Chocolate Cheesecake

Recipe courtesy Nigella Lawson

Cheesecake base:

1 1/3 cups graham cracker crumbs
1/2 stick butter
1 tablespoon cocoa

Cheesecake filling:

6 ounces bittersweet or semisweet chocolate, chopped small
2 1/2 cups cream cheese
3/4 cup superfine sugar
1 tablespoon custard powder
3 large eggs
3 large egg yolks
2/3 cup sour cream
1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water

Sauce:

3 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 teaspoon dark corn syrup
Special equipment: 9-inch springform pan

Preheat the oven to 350 degrees F. To make the base, process the graham
crackers to make rough crumbs and then add the butter and cocoa. Process
again until it makes damp, clumping crumbs and then tip them into the pan.
Press the crumbs into the bottom of the pan to make an even base and put
into the freezer while you make the filling.

Put a kettle on to boil. Melt the chocolate either in a microwave or
double boiler, and set aside to cool slightly. Beat the cream cheese to
soften it, then add the sugar and custard power, beating again to combine.
Beat in the whole eggs and then the yolks, and the sour cream. Finally add
the cocoa dissolved in hot water and melted chocolate and mix to a smooth
batter. Take the springform tin out of the freezer and line the outside
of the tin with a good layer of cling wrap, and then another layer of
strong foil over that. This will protect it from the water bath.

Sit the springform tin in a roasting pan and pour in the cheesecake
filling. Fill the roasting pan with just boiled water to come about half
way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top
of the cheesecake should be set, but the underneath should still have a
wobble to it.

Peel away the foil and cling film wrapping and sit the cheesecake in its
tin on a rack to cool. Put in the refrigerator once it is no longer hot,
and leave to set, covered with plastic overnight. Let it lose its chill
before unspringing the cheesecake to serve.

To make the chocolate sauce: very gently melt the chopped chocolate, cream
and syrup. When the chocolate has nearly melted, take off the heat and
whisk it to a smooth sauce. Let it cool a little, and pour it over the
chocolate cheesecake on its serving plate.

Yield: 10 to 12 servings


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