Chocolate Cheesecake Recipe

Whoever came up with the idea of putting cheese in a cake is one clever fellow we’d love to meet. So in a bid to match their crazy ambition, we’ve shared this amazing recipe from our twitter friend @SeriouslyKooky using Jordans Muesli, yep muesli, in a cheesecake. And it works. Creating a base out of the muesli, butter and sugar gives it a moreish texture, and topped with the cream cheese mixture of chocolate, egg whites and sugar creates a dish we just want to eat all to ourselves.

PREP TIME
40 MIN
COOK TIME
20 MIN
TOTAL TIME
31-40 MIN
DIFFICULTY
Easy
SERVES
10

Directions

Mix together the muesli, butter and soft brown sugar to create the base by pressing over the bottom of a 20cm (8 inch) loose-based or spring release cheese cake pan, then make some room in the fridge for it to chill for 30 minutes.
For powdered gelatine, put the 3 tablespoons of water into a small heatproof bowl and add the gelatine. Leave for 10 minutes to 'sponge' then stand the bowl in pan of water and heat gently until dissolved.
Now put on some music and beat the cheese until smooth. Keep up the rhythm and then beat in the egg yolks and sugar; beat, beat, beat. Stir in the sour cream, melted chocolate and chocolate chips, then the cooled gelatine, stirring to mix thoroughly.
Get your muscles out and whisk the egg whites in a scrupulously clean bowl until softly stiff. Fold them carefully into the chocolate mixture. Pour over the base, smooth the top and chill until set for about 4 hours, or overnight (just make sure you do it before your guests arrive).
Loosen the cheesecake from the sides of the pan with a knife, then carefully remove. Decorate with chocolate flake or chocolate curls, then serve.