Chocolate Cheesecake

I've never eaten a chocolate cheesecake before but I love cheescake a lot! My favourites are No bake Strawberry Cheesecake, Blueberry Cheesecake and plain New York Cheesecake. So when I came across this recipe, I just have to try it! I wasn't disappointed, I knew I am gonna like it just by looking at the picture on the cookbook. I had to tweek the recipe a bit though as the combination of chocolate and cheesecake is a calorie nightmare! I used light cheesecake on this instance but you can stick to the original cheesecake if you like, a mix of triple chocolate chips (white, dark and milk) can be folded before baking for an extra chocolate kick.

I decorated it with whipped cream and chocolate sprinkles, but the cheesecake is yummy on its own.

Ingredients:
- 900 g cream cheese
- 190 g caster sugar
- 1 tsp vanilla extract
- 4 eggs
- 200 g dark chocolate, roughly chopped

Base:
- 200 g disgestive biscuit (or 200 g oreo cookies, dont use the white middle part)
- 2 Tbsp cocoa powder (not needed if using oreo cookies)
- 150 g unsalted butter, melted

Method:

Preheat oven to 150C or 300F or Gas 2. Prepare a 23cm round springform cake tin, greased and base-lined with greaseproof paper.

For the base: If using digestive biscuit, put into food processor with the cocoa powder (or just the finely chopped oreo cookies) and process until finely ground. Slowly pour the melted butter into the food processor while the motor is running. Press this mixture into the base of the prepared cake tin. Flatten and compressed it. Refrigerate while you make the topping.

Put the cream cheese, sugar and vanilla in a mixer and beat on slow speed until you get a very smooth, thick mixture. Add one egg at a time, while still mixing. Scraped any unmixed ingredients from the side of the bowl after adding the 2nd and last eggs. The mixture should be very smooth and creamy.

Put the chocolate in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth. Spoon a little of the cheesecake mixture into the chocolate, stir to mix then add a little more. This will even out the temperature of the 2 mixtures. Eventually stir all of the cheesecake mix into the chocolate until well combined.

Spoon the mixture into your prepared cold cheesecake base. Put the tin in another larger deep tin or baking tray. Fill the 2nd tin/tray with water until it reaches 2/3rd up the way of the cheesecake tin. Bake for 40-50 minutes. Dont overcook, the center should still be wobbly in the centre. Leave the cheesecake to cool in the tin, then cover and refrigerate overnight before serving.

Happy Halloween!

Halloween Treats

Halloween is one of the festivities that I truly enjoy preparing for - unfortunately my husband doesn't share my enthusiasm! So unless there is a halloween party at home, I can't really decorate for halloween in the house. lol The only thing I could do is bake some scary sweets for Sam, friends and trick or treaters. Everybody seems to buy ready made sweets, candies, and baked products. I always fancied making things myself, make it more special for the kids as they wont get the same thing anywhere else. This year I am also donating 24 cupcakes to charity for them to sell it during their coffee morning. Here are the recipes I used:


Vanilla Cupcake (makes 12)

120g plain flour
140g caster sugar
1 1/2 tsp baking powder
a pinch of salt
40 g unsalted butter, at room temperature
120 ml whole milk
1 egg
1/4 tsp vanilla extract

Preheat oven to 170 deg C. Put flour, sugar, baking powder, salt and butter in a freestanding electric mixer and beat on slow until combined. Gradually pour in half the milk and beat until milk is incorporated.

Whisk the egg, vanilla and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until combined. Continue mixing until smooth. Do not overmix.

Prepare a 12-hole cupcake tray lined with paper cases. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 mins or until light golden and the sponge bounces back when touched. Leave the cupcakes to cool completely, once cooled spread the frosting and decorate as desired.

Chocolate Cupcake (makes 12)

100 g plain
20 g cocoa powder
140 g caster sugar
1 1/2 tsp baking powder
a pinch of salt
40 g unsalted butter, at room temperature
120 ml whole milk
1 egg
1/4 tsp vanilla extract

Put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding electric mixer on slow speed until combined. Whisk the milk, egg and vanilla extract together in a jug, then slowly pour half into the flour mixture, beat to combine and turn the mixture up to high speed to get rid of any lumps.

Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture. Continue mixing for a couple of minutes until the mixture is smooth. Do not overmix.

Prepare a 12-hold cupcake tray line with paper cases. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 mins or until the sponge bounces back when touched. Leave the cupcakes to cool completely, once cooled spread frosting and decorate as desired.

Vanilla Frosting

250 g icing sugar
80 g unsalted butte, at room temperature
25 ml milk
a couple of drops of vanilla extract

Beat the icing sugar and butter together on slow-medium speed until the mixture comes together and is well mixed. Turn the mixture down to slow speed. Combine the milk and vanilla in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. Once all the milk is incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy. The longer the frosting is beaten, the lighter an fluffier it will be.

Chocolate Frosting

300 g icing sugar
100 g unsalted butte, at room temperature
40 g cocoa powder
40 ml whole milk

Beat the icing sugar, butter and cocoa powder together in a mixer on slow-medium speed. Add the milk to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer to high speed. Continue beating until the frosting is light and fluffy.