The best delicious Hot Baked Chocolate Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Hot Baked Chocolate Cheesecake recipe today!
Hello my friends, this Hot Baked Chocolate Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Hot Baked Chocolate Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Hot Baked Chocolate Cheesecake.
What Makes This Hot Baked Chocolate Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Hot Baked Chocolate Cheesecake.
Ready to make this Hot Baked Chocolate Cheesecake Recipe? Let’s do it!
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-FOR THE BASE-
100 g Chilled butter; (4 oz)
150 g Flour; (5 oz)
25 g Icing sugar; (1 oz)
A few drops of vanilla
-essence
FOR THE FILLING
225 g Cream cheese; (8 oz)
225 g Soft light brown sugar; (8
-oz)
A few drops of vanilla
-essence
50 g Cocoa; (2 oz)
4 lg Eggs
Sieved icing sugar; to
-finish
To make the base, whizz all the ingredients for the base together in a food
processor until the mixture resembles breadcrumbs. Alternatively, cut the
butter into the flour and icing sugar with a knife, then rub in with your
fingertips until it reaches the breadcrumb stage. Press this mixture round
the base of a 20-22.5 cm (8-9 inch) flan dish. Chill the flan in the fridge
for 30 minutes then bake in the oven pre-heated to 180 deg C (350 deg F/Gas
Mark 4), or the bottom right oven of a four-door Aga, for 25-30 minutes,
until the pastry is pale golden brown. Remove from the oven, and leave to
cool while you make the filling. Put the cream cheese into a blender or
food processor and whizz, gradually adding the sugar, then the vanilla
essence, cocoa, 2 whole eggs and 2 egg yolks. Blend until smooth.
Alternatively, mix all the ingredients very thoroughly in a bowl. Whisk the
remaining 2 egg whites until they are stiff, and, using a large metal
spoon, fold them quickly and thoroughly through the chocolate mixture. Pour
into the cooked pastry shell, and bake in the oven pre-heated to 180?C
(350?F/Gas Mark 4), or the bottom right oven of a four-door Aga, for 35-40
minutes, until set. Dust with icing sugar to serve.
(From Lady Macdonald’s Chocolate Book)
You can eat this cheesecake cold, but it is much nicer hot – it keeps warm
very satisfactorily for 20 minutes or so in a low oven.
Yields
1 servings
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