablespoon Bird’s custard powder (available at baking supply stores)
- 3 large eggs plus 3 egg yolks
- 2/3 cup sour cream
- 1/2 teaspoon unsweetened cocoa powder, dissolved in 1 tablespoon hot water
For the glaze:
- 3 ounces semisweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1 teaspoon dark corn syrup
To make the base, process the graham cracker crumbs, butter and cocoa powder in a food processor until it makes damp, clumping crumbs. Tip them into a 9-inch pie 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.
Preheat the oven to 350 degrees F. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
To make the filling, beat the cream cheese to soften it, and then add the sugar and custard powder, 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 the melted chocolate and mix to make a smooth batter.
Take the pie pan out of the freezer and pour the cheesecake filling into the pan. Bake in the oven 50 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
Let it slightly cool. Put in the fridge 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 glaze, very gently melt the chopped chocolate, cream and corn syrup. When the chocolate has nearly melted, take it off the heat and whisk until smooth. Let it cool a little, then Jackson Pollock it over the cheesecake. Use the remaining glaze as an accompanying sauce.