Saturday, 15 August 2009
Okay, one last dessert and then I'll move on to something else for a while. I went to Nagoya today and got a little cookbook, so we'll see what I try from that.
This cake's recipe was originally found at A Bowl of Mush, and awesome food blogger I've just started reading, but all pictures here are of my attempt. The cheesecake is very rich and extremely delicious, though I was a little disappointed about how my base turned out.
375g (1 1/2 cups) chocolate chip cookies (or chocolate digestive biscuits if you have them)
55g (1/4 cup) butter
1 tablespoon light brown sugar
1 tablespoon cocoa powder
For the topping:
550g (3 1/4) cups dark chocolate (best quality possible), broken into small pieces
250g (1 cup) finely ground white sugar
250ml (1 cup) heavy cream
450g (16oz) soft cream cheese
My conversions into metric may be slightly off compared to the imperial, cups of different things confuse me and I have to search the Internet for (sometimes disagreeing) answers, but these are what I used.
I didn't have any caster (fine grain) sugar, so I used granulated. This made my warm topping really grainy which worried me a lot, but ones I put it in to chill the mixture smoothed out.
I could only find single cream. I don't know how thick the topping would have been if I'd used double, but it was fairly substantial even with single so I'd say it's fine.
I went to the foreign food store hoping to find digestive biscuits but no luck, I swapped it in for cookies but they were chocolate chip rather than chocolate covered and that ended up being too dry and casing my base to disintegrate when I cut it. It needs more butter but I didn't want it to end up tasting greasy? I recommend either using digestives or graham crackers, or upping the butter.
Either put the cookies in a Ziploc bag and crush them with a rolling pin, or grind them up in a food processor. When they're about crumb size add add the butter, brown sugar and cocoa powder. I melted the butter before adding it.
Press the mixture into a 9in/23cm tin and refrigerate.
Make a double boiler set up on your stove top my partly (1/3) filling a saucepan with water and bringing it to a simmer, then placing a heatproof bowl on top, this is the easiest way to ensure you don't burn your chocolate.
Put your chocolate pieces in the bowl, stirring occasionally until it's melted.
When the chocolate has melted add the sugar and stir well, then add the heavy cream. Once everything has melted down take it off the heat.
Add the cream cheese to the bowl of chocolate and whisk it well with an electric mixer (you can use a hand mixer and some elbow grease if you prefer). After I had used the electric whisk my topping took on an almost jello pudding type texture that really concerned me, and it was still a little grainy. Everything was fine after it had chilled for a while so it's nothing to worry about. It may be normal for this recipe, or it may be an ingredient in the Japanese brands of cheese/cream giving it that effect, so I don't know if yours will do that or not.
Pour this mixture on top of the base in the cake pan and smooth over the top. Refrigerate the cheesecake for at least 3 hours until set.
As I said, this is really rich. Utterly delicious, but very rich. Some fresh raspberries (or something similar) for a little contrasting tartness would work well I think.