Baked Chocolate Cheesecake
For those you who have read any of my other recipes, you know I haven’t been able to eat much chocolate or fatty foods. That doesn’t mean I don’t treat myself now and then. I have discovered I can eat dark chocolate without much problem, and treat myself to some 70% cocoa solids dark chocolate on a Saturday night. This weekend I have used that treat in a cheesecake. If you don’t like dark chocolate just change it to a chocolate you do like. If I could, I would, trust me. I have always liked dark chocolate, but I now have a new found appreciation for it, since it’s the only type I can eat without any problems.
I have always been a chocoholic, it is one of those vices that I cannot fully get rid of. As so many people say, ‘Everything in moderation’. I baked an apple crumble cheesecake a couple of weeks ago, and since then have been playing about with a recipe of a chocolate version that is pretty low fat and much less sugar than the ones you can buy over the counter, or the many recipes out there that have a tonne of sugar in them. Since starting my diet my mission has been to create food that I used to eat but with different ingredients and less fat and sugar in order to get healthy without it being too much of a food and taste killer. I knew it was possible, I have lost 3 stone in since March. It’s amazing what you can do with a little effort. The thing is, dieting encompasses your life when you stick to one – that can be incredibly hard to stick to. It’s too intense. My trick is you have got to treat yourself, but the treat has to be worth it or it has to be kinda healthy or lower in fat and sugar. That way you’re not wandering off back into your old food life.
This baked chocolate cheesecake contains far less fat that most baked cheesecakes contain as it uses low fat cream cheese and lighter mascarpone. The chocolate topping is the naughty part of this dessert. Although I have used far less of the naughty stuff than you would imagine by using good quality chocolate that delivers on taste.
We tried this dessert after a steak dinner on Saturday night.
It went down like a house on fire. My kids had smiley chocolate faces that you really can’t pay for. It’s worth a little bit of extra effort to make the family happy. The bonus of making this cake is that I make it in a large cake tin, which means there is plenty for the next day and also plenty to share out to family and friends. I love hearing what they think of my recipes. I have started a Facebook group for sharing recipes – share some please, I have loved making cheesecake recipes lately. It’s great, considering they are inspired by a recipe shared with me.
A half pack of digestives (approx. 10 biscuits)
75g of toasted and blended oats
2 tsp Cocoa powder
2 tablespoons of honey
2 packets lightest (5% or less) cream cheese
1 packet light mascarpone
2 tsp cocoa dissolved into 1 tbsp of hot water
50g melted dark chocolate
1 tsp of Cornflour
2 tsp honey
2 medium eggs
50g dark chocolate
25g chocolate buttons
- Heat the oven to 160°C/320°F
- Toast the oats in a dry frying pan until they start to brown. Be careful not to burn the oats as this doesn’t take long. They should smell a little like popcorn when toasted. Yum! Put the the toasted oats and digestive biscuits in food processor and blend until they are just crumbs. Add the cocoa and process again until combined. Add the honey and mix. The mix should be damp and form crumbs. If not add a little more honey until you get this texture. Press into the bottom of a lined, spring loaded, cake tin and refrigerate whilst you get the rest sorted.
- Melt the chocolate in the microwave. I do this 10 seconds at a time to make sure it doesn’t burn. Alternatively, you can do this in a bowl over hot steaming water. Also, dissolve the cocoa powder for the cheesecake filling in a tablespoon of hot water. I learnt this little trick by watching Nigella. Like her or not, she has some pretty awesome recipes.
- Add all the ingredients for the cheesecake filling and pulse until smooth. Use can you a food processor or a hand mixer like I did for this. Empty in the mixture into the cake tin and place in the centre of the oven for 1 hour.
- Once it has baked, let it rest for at least 10 mins before adding your topping.
- For the topping melt the buttons and the dark chocolate with just a couple of drops of oil. I used rapeseed oil as it’s lower in fat. It also gives the chocolate topping a nice shine. Once melted use a small spoon and drizzle over the top of your cake. Add the Maltesers for some decoration. The kids had these on theirs. You can use white chocolate buttons – melt a few and drizzle them over the dark chocolate to make a nice visual contrast to the dark chocolate. Its up to you.
- Set for at least three hours in the fridge. I l was suppose to leave mine overnight but it looked too good not to try it.
I hope you like it! If you do, let me know what you think.