As requested by Milla from Making Good, here is the baked chocolate cheesecake I baked for Yule. Note, my baking is very, erm 'robust' - you did indeed need a chisel to get through the pastry, I think next time I'll make a batch of shortbread and crush it up to make the base ;)
Ingredients
Pastry
- 6oz flour
- 3 1/2 oz butter
- 1 oz fructose (optional; I don't bother because we don't have a sweet tooth)
- grated zest of 1 orange
- a little water to bind
- 3 oz fructose
- 2 1/2 oz butter
- 7oz sugar free dark chocolate (we use plamil)
- 1 lb 2 oz cream cheese
- 2 eggs
Method
First make the base:
- Rub the flour into the butter until it resembles breadcrumbs.
- Stir in the fructose, if using and the grated rind.
- Gradually add water until you get a pastry dough.
- Knead for a moment and leave to rest.
- Melt the chocolate in a small bowl above a pan of simmering water.
- Meanwhile, cream the fructose and butter together.
- Take the melted chocolate off the heat, cool slightly and mix into the creamed butter and sugar.
- Gradually mix in the cream cheese and eggs in and stir until thoroughly combined and glossy.
- Line a 7" loose bottom slightly greased tin with pastry - allow the edges to hang over because it will shrink.
- Bake blind for 15 minutes.
- Take the pastry out of the oven, reduce the oven temperature to 180 and pour the cheesecake mix into the baked pastry case.
- Bake for 30 - 35 minutes then TURN OFF THE OVEN, LEAVE THE DOOR CLOSED and LEAVE TO COMPLETELY COOL.
You can add a topping if you like. Shall I share what DH requested?
Ok then, I topped it with sugar free black cherry jam (St Dalfour brand) and then topped that with whipped cream. It became a kind of black forest cheesecake thing - which was extremely indulgent and looked like some kind of sculpture!