This was my greatest triumph at Christmas and it was so good I'm making another one for New Years Eve. The cheesecake is made in a 25cm springform tin so it serves at least 8-10 people, but as it's so rich you could probably stretch it out to serve 12. The other beauty of this dessert is it freezes really well, minus the cocoa powder topping, so it's a useful dessert to have stored away in your freezer to pull out for unexpected guests or impromptu get togethers.
When raspberries come into season I will try it again with a handful of raspberries in the cheesecake mix and a few TBSP of raspberry liqueur, that would be lovely I think.
Have a wonderful New Year. I will be resuming normal service on the blog next week.
CHOCOLATE VANILLA CHEESECAKE
| Serves: 10 | Prep Time: 20 Minutes | Cook Time: 45 Minutes | Total Time: 1 Hour 5 Minutes |
Ingredients: for a 25cm Springform tin
- For the base
- 85g Hot melted butter
- 14 Dark Chocolate Digestives, blitzed in a processor to crumbs
- For the cheesecake filling
- 900g Full Fat Cream Cheese
- 200g Caster Sugar
- 4 TBSP Plain Flour
- 2 TSP Vanilla Extract
- 3 Large Eggs, beaten
- 285ml Soured Cream
- For the topping
- 142ml Soured Cream
- Cocoa Powder for dusting
- 2 Cadbury's Flakes, crushed to sprinkle on top
- Step 1: Preheat oven to 180c/fan 160. Line the base of a 25cm springform tin with baking paper and lightly oil the sides.
- Step 2: Mix together the base ingredients, press into the tin and bake for 10 mins, set aside to cool.
- Step 3: Switch the oven up to 220c/fan 200. Beat the cream cheese and sugar until really smooth (I used my kitchen aid) then add the flour, vanilla extract, eggs and soured cream. Pour the mixture into the tin and bake for 10 minutes. Turn down the oven to 110c/fan 90 and bake for a further 25 minutes. Turn off oven, open door and leave in their to cool.
- Step 4: Smooth the soured cream on top and put it in the fridge to set (or freezer if freezing), then sift over cocoa powder and sprinkle over the crushed flakes.