Chocolate Cheesecake Recipe

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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.

Ingredients

  • 15 g powdered gelatine
  • 3 tbsp cold water
  • 200 g (7 oz) light cream cheese (1 package of cream cheese)
  • 2 eggs, separated
  • ¼ cup white sugar
  • 2/3 cup sour cream
  • 125 g (5 oz) dark chocolate, melted
  • 25 g (1 oz) semi-sweet or white chocolate chips
  • Chocolate flakes or curls, to decorate
  • 2 cups Jordans Muesli (Organic or Supreme work well)
  • ½ cup butter, melted
  • 2 tbsp light brown sugar

PREP TIME: 40 MIN

LEVEL: easy

COOKING TIME: 20 MIN

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.
Cook's Tips: The chocolate cheesecake can be frozen for up to a month, packed in a freezer or wrapped in foil. Keep the cheesecake chilled, and use within 3 days.