Ingredients For the base 125g bourbon biscuits 125g butter, melted 125g Nature’s Pleasure Almond, Pecan & Cashew or Almond, Pecan & Raisin For the filing 900g full fat cream cheese 150g golden caster sugar 6 eggs 75g cocoa powder 200g chocolate (70% cocoa), broken For the sauce 225g chocolate (70% cocoa), broken 250ml double cream 25g butter Cocoa powder and grated chocolate to decorate, and some clotted cream to serve!
Method 1. Base - crush the bourbon biscuits and add the butter, mix in Nature’s Pleasure. Press into a 225mm spring sided sponge tin 2. Filling - place the 200g broken chocolate into a bowl over a pan of barely simmering water, ensuring the water doesn’t touch the bottom of the bowl, until melted 3. Pulse the cream cheese and sugar in a food processor until smooth 4. Add the eggs, then the cocoa and chocolate 5. Spoon onto the biscuit base and place in a preheated oven at 175ºC / 350f / gas mark 4 for about 1 hour until the top is springy to touch. 6. Allow to cool before turning out and then top with grated or chunks of chocolate and dust with cocoa powder 7. Sauce – melt the 225g broken chocolate and cream over another pan of simmering water. When melted, whisk in the butter and serve immediately as the sauce will not Serving Suggestion: Serve a slab of this delicious cheesecake in the middle of very large white plate with a big spoonful of sauce, a dollop of clotted cream and finally, dust the edge of the plate with cocoa powder. Recipe by Celebrity chef, Simon Rimmer from BBC2's Something For The Weekend