Lemon and chocolate cheesecake with chocolate & walnut base
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 280 | grams | Dark Chocolate Digestive Biscuits - |
| ; crumbled | ||
| 70 | grams | Finely Chopped Walnuts |
| 95 | grams | Butter |
| 30 | grams | Bitter Dark Chocolate; (for curls) |
| 3 | Eggs; (Size 2) | |
| 210 | grams | Caster Sugar |
| 2 | Lemons; (grated zest) | |
| 1½ | Lemon; (Juice) | |
| ½ | teaspoon | Natural Vanilla Essence |
| 425 | grams | Mascarpone |
| 150 | millilitres | Sour Cream |
| Nutmeg | ||
Directions
BASE
FILLING
TOPPING
Base
1. Melt all ingredients in a pan until mixed together. Press into the base of a greased 10 inch flan tin. Chill in the freezer.
Filling
2. In a large bowl, whisk together the cheese, lemon and vanilla until it forms a soft smooth floppy mixture.
3. Using the mixer, whisk the eggs and sugar together until they form a thick trail which will stay on the surface.
4. Gently mix the egg mixture into the cheese mixture (i.e. light into heavy) using a balloon whisk or spatula.
5. Stand the tin on a baking sheet. Pour onto the cheesecake base, filling the tin right to the top.
6. Bake at 140ºc for 30 minutes.
7. Whilst still warm, pour over the sour cream. The sour cream will set to a smooth, glossy finish.
8. Grate a little nutmeg on top, and finish with some chocolate curls.
Converted by MC_Buster.
NOTES : Chef:Tessa Bramley
Converted by MM_Buster v2.0l.