bittersweet chocolate cheesecake

Name: bittersweet chocolate cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 200 g Wholemeal butter biscuits; 200 g Chocolate Chip Cookies; 2 TABLESPOONS unsweetened cocoa powder; 125 g Butter; 500 g Double cream cheese; 80 g Sugar; 1 Vanilla pod; 3 Eggs; 200 g Dark chocolate; 150 ml Cream (whipped cream); 7-10 Tbsp 1 1⁄2 tablespoons of rum; 1 handful of walnuts

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

200 g Wholemeal butter biscuits
200 g Chocolate Chip Cookies
2 TABLESPOONS unsweetened cocoa powder
125 g Butter
500 g Double cream cheese
80 g Sugar
1 Vanilla pod
3 Eggs
200 g Dark chocolate
150 ml Cream (whipped cream)
7-10 Tbsp 1 1⁄2 tablespoons of rum
1 handful of walnuts

Directions

1
Preheat the oven (electric cooker) to 175 °C. For the base, crumble the butter biscuits and cookies finely in a mixer and mix with the cocoa. Melt the butter and mix with the cookie crumbs.
2
Spread the biscuit mixture on the bottom of a coated springform pan 24 cm in diameter and press down well. Pre-bake the pastry base for about 7 minutes in the middle of the preheated oven and let it cool down.
3
Reduce the oven temperature to 130 °C.
4
For the filling, mix the cream cheese with the sugar and the scraped-out vanilla pulp until smooth. Gradually stir in the eggs.
5
Break the chocolate into pieces and melt over a hot water bath. Stir the melted chocolate, cream and rum into the cream cheese mixture. Pour the mixture onto the biscuit base and smooth it down.
6
Garnish with walnut halves.
7
Bake in the middle of the 130 °C hot oven for about 40 minutes. Let cool and serve lukewarm or cold.