This is the third part of a chocolate trilogy.
After driving home from work at an average speed of 7.8 mph (13 miles in 1 hour 40 minutes) it was time to do something with chocolate. Something serious.
The wine is not an ingredient its a supporting feature of the cooking process
Over the previous week we had stored up an impressive reserve of Lindt and Green & Black (the 2 best all-round chocolate brands, no doubt about it) – 4 bars of 70% Dark, 4 bars of Milk and 2 bars of white.
So the choice was simple – eat it, straight up, with a twist of coffee maybe. Or create something chocolatey. Sumptious. Chocolate Cheesecake came to mind. In reality this creation turned out more like a Chocolate Cream Pie but who’s bothered.
Check out what goes into this beast:
- 4 Tubs of Philedelphia Cream Cheese (avoid the Garlic & Herb variety that won’t quite work here)
- 4 bars of Milk Chocolate
- 2 bars of Dark Chocolate
- 1 bar of White Chocolate
- 1 Pack Chocolate Digestive Biscuits
- Big Nob of Butter
- Drizzle of Vegetable Oil
- Icing Sugar
The basic method for creating Chocolate Cheesecake is the same as for Chocolate Torte, and some may have trouble seeing any real difference – except the Cheesecake is a bit tangier, a bit sharper, not so cloying on the palate.
First crush up your biscuits and combine with the melted butter. Press into a springform tin and chill in the fridge.
Then melt the dark and milk chocolate in a bowl over simmering water. Once melted set a quarter aside in a jug with a bit of oil (to keep it from setting hard). This is for the topping.
Then cream the cheese with the icing sugar. Add the creamy cheese to melted chocolate a bit at a time.
Spread the cheesy chocolate onto the chilled biscuit base. Allow to chill for half an hour.
Once set pour the melted oily chocolate all over the creamy stuff.
Then melt the white chocolate and pipe it all over the top of the creation! Let it set for a few hours.
The Mrs took this one to work – No way am I eating it!
This is a ‘Triple C’ – Creamy, Cheesy, Chocolatey