Baked Chocolate Cheesecake

Ingredients

125g (4 oz) plain chocolate biscuits
30 g (1 oz) chopped almonds
90 g (3 oz) butter, melted
1 tbsp soft brown sugar
For the filling
500 g (1lb) cream cheese, at room temperature
90 g (3 oz) soft brown sugar
125 g (4 oz) dark chocolate, melted
125 ml (4fl oz) thickened cream
2 eggs, beaten
1 tsp grated orange rind

Method

1. Brush a 20 cm round springform tin with melted butter or oil and line the base with a non-stick baking paper.  Put the biscuits in a food processor with the almonds and process into crumbs.  Add the butter and sugar and process again until well combined. Press firmly into the base of the tin and refrigerate until firm.  Preheat oven to 160°C
2. To Make the filling:- beat the cream cheese and sugar together until the mixture is creamy.  Blend in the cooled melted chocolate, cream, eggs and orange rind and then mix until smooth.  Pour the filling over the crumb crust and smooth the surface.  Bake for 1 hour 20 – 25 mins, or until the filling is firm to touch.
3. Leave the cheesecake to cool in the tin and then refrigerate overnight.  Delicious topped with whipped cream, fresh raspberries and chocolate curls.

Tips:

The filling can be made in a food processor.  The melted chocolate should be at the same temperature as the rest of the ingredients when it is added, otherwise lumps may form.
Add 1 – 2 tablespoons Grand Marnier to the filling for a special occasion and serve with whipped cream and caramelised oranges.

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