Chocolate Cheesecake
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Chocolate Cheesecake

i have made this cheesecake a dozen times, and everytime it just blows people away... i like to think of it as a small slice of heaven, where chocolate and cheesecake combine... you need a springform pan for this, not too sure if a regular cake tin will suffice.
recipe coutesy: Nigella Lawson (How to be a Domestic Goddess)

Nirmala Prem

Ingredients

8-serving
  1. 1 1/3 Cups graham cracker crumbs
  2. 1 Tablespoon cocoa powder
  3. 1/4 Cup butter , softened
  4. 2 1/2 Cups cream cheese
  5. 6 Ounces chocolate bittersweet chips
  6. 3/4 Cup castor sugar
  7. 2/3 Cup sour cream
  8. 3 eggs
  9. 3 egg yolks
  10. 1 Tablespoon custard powder
  11. 3 Ounces chocolate bittersweet chips
  12. 1/2 Cup cream double
  13. 1 Tablespoon golden syrup
  14. 1/2 Teaspoon Cocoa powder
  15. 1 Tablespoon Water , hot

Method

780 mins
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    Pre-heat the oven to 180 degrees C.

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    First dissolve 1/2 teaspoon cocoa powder in 1 tablespoon of hot water and keep aside. Mix together the graham cracker crumbs, 1 tablespoon of cocoa powder and butter till the mixture resenbles damp clumps of sand.

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    Press into the base of a 9 inch springform cake tin, and place in the freezer.

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    Melt the bittersweet chocolate chips (6 oz) over a double boiler (or you could just microwave it) and set it aside to cool slightly.

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    In a large bowl, beat the cream cheese with an electric mixer to soften it. add the castor sugar and custard powder and beat well, till combined.

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    Beat in the whole eggs, and then the yolks.

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    Beat in the sour cream.

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    Lastly, add the cocoa dissolved in hot water and the melted bittersweet chocolate. mix well and set aside.

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    Remove the springform tin from the freezer. wrap the tin in a layer of clingwrap, and then a layer of aluminum foil (make sure the layers are tight).

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    Sit the springform tin in a roasting pan. por the cake mix into the tin.

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    Now pour hot water from a recently boiled kettle around the tin, so that the water comes up halfway of the tin.

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    Place it in the oven and bake for 45 minutes to 1 hour. you can tell its done when the top is just set, but the center is still a bit wobbly.

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    At this point, take the tin out of the water-bath and place it ona counter top. carefully peel off the layers of foil and cling.

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    Let it cool to room temperature. once sufficiently cooled, place it in the refrigerator (preferably overnight)

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    The cake will have shrunk so that it leaves the sides and forms a perfect circle. this is the time when you can unspring the cake from the tin.

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    Place the cake on a serving platter.

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    Now, melt the 3 oz bitersweet chocolate chips over a double boiler. add the double cream and the golden syrup and mix well.

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    Take it off the double boiler, and let it cool ever so slightly.

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    Drizzle this chocolate sauce all over the cheesecake (dont have to be very pretty about it, just doodle the sauce all over the cake)

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    Cheesy-chocolaty heaven is yours to indulge in!

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