Chocolate Cheesecake Slice Recipe
Ingredients
| Chocolate | 250 Gram | |
| Unsalted butter | 100 Gram, melted | |
| Dark chocolate | 50 Gram | |
| Cream cheese | 00 Gram | |
| Sour cream | 150 Milliliter | |
| Eggs | 3 | |
| Caster sugar | 125 Gram | |
| Vanilla extract | 1 Teaspoon |
Directions
1. Put the chocolate biscuits in a food processor and process until smooth, then stir into the melted butter until evenly combined. Lightly oil and line a 18 x 25 cm (7 x 10 inch) cake tin with baking paper, allowing the paper to overhang the edges. Spoon the mixture into the prepared tin and spread flat. Chill while preparing the topping.
2. Put the chocolate in a bowl set over a pan of gently simmering water (do not let the bowl touch the water) and stir until it has melted. Keep warm.
3. Put the cream cheese, cream, eggs, sugar and vanilla extract in a clean bowl and, using electric beaters, beat together until smooth. Pour into the tin and drizzle over the melted chocolate, using a skewer to create a swirling pattern over the creamed mixture.
4. Bake in a preheated oven, 150°C (300°F), Gas Mark 2, for 50-60 minutes until the mixture is firm, remove from the oven and leave to cool. Chill for 1 hour, then carefully remove the cheesecake from the tin and cut it into fingers.
2. Put the chocolate in a bowl set over a pan of gently simmering water (do not let the bowl touch the water) and stir until it has melted. Keep warm.
3. Put the cream cheese, cream, eggs, sugar and vanilla extract in a clean bowl and, using electric beaters, beat together until smooth. Pour into the tin and drizzle over the melted chocolate, using a skewer to create a swirling pattern over the creamed mixture.
4. Bake in a preheated oven, 150°C (300°F), Gas Mark 2, for 50-60 minutes until the mixture is firm, remove from the oven and leave to cool. Chill for 1 hour, then carefully remove the cheesecake from the tin and cut it into fingers.
Chef
