In my last post, I explained how I made the lemon side of the cheesecake and today I will explain how to make the chocolate side! Because everybody loves chocolate...
When making the lemon half, I used the power of nature and used the lemon juice reacting with the dairy products to set the cake. This time, however, I'm using chocolate to set the cake. When you add the chocolate, it's melted, but while it sits overnight in the fridge it sets up again, making the rest of the ingredients firmer, much like a ganache.
Here is the recipe I used for the chocolate half
☑ Soya (check for soya lecithin)
☒ Gluten (unless you use gluten-free oats)
☒ Refined sugar products
For the base:
- 6 ounces (170 grammes) spelt flour
- 2 ounces (55 grammes) rolled oats
- 2 ounces (55 grammes) cold butter, cubed
- 2 ounces (55 grammes) caster or brown sugar
- Pinch of salt
- Optional: Pinch of cinnamon
For the cheesecake mixture
- 10 ounces (300 grammes) soft cream cheese
- 3 ounces (85 grammes) caster sugar
- 5 fluid ounces (150 millilitres) whipping cream
- 1 tablespoon (15 millilitres) vanilla essence
- 5.5 ounces (150 grammes) milk or dark chocolate, depending on how rich you want it
- Pinch of salt
- Make the biscuit base according to the recipe here, but empty the mixture into an 8 inch (20 centimetre) spring form tin instead. Allow to cool completely.
- Melt the chocolate gently in a heatproof bowl over a pan of simmering water, or in the microwave set to 'Defrost' for a minute at a time until smooth. Allow to cool.
- To make the filling, beat the cream cheese and sugar together until smooth and creamy. Add in the whipping cream and vanilla essence then beat until it forms soft peaks.
- Add the melted chocolate and fold gently using a metal spoon or rubber spatula until completely combined. Be gentle and don't knock any air out of the cream.
- Pour the filling onto the base and smooth out without eating any. Chill in the fridge for at least 2 hours, preferably overnight.