Baked Chocolate Cheesecake
125 g plain chocolate biscuits
1/4 cup chopped almonds
90 g butter, melted
1 tablespoon soft brown sugar
Filling:
500 g cream cheese, at room temperature
1/2 cup soft brown sugar
125 g dark chocolate, melted
1/2 cup thickened cream
2 eggs, beaten
1 teaspoon grated orange rind
1. Brush a 20 cm round springform tin with melted butter or oil and line the base with non-stick baking paper. Put the biscuits in a food processor with the almonds and process into crumbs. Add the butter and sugar and process again until well combined. Press firmly into the base of the tin and refrigerate until firm. Preheat the oven to 160°C.
2. To make the Filling:
Beat the cream cheese and sugar together until the mixture is creamy. Blend in the cooled melted chocolate, cream, eggs and orange rind and then mix until smooth. Pour the filling over the crumb crust and smooth the surface. Bake for 1 hour 20-25 minutes, or until the filling is firm to the touch.
3. Leave the cheesecake to cool in the tin and then refrigerate overnight. Delicious topped with whipped cream, fresh raspberries and chocolate curls.
Note: The filling can be made in a food processor. The melted chocolate should be at the same temperature as the rest of the ingredients when it is added, otherwise lumps may form. Add 1-2 tablespoons Grand Marnier to the filling for a special occasion and serve topped with whipped cream and caramelised oranges.