Chocolate Cheesecake Recipe

Chocolate Cheesecake

This is the first time that I tried chocolate cheesecake. It is quite a nice alternative to the regular cheesecake.

Melted chocolate and cream cheese taste a bit like nutella, I think so anyway, not that I eat nutella. Perhaps if you have nut allergy and can’t eat nutella, try chocolate and cream cheese.

Chocolate Cheesecake

Adopted from my earlier recipe for Dulce De Leche Cheesecake and Kraft

Ingredients

⅓ cup (40g) almond meal

¾ cup (105g) plain flour

¼ cup (55g) caster (superfine) sugar

90g butter, chopped

225 grams (8 ounces) cream cheese, softened

1 cup sugar 

2 tablespoon flour 

1 teaspoon vanilla

225 grams (8 ounces) semi-sweet chocolate, melted, cooled

4 eggs

Directions

1.      To make the base, place the almond meal, flour, sugar and butter in a bowl. Rub the mixture with your fingertips until a rough dough forms.

2.      Line the base of a 20cm-round springform tin with baking paper. Place the base mixture into the base and flatten. Bake at 150°C/350°F until light golden, about 12-15 minutes.

3.      Beat cream cheese, sugar, flour and vanilla until well mixed

4.      Add chocolate and mix well.

5.      Add eggs, 1 at a time, and mix well

6.      Pour the batter over the base

7.      Bake for 45 minutes or until the center is almost set. Cool completely. Refrigerate 4 hours.

Chocolate Cheesecake

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