February 3, 2013 by Bloke In A Kitchen
I made this simple but luxurious cheesecake for my daughter’s 4th birthday. It’s very, very lush and intensely chocolatey, so a little goes a long way. And don’t panic if the mixture seems a bit thin and sloppy when putting into the oven – it’ll be absolutely fine!
For the cheesecake;
250g mascarpone cheese
150g good quality milk chocolate, broken into chunks
200ml whipping cream
25g cocoa powder
For the ‘ganache’ topping;
30g good quality milk chocolate, broken into chunks
30ml whipping cream
Preheat oven at 170C. / Gas Mark 3
Line a parchment paper at the bottom of a 8″ loose bottomed baking tin.
Wrap up the bottom and sides of the baking tin with aluminium foil (this will ensure no water enters the tin whilst baking).
In a saucepan, warm the whipping cream (not boiling), add in chocolate chunks & stir until smooth.
In a large bowl, melt the mascarpone cheese over a pan of simmering water, (making sure the bowl doesn’t touch the water), add sugar & whisk until smooth.
Beat in eggs, one at a time, until smooth.
Sift in cocoa powder & blend until smooth.
Add the chocolate cream to the cheese mixture & stir until smooth.
Gently pour into the baking tin. (you could pour in using a sieve to remove the few small bits of undissolved chocolate that often remain)
Place the foiled wrapped baking tin in a roasting tray, and fill 3/4 with boiling water, and bake on the middle shelf for 30-35 minutes. Then turn off heat, and leave to cool in the oven.
Finally, to make the ganache topping… (‘ganache’ just means a combination of cream and chocolate).
In a saucepan, bring whipping cream to boil, stir in chocolate until dissolve, leave to cool for about half an hour.
Gently pour the ganache topping over the cheesecake, (again use a seive to remove any small lumps) wiggling the tin a bit, so that it spreads evenly. Allow to cool a little, and then cover well with the chocolate sprinkles.
Refrigerate well for at least 4 hours, or overnight, before serving.