Cheesecake

Chocolate cheesecake
1. 

Base
35g butter, plus extra to grease the tin
130g digestive biscuits, crushed
15g golden caster sugar

Filling
100g good-guality dark chocolate, plus 50g for the chocolate curls
450g cream cheese
190g golden caster sugar
6 large egg yolks, beaten
2 tsp vanilla extract
salt, three pinches
700g soured cream

Heat the oven to l60 deg C. Lightly butter a 20cm springform cake tin and line the bottom with buttered greaseproof paper. Scrunch foil around the outside of the tin to stop water seeping in when baking.

For the base, melt the butter and mix in the crushed biscuits. Press into the tin evenly and put in the fridge to firm up.

For the filling, melt the chocolate and leave to cool. Mix the cream cheese and sugar until smooth, slowly mix in the beaten egg yolks, then the vanilla and salt, and finally stir in the soured cream.

Pour half the cheesecake mixture over the base, then spoon in half of the chocolate. Pour in the rest of the cheese mix and top with the remaining chocolate. With a knife, draw flgures of eight through the mixture to create swirls.

Stand the cake tin in a roasting tin and pour in hot water so that it comes two thirds of the way up the side of the tin. Bake in the oven for 45 mins until the filling is just set. Switch off the oven and leave the cake inside to cool slowly. Once cooled, put in the fridge overnight

Warm the remaining chocolate slightly in your hands (in the wrapper) then shave off curls with a vegetable peeler. Run a knife around the edge of the cheesecake. Release the side of the tin and put the cake on a serving plate, then scatter over the chocolate curls

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